RECIPES OF MINT LEAVES:
COCONUT MILK PULAV:
Rice and mint leaves-each 1 tumbler; coconut milk-100milligram; onion and tomato-2each; green chili -4; ginger garlic paste-1 tbsp; cinnamon, cloves, cardamom, oil and salt.
Pour oil into the cooker and after the oil is heated put cinnamon, cloves and cardamom. Add finely cut onion, tomato green chilies and mint leaves and sauté. Add ginger –garlic paste, coconut milk, rice, 1 tumbler water and salt and mix. Close the cooker and allow 3 whistles. Now mint pulav is ready.
Dhosa flour and mint leaves,- each 2 tumblers, green chilies-8; ginger-a small piece, coriander leaves and salt.
Grind green chilies with the mint leaves, ginger coriander leaves and salt. Add dhosa flour with this mixture and grind again. Make dhosa in the dhosa tawa, pour oil on the edges and allow it to be cooked on both the sides. Dhosas will be tasty.
Mint leaves -10; ginger- a small piece; lemon juice- 1 tsp; sugar and black salt.
Grind the mint leaves with the ginger and required quantity of water. Drain it. Add lemon juice, sugar and black salt and drink. You can keep it in the fridge and drink it in a chilled condition.
MINT LEAVES CHAPPATTI:
wheat flour, and mint leaves each 1 tumbler;’Saat’ masala powder- 1 tsp; oil and salt.
Along with wheat flour, add ‘Saat’ masala powder, the mint leaves, oil , required water and salt and make it as a dove. Make small balls out of it, spread them as chappattis and allow them to be cooked in the the dhosa tawa and make them as chappattis.