Showing posts with label Mint - Pudina. Show all posts
Showing posts with label Mint - Pudina. Show all posts

April 17, 2014

Mint coriander leaves soup recipe - Pudina kothimbir soup

soup in a serving bowl
Mint cilantro soup recipe - Mint Coriander leaves soup is one of my favorite soups. Soup is one such dish, that one can have it at any time of any season. I recently visited a marriage reception, and tasted this soup. I found it soothing, refreshing and filling. I obtained the recipe from the chef, later tried it a few times with some modification in the quantity of ingredients. The one small change I have made in this recipe is that I've added few chopped cabbages, which gives some crunchy bites and exercise to teeth.

Prep time : 10 minutes
Cook time : 15 mins
Yield : serves 2

  • ½ onion, chopped
  • ½ cup cabbage, chopped
  • 3 heaped tsp corn flour
  • ½ tbsp Chings chilly sauce
  • 1/4 tsp soya sauce
  • Salt to taste

Grind to paste
  • ½ cup coriander leaves, chopped
  • 4 - 5 mint leaves


1.  Wash the mint and coriander leaves thoroughly. Grind them together to a smooth paste with 1/4 cup water and set aside.
mint cilantro paste

2.  In a large mixing bowl, mix together the coriander-mint paste, chilly sauce, soya sauce, corn flour and salt.
coriander-mint paste, chilly sauce, soya sauce, corn flour mixed

3.  Mix with a spoon to make a thick and smooth paste so that lump is not formed.
made a thick paste to make mint cilantro soup

4.  Boil the onion with a glass of water in a pan and cook until onion is soft. Once the onions turn soft, add the chopped cabbage to it.

5.  Add the above prepared mint coriander paste mixture to the cabbage onions, and stir continuously to prevent the lump.  Add some water if required.

6.  Bring the soup to boil over medium flame, then simmer for 2 minutes over low flame. Serve the mint cilantro soup  hot.
soup boiled and ready to serve

December 11, 2012

Mint coriander leaves chutney recipe - Pudina kothimbir chutney

Mint coriander leaves chutney recipe - The mint coriander leaves chutney is one of  the most popular chutney in India. The combination of  mint and coriander gives a unique flavour and taste to the chutney. Most of all, this chutney can be stored in a dry container in the refrigerator for a week. This is a flavorful accompaniment to a spicy dish like pulao and biryani and dipping sauce to samosas and dhoklas. This can be used in sandwich also. Mint is commonly known as pudina in India. Mint is well known for it's many health benefits. It has a refreshing aroma and mild pungent taste.Coriander leaves are used in almost all dishes. Try this mint coriander chutney and I am sure you will love it.

Preparation time - 10 minutes
Cooking time - 0 minutes
Yield - 1 cup chutney

  • 1 cup mint leaves / pudina
  • ½   cup coriander leaves / kothimbir
  • 2 tbsp  roasted peanut powder
  • 2  green chilies, chopped
  • 1 tsp cumin seeds / jeera
  • 1 tbsp lemon juice
  • ½  tbsp sugar
  • Salt to taste


1.  Wash the mint leaves and coriander leaves thoroughly. Pat to dry and chop them roughly.

2.  Mix together the coriander leaves, mint leaves, peanut powder, green chilies and cumin seeds and put them in  a mixer jar.  
3.  Grind it to a  smooth paste using little bit of drinking water. 

4.  Add  the sugar, lemon juice and salt.  Mix  well and serve as a side dish. You can also use this chutney to make sandwich.