Geetha's Kitchen

Recipes tagged “Mint”

Showing posts with the label Mint

Chopped Salad With Non-Dairy Raita Dressing

June 21, 2020

Simple yet luscious Chopped Salad With Non-Dairy Raita Dressing came into being when I wanted a salad to coordinate with an Indian themed meal. The salad turned out fabulous with requests for more! Chopped Salad With Raita Dressing Chopped Salad With Non-Dairy Raita Dressing is a wonderful recipe good and good for you with all the pro- and pre- biotic components. The radishes and grapes add spicy crunch and cool sweetness to this wonderful and satisfying salad. The dressing and salad (without the tomatoes) maybe prepared a day ahead and reserved in the fridge separately. Add the tomatoes and the dressing to the salad just before serving. NOTES: Watermelon instead of or in addition to the grapes is wonderful in this salad especially on a warm day or evening. Spinach or other greens maybe used instead of the romaine lettuce. 4 Servings INGREDIENTS: Raita Dressing 1/4 cup Raw Cashews, soaked in warm water for 30 minutes 1/2 cup thick non-dairy Plain Yogurt...

Home Grown Herbs: Mint

April 10, 2012

Home Grown Mint (Mentha spicata) Mint is perhaps the easiest of herbs to grow at home - and the benefits of having this brightly aromatic herb fresh are endless ... delicious in salads, teas, curries, wraps, and of course as garnishes .... desserts, fruit salads and fancy beverages would not be complete without a little sprig :D. Although there are different kinds of mints used in the kitchen, spearmint (Mentha spicata) is the most popular. P eppermint is used predominantly for teas and flavorings and spearmint for tea as well as all other cooking needs. Mint is an enormously useful herb beyond the kitchen too: it is used in medicines, perfumes, soaps, oral hygiene products, insect repellents, etc, etc. I find that stem cuttings are the best and quickest way to grow mint. It grows quite easily from cuttings - child's play :>! I grew mine years ago from the leftover stems after using the leaves for cooking. Since it is a perennial herb, o nce planted mint will keep growing ...

Cato's Lentils (Ancient Roman Lentil Stew/Soup)

April 05, 2012

Cato's Lentil Stew proves that the ancient people knew how to prepare and enjoy their food! Although it is simple, it is nonetheless quite delicious. I know this is one dish that I will make again and again. It is adapted from The Classical Cookbook by Andrew Dalby and Sally Grainger. I tweaked the recipe just a little - left out the rue as it is a plant that causes mild to severe contact dermatitis and didn't want to find out what it would do to my insides when ingested ... since my other motto (besides "waste not") is ... When in doubt, leave it out .... Although rue was a common pot herb in antiquity, it lost favor and faded out of the realm of culinary art. "Garum" or fish sauce also got axed - no creature extracts in my food please :D! And, although I like sweets just as much as the next person, I am not a fan of sweetened stews and veggies; so the honey and concentrated grape juice called "defrutum" were also left out. If you lik...

Stuffed Peppers & Tomatoes (Stuffed Veggies Turkish Style)

July 30, 2011

Stuffed Peppers and Tomatoes Turkish Style Turkish style stuffed vegetables are a fabulous addition to anyone's culinary repertoire - so perfect for parties and special occasions. My volunteer pepper plant from last year produced a bumper crop of peppers this year. Compared to the gargantuan ones sold in markets, our home-grown ones were quite a bit smaller and reminded me of the small stuffed peppers we enjoyed while vacationing in Turkey. Since I wanted to make something special with them, stuffed peppers sounded just right! Turkey was an amazing place; besides visiting historic and scenic places, we also had fabulous food everywhere. Turkish cuisine has such a wonderful way with the fresh vegetables, we were never left wanting. The restaurants and cafes we frequented had abundant varieties of vegetarian food no matter where we went. Stuffed veggies were one of the delicious offerings that we adored eating. Although we only saw stuffed peppers and tomatoes in Turkey, zucch...

