Tawa Pulao from Mumbai

By Sindhura Kalita - 12:05 AM

Hey!
Did I happen to crib much about summers and cooking in my last post?? I am sure I would have.....and so is the blogging world which is on a mission to tackle this harsh summer with easy recipes and refreshing drinks. Deciding on a lunch menu is very difficult for me because I am not that dal-rice person who can eat plain rice with dal and curry everyday. I love varieties or light meals. But Mr.P is completely opposite.He can lead his entire life with dal and rice.  He has an interesting dal requirement....which he calls as Patla Patla (which is dal of thin consistency not even runny). So everytime I have to make sure that I add extra water and make thinny dal. So on a day, when I was in no mood to cook and when Mr.P wanted something homemade with rice. I had to rely on a book where I scribbled all one pot meals.  This tawa pulao caught my attention against paneer pulao, peas pulao, corn pulao etc n etc. Tawa Pulao is a street delicacy all the way from Mumbai and it is made on the same tawa where Pav Bhaji is made using Pav Bhaji Masala and minimal ingredients. So lets get on the road for this simple yet spicy pulao.

Tawa Pulao
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Ingredients-

Cooked or left over rice- 2 cups
Carrots- 1/2 cup
Thawed Peas- 1/2 cup
Capsicum - 1 med sized chopped finely
Tomatoes- 2 small chopped finely
Salt - as per taste
Pav Bhaji Masala - 2-3 tsps (increase if you can bear the heat)
Turmeric Powder- 1 tsp
Red Chilli Powder- 1 tsp
Onion- 1 big chopped
Jeera/Cumin Seeds - 1 tsp
Coriander - 1 bunch chopped
Juice of 1 lemon
Ginger Garlic Paste- 1 tsp
Water-1/4th cup
Oil- 1 tbsp
Butter - 1 tbsp
Potato- 1 boiled and cubed

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Procedure:
Heat oil in a pan. Once hot, add jeera seeds and let them sizzle.  To this, add chopped onions and fry until translucent. Add ginger garlic paste and fry till the pungent smell subsides. Add tomatoes and cook till tomatoes turn soft. Add all the spice powders(including salt) along with potato and water. Mix well. Turn your flame to low and cook till oil separates from sides. Add Carrots, capsicum and green peas to this mixture. Mix all the ingredients and cook for 2-3 mins. Add rice to this mixture and ensure all the ingredients are combined well. Add chopped coriander. Off the flame and squeeze lime while serving.
Team this spicy pulao with any mild or simple raitha.

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Chef Says:
1) Left over rice works perfectly for this recipe. Incase if you are using freshly cooked rice, make sure that it is cooled before preparing pulao. This will avoid breakage.
2)There are no hard and fast rules to prepare this pulao except the use of Pav Bhaji Masala. You can absolutely use your choice of vegetables. This way you can even clean your pantry :)
3) Make sure that you are balancing this spicy pulao with simple Mint Raitha or curd or plain raitha. Any spicy curry will be too much to handle and gets overboard.

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6 Rechargers

  1. Yummy and delicious Pulao
    http://www.kaviskitchen.blogspot.co.uk/

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  2. Looks so wonderful ...Yummy yummy

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  3. delicious...looking so yummy..

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  4. oh... i could have that right away...

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  5. Thank you so much for those lovely comments Gayathri, Satya and Shanti.

    Special thanks and hugs to rafee. You are one of the biggest motivators for me. Love to you.

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  6. This must be really tasty!!Looks soo yum!!!

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