HERBS in my PLATE

HERBS ENHANCE FLAVOR AND ADD COLOR TO FOOD.

Photo from "THE COMPLETE COOKBOOK FOR YOUNG CHEFS"

Herbs are used for flavoring and garnishing food.

Recipes

Mint and Coriander Chutney

Ingredients:

Coriander (leaves & stem both) - 1 cup

Mint (only leaves) – ½ cup

Cumin powder – ¼ spoon

Green chilies- 2 medium size

Lemon- 1 medium size

Salt- ¼ tea spoon

Sugar- ¼ tea spoon

Coconut powder- 2 tea spoon

Preparing Chutney: In a food processer place finely chopped Mint and Coriander leaves with two table spoon water. When crushed put them in a bowl and mix all the other dry ingredients; squeeze the lemon juice over the prepared chutney.

Delicious Mint and Coriander Chutney is ready to be served.

Chutney of Green Tomatoes

Ingredients:

Coriander (leaves & stem both) - 2 cup

Tomatoes green - 6 medium size

Cumin powder – ½ - spoon

Green chilies- 6 medium size

Lemon- 2 medium size

Black pepper crushed- 1 tea spoon

Salt- ¼ tea spoon (or according to taste)

Mustered oil - 2 table spoon

Garlic- 6 cloves

Preparing Chutney: Stir fry the tomatoes and place them in a food processer with all the ingredients; except the lemon juice and black pepper. In a separate pan fry for five minutes the crushed Chutney the lemon juice and the black pepper. When the solution becomes thick the Chutney is ready to be served.

A page from "All you need is cheese" SPRING, SUMMER ISSUE 2011

Planting herbs in the garden or in the window pots is a great way to have them fresh on hand.

Most frequently used herbs in cooked food, salads, and chutneys are Coriander, Parsley, Mint, Basil, Rosemary, and Thyme. They all have health benefits, such as very effective in controlling cholesterol level in the blood, good for food digestion and bowl movements.

GARNISH YOUR PLATE WITH HERBS FOR FLAVOR, COLOR AND GOOD DIGESTION.