Mint dhokla (3 minute Microwave recipe)

Very often I purchase a lot of mint as I cannot resist beautiful, fresh mint in stores and then I try to use that lot of mint in so many various dishes to finish that wonder herb as it starts blackening and going bad after just few days and how much mint-coriander chutney can one make? I obviously do prepare so many other dishes from mint all the time I have mint in abundance but this mint dhokla is my favorite as it's an instant and quick option for a breakfast or snack and is easy to prepare and filling, yummy and satisfying.

Other recipes I prepare from mint are:

Mint- coriander chutney
Mint-egg salad
Mint-zucchini (pudina lauki masala)
Mint fish curry
Mint Poha
Mint paratha
Mint Dal fry
Mint Rice

Here's the recipe of the Mint Dhokla (Pudina dhokla):

Ingredients:

Chickpea flour (besan): 1/2 cup
Semolina (sooji): 1/2 cup
Salt to taste
Lemon juice: 3 tsp.
Mint leaves: a big handful
Eno fruit salt: 1 tsp. OR baking soda (1/2 tsp.) and baking powder (1/2 tsp.)
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
White sesame seeds: 1 tsp.
Dried red chili: 1

1. Wash and grind mint leaves with water in a mixer. 
2. Mix the chickpea flour, semolina, salt and lemon juice in a big bowl. Add the mint water to the bowl and mix well. Add more water if required to make a flowing batter like consistency. 
3. Leave this mixture aside for 20 minutes. 
4. Add eno fruit salt or a mix of baking soda and baking powder. Sprinkle little water on top, the soda will start bubbling. Mix it slowly but nicely. 
5. Add the whole mix immediately to a greased microwave safe bowl. 
6. Cover the bowl and microwave on high power for 3 minutes. Remove and do the toothpick test. If toothpick comes out clean, the dhokla is done; otherwise microwave for another 30 seconds. 
7. Remove the dhokla on a plate and let cool. 
   
8. By the time, prepare tempering. Heat oil in a pan and crackle the mustard seeds. Add white sesame seeds and the red chili. Turn off the flame after 30 seconds. 
9. Cut the dhokla in desired shape when cooled.
   
    
10. Pour tempering over it. Serve with Coconut Chutney. 

Mint Egg Salad

Well, I must admit that I have never been a fan of salads. But I guess this is how it's always supposed to be. Life happens, we grow up and start loving salads (okay, not really loving but begin to be attracted towards salads, developing a relationship of sorts). I had never imagined that I could be eating salad for a main course !!

But well, what's the best time for eating just salads for lunch: cooling, refreshing salads other than hot summer days. This is the healthy salad I had for lunch with a glass of spiced buttermilk and trust me, I felt full and light, both at the same time.

Ingredients:

Boiled eggs: 2 How to make perfect hard boiled eggs
Green lettuce
Baby carrots: a few
Round red radish: 4-5
Cucumber (sliced in rounds): 1
Red cabbage
Mint leaves: a handful
Parsley leaves: a few for garnish
Rock salt to taste
Black pepper to taste
Lemon juice to taste

1. Peel and halve the boiled eggs and place in a wide dish in which you will make the salad. 
2. Wash well the green lettuce and the red cabbage, chop and add to the dish.
3. Peel and wash the baby carrots, remove the tops and tails (if required) and add.
4. Add the cucumber and red radish. Add the mint leaves (I add whole so the whole salad has the wonderful minty flavor, but you can add chopped if required).
5. Garnish with parsley leaves (or any other greens) and grate one carrot above the salad. Add salt, pepper and lemon juice. Toss and enjoy !!

Pudina Lauki Masala

Ingredients:

Lauki (Bottle gourd): 1
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 1
Tomato (chopped): 1
Salt to taste
Mint leaves: a handful
Pao bhaji masala: 1 tsp.
Coriander powder: 1/2 tsp.
Lemon juice: 1 tsp.

1. Heat oil and add the onion seeds and cumin seeds and let them splutter. Add chopped onion and fry until it becomes transparent.
2. Add the garlic and fry for another minute. Add the cubed bottle gourd and stir in together and add the tomatoes after about a minute. Add salt and let cook until the tomatoes are soft and mushy.
3. Add the finely chopped mint leaves, pao bhaji masala and coriander powder. Mix everything well and cover. This will be a dry vegetable so it's not required to add water but water can be added if you want it in a curry form. 
4. Remove cover after 5 minutes and stir in the lemon juice and cover again. Cook covered on medium flame for about 10 minutes and turn off the flame. 
5. Remove cover and garnish with more mint leaves if required. Do not cover again as the mint leaves will blacken in the steam. Serve immediately with chappati. 

