RecipesTiffin

Mint Pulav

mint pulav

Ingredients
• Basmati rice – 1 cup
• Potatoes – 2 diced
• Peas (shelled) – ¼ cup
• Mint leaves – 1 small bunch
• Grated fresh coconut – 3 tbsp
• Green chilies – 3-4
• Ginger – ½ inch piece
• Turmeric powder – ¼ tsp
• Lemon – ½
• Salt – as required
• Cloves – 2 or 3
• Cardamoms – 2
• Bay leaf – 1
• Ghee – enough for frying

Preparation
1. Wash and soak rice for half an hour.
2. Pressure cook with two cups of water. Allow it to cool.
3. Separate the grains.
4. Add a tsp. of ghee while separating the grains.
5. Pressure cook potatoes with skin and then peel.
6. Dice into cubes.
7. Cook peas separately.
8. Fry mint leaves in little oil and then grind it along with coconut, green chilies, ginger and Turmeric powder.
9. Heat rest of the ghee or oil in a broad frying pan and fry garam masala spices.
10. Add ground paste with potatoes and peas.
11. Stir constantly in medium flame till raw smell goes.
12. Add powdered salt and cooled, separated rice to this.
13. Mix well in a high flame till rice becomes steaming hot.
14. Squeeze lemon juice, mix gently and remove from fire.

Courtesy : Iskcon Desire Tree

General guidelines for healthier food for both body and mind:

  • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
  • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
  • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
  • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
  • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
  • Please ensure that food which are not prasadams are not consumed.

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