Mint is one of my favourite herbs. For me it denotes instant freshness. Add it to curries, salads, dips, to anything you want & what you get is a 'fresh' and unique taste. There has to be a reason why most of the mouth fresheners(and toothpastes!) are mint flavoured.
The only place I don't like it is with Chocolate, though mint flavoured chocolate is supposed to be a huge rage! I prefer my chocolate to be 'pure'. Some flavours do blend in well with Chocolate such as Coffee, even Orange but not Mint for me. Having said that there are some dishes where I wont compromise at all without the Mint. This Paneer Pasanda for example gets that special taste only because of the mint.
Boondi is a snack on its own, prepared by deep frying tiny balls of besan (gram flour) batter. These tiny balls are achieved by using a perforated ladle, generally used while handling fried items. Boondi can be sweet or salty. Sweet boondi is also made into ladoo/laddu usually prepared during festivals or marriages. A North Karnataka wedding is considered to be incomplete without these in the menu for the D day! Boondi ladoo, huge ones at that, is also the main prasadam at the Balaji Temple in Tirupati having a unique taste of its own.
- 2 cups of curd/yogurt
- 1 cup Boondi (Salty)
- 1/2 tsp sugar
- 1/2 tsp red chili powder
- 1/2 tsp kala namak (rock salt)
- 1/2 tsp chat masala
- 1/2 tsp jeera powder (Cumin powder)
- 7-8 mint leaves
The raita ideally has to be kept to rest for sometime for the flavour of the mint to get infused properly.