capsicum · Indian Cuisine · peas · Rice

Tawa pulao

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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.

Events · Indian Cuisine · peas · Potato · Subzi

Mixed Vegetable Kurma

This wednesday brings us back to Blog Hopping and this week i am on Anusha’s blog Tomato Blues. She has become one of my gmail chat buddies and it is alwayz fun to have a chat with her. She has a lovely blog and love the name of the blog. I also love the way she takes close up pics of her recipes, You will get to learn something new from each and every blog. 

Mixed Vegetable Kurma is the recipe i planned on making after reading most of her post, Have to try her marshmallows Cheese Cake, but after eating so many sweets for Diwali had to postpone that. I have prepared Kurma earlier as well but mine was always a bit off white in color but loved the green color of this and it tasted awesome as well.(Much better than my version). I have followed her recipe to the max with a couple of changes.

Mixed vegetable Kurma

Ingredients

Mixed Veggies ( I used Potato, beans, Carrot and Peas) 2 cups

Oil 1 tbsp

Jeera 1 tsp

Cloves 3

Cinnamon 1/2 “

Onion 1 Medium finely chopped

Haldi 1/4 tsp

Salt to taste

1 1/2 cup water

Make A Paste

Coriander leaves 1 Bunch (Cleaned and Washed)

Garlic Cloves

Ginger 1″

Coconut 3 tbsp

Sesame Seeds 1 tbsp

G.chillies 4 (+ or – acc to ur taste)

Method

Grind all the ingredients mentioned under “make a paste header” add little to make a fine paste.

Heat oil in a cooker, add jeera,cloves and chopped onion. 

Saute till the onions are translucent andd all the chopped veggies.

Saute the veggies for 2 mins,  add the paste, salt, and haldi and give a nice mix.

Add  water and pressure cook for 2 whistles.

The veggies will be soft by this time.

Transfer to a bowl and serve it with Hot chappatis like i did or with hot poori’s as Anusha did(A Much Better combo 🙂 )

Note.

Veggies can be substituted according to your taste.

The original recipe calls for the addition of Poppy seeds(which was not there), saunf and split chickpeas(which i forgot)

Substituting cashews with coconut will also be a good option.

Do check the other Blog Hoppers for the cooking and love you radhika for the lovely event and keeping it going for so many weeks.

Kids · peas · Potato · Snacks

Hara Bhara Kebab

A perfect snack for a rainy day…… here n Mysore the weather is on the cooler side, summer is already gone long back and so happy for that, I hate summers and the heat it brings. This is a lovely snack and also a healthy one as i have pan-fried it instead of the regular deep-frying. The addition of spinach also ups the health quotient.

Hara Bhara Kebab

makes 6 Kebabs

Ingredients

2 Potatoes boiled peeled and grated

1 small bunch spinach

1 cup boiled fresh peas

salt

1tsp garam masala

1/2 tsp chaat masala

Fresh coriander leaves

1 cheese slice cut into  6 small squares

Bread crumbs 1/2 cup

Oil

Method

1. wash spinach leaves nicely and blanch them for 2-3 mins.

2. Dunk them in cold water and press nicely so that you can remove all the excess water. chop them finely.

3. In a wide bowl mash the boiled peas nicely, add spinach.grated potatoes, salt chaat masala and garam masala.

4. Mix nicely prepare round small lemon sized balls and flatten a bit, place the cheese square in the center and close the tikki and flatten slightly.

5. Repeat the same to prepare other 5  tikkis.

6. In a plate spread bread crumbs and coat the tikkis on both sides nicely.

7. Heat a thick cast pan and slightly grease it with oil. place the tikki and spread a tsp oil again. cook on one side and flip over and cook again on the other side as well til a nice crust is formed.

Serve hot with sauce or chutney of you choice.

Note

Add chopped g.chillies for a spicier version.

I have even deep-fried them once and they turn out to be yummier , but a healthier version now.

This Snack Is off to Saffron Streaks for the Monsoon Medley Event.