Spring Rolls (Asian Veggie Wraps)

July 04, 2011

Spring Rolls are so fresh and luscious with the amazing dipping sauces. Everyone adores them as they are a guilt free food. They work great for picnics too. Use your favorite fresh veggies, the more veggies you use, the more delicious it will be. Chellu tested and approved :)! Ingredients: Spring rolls: 1 package Rice Paper Filling: 14 oz. Firm Tofu 2 tsp Sesame Oil 1 clove of Garlic, mashed well (optional) 1 Tbsp Soy Sauce 1/2 cup green beans, thinly sliced diagonally and blanched OR a handful of Sugar-snap Peas, thinly sliced 1 Carrot, grated 1 small unwaxed cucumber, finely julienned 1 cup beansprouts, tailed 1 small Red Bell Pepper, thinly sliced 1 cup finely shredded Cabbage (green & red) 1 cup fresh mushrooms, finely chopped 1/2 cup finely sliced Scallions 1 Tbsp fresh Ginger, finely grated 1/4 cup Fresh Mint, Basil, or Cilantro leaves, cut into a chiffonade Dipping Sauce I 1/4 cup crunchy Peanut butter Soy sauce to taste 2 Tbsp Rice Vinegar 1...

Tina's Orbe'Mint Bruschetta

June 25, 2011

Tina's Orbe'Mint Bruschetta Photo courtesy of Tina Here's an unusual but simple and delicious appetizer with a funny name :-)! When you see the ingredients, it becomes clear that the name "Orbe'Mint" stands for Orange, Beet, and Mint. Tina had this memorable morsel at a restaurant; she liked it so much that she recreated it for us. According to Tina, "this bruschetta is delightfully colored and has an unexpected mix of ingredients flavored with mint and garlic. It is sure to work up your appetite". I roasted two fresh beets until tender when pierced with a fork, to use in the bruschetta. Steamed beets may be used as well. I also used goat cheese instead of the ricotta. Yummy! 5-7 Servings Ingredients: 1 can beets 2 Oranges 1 clove Garlic (or use 1-2 tsp Garlic Pesto ) Salt to taste 3 Tbsp Soft Cheese 1/2 loaf Soft Italian or French bread, sliced 1/4 tsp Black Pepper 10-15 Fresh Mint Leaves Method: Slice the beets into 1/2" thick pieces. Peel...

Black Beans Salad With Lime Dressing

February 24, 2011

The zest from the limes adds a lovely zing to this salad. Serve this colorful salad in lettuce cups, hollowed out tomatoes, or roasted sweet bell peppers, etc as an appetizer or as part of a meal. Great for picnics and pot-lucks too. Delicious and healthy! Epazote is a Mexican herb used to aid the digestibility of dried beans while imparting a wonderful flavor also. 6 Servings Ingredients: 11/2 cups Black Beans 1 Each Dried whole Red Chili and Serrano Chili 1/2 tsp Salt 1 or 2 sprigs Epazote (optional) A handful of Fennel Bulb or Celery, diced 2 carrots, diced 1 cup Corn kernels, fresh or frozen 1 small red bell pepper, diced 1/4 cup fresh Cilantro, finely chopped 2 Tbsp fresh Basil or Mint, finely sliced (optional) Freshly ground Black Pepper Dressing: 1-2 Limes, zest from one and juice as needed 1 Jalapeno/Serrano chili, seeded and minced finely 1 clove Garlic, finely minced 1 Shallot, finely minced 2 - 3 Tbsp Extra Virgin Olive Oil 1/2 tsp Salt 1/4 tsp Cayenne (Ground Red Chili) M...

