Top 15 Indian Mint Leaves, Pudina Recipes

The moment we think of tiffin we immediately think only of snacks. However, refreshing drinks are as important to energize the kids in the midst of their busy day! So, here is a refreshing Minty Nimbu Pani that you can send to school in a thermos flask, so it will be nice and cool to sip on when the kids feel thirsty and tired. A dash of mint, powdered spices and black salt add more zing to the ever refreshing lemon drink making it all the more appealing to kids. This is sure to quench their thirst! Also pack Bread Snack ( Tiffin Treats) in a tiffin for a perfect short break combo.

Summer, winter or monsoon, this is one tea that is sure to pep you up even on the most trying days! The whiffs of lemongrass and mint that escape the kettle promise your taste buds an exciting time ahead, and you will surely not be let down by this spicy, milky tea, which is full of intense flavours and aromas. Make sure you have this refreshing Lemon Grass and Mint Tea fresh and hot, as reheating it will lead to a loss of flavour and sometimes even a little bitterness. The herby accents are best enjoyed fresh! Take a tea-break and also try other tea recipes like Ginger Cinnamon Tea or Tulsi Tea

minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with 19 amazing images. minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira is a refreshing appetizer. Learn how to make khatta meetha jaljeera. To make minty jaljeera, combine the mint leaves, coriander, lemon juice, sugar, ginger, cumin seeds, dried mango powder, black salt, salt and 1/4 cup of water in a mixer and blend till smooth. Strain the mixture very well using a strainer. Add 33/4 cups of chilled water and ice-cubes and mix well. Pour equal quantities of the minty jaljeera into 4 individual glasses. Serve the minty jaljeera (pudina jaljeera) chilled garnished with 1 tbsp of boondi in each glass. The revitalising rush of flavour delivered by a glass of jaljeera has amazing effects on your digestion! Wise it is to serve this tongue-tickling easy jal jira at parties.The combination of mint and coriander in a chilled can never fail to please you. Here is a super-duper variant of this popular drink, which combines the chilling overtones of mint with the sharp flavours of ginger, lemon, cumin seeds, dry mango powder and black salt. Though you may feel that the quantity of lemon juice is more, but it is perfectly balanced with sugar to make khatta meetha jaljeera. The pudina jaljeera is a pleasure to sip on – and happens to be one of those drinks that is welcome in all seasons! Serve this appetizing drink chilled, garnished with some crunchy boondi. You can also try other refreshing and appetizing Indian drinks like Kokum Sherbet, Kairi ka Pani, Amlana or Kairi ka Jaljeera. Tips for minty jaljeera. 1. Choose look for mint leaves and coriander that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. As a variation, you can replace water with chilled soda if you wish to. 3. You can make the drink and refrigerate, but add boonsi only before serving. Enjoy minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with step by step photos.

How many of you, after completing a round of pani puri, ask the roadside vendor for extra servings of the spicy phudina water – “Bhaiya, thoda teekha pani milega?” – and he happily obliges! The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that! Recreate the same fun experience at home by making this easy-peasy Phudina Pani in your own kitchen. The refreshing, tongue-tickling mix of flavours in this recipe is sure to shake awake your taste buds. The aroma of freshly ground mint and the interplay of spice powders is simply irresistible. This awesome spiced water also helps relieve indigestion, so it’s nice to have with or after a meal. We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled. You can also try other recipes like the Chocolate Pani Puri or Thai Pani Puri.

green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney | with 20 amazing images. Green chutney is a flavorful condiment made with mint leaves, coriander leaves, lemon juice for tanginess and green chillies for some spice and ginger. All the ingredients are blend together and the chutney is made. Hara chutney is amazing and elevates the taste and flavour of Indian snacks. Make the Indian green chutney in advance and store it in the refrigerator. It can be stored for minimum of 15 days. I would like to share some important tips to make the perfect Indian green chutney. 1. Add the lemon juice to the hara chutney as this will help maintain the colour. If you don’t add lemon juice, the green chutney will keep on getting darker. 2. Add roughly chopped green chillies to the blender for spice. You can increase or reduce the chillies according to your preference. 3. Blend coriander and mint chutney into a smooth paste. You will have to stir it once or twice in between to get a smooth paste. It is a perfect pair to Popular Indian Snacks. My favourite snacks which are had as with green chutney are Grilled Sandwich, Sev Puri, Khatta Dhokla, Cauliflower and Oats Tikki and Bajra, Carrot and Onion Uttapa. The green chutney is a simple and easy recipe that has no unhealthy or calorie-laden ingredients like sugar. This hari chutney also provides antioxidants like vitamin A and Vitamin C. These substances which help reduce inflammation in the body and ward off free radicals which otherwise can lead to chronic diseases. There are a lot of variations to green chutney. We have given below the recipes for green chutney for chaats, faral green chutney, low calories green chutney and green chutney Mumbai style. Enjoy green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney with detailed step by step photos.

