Our dinners are usually Roti with a simple sabzi or sometimes I go the South Indian way and prepare Upma/Dosai. Its June and is supposed to be the start of Summer season here in UK. But the weather has been crazily cold for the past few days. All we crave is spicy, greasy foods. Yesterday night I prepared this spicy Tawa Pulao for dinner and it turned about absolutely delicious. I served it with Yogurt and crisps.
The authentic street food version is prepared directly on the hot Tawa and the addition of Pav Bhaji masala takes this Pulao to a different level. Being less fortunate souls we have never travelled to Mumbai and have never tasted the authentic Maharashtrian one. The below recipe is my way of preparing quick tawa pulao. In case if you have any valuable suggestions to improvise the recipe please comment. The following measurement serves two.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 cup cooked rice
- 1 onion
- 3 tomato
- 1 carrot
- 1 potato
- 1 capsicum
- 4 Beans French
- 1/4 cup Green Peas (I didn't have handy hence used Sweet Corn)
- 1/2 tsp ginger garlic Paste
- 1/2 tsp salt
- 1/2 tbsp chili powder
- 1/2 tbsp coriander Powder
- 1 tbsp Pav Bhaji Masala powder
- 1/2 tbsp. butter
- 1/2 tsp Mustard Seeds
- 1/2 tsp Saunf
- 1/2 tsp Jeera Seeds
Ingredients
To Temper
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|
- Pressure cook one cup of Rice with 3.5 cups of water and keep it aside. I used Par Boiled rice (puzhungal arusi). If you are using Basmati Rice, cook accordingly
- Heat butter in a wok or in dosa tawa
- Add mustard seeds,saunf,jeera.Let it crackle
- Now add chopped onion,ginger garlic paste and tomatoes
- Saute for 2-3 minutes at medium flame until onions become translucent
- Later add the remaining chopped vegetables & salt
- Sprinkle a tablespoon of water.Let the veggies get cooked
- After approximately 5 minutes add all the dry spice powders one by one
- Close the wok and let the spices get mixed with veggies
- Later add the white rice with this vegetable mix. This is the time to add frozen peas or sweet corn
- Lower the flame and let the rice get cooked uncovered for 5 minutes
- Finally garnish Tawa Pulao with coriander leaves/mint leaves and serve it with raita of your choice
- You can even top it with some grated cheese and serve with Vegetable Bhaji too.
My Notes :
- I didn't add any extra artificial food color,saffron or sauce
- I used Kashmiri red chilli powder & 3 large tomatoes
- I left the rice to cool down before adding it to the wok
- Don't add too much water on wok while cooking the vegetables