I want to make mint dip to go with my home fried popadoms, but i can't get fresh mint anywhere near me.
Does anyone know if the stuff from the dried herb section of the supermarketwill work ?
And does anyone have a better mint dip recipe than me (please elabotate, if yes).
Yoghurt
cucumber
mint
(blend, and leave for an hour)
Huck 😛
Originally posted by huckleberryhoundNot sure.
I want to make mint dip to go with my home fried popadoms, but i can't get fresh mint anywhere near me.
Does anyone know if the stuff from the dried herb section of the supermarketwill work ?
And does anyone have a better mint dip recipe than me (please elabotate, if yes).
Yoghurt
cucumber
mint
(blend, and leave for an hour)
Huck 😛
The dried stuff probably won't have as strong of a taste as fresh mint, but you can buy mint extract and add to taste--either that, or a pinch of Skoal.
Originally posted by rbmorrisI'm kinda hoping some indian dude comes along and gives me a definitive answer, before i waste any money on stuff i wont use otherwise. I love mint dip with my popadoms, but making fresh seems the only way.
Not sure.
The dried stuff probably won't have as strong of a taste as fresh mint, but you can buy mint extract and add to taste.
edit...what's skoal ?
Do you sweeten the dip ?
http://en.wikipedia.org/wiki/Skoal_tobacco
Skoal tobacco a dipping tobacco (a tobacco snuff product) marketed as smokeless tobacco. Skoal has been produced by US Smokeless Tobacco since 1934.
It is a fine ground tobacco which is available in two textures, Fine Cut and Long Cut, as well as five pouch varieties: mint, berry, citrus, apple, and wintergreen. It was originally produced in only wintergreen flavor but now comes in many different flavors including: Mint, Wintergreen, Straight, Classic, Spearmint, Cherry, Berry Blend, Vanilla Blend, Apple Blend, Peach Blend, Citrus blend, and the newest flavor, Skoal Edge (a bolder tasting wintergreen). The majority of flavors are available only in the long cut texture, but Fine Cut only comes in Wintergreen and Straight. Skoal Edge, a more intense flavor of Wintergreen, was realeased on March 17th, 2008. Skoal Edge comes in long cut, and comes in a shiny, unique can. Contrary to popular belief, there is no watermelon, sour apple, black cherry, or grape flavors currently available. Skoal is packaged in 1.2 oz tins.
According to HealthPolitics.org, Skoal tobacco is the most popular brand of dipping tobacco in the United States with a 30% marketshare.[1]
Skoal was introduced in 1934 as a wintergreen-flavored smokeless tobacco.[2] United States Tobacco introduced Skoal Bandits in 1983, Skoal long cut smokeless tobacco in 1984.[2]
Skoal was a sponsor of the Andy Petree Racing NASCAR team, and the Forsythe Championship Racing Champ Car race teams.
http://www.recipesource.com/ethnic/asia/indian/mint-coriander-dip1.html
* Exported from MasterCook *
MINT CORIANDER DIP (DHANIA-PODINA CHUTNEY)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 Plain yogurt
2 Bsp
1 Bsp
13 Sp
2 Finely chopped green chilis
1 Sp
34 Sp
14 Packed fresh mint leaves
34 Packed coriander (cilantro)
Cold water
Finely chopped onion
Finely chopped fresh ginger
Kosher salt
Sugar
Put all the ingredients in the container of a food
processor or electric blender, and blend until finely
pureed and reduced to a creamy sauce. Check for salt,
and pour into a small bowl. Cover and chill thoroughly
before serving.
Originally posted by zeeblebotWrong dip mate, that's mint and corriander, not mint.
http://www.recipesource.com/ethnic/asia/indian/mint-coriander-dip1.html
* Exported from MasterCook *
MINT CORIANDER DIP (DHANIA-PODINA CHUTNEY)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- - ...[text shortened]... . Check for salt,
and pour into a small bowl. Cover and chill thoroughly
before serving.
I've visited that site too, it's the first one on google 😛
Originally posted by huckleberryhoundgoogle: "fresh vs. dried mint"
Wrong dip mate, that's mint and corriander, not mint.
I've visited that site too, it's the first one on google 😛
http://www.google.com/search?hl=en&rlz=1T4ADBF_enUS237US237&q=%22fresh+vs.+dried+mint%22
...
http://www.recipes4us.co.uk/Specials%20and%20Holidays/Mint%20Origin%20Uses%20Recipes.htm
Mint in Cooking
Peppermint is has a much stronger flavour than spearmint in all its forms, so if you are planning on using it as a substitute in a recipe you should bear this in mind. Both have a remarkable fresh taste are highly aromatic, especially when cut or crushed. Spearmint (garden/common) is the first choice for savoury dishes and is the type you are most likely to come across in supermarkets in many countries. Because Peppermint has a stronger flavour its best suited to sweet recipes.
Oil of Peppermint or Spearmint can generally be substituted for extract, but only use ¼ to ½ of the amount of extract stated.
Dried mint is an reasonable standby however, as mentioned above, because of the difference in processing, air-dried mint is best used in recipes which call for a longer cooking time such as stews, soups and meat and poultry dishes whereas freeze-dried mint is most suitable for dishes which require little or no cooking such as omelettes, sauces and dressings. As with most dried herbs, you should use less than the fresh counterpart. 1 tablespoon fresh mint = 1 teaspoon dried mint .
There are many cuisines the world over which use one type or another of mint; India in the classic Raita and in chutneys; England with her good old mint sauce and jelly (even if it was the Romans who introduced it); North Africa/Middle East where its often used with rice and other grains; Greece and the Balkans often in stuffed vine leaves; Vietnam in her national dish, Pho; South America in their wonderful salsas .... just to name a few.
The flavour of mint goes well with many savoury ingredients, especially vegetables - minted peas and minted new potatoes are firm favourites here in England - as well as lamb, poultry and fish dishes. On the sweet side, the taste goes particularly well with chocolate.
Below are just a few sweet and savoury recipes using mint. You can find more on this site my using the SEARCH page.