>> Sunday, March 20, 2011
Most of us face the problem of deciding what to pack for the lunch today. Sometimes, I decide it little earlier but most of the time I cook the dish which flashes in my mind in that second. So, my collections of lunch box menu is growing in size & this mint pulav is perfect. Fresh mint leaves should be used for this dish for real taste & flavour. I like to add corriander leaves, sometimes equal proportion to mint leaves for taste difference. This can be served with raita, pakoda or with papads.
- Raw rice /Basmati rice - 1 cup
- Mint leaves - 1/4 cup (small bunch)
- Corriander leaves - 1 tbsp
- Green peas - 2 tbsp
- Potato - 1 medium sized
- Onion - 1 1/2 no
- Grated coconut - 5 tbsp
- Green chillies - 2 nos
- A small piece of ginger
- Tamarind pulp - 1/2 tsp (concentrate)
- Oil - 1 tbsp (or ghee) plus 1 tsp
- Cloves - 2 nos
- Cinnamon stick - 1 no
- Bay leaf - 1 no
- Cardamom - 1 no
- Salt to taste
Direction to Cook :
1. Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste. Allow it to cool.
2. Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.
3. Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion. Saute till tender.
4. Add grounded paste, green peas, diced potato & rice. Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.