Tawa pulao

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.

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Lemon Rice

Rice is a staple food in mysore locally and you will find nth number of dishes with it. As it is cooked mostly everyday leftovers is always there and with different temperings and different masala, you can dish up rice in a completely new avatar.

Lemon rice is a very simple dish which taste awesome with a minimum use of ingredients…….this dish comes into hubby’s fav list and is a quick fix solution for leftover rice.

Lemon Rice

Ingredients

2 cups cooked rice

1 tbsp oil

1 tbsp groundnuts

1/2 tbsp chana dal

1/2 tbsp urad dal

1 tsp rai

2 green chillies

5 curry leaves

1/4 tsp haldi

Juice of 1 lemon

salt to taste

coriander leaves

Method

Heat oil in a pan, add groundnuts, chana dal and urad dal, when they turn slightly brown in color add rai, chillies and curry leaves.

Take it off the pan and add juice of 1 lemon and mix.

Add cooked rice and salt to taste and give a mix nicely.i

Keep it on heat again and keep mixing lightly for a min till the rice is hot

Garnish with coriander leaves.

Note

 If you are preparing rice for this, dont make the rice mushy, each grains have to be separate.

U can follow the tempering method till the addition of lemon juice and add it hot rice and then mix when the the rice is cooled.

Usually lemon is added after adding rice but i like to add the juice to hot oil and then proceed.

Enjoy Cooking!

Rice Pancakes

Breakfast and Dinners are the most thought about dish for me, i have to keep racking my brain to bring something different to the table every day. Lunch is not a problem coz i usally prepare a full meal of roti-Subzi-rice & dal or curds.

So i am always on a lookout for new quick easy and  light recipes. Once while searching for Jain recipes for my neighbor i saw these pancake recipe and made a note to myself to prepare this. It is a very simple and a easy preparation and a great way to use up leftover rice.

Rice Pancakes

Method

Cooked Rice 2 cups

Gram Flour 1/2 cups

Wholewheat flour 1 cup

3 cups slightly sour buttermilk

1/4 tsp haldi

2 g.chillies finely chopped

Coriander leaves

salt

1 tsp sugar

oil

Method

Mix rice and curds and mash the rice slightly with a laddle. Add both the flours, haldi, g.chillies, coriander leaves, salt and sugar and mix nicely.

Rest the batter for 10-15 mins. The batter is quiet thick,like a bit thicker than the dosa batter. Add little water if required.

Heat a dosa pan and spread a small laddle of the batter to prepare a small pancake.

I usually prepare 2 pancakes at a time.

Spread some oil on the corners and cook on one side on a medium flame.

Flip over and cook the other side as well.

Serve hot with coconut chutney or mint chutney.

Simple Meal of Rice, Dal Fry and Jeera Aloo

Comfort food  is usually one which is a very simple meal without many masalas or which doesn’t involve long time in cooking it. This is a comfort food which i like to binge on when i have had too many eat outs. It is a simple meal which is best enjoyed when steaming hot with a dollop of Ghee.

Rice Dal Fry and Jeera Aloo

Ingredients

Rice

1 Cup Rice

2 cups water

salt

Dal Fry

Masoor dal 1/2 cup

1/4 cup Moong Dal

1 G.chilli

1″ Ginger

2 Garlic Cloves

Ghee 1 tbsp

Rai 1 tsp

Hing a big pinch

Haldi 1/4 tsp

salt to taste

Coriander leaves.

Jeera Aloo

Potatoes 2 medium ones

Oil 1 tbsp

Jeera 2 tbsp

Salt to taste

Method

Wash both the dals nicely, add ginger garlic and g.chilli with 1 cup water and place it in the pressure cooker.

Wash rice nicely add water and salt and keep that bowl on top of the dal bowl in the cooker

Wash potaoes nicley and place it in the cooker.

I have a big cooker so i can pressure cook all 3 together. It is so much time saving as well.

Pressure cook the above for 3 whistles.

If u dont have a cooker you would have to cook all of them separately.

When cooker is cooled proceed further.

Transfer the cooked rice in a Hotcase so that the rice will remain hot.

Dal Fry

Heat ghee in a vessel add rai,and hing.

Add haldi and the cooked dals along with salt.

Add water if the consistency is too thick.

Simmer for 5 mins and garnish with coriander leaves.

Jeera Aloo

Peel and cut the potatoes into thick strips

Heat oil in a pan,  add jeera and when it splutters add potatoes and salt and give a nice mix.

Cook them on a medium flame for another 5 mins by stirring between intervals for the potatoes to be roasted nicely.

Serve hot rice along with dal fry andd jeera aloo.

Dont forget to add a small dollop of ghee on rice.

A perfect meal 🙂

Capsicum Rice

This is my 2rd week of Blog Hopping, the event started by Radhika of Tickling Palates and it has been fun. This week i am Hopping on to Mom’s Corner and as soon as i saw the post of capsicum rice i was decided on preparing that as i love capsicum. Do hop over her blog as well.

The capsicum rice turned out be very nice and loved the freshly ground masala. I followed the same recipe with only an addition of amchur powder.

Capsicum Rice

Ingredients

Cooked rice – 1 Cup

Capsicum – 2 Small cubed

Masala powder – 2 tbsp

Onion 1 Medium chopped

Coriander Leaves

Curry Leaves

Salt to taste

Amchur Powder 1 Tsp ( My Addition)

Oil 2 tbsp

Masala Powder

Urad Dal – 1 tsp

Channa Dal – 2 Tbsp

Cumin Seeds – 1 tsp

Red Chilies – 7

Black Pepper – 1 tsp

Asafoetida – a pinch

Method.

1. Dry Roast all the ingredients under masala powder on a slow flame till the dals get a light brown color. When cooled grind to a fine powder.

3. Heat Oil in a pan, add curry leaves chopped onions and saute for a min and add capsicum. Let saute for a minute or 2 on a medium flame. The capsicum shouldn’t lose its crunchiness.

4. Add 2 tbsp of the masala powder salt and coriander leaves,  give a nice mix

5. Add rice and amchoor powder and mix nicely.

Serve hot with plain curds or raita.

This is off to Blog Hop Wednesday and do check out entries by other Blog Hoppers