Mint Rice


Remember I was telling you about the new vegetable vendor in our complex who was giving out free tomatoes? Seems like too many people cast their evil jealous eye on me and hence that vendor has stopped coming. Boo hoo. Serves me right for shouting out ‘free tomatoes’ from the rooftops. Anyway, the last time he came, I wanted to buy fresh mint and he had these really huge bunches of them. I picked up a bunch enthusiastically and then came home to realize that it was much larger than I thought it to be. So we had a very minty last week when I added it to every dish I made – Sambhar, Rasam, tea, pulao, noodles, etc. Then, I figured it would be my best bet for this week’s theme of One ingredient Three Dishes. So my ingredient for this theme is Mint and the first recipe is the classic mint rice.

This recipe is the tougher one for mint rice. In my usual lazy avatar, I simply sauté onions, mint and baby corn and mix that with cooked rice. This recipe involves some more ingredinets like green chillies, coconut and garlic and an additional step of grinding them together in a mixer. But if you are a coconut fan, then you must try this one. So here goes –

Serves 3


Rice                              1 cup

Grated coconut         4 tbsp

Mint leaves                 From 10-12 stalks

Green chillies             1-2

Cumin seeds                1 tsp

Garlic                              2 cloves

Ginger                             1″

Oil                                    1 tbsp

Mustard seeds              1/2 tsp

Onion, medium            1

Ghee                                 2 tsp



  • Cook the rice and then spread it on a plate 
  • Add the ghee and mix it with the rice and let it cool
  • Take the grated coconut, garlic, cumin seeds, ginger and mint leaves in a mixer 
  • Blend it to a semi fine paste adding little water to aid the blending
  • Heat oil in a pan and once it is heated add the mustard seeds
  • Finely dice the onion and add it to the pan and sauté
  • Once the onion starts Turing brown, add the mint coconut mixture and fry till the raw smells goes
  • Add the cooked rice and salt and mix well
  • Simmer for 2-3 minutes and turn off the gas
  • Serve warm with any raita  or chips or papad
  • Enjoy!


This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.


Check out the Blogging Marathon page for other marathoners doing this BM.

Millets Khichadi


There is some good news and some not so good news. The good news is that the government here has found a deadline by which time the heat wave will go away. The bad news is that that deadline is June. So we are stuck with this hot weather for another two months. 

Most of our diet now is in the liquid state. We almost survive on water and juices and when I do have to cook, I resort to one pot meals because that would mean less time in the heat of the kitchen. This khichadi recipe is perfect because it is a whole meal in itself and not to mention nutritious and easy to make.

I have replaced the rice with millets in my regular khichadi recipe which usually goes like – toss in rice, any lentil and whatever veggies are on hand, cook and eat. Since we are trying to eat more millets, I am trying them out in different dishes. I have tried this recipe with all the millets and it works just fine. So take your pick and try this out –

Serves 3


Millet (any one)               1 1/4 cup

Split yellow lentil            1/3 cup

Oil                                         4-5 tsp

Cumin seeds                      1/2 tsp

Garlic                                    2 cloves

Onion, medium                 1

Mixed vegetables               1 1/2 cups (see Notes)

Water                                     5 cups

Red chilly powder               1/2 tsp

Garam masala powder       1/2 tsp

Salt                                           To taste

Coriander leaves                  To garnish

Ghee                                         1 tbsp


  • Soak the millet and lentil in a bowl
  • Heat oil in a pan and add the cumin seeds
  • Finely chop the garlic and onion and add to the pan
  • Once the onion is translucent, add the vegetables and mix well.
  • Cook for 3-4 minutes on medium flame
  • Drain the water from the millet and lentil
  • Add them to the pan and mix well.
  • Add the water, red chilly powder, garam masala and salt.
  • Mix well, cover and cook on medium – high flame for 7-8 minutes
  • Check to see if the water has been absorbed and the millets are completely cooked, else add another 1/2 cup of water and cook for 3-4 minutes till done.
  • Enjoy!



  1. There is no specific combination of vegetables to be added. Any or all of these can be added – French beans, carrots, mushroom, sweet corn, baby corn, cabbage, spinach, capsicum, tomatoes, brocolli, etc.
  2. If you have any leftover vegetables, they can be added once the millets are cooked completely.
  3. Tour dal, masoor dal, moong dal can also be added instead of the split yellow lentil.
  4. The lentils and millets need to be soaked in water for around ten minutes. If you soak them and start cooking the vegetables, then they would be sufficiently soaked by the time they need to be added to the pan.

This is my entry for the Blogging Marathon under the theme ‘Quick dishes’


Check out the Blogging Marathon page for other marathoners doing this BM.