#dried mint

When the days are getting wetter, some herbs in your Kitchen Garden might not like it very much. It’s especially the case with rosemary and thyme; both like a dry soil.

So, it’s the ideal thyme to cut the remaining sprigs of rosemary and thyme from your little bushes, leaving a few leaves on the stalks, so they grow again. 

Mint is not as wary of rain (or even frost), but it’s nice to have dried mint to make tea with...

Once you have picked your herbs, pat them dry on paper towels, and gather them in little bouquets. Tie well with kitchen twine, and hang upside down in a warm place -the kitchen is perfect for that. 

Your herbs will dry in 5 to 10 days.

Homegrown Herbs from Our MicroHomestead

For some reason, our homegrown herbs have been really popular on Etsy, especially the more exotic Asian and ol’timey colonial herbs. I’m going to have to restock next Spring, but in the meantime these are the last of my 2017 stock.

Now that we have our staples ready, preparing an Indian feast is not all that complicated. Especially if you have made and thawed paratha dough ahead. I like plain paratha, but these Podeena Paratha and their fragrant taste of mint are quite special!

Ingredients (makes 6 paratha):

456 grams/1 pound Paratha dough (freshly made or completely thawed)

1/2 tablespoon ground dried mint

4 tablespons melted ghee (or butter)

On a lightly floured surface, knead dried mint into Paratha dough until well-distributed. Then roll dough out into a large circle. Spread 3 tablespoons ghee all over the circle, and roll tightly like you would when making Cinnamon Rolls. Cut into 6 even portions. Place each standing up on a lightly floured surface and flatten into a disc with the palm of your hand.

Heat a large nonstick, heavy-bottomed pan or skillet over high heat.

Roll out each dough circle, carefully so the ghee or butter don’t ooze out, into a circle. Grease pan lightly with remaining ghee or melted butter and cook paratha, about 1 ½ minute on each side. Repeat with remaining paratha, greasing the pan lightly between each of them.

I made these over the weekend and many many people on face book asked for the recipe.  And so here it is – I hope you make it and let me know what you think.  If you send me a picture – that’ll complete my life :)

What you will need:

3 cups chickpea flour

2 eggs (optional)

salt to taste

cayenne pepper to taste/red pepper flakes

1 1/2 cups of water (will vary if using eggs or not) – you are…