Mint fish curry

Ingredients:

Fish: 250 gm (I used Salmon fillets)

For the marinade:

Mint leaves: a handful
Bay leaves: 2
Yogurt: 1/2 cup
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 2 tsp.

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Whole red chilli: 1
Asafoetida: a pinch
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

1. Make a paste of mint leaves, yogurt, bay leaves in a mixer and add salt, garam masala and lemon juice and mix well. Add the washed and cubed fish to this paste and leave aside for about 10-15 minutes. 
   
2. Heat oil in a pan on medium flame and carefully add all the fish pieces on the pan. Save the marinade paste for adding later. Fry the fish from all sides for about 5-6 minutes and keep aside.
3. Prepare the curry: heat oil in the same pan and crackle mustard seeds, fenugreek seeds and add the dried red chilli and asafoetida. 
4. Add onion after half a minute and let fry until it starts becoming transparent. Add the ginger-garlic paste and saute until the raw smell goes away.
5. Add the tomatoes and green chilli. Sprinkle little salt and let fry until the tomatoes are soft. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix everything well and let cook for another minute. 
   
6. Add the remaining marinade and about a cup of water. Cover and let cook for about 10 minutes on medium flame. 
7. Remove the cover and add the fried fish. Mix carefully so as not to break the delicate fish. 
    
   
8. Cover to let the flavors blend in completely and turn off the flame. Let sit for about 10 minutes. Remove the cover and serve hot with jeera rice !!

Mint poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Urad dal: 1/2 tsp.
Onion (chopped): 1
Potato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Peas: 1/2 cup
Mint leaves (finely chopped): a bunch
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: 1/2 tsp.

1. Put the poha (flattened rice) in a colander and run under water. When the poha is wet but not soaked, keep aside.
2. Heat oil and crackle the mustard seeds. Add the curry leaves and urad dal and add the chopped onions after about 30 seconds. Let them fry until they are transparent.
3. Add the potatoes and sprinkle salt. Mix well and let cook on medium flame until the potatoes are done.
4. Add the green chilli, peas and mint leaves and mix well. Add red chilli, cumin powder, coriander powder and garam masala and mix everything well. Let cook until the peas are completely done. 
5. Add the poha and sugar. Mix everything well and serve as a snacks/breakfast topped with bhujiya and lemon juice.

Mint paratha

Ingredients:

Mint leaves: a cup
Whole wheat flour: 2 cups
Water to knead the flour
Green chilli (finely chopped): 1
Ginger (grated): 1 inch
Butter for frying
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Carom seeds
Asafoetida
Mango powder
Garam masala
(All spices to be added according to taste, any spice can be added or subtracted)

1. Wash and chop the mint leaves very finely. Add these leaves to the flour. Add the green chilli and ginger. Mix well with the flour.
2. Add all the dry spices according to taste and mix well with the flour. 
3. Adding water slowly, knead the flour into a firm dough. The dough must not be watery else it cannot be used to make parathas.
4. Pinch out small balls from the dough and roll carefully using a little dusting from the dried wheat flour.
5. Heat the griddle/tawa on highest temperature and carefully put the rolled out paratha on the tawa.
6. Turn after 20 seconds. Let cook completely from both sides. Ideally it is cooked evenly,just past the stage of not remaining uncooked, but we prefer a little bit burnt flavour in the same, adds to the taste (just as you could see in the pictures). This comes with experience, you might not want to burn it much, as it will spoil the entire taste. So cook it just until past the uncooked stage. 
7. Now fry both sides with butter and take out on a plate. Add a dollop of butter and serve hot with any pickle or coriander-mint chutney.

Mint Dal Fry

Ingredients:

Moong dal: 1/2 cup
Masoor Dal: 1/2 cup
Salt to taste
Cooking oil: 3 tsp.
Onion (chopped): 1
Garlic (chopped): 6 cloves
Ginger (chopped): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 1
Mint leaves: 1 cup
Garam masala: 1 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Asafoetida: a pinch
Cumin seeds: 1/2 tsp.

1. Wash the moong and masoor dal together and pressure cook for 3 whistles with 3 cups water and a little salt and turmeric. When done, keep aside and let the pressure release by itself.
2. Make tadka: Heat oil and crackle cumin seeds and add asafoetida. Add the onions and fry until they are transparent.
3. Add half the garlic and mix, cook for about a minute. Add ginger, green chilli and tomato. Add the salt and mix well. Let cook until the tomatoes are soft and mushy.
4. Add red chilli powder and a handful of mint leaves, mix well. After about 2 minutes add this mix to the boiled dal. Mix and let the dal boil for another 5 minutes on medium flame. While the dal is boiling, add a few more mint leaves to the dal.
5. Prepare tempering: Heat little oil and add other half of the garlic and let it fry. Add the garam masala and the remaining mint leaves. Mix well and add this tempering to the dal. Turn off the flame and cover the dal. Let sit for 10 minutes, remove cover and mix. Serve hot !!