Shobha's Spicy Green Chutney

April 18, 2010

This green chutney is lovely to serve with meals as well as snacks. Shobha adds the extra ingredients for an extra delicious chutney :D. Ingredients: 1 bunch Fresh Cilantro (Coriander Leaves or Dhania) 1 small bunch Fresh Mint (Spearmint or Pudina) 3 or 4 Green Onions, white and green parts 2 hot green chili (Jalapeño or Serrano) or more to taste 1 tsp whole Cumin seeds, toasted 1 clove fresh Garlic 1/2 " piece Fresh Ginger 1 ripe Tomato, chopped 1/2 tsp Sea Salt or to taste 1 Lime or Lemon 1 pinch Sugar Method: Sort out weeds and yellow leaves from mint and cilantro and discard. Strip the leaves and tender tips of the mint and cilantro; discard the stems. Wash the herbs well in several changes of fresh water to get rid of sand and grit. Spin dry in a salad spinner or gently blot dry with paper/kitchen towels. Wash well the green onion and trim the ends and any yellow leaves. Chop coarsely. Wear gloves before processing t...

Lemongrass Tea With Green Tea & Mint

September 06, 2009

Lemongrass as well as green tea and mint are known for their many health benefits. So why not combine all three for a wonderful and healthful beverage? It turns out great and is absolutely delicious! Hot Lemongrass, Mint, & Green Tea A refreshing beverage that can be served hot or cold, I often make a large quantity so that there is plenty left to chill for a cooling beverage later. You may sweeten the tea if you wish, but I find that it is just perfect as is whether served hot or cold. You can use whole stalks or use a few of the outer leaves to make tea. If you like the health benefits of lemongrass but not its flavor so much, add strong herbs like mint; mint works wonderfully well with the lemongrass. Would you like your tea hot or cold? Iced Lemongrass Tea With Mint & Green Tea Ingredients: 6 to 8 leaves of fresh Lemongrass 4 tsp Green tea leaves 6 - 8 sprigs fresh Mint Sweetener of choice (Optional) Lemon or Lime slices for garnish Method: Bring 2 quarts (8 cups) of...

Lentil Salad With Walnuts

July 13, 2009

Protein and fiber-rich lentil salad is perfect for summer lunches and picnics! The walnuts provide extra protein as well as healthy Omega-3 oils. 4 to 6 Servings Ingredients: 1 cup Lentils, green, brown, or black 2 Tbsp Extra Virgin Olive Oil Lemon juice to taste, about 1/4 cup A splash (2 tsp) of White Wine Vinegar Salt and Freshly ground Black Pepper to taste 1 clove Shallot, thinly sliced 1 cup thinly sliced Celery 1/4 cup chopped Italian Parsley/Cilantro 1/2 cup sliced Leeks or Green Onions 1 cup finely diced carrots and/or Red Bell Pepper 1/4 cup Mint leaves, cut into thin slices 1/2 cup walnuts, coarsely chopped Method: Sort the lentils for debris, wash well and cook in water to cover until tender but not mushy. Drain the cooking liquids and set aside for soup if you wish. Let the lentils cool slightly. Mix the oil, lemon juice, vinegar, salt and pepper in a large bowl and add the warm lentils. Stir gently to coat the lentils. Let cool. Add the rest of the ingredients and mix...

Basic Green Chutney (Cilantro And Mint Chutney)

June 16, 2008

This emerald green chutney is a household pet and it brings a fresh taste to whatever it accompanies. It is delicious as a condiment not only with Indian foods such as Amma's Bajji , Corn Cakes , Dosa , Vegetable Patties , Upma , Pongal , other rice dishes etc.; it is also good in/with sandwiches . We love to spice up tomato, cheese, and cucumber sandwiches with this chutney. Feel free to experiment and find your own favorite ways to enjoy this vitamin packed chutney. This chutney is traditionally hot - and it should be! But of course it is delicious in its mild avatars too :) Basic Green Chutney is often paired with the sweet Date & Tamarind Chutney to offer a nice contrasting taste! Combined with the Date & Tamarind Chutney it makes a delicious salad dressing especially for chopped salads like Kale Bhel Salad . Ingredients: 1 bunch Fresh Cilantro (Coriander Leaves or Dhania) 1 small bunch Fresh Mint (Spearmint) 2 Green Onions ...