Sizzling Indian Recipes.....: Summer Herb Garden inspired meals - Coconut Basil Rice, Cucumber Paratha, Mint infused ButterMilk, Orzo-Cantaloupe-Bing cherries-Corn Salad with mint blossoms.

This Summer I grew few plants and herbs in the pots. Inspired by the Mint and Basil growing in my patio garden I cooked this herb packed meal. I had one fresh ear of corn from local farmers market and few garden grown cucumbers shared by my friend, with few other veggies and ingredients I prepared this delicious Thali containing Cucumber Paratha, coconut Basil rice with green peas and snow peas, Mint infused butter milk, Cantaloupe-Bing cherry-Corn salad with mint flavored orzo and mint blossoms. Please scroll down to enjoy pictures of Mint and Basil herb plants.
Note: published on 11/16/11

Coconut Basil Rice with Green & Snow Peas

Ingredients :-

2 Cup Basmati rice
1/2 cup coconut milk (I used Renuka brand)
1/2 cup fresh grated coconut + some for garnish
2.5 cup water
1 medium size onion - finely chopped
1 Bay leaf 3" long
2 inch piece ginger
6-7 garlic cloves
4-5 green chilies
1 Cup frozen petite green peas (regular green peas are fine.)
1.5 cup sliced snow peas
2 cup fresh basil leaves with tender stems - I used spicy globe basil which is mild in aroma. If you are using other type of basil like purple or thai; reduce little quantity or use as per your taste.
1.5 Tb.spoon oil

Directions for preparing Basil Coconut Rice :-

Rinse Basmati rice, soak for only 10 minutes - Drain, Cover and keep it aside.
Combine green chilies, garlic cloves, ginger, 1 cup basil leaves in a small blender jar - grind to coarse texture without adding water. Keep it aside.
Heat 1/2 tablespoon oil in a pressure cooker/ Pressure Pan ( minimum 3-4 liter size). Add half cup roughly chopped Basil leaves, sizzle for 15 seconds. Add 1 teaspoon coarse paste. (from step 2) Add 1.5 cup sliced snow peas, saute for 2 minutes over high heat. Now add one cup frozen green peas, little salt - saute for another 4-5 minutes over medium heat. If required sprinkle little water to avoid sticking at bottom, constant stirring is required.Transfer everything to a bowl and set it aside. (You can use small size saute pan for this step.)
Once again heat 1 tablespoon oil in pressure cooker. Drop one bay leaf ; sizzle for 15 seconds. Add chopped onions; saute 5-6 minutes until onions turn soft.
Add remaining mixture of ginger-garlic-chilies-basil - saute for a minute. Add drained rice and half cup coconut milk. Mix well and simmer over medium heat for 2-3 minutes, stirring frequently.
Add 2.5 cup water - Stir and bring to a boil. Add 1/4 cup fresh grated coconut. Check for salt seasoning. Close the pressure cooker lid and cook over medium heat until cooker is ready to blow first whistle. (Some time cooker fails to blow whistle, in that case after 10-12 minutes reduce heat.) Quickly reduce heat to lowest setting and allow to rest on stove for another 10 minutes. Reduce little built up steam by slightly lifting whistle for 20-25 seconds.
Once pressure cooker cools down, transfer cooked rice to a big bowl. Gently separate all grains and fluff rice with wooden spoon. Spread sauteed green peas and snow peas mixture, remaining chopped fresh basil leaves and 1/4 cup fresh grated coconut. Gently combine well with rice. Cover it with cling wrap and let it stand for 20 minutes before serving warm.

Note :- You can use any combination of veggies of your choice.In absence of pressure cooker you can cook Basil Rice in a thick gauge, non-stick minimum 4 quart size pot. You can add 1/2-1 cup more water and cook very slow on low heat with covered lid. Feel free to add more seasoning spices like cumin, shaheejera, Black pepper, cloves, cinnamon but season with minimal spices.

Cantaloupe, Corn, Bing Cherry Salad with Mint infused Orzo garnished with Mint blossoms.

Salad Ingredients :-

1 cup mint infused cooked Orzo (refer recipe below to know how to prepare mint flavored orzo)
2 cup heaped scooped cantaloupe balls/chunks. (I used small size cantaloupe - see picture at end.)
25-30 Bing cherries - deseeded and cut into half
1cup corn kernels ( I used from fresh corn)
12-15 tender Mint blossoms
1/2 cup fresh mint leaves
2 Tb.spoon - finely chopped mint leaves
1/2 teaspoon sugar
1.5 Tb.spoon Olive oil

Step - 1 -- Preparing mint flavored Orzo :-

Heat 1.5 tablespoon olive oil in a small size pot. Add 2 tablespoon finely chopped mint leaves, saute/sizzle in hot oil for 15 seconds just like we sizzle curry leaves in hot oil. Take out half oil and few sizzled mint leaves in a bowl. Add 2 tablespoon orzo, saute for 30 seconds.Pour in 2.5 cups water, little salt - Allow it to simmer over medium heat for about 10 minutes. Reduce heat to low and simmer for 7-8 minutes more. You may add 2-3 tablespoon water if orzo absorbs water. Taste orzo for tenderness, once they are plump and soft, quickly drain under cold water and keep it aside. Sprinkle reserved mint seasoned oil, toss and store in a covered container. (I cooked longer than suggested cooking time on package directions for perfect tender textured orzo.I used Taste of Inspirations brand organic orzo, authentic Italian product.)

Step - 2 -- Preparing Salad :-

This is simple toss and serve salad. In a medium salad bowl mix together cantaloupe balls/chunks, corn kernels, bing cherries, cooked orzo, 1/2 cup fresh mint leaves. Sprinkle 1/2 teaspoon sugar. Gently toss. Garnish with mint blossom and serve immediately.

Mint infused Butter milk /Chaas /Tak Recipe

In a deep bowl mix 1.5 cup yogurt, 1/2 cup cold water, little salt, 1/4 teaspoon sugar, 1 finely chopped green chili and half cup chopped fresh mint leaves. Blend with immersion blender or whisk until smooth - about one minute. Garnish with fresh mint leaves and serve chilled.

Recipe for Preparing Kakdi / Cucumber Paratha/Roti

Finely grate one small 5-6 inch cucumber.(1/2 cup yield including cucumber juice) I used cucumber with skin. If cucumber is waxed then peel the skin. In a small blender jar combine - 2-3 green chilies+4 garlic clove+1 inch piece of ginger+ 1/2 cup chopped cilantro. Grind to coarse texture. In a medium size bowl add one cup wheat flour, 1/4 teaspoon salt, half teaspoon turmeric powder. Mix well. Now add grated cucumber along with its juices and coarsely ground ginger-garlic mixture. Knead the dough with hands. If required add one tablespoon water. I didn't add water, cucumber juice was enough to form dough. Once it forms tight dough; apply one teaspoon oil all over dough ball and again knead for 2-3 minutes,wrap the dough ball with plastic wrap and keep it aside for 15 minutes. Divide dough in equal 5-6 balls, roll 5 inch diameter paratha and griddle fry on both sides on medium heat.