Tuesday, 23 June 2009

Mint rice

This is again once of my well balanced recipe. It has fat, carb, fiber and protein. It is very important to take all the major food group in good portion. Some times it gets difficult to keep up with correct nutritional values in your hectic life. Hope this recipe helps you do that.

I love the flavour of mint in my food. Me and my husband are so hooked to this recipe that we can't get enough of it.

Mint: 1 cup fine chopped
Coriander: 1/2 cup (optional) fine chopped:
Rice : 3/4 cup (uncooked)
Fresh ginger and green chili rough paste: 3-4 tbs
Chinese salt: pinch
Salt to taste
Minced soya: 1/2 cup (optional)
Grated coconut: 3-4 tbs
Cumin seeds: 2 tbs
Fresh curry leaves: 6-7


Cook rice by adding salt, drain off excess water and keep aside.

Clean and wash coriander and fine chop it. Wash curry leaves and keep aside. Boil water and cook minced soya for 1 minute and drain off excess water.

Wash green chili and peel ginger. Make rough paste. Add more green chili to make it hot. Take 1 inch of ginger and 4 green chilies.

Clean and wash mint leaves and fine chop them. Do this step last as mint turns black as soon as you cut them.

Heat the pot. Add 2-3 tbs of oil. Add cumin seeds and add pinch of Chinese salt known as aginomoto. Add ginger and chili paste once cumin starts to splutter. Add curry leaves and let it cook for a minute or two.

Add chopped mint, coriander and minced soya. Stir occasionally. After 2-3 minutes add coconut. Mix well. Add salt to taste.

Now add cooked rice and mix well. Keep it off the flame and cover the lid. Allow the flavours to mix for 10 minutes before you serve.

You can enjoy this at home or in tiffin box. Tastes nice with plain yogurt.


  1. will be trying this for sure :)

  2. If you try it once you will try it again and again :). This is my absolute favorite. Complete meal in one plate.


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