Soon after the snow is cleared off the ground, first herb to sprout at my home garden is Mint. It is always a joy to use home grown mint in abundance over the store bought bunches. After all its just footsteps away, truly organic, as fresh as possible and can be turned into tasty chutneys within minutes after its plucked.
Find more about mint and it’s culinary usage here .
I am not sure about the variety of the Mint plant I have in my garden. It is not as pungent as Indian mint that has a stronger flavor. For that reason to get more aroma in the Mint chutney I use twice the quantity of leaves. This way it is adding up more greens to daily intake.
Crispy Rice is a very common snack in South India called “Pori” in local language Tamil and in northern Indian it is called “Bhel”. Though “Pori” is available in fancy packs in so called uber – chick super markets, even now the street vendor trade has not gone away. I have enjoyed the plain Crispy Rice bought at doorstep sold by the local producer we known for ages. They are manufacturing the Crispy Rice in the earthen ovens in a very traditional way. I am looking forward to capture this traditional process during my travel to India next time. But I am just afraid fast paced life and pleasant shopping trip to fancy markets might have made this traditional business to fade away without a trace.Endless varieties of snacks can be prepared with Crispy Rice combining ingredients of ones imagination and availability. I am presenting here one of that kind which is often made for evening Tea / Coffee, especially on a rainy day.
When you walk down the streets on the neighborhood, if anyone is making this at their kitchen then definitely you can’t help salivating. The aroma of Mustard seeds, Curry Leaves and sun dried chillies spluttering with golden fried crushed Garlic…hmmm. Make it at home and enjoy!!
Making this on your own is better than reading and dreaming about it
What you need:
4 cups of Rice Krispies
1 cup of slow roasted peanuts with skin
3 sun dried red chillies – adjust to your spice level
Curry Leave as desired the more the better taste
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
1 tsp Turmeric Powder
7 cloves of Garlic – peal the skin and crush it
1 tbsp of Coconut Oil
Salt to taste *
*The traditional Rice Crispies in India are of two kind with and without salt. The packaged varieties in North America are little sweeter without salt. Adding a pinch of salt helps to compensate the Indian taste.
How to Make :
In a heavy bottomed pan warm up the Coconut Oil. When it is hot enough, add mustard seeds to splutter. The add Cumin Seeds, broken Red Chillies, Garlic and Curry Leaves. Now the aroma spreads over the exhaust and envoy your neighbors. But you should concentrate on making the perfect “Spicy Rice Krispies” for your evening Tea.
When the Garlic looks golden fried, add turmeric powder,pinch of salt and the peanuts. Mix up everything for few seconds, careful not to burn the ingredients as turmeric is very delicate to handle in high heat. At last add the Rice Cripies and mix up well in medium heat. Taste it and adjust the spices if needed. Remove the pan from the stove and serve it hot Tea / Coffee.
How it is Healthy:
It contains all healthy ingredients such as Coconut Oil, Turmeric Powder , Curry Leaves and Cumin Seeds topped with protein rich Peanuts. Most of all its tasty!!