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 Uses of Mint Leaves, Pudina

  Last Updated : Jan 23,2019






15 Uses of Mint Leaves, Pudina

uses of mint leaves in Indian cooking. uses of pudina. Mint is the common name for the plant Mentha. The plant lives throughout the year and gives the bright green leaves. These mint leaves have a certain bright freshness about them which makes them extremely unique in taste. For the use in food, fresh mint leaves are preferred over the dried variety. They give a cool aftertaste as well and that’s why are used in many chewing gums as well as mouth fresheners.

1. The fresh mint leaves are an ingredient in many South Asian foods, including Indian Cuisine, Thai and also some European and Middle Eastern Cuisines. 

2. Mint leaves, due to their sweet, aromatic and cool taste, form a very important part of various beverages. These beverages may be served cold or hot, some being Minty Nimbu paani or a Lemongrass and Mint tea. Mint leaves are used in large amounts to make cool refreshing drinks like jaljeera or mint lassi

3. Mint leaves form a part of the most basic condiment of India, the Green Chutney. The variations to make this chutney are endless but mint is something that never changes. The pudina chutney is used as a dip for pakodas, in sandwiches or to eat with parathas

4. The Spicy water that is used in Pani Puri is made with mint. This Pudina Pani is a combination of mint, coriander, ginger and chillies. This preparation is used all over the country to serve spicy and chatpata Pani Puris

5. The fresh leaves are made into a paste and used for marination of different vegetables before cooking them. The paste can be modified to add different kind of taste givers and then marinate paneer and aloo in the resultant paste to make smoky Paneer and aloo tikkas. 

6. Indian subzis use mint leaves to add a cool and fresh taste to the overall dish. Here, the fresh leaves can either be used as garnish or added to main gravy itself while cooking like done in Vegetable Hariyali.

7. Another brilliant way to use pudina is to make dips with it. They can be added to hummus for the unique taste or even can be simply added to curd to make a dip. Due to the cool aftertaste of mint, it is a favorite ingredient to be used in salads

8. As a garnish, torn mint leaves are sprinkled over or spread as a paste in flavor intensive biryanis like Qabooli Biryani. Not only that, prepared Green pastes and raw leaves are added to various rice preparations for the flavor like a Hariyali Mixed Sprouts Pulao or Thai Rice.

9. These leaves are used to practice Ayurveda to treat indigestion and stomach aches.

10. Mint syrup or loose mint leaves used many a times as a garnish on alcoholic drinks. Mint syrup is the main ingredient in a cocktail called Grasshopper while fresh mint leaves are added to the classic Mojito. 

11. Pudina leaves are a popular choice to add to different types of flatbreads like rotis and parathas. These parathas can either be made stuffed with chopped leaves or added to the batter itself. They can also be added to tikkis or stuffed patties for that extra flavor for example the patty of the Chawli beans and Mint burger has fresh mint leaves added to it. 

12. The combination of chocolate and mint is a classic one. Many a times mint extract is added to chocolate and sold. The strong flavor of the mint goes well with the cold of ice cream as well. Mint essence and syrups are often used to make edible jellies too.  

13. Mint leaves provide a very unique and different taste to many a soups. The flavor of mint goes very well with other greens like spinach and green peas like a Green Pea, Mint and Corn soup.

14. Chopped mint leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, mint leaves are often used raw or added to the dish right before serving. 

15. Mint leaves can be chopped and added to salads or washed and eaten plain.

 

To know about Recipes using Mint Leaves, check out our collection. 

uses of mint leaves

1.  
 by Tarla Dalal
The moment we think of tiffin we immediately think only of snacks. However, refreshing drinks are as important to energize the kids in the midst of their busy day! So, here is a refreshing Minty Nimbu Pani that you can send to school in a thermos flask, so it will be nice and cool to sip on when the kids feel thirsty and tired. A dash of mint, powdered spices and black salt add more zing to the ever refreshing lemon drink making it all the more appealing to kids. This is sure to quench their thirst! Also pack Bread Snack ( Tiffin Treats) in a tiffin for a perfect short break combo.
2.  
 by Tarla Dalal
Summer, winter or monsoon, this is one tea that is sure to pep you up even on the most trying days! The whiffs of lemongrass and mint that escape the kettle promise your taste buds an exciting time ahead, and you will surely not be let down by this spicy, milky tea, which is full of intense flavours and aromas. Make sure you have this refreshing Lemon Grass and Mint Tea fresh and hot, as reheating it will lead to a loss of flavour and sometimes even a little bitterness. The herby accents are best enjoyed fresh! Take a tea-break and also try other tea recipes like Ginger Cinnamon Tea or Tulsi Tea
The revitalising rush of flavour delivered by a glass of jaljeera has amazing effects on your digestion! Wise it is to serve this tongue-tickling drink at parties. Here is a super-duper variant of this popular drink, which combines the chilling overtones of mint with the sharp flavours of ginger, lemon, spices and black salt. The Minty Jaljeera (Pudina Jaljeera) is a pleasure to sip on – and happens to be one of those drinks that is welcome in all seasons! Serve this appetising drink chilled, garnished with some crunchy boondi. You can also try other refreshing and appetizing Indian drinks like Kokum Sherbet, Kairi ka Pani, Amlana or Kairi ka Jaljeera. Enjoy how to make Minty Jaljeera (Pudina Jaljeera) recipe with detailed step by step photos and video below.
4.  
 by Tarla Dalal
How many of you, after completing a round of pani puri, ask the roadside vendor for extra servings of the spicy phudina water – “Bhaiya, thoda teekha pani milega?” – and he happily obliges! The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that! Recreate the same fun experience at home by making this easy-peasy Phudina Pani in your own kitchen. The refreshing, tongue-tickling mix of flavours in this recipe is sure to shake awake your taste buds. The aroma of freshly ground mint and the interplay of spice powders is simply irresistible. This awesome spiced water also helps relieve indigestion, so it’s nice to have with or after a meal. We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled. You can also try other recipes like the Chocolate Pani Puri or Thai Pani Puri.
 
