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.
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.
Pesarattu is nothing but dosa made with sabut moong. No fermentation is required for this, you only have to soak and grind.The first time i came to know about this dish is through Google. For me Google is the answer for all the queries i have. Sometimes when i want to try something new the Google search page is the page i go to. So back to the recipe this is a wholesome breakfast as it is made completely of sabut moong i.e whole Moong. It is quiet a filling breakfast as well and you cant have more than 2.
1 cup Sabut Moong
Fistful of Rice
Ginger – 1″ chopped
G.chilli – 2 Chopped
Oil as required.
Wash dal and rice and soak overninght or for atleast 6 hours.
Drain the excess water and grind it to a slightly coarse batter by adding ginger and green chillies. Add littlle water while grinding.
Transfer to a bowl, add salt and mix well. The consistency of the batter should be like a regular dosa batter.
Heat a pan and take a laddlefull of batter and start spreading from the center to the rim of the pan. These will be a bit on the thicker side.
Spread little oil all over the dosa and cook on a medium flame for a couple of mins.
Cooking these on a medium flame is important as they need to be cooked nicely.
Serve them hot with any chutney of your choice.
Dosa is a must have in my weekly breakfast or dinner menu and i am a die-hard fan of it. Dosa batter is usually there in the fridge and i always make a huge batch of batter…..same goes with my daughter, even she loves dosa’s and onion dosa is her current favorite. This is an instant dosa where in no soaking and grinding is required and it is my go to recipe. You will get thin crispy and lacey dosas with this batter.
1 cup Rawa
1 cup Rice atta
1/4 cup Maida
1/4 cup curds
Salt to taste
1 tsp jeera
2 G.chilli finely chopped
Coriander leaves chopped
Oil as required
Water – close to 3 cups
Combine all the ing. except oil. Add water and prepare a very thin batter . The batter should resemble a thin chaas or buttermilk consistency.
If you have time , rest for 15 mins or proceed further.
Heat a Non stick tawa and take a laddlefull of batter and start poring from the outside i,e from the edge of the pan to the inside. Dont spread the batter with the ladle it will spread by itself.
Add a tsp of oil all over the dosa and let cook on a medium flame till nicely browned .
Serve hot with coconut chutney .
In the same way you can prepare onion rawa dosa as well, for that finely chop onion and spread it on the dosa tawa, then only start pouring the batter, proceed as mentioned above and crisp onion wara dosa is ready.
I love Dhoklas and my favorite is this one. I love experimenting and trying out diff recipes. This is another gujrati version wherein the rice and dal are soaked and grounded to a batter and curd is added for the Khatta taste. Here goes the recipe.
1 cup Rice
1/2 cup Urad dal
1/4 cup Chana Dal
1/4 cup Curds
Oil 1 tbsp
salt to taste
Eno Fruit salt 1 tsp
R.chilli powder 1 tsp
Oil 11/2 tbsp
Rai 1 tsp
curry leaves 5-6
Wash rice nicely and soak for 3 hrs.
Wash both the dals nicely and soak them as well for 3 hrs.
Grind the dals to a smooth batter and transfer them to a big bowl.
Grind rice to a thin rawa consistency and add it to the dal batter.
Add curds and salt to the batter and mix nicely.
Let this batter ferment overnight.
Prepare a steamer ready and grease a big plate.
While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.
Pour the batter in the greased thali and sprinkle r.chilli all over it.
Steam for 20 mins and let cool for another 10 mins.
Cut into square peices and keep aside.
Heat oil in a pan and add rai and til.
Then add curry leaves and and green chilli and pour it all over the dhoklas
Serve Hot with a cuppa chai 🙂