Boil together the sugar, water, mint and lemon rind two minutes. Strain and chill. Add lemon juice and

1. Using very fresh mint chop finely and half fill sterilized jars. 2. Heat the vinegar in a saucepan and stir in the sugar until dissolved and bring to the boil. Cool. 3. Fill the jars containing mint with the vinegar and sugar mixture. Seal immediately. Let ..

Bring the water to boil in a saucepan and add the dried mint, then the sugar until dissolved. Remove from the heat and add the vinegar. If too strong or too weak add less or more

Combine the browned flour with 1/2 cup of the liquid from the roast and set aside. Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat. Bring to a full boil, whisk in the flour/stock mixture, ..

Combine all ingredients in the container of an electric blender. Blend at high speed until you have a smooth paste. This chutney goes with most Indian foods. It is especially good with broiled Seekh Kabab, Tandoori Chicken, and Vegetable

Wash and dry the mint leaves. Chop them very finely or puree them in a mortar. Put the pureed mint into a bowl, pour in the boiling water to "set" the color. Stir in the vinegar, salt and

GETTING READY 1. To begin with, wash and sterlize as many jars and lids to hold about a quart MAKING 2. In a large bowl, stir together the sugar and vinegar till the sugar dissolves 3. Add mint to it and mix well 4. Ladle this sauce into the sterlized jars ..

In the top of a double boiler combine yogurt, lemon juice, mint, basil, garlic, salt and sugar; mix well. In the bottom of the double boiler place a small amount of water. Heat over low heat until hot. Over the hot water place the top of the double ..

Put all 4 ingredients into small saucepan. Bring to a boil. Simmer about 2 minutes. Serve hot with

Put all ingredients into blender and blend to a fine paste.

Make this exactly like mint sauce, omitting any water and drying the mint leaves completely before chopping them. The mint should be young and fresh. The vinegar may be strained and used for salad dressings, the mint in vinegar will keep through the winter ..

Put the sugar and water in a small saucepan and boil for 1 minute. Add the vinegar and pour over the mint leaves. Soak for 15 minutes. Stir well before

Mix water, sugar and vinegar, stirring until sugar is dissolved. Pour over mint leaves and let stand in a warm place for 1/2 hour or

1. Heat the vinegar and water in an enamel or glass saucepan, add 1/4 cup chopped mint. Simmer 15 minutes. 2. Strain, add the lemon juice mixed with the sugar and salt. Chill. 3. Mince the rest of the mint and add to the

1. Grind to a paste all the ingredients on the left. 2. Extract thick pulp of tamarind by boiling in 1 cup of hot water. 3. To the tamarind extract add the ground paste, the powdered masalas and the jaggery. Simmer for 5-8 minutes or until a chutney ..

Combine all ingredients in 2-cup measure. Microwave at High 1 1/2 to 2 1/2 minutes, or until boiling. Reduce power to 50% (Medium). Microwave 5 minutes, or until flavors blend. Use immediately or cover and refrigerate. Serve with lamb, pork, or

In small saucepan, combine sugar, vinegar, water and cornstarch; bring to boil over medium heat, stirring constantly. Stir in mint; simmer for 3 minutes. Transfer to sauce boat and let stand for 30 minutes to develop flavors. Refrigerate any leftovers (up to ..