Love this recipe? Please do leave a comment and/or feedback and join me on my Facebook Page.

Looking for more mint recipes? Try this Mint Rice, Pudina Lauki Masala, Mint Poha, Green Egg Curry and Mint Chicken Korma.

Looking for more dal recipes? You might also like Spinach Dal, Lauki Chana Dal, Navratni Dal, Beetroot Dal and Nepali Dal. 

Mint Rice

Ingredients:

Rice: 2 cups
Mint leaves: about 25-30
Dried red chilli: 2
Garlic cloves: 3
Cooking oil: 2 tsp.
Bay leaf: 1
Cinnamon: 1 inch
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Asafoetida: a pinch
Salt to taste
Red chilli powder: 1/2 tsp.
Green chilli (chopped): 1
Garam masala: 1/4 tsp.
Kasoori methi: 1/4 tsp.

1. Boil the rice as you normally do and keep aside. To see how I boil rice is here: How to make the perfect boiled rice.
2. Add the mint leaves (leave behind about 5-6), garlic, cinnamon and dried red chilli to the mixer. Grind to a smooth paste and keep aside.
3. Heat oil in a pan and add cumin seeds. When they splutter, add the bay leaf and asafoetida. Mix and add the chopped onions after about 30 seconds. Fry until they are transparent.
4. Add the remaining mint leaves and mix well and let cook for about a minute.
5. Add the tomato and green chilli. Add salt, red chilli powder and mix well. Let cook until the tomatoes are soft and mushy. 
6. Add the ground mint paste and mix well. Let cook for 2-3 minutes. Add the boiled rice and mix well. Add garam masala and kasoori methi. Mix well and turn off the flame. Serve hot with Garlic Raita.

Mint Onion Raita

After the successful experiment with Garlic Raita, I wanted to try some more versions of various kinds of raita; and this recipe crossed my mind and I thought of trying this.. Result: wonderful as always. Easy to prepare, this raita is filled with the freshness of mint; and combined with the fried onions.. simply wonderful !

Beaten yoghurt 1 cup Oil 1 teaspoon Cumin seeds 1 teaspoon Spring onions (cut in rings) 3 Red chilli powder to taste Salt to taste Asafoetida 1 pinch Mint powder 2 teaspoons


Mix the mint powder with the yoghurt and keep aside. Heat oil and add cumin seeds. Let them splutter. Add the onion rings and let them fry for about 2 minutes, until they start to brown, on medium heat. Add salt, red chilli powder and asafoetida. Mix well and cook for about a minute. Turn of the flame, pour this mix over the mint yoghurt. Serve cold.

Mint Coriander Idli

The very same way I made the batter for Rawa Idli (5-minute Microwave recipe), and the same time taken to cook; adding chopped mint leaves and coriander leaves and a pinch of asafoetida to the batter when letting it stand, brings out a wonderful and very different taste to the regular style of idli.

Mint Chicken Korma

Recently, I have developed love for cooking chicken in green leaves, like mint and coriander, and it sure leaves a different taste and adds a new dimension to the dish. Sometime ago, I experimented and prepared this Mint Chicken Korma and it turned out to be well; so this is what the final product has been..

This is my recipe for this: 

I had been loving this and imagining it to be perfect until I ran out of chicken recipes and then I decided to do a look-back on all the earlier versions of chicken dishes, while I stumbled upon this green korma dish, and decided to give it a try once again with some changes.. So, this time around, instead of using all ingredients chopped up and crushed for the marinade, I did grind them all together in a grinder to make an absolutely fine paste in which I marinated my chicken.. And wow! it came out to be so perfect that it tasted nowhere similar to the earlier Chicken Korma, although I made using the SAME recipe, just ground the ingredients here, and finely chopped and crushed in the earlier. So basically, this post provides two dishes with a single recipe; and my husband totally believed it is a new recipe I had tried my hands on.  

Some of the pictures during the making of this "new" form of the old recipe..

The lovely bright green marinade

The sliced onions being fried..

Fried, sliced onions dipped and mixed in yoghurt.

Marinated chicken being fried..

Fried green marinated chicken added to the curry..

This is the final product, the new flavourful Mint Chicken Korma. Looks so different from the first one, doesn't it? Experiment and enjoy ! Happy Cooking !!