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Green Chutney is an indispensable part of the Indian snack repertoire. While it is used in the preparation of certain snacks and chaats, it serves as a tasty accompaniment for others. The Green Chutney is a simple and easy recipe that has no unhealthy or calorie-laden ingredients like sugar. You can make a batch of this chutney and store it in the refrigerator, to enjoy with yummy snacks, like Cauliflower and Oats Tikki and Bajra, Carrot and Onion Uttapa. See detailed step by step photos of Green Chutney recipe detailed below.
Qabooli Biryani is a unique Hyderabadi dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the Qabooli Biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Qabooli Biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the Shahi Korma Biryani and the Minty Paneer Biryani .
7.  
 by Tarla Dalal
This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.
8.  
 by Tarla Dalal
This sumptuous yet simple rice preparation is enlivened by the addition of a peppy coriander-mint chutney and crunchy sprouts. Sprouting enhances the nutritive value of pulses and legumes, and also makes them easier to digest – making it a highlight of the Hariyali Mixed Sprouts Pulao. To make the meal all the more healthier, fibre-rich brown rice is used, which helps lower blood glucose levels. The chutney too plays a greater role than enhancing the flavour, as it provides a significant dose of vitamins A and C plus iron too. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and Bulgur Wheat and Matki Pulao .
9.  
 by Tarla Dalal
Pudina Paratha also known as Mint Paratha is made from healthy ingredients like pudina, whole wheat flour and Indian spices. This Pudina Paratha is had by Punjabi’s for breakfast. Mint has an aroma that cannot be locked up! As the Pudina Paratha cooks on the tava, whiffs of mint and carom seeds fill the air, preparing the diners for the wonderful meal that awaits them. These Pudina Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Follow the detailed step by step photos given below and make this quick and easy Pudina Paratha today!
10.  
 by Tarla Dalal
Did you always think of burgers as junk food, going by the commercial versions? A homemade burger can be a reservoir of nutrients if you use the right stuffing. Here, spongy whole wheat buns are packed with an iron-rich chawli bean tikki that is enchantingly flavoured with mint leaves and bound together by fibre-rich oats. With nutritious and tangy green chutney and sliced veggies too, this healthy Chawli Beans and Mint Burger is a meal in its own right.
11.  
 by Tarla Dalal
The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi delicacy, the hariyali base comes from a combination of spinach and mint leaves, which gives the subzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. Although this dish has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the Vegetable Hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .
12.  
 by Tarla Dalal
Both green peas and corn are evergreen favourites with one and all. Ever thought of making the twain meet? Well, just cook the duo, blend and lace them with mint, and the result is a delectable soup that makes your taste buds squeal with joy! Green peas are rich in fibre, which makes it a good ingredient to include in your pregnancy diet. The Minty Green Peas and Corn Soup also has a unique texture and flavour, thanks to the addition of corn. Indeed, it is a treat that you will thoroughly enjoy. Click here for more nutritious recipes for pregnancy .
Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav , Ragda Pattice , Pav Bhaji and Jini Dosa .
14.  
 by Tarla Dalal
A universal favourite, the Mint Syrup is one of the most commonly used syrups for cocktail and mocktails around the world. It has a sweet and minty flavour, which appeals to young and old alike. Easy to make and versatile too, this syrup adds a zesty note to any dessert it is drizzled on. Just scoop out a cup of vanilla ice-cream or strawberry ice-cream and lace it with Mint Syrup, to give it an exotic touch instantly. You can make a batch of this syrup and store it in an airtight container. Stow it into the fridge to extend the shelf life. You can also try other homemade syrups like the Sugar Syrup or Ice-Cream with Muscovado Sugar Syrup
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