mint

Cilantro-Mint Chutney

cilantro leaves

mint leaves

mango pulp (from 1 small mango, or

lime juice (from about 2 large limes),

serrano chiles, halved and seeded

Kosher salt

Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day.

Vegetarian Kofta Curry

garlic

ginger,

green chiles (such

black beans,

spring onions

bread crumbs

garam masala,

red chile powder

sea salt,

neutral oil,

white onion, finely chopped

tomatoes tomatoes

coriander

cumin

Black pepper

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

In her cookbook, “Chaat” (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a “workhorse staple in the Indian pantry.” She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney “makes virtually any Indian recipe taste better,” she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. —Priya Krishna

Green Chile Chutney

chana dal

(3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped

lemon juice,

chaat masala

sugar

kosher salt,

hing (asafetida)

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.

In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.

This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

Pan-Roasted Zucchini With Cilantro-Mint Gremolata

zucchini,

salt

garlic,

lemon

black pepper

olive oil

dry bread crumbs

Extra virgin olive oil

Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.

Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.

Pour olive oil in a saut&eacute; pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.

Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

oregano

garlic cloves,

lime

salt and black pepper

red pepper flakes

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

eggs

Green Eggs 'n' Steak Is the Breakfast of True Champions

This roasted butternut squash is every bit as caramelized as you’d want it to be, without the prep work that’s usually involved. First, it’s cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it’s dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese — Parmesan, Gruyère, ricotta — for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.

Roasted Butternut Squash With Brown Butter Vinaigrette

butternut squash (3 to 4 pounds)

Kosher salt and black pepper

unsalted butter

apple cider vinegar, plus more as needed

red-pepper flakes, plus more as needed

mint leaves (optional)

Flaky salt

Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.

On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.

After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)

Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.

Twisting the classic mint julep idea just a bit, this variation substitutes crème de cacao for the sugar, adding a chocolate flavor that pairs well with both bourbon and mint.

Chocolate Mint Julep Cocktail Recipe

mint leaves, mint

(60 milliliters) bourbon or rye whiskey (see note)

In a julep cup or large rocks glass, gently muddle mint leaves until lightly bruised, then swab the glass's sides with the mint's aromatic oils. Add crème de cacao and bourbon or rye and stir well. Half-fill glass with crushed ice and stir to combine. Fill glass completely with crushed ice and stir until outside of glass frosts. Add more crushed ice, heaping generously, then garnish with sprigs of fresh mint. Serve, adding a short straw if desired so that the fragrance of the mint bouquet will greet the drinker with each sip.

Roasted Beet and Feta Gratin with Fresh Mint recipe | Epicurious.com

red beets, trimmed, scrubbed

heavy whipping cream

mint mint (for garnish)

garlic clove, peeled, smashed Butter (for dish)

feta cheese

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

lamb

onion

paprika

coarse kosher salt

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Bon Appétit

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.

Crispy Green Rice Pilaf

pistachios

cilantro, mint, basil, and/or dill

(or up to 3) serrano chile, stems removed, split lengthwise

lime juice

Tbsp. white miso

extra-virgin olive oil

rice,

sugar snap peas

scallions

feta

golden raisins

peas

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp. salt, and 2 Tbsp. water in a blender on high speed until well combined. Drizzle in ⅓ cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add another chile or two. It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out by everything that it’s tossed with. Season with salt if needed.

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with surface of pan as possible. Reduce heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6–8 minutes. Season with salt.

While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

Add fresh peas to rice and continue to cook over medium heat, tossing often, until peas are just cooked through, about 2 minutes.

Transfer rice mixture to bowl with vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

8 Infused Water Recipes

ice cubes (optional)

strawberries (stemmed and sliced, fresh or frozen)

basil leaves (torn)

lemon (thinly sliced)

honeydew (cubes)

cucumber (thinly sliced)

mint leaves (torn)

blackberries

orange (thinly sliced)

ginger

blueberries

rosemary

pineapple (chunks, fresh or frozen)

coconut (chunks, fresh or frozen)

lime (thinly sliced)

watermelon (cubes)

kiwi (diced

grapefruit (thinly sliced)

pomegranate seeds

mango

raspberries

In a large pitcher, place the desired combination of fruit or herbs. Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.

https://content.jwplatform.com/videos/55pcvbxA.mp4

8 Infused Water Recipes-Culinary Hill

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

Paneer With Burst Cherry Tomato Sauce

paneer

coriander seeds

cumin seeds

black mustard seeds

Kashmiri chile powder

turmeric

sugar snap peas (about 1 cup)

Tbsp. extra-virgin olive oil, divided

cherry tomatoes (about 2 cups)

sugar (optional)

(lightly packed) mint leaves

rice (for serving)

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. We strongly recommend buying whole coriander, cumin, and mustard seeds. Not only is their flavor fresher, but they also offer pops of texture throughout the sauce. If you need to substitute ground spices, use ¾ tsp. each (and skip the black mustard, which is hard to find pre-ground).

First, prep your ingredients. Slice 8 oz. paneer into generous ¼"-thick planks and pat dry; set aside.

Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

Using a paring knife or your fingers and working one at a time, snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

Now, bring it all together. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved paneer in a single layer (just a heads-up that you are only browning one side) and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted fish spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Arrange browned side up and season generously with kosher salt.

Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with fish spatula or spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

Top 40 mint recipes from across the web

The most viewed mint recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cilantro-Mint Chutney

Vegetarian Kofta Curry

Green Chile Chutney

Pan-Roasted Zucchini With Cilantro-...

Celeriac steak with salsa verde

Green Eggs 'n' Steak for Two

Roasted Butternut Squash With Brown...

Chocolate Mint Julep Cocktail Recip...

Roasted Beet and Feta Gratin with F...

Lamb Köfte with Yogurt Sauce and Mu...

Crispy Green Rice Pilaf

8 Infused Water Recipes

Paneer With Burst Cherry Tomato Sau...

Sumac and Mint Aioli Recipe

Grilled Chicken Breasts in Spiced Y...

Indian Raita - How to make it and i...

Roast Racks of Lamb with New Potato...

Lamb koftas

Crab Pasta With Snap Peas and Mint

How to Dry Mint

Mint Chocolate Chip Nice Cream

Chicken Saltimbocca with Pea Salad

Grilled Flatfish With Pistachio-Her...

Leafy Herb Salad

I Love You, Lamb

Broiled Fish Tacos

Spinach-Yogurt Dip With Sizzled Min...

Egg Korma

Caramelized Zucchini Flatbread

Pavlova With Lemon Curd

Roasted Beets With Dukkah And Sage

Persian Chicken With Turmeric And L...

Pasta With Mint And Parmesan

Roast Fish With Curry Butter

Pressure Cooker Pork With Citrus An...

Lime And Mint Sodas

Lemongrass, Ginger And Lime Crush

Apple, Mint And Grape Punch

Charred Romanesco With Anchovies An...

Corn Salad With Tomatoes, Feta And ...

The most viewed mint recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine