Tawa pulao is a bombay street food but I have never been to bombay hence never tasted it. Prepared this after my sis shared the recipe and really liked it. So here is my way of making it.
Cook Rice and let it cool. I usually spread it in a plate and dont mix much.
Heat oil in a pan, add 1 chopped onion , 3 garlic cloves finely chopped and saute.
Add veggies of your choice, I usually add beans carrot peas and capsicum. Fry for a couple of mins and add tomato puree made of 2 big tomatoes. Add a spoonful of pav bhaji masala, R.chilli powdee and salt. Cover and cook till the oil separates, maybe 5 mins.
Now when you want to prepare pulao , in a pan or a tawa take a spoonful of the tomato masala , add required rice and mix. Garnish with coriander leaves and lemon juice.
Do it the same way for every serving or you can mix the rice and gravy all togeather at one go.
I like to do it a single serving and that to on a tawa only.
I have been planning to make this from such a long time and then I made it atlast yesterday. It came out good and I can use it so many different recipes.
In a blender add 2 garlic cloves, 4 to 5 peices of walnuts , 250 gms basil, salt, juice of half a lemon and 2 tbsp cheese grated. Start blending it and add around 2 to 3 tbsp of olive oil and blend till smooth.
Store it in a bottle and just add some tbsp of olive oil on top if it.
U can ise this in pasta, sandwich, pizza, as a dip……
This sauce is so easy and you can use it so many ways. Make in this when tomatoes are in abundance and you can store it in the fridge for a fortnite or freeze it for longer duration.
Blanch 1 kg tomatoes, peel and puree them. Chop 2 onions and 4 garlic cloves finely.
Heat oil in a pan, add some chilli flakes and some pasta seasoning. Add onion and garlic and saute for a couple of mins.
Add the tomatoes, salt, pepper, little sugar ,a big spoon of tomato sauce.
Mix and let it cook for 10 to 15 mins covered.
Once all the water has been reduced store it in a bottle.
I am back to blogging and hope to continue it. I am back with a bread recipe and baked this wonderful sweet aromatic bread for our bread baking group. So here is the recipe and hope you all like it.
Recipe Source : My Diverse Kitchen
1 tsp active dry yeast
1/8 cup warm water
1/4 cup lukewarm milk
25gm soft butter
1/8 cup sugar
2 Cardamoms Powdered
1 1/4 cups all-purpose flour
1/4 cup of Mixed Raisins, Candied apricots and Kiwis.
Mix water, milk and 1tsp sugar in a bowl, add the yeast to it. Mix well and keep aside for 5 mins till it is frothy.
In a bowl, add maida, sugar, salt, powdered cardamom and the yeast mixture.Mix and Knead well until the dough smooth and elastic. Add the mixed bowl of raisins and candied fruits and knead the softly so that all are mixed in the dough.
Place the dough in a well-oiled bowl, cover with a clingfilm and let it rise till double for about an hour.
When done, lightly knead the dough and shape it into a ball. Place it in a round baking pan. Let it rise for about 45 minutes.
Brush it with milk and sprinkle some sugar
Bake at 180C for about 24 Mins till the bread is golden brown and done.
Serve warm with butter .
I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally yum.
Chop1 kg tomatoes into small pieces, I just did it in a processor :)
In a pan, heat the oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds, when they splutter, add a big pinch of hing.
Stir a couple of times and add 5-6 curry leaves and the tomatoes.
Mix well, add the turmeric and chilli powder and stir well.
Add salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.
Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.
Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.
Misal Pav is a famous Maharastrain street food, this is a spicy spicy dish and taste totally yum.
To start you will need the sprouts of matki dal. This is how i make the sprouts, wash and soak the dal overnite. Next drain the water and place the dal in a muslin cloth and place it in a box, it will take close to 24 to 30 hours for the sprouts to come out.
1. Heat oil in a pan , add rai and jeera and 1 chopped onion. Fry for a minute.
2. Add r.chilli, haldi , dhaniya powder and a good spoonful of goda masala and saute for 10 secs.
3. Make a paste of little coconut, 5-6 cloves of garlic, 1 small tomato and add it to the pan.
4. Cook the paste nicely and add the sprouted matki and salt. Saute for a couple of mins so that the dal is coated in all the masalas and looks shiny. Add water* and cook for 10 mins. Check if the dal is cooked. Garnish with coriander leaves.
* Add more water as this should be a very thin gravy so u need to add more masalas.
In a bowl firstly add the dal and then top it off with the gravy *( It is also called as Kat ).
Top it off with chopped onion, a spoonful of green chutney (My touch), curds if you want, namkeen of your choice and a good squeeze of lemon juice.
Serve hot with buttered and toasted pav.
I love Pav bhaji and especially the one i make it :). After various trails i have perfected the recipe for the same. So here goes the recipe.
1.Chop 3 potatoes, 1 carrot and some cabbage . Here you can use veggies of your choice.
2.Pressure cook these along with a handful of fresh peas for 3 whistles.
3. Heat oil and butter in a pan and add 1 small chopped capsicum and saute them for a minute, add puree of 1 onion, 3 small garlic cloves and some ginger and fry nicely.
4. Add r.chilli powder, pav bhaji masala, haldi , dhaniya powder and salt and cook for some seconds.
5. Add puree of 3-4 tomatoes and also the boiled and mashed veggies at this stage.
6. Mix nicely, add little water if required to get the right consistency and cook for close to 15 mins.
7. Just before taking it off the heat add a tbsp of butter and coriander leaves.
I always taste and adjust the masalas and seasoning according to my taste. So taste and make it more spicy or less accordingly. The main difference and the best taste was when i added the veggies along with tomato puree. Earlier i used to fry the puree nicely and then only add veggies.
Serve hot with buttered and toasted pav, chopped onion and lemon wedges.