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.

hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with 27 amazing images. This sumptuous yet simple green masala broken wheat sprouts pulao is enlivened by the addition of a peppy coriander-mint chutney and crunchy sprouts. Learn how to make hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | hariyali mixed sprouts dalia pulaorecipe is delicious and super healthy and easy to make recipe. Sprouting enhances the nutritive value of pulses and legumes, and also makes them easier to digest – making it a highlight of the hariyali mixed sprouts pulao. To make the meal all the more healthier, fibre-rich brown rice is used to make this healthy sprouts dalia rice which helps lower blood glucose levels. The chutney too plays a greater role than enhancing the flavour, as it provides a significant dose of vitamins A and C plus iron too. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and Bulgur Wheat and Matki Pulao. pro tips to make hariyali mixed sprouts dalia pulao: 1. Instead of dalia you can also use brown rice to make this pulao. 2. You can also add mixed chopped vegetables of your choice to make it healthier. 3. Freshly made coriander mint chutney makes the pulao flavourful. Enjoy hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with detailed step by step photos.

pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | with amazing 24 pictures. Pudina Paratha also known as Mint Paratha is made from healthy ingredients like pudina, whole wheat flour and Indian spices. This Pudina Paratha is a popular Punjabi breakfast option. It is a unique mint paratha recipe made with minimum of ingredients and is super easy. This paratha recipe is sustaining and wholesome. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo methi paratha or the paneer stuffed paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned pudina paratha recipe. To make pudina paratha, take fresh mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow. To knead the dough for paratha, in a bowl take fresh and washed mint leaves, pudina enhances the flavour and aroma of the Mint Paratha but if you do not have fresh mint leaves then you can make use of dried mint leaves. Add whole wheat flour and oil. Addition of oil helps in making the paratha softer. Further, add the ajwain. Crush them lightly between your palms before adding to get the most from it. Next, add red chilli powder. Add warm water and knead to a soft dough. Next, divide, shape and flatten the dough between your palms. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil and fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope. Next, heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides. Serve the mint paratha hot with fresh curds and pickle. Mint has an aroma that cannot be locked up! As the Pudina Paratha cooks on the tava, whiffs of mint and carom seeds fill the air, preparing the diners for the wonderful meal that awaits them. See why this is a healthy mint paratha? Made mainly from 2 healthy ingredients, whole wheat flour and pudina. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Mint (pudina) is rich in vitamin A (10% of RDA) and Vitamin C (20.25%) which serve as an additional boost to bring relief from cough, sore throat and also cold. These Pudina Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Enjoy pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | detailed step by step photos given below.

Did you always think of burgers as junk food, going by the commercial versions? A homemade burger can be a reservoir of nutrients if you use the right stuffing. Here, spongy whole wheat buns are packed with an iron-rich chawli bean tikki that is enchantingly flavoured with mint leaves and bound together by fibre-rich oats. With nutritious and tangy green chutney and sliced veggies too, this healthy Chawli Beans and Mint Burger is a meal in its own right.

vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | with 32 amazing images. vegetable hariyali is a Punjabi style sabzi made with mixed veggies in green gravy. Learn how to make restaurant style vegetable hariyali. The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi sabzi hariyali, the hariyali base comes from a combination of spinach and mint leaves, which gives the sabzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. To make vegetable hariyali, make a paste of spinach, mint leaves, green chillies, garlic and turmeric powder without using water. Diagonally cut mix veggies, boil them and keep ready. Heat butter and saute capsicum for a minute. Add hariyali paste and cook for 1 minute. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes. Your vegetable hariyali sabzi is ready! Although this sabzi hariyali has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the veg hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Tips for vegetable hariyali. 1. Since the spinach is blanched, do not over cook it, else you might lose the bright green colour. 2. Do not miss out on adding fresh cream, as it gives a smooth creamy texture and flavour to the sabzi. Enjoy vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .

Both green peas and corn are evergreen favourites with one and all. Ever thought of making the twain meet? Well, just cook the duo, blend and lace them with mint, and the result is a delectable soup that makes your taste buds squeal with joy! Green peas are rich in fibre, which makes it a good ingredient to include in your pregnancy diet. The Minty Green Peas and Corn Soup also has a unique texture and flavour, thanks to the addition of corn. Indeed, it is a treat that you will thoroughly enjoy. Click here for more nutritious recipes for pregnancy .

Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.

A universal favourite, the Mint Syrup is one of the most commonly used syrups for cocktail and mocktails around the world. It has a sweet and minty flavour, which appeals to young and old alike. Easy to make and versatile too, this syrup adds a zesty note to any dessert it is drizzled on. Just scoop out a cup of vanilla ice-cream or strawberry ice-cream and lace it with Mint Syrup, to give it an exotic touch instantly. You can make a batch of this syrup and store it in an airtight container. Stow it into the fridge to extend the shelf life. You can also try other homemade syrups like the Sugar Syrup or Ice-Cream with Muscovado Sugar Syrup