Tawa Pulao

Tawa pulao is a famous Mumbai street food including the others like Pav bhaji and Vada Pav. I happened to know about this dish during our trip to Mumbai. It was a great sight to watch the street food vendors making Tawa pulao and Pav bhaji simultaneously on a big hot tawa in big batches.

Though we  dint get to taste this at Mumbai, I made up my mind to try this at home. When I searched for the recipe, I found it too be very easy. Pav bhaji masala powder is the star ingredient of the dish. You can add the veggies of your choice. Do try this flavourful and easy rice dish.

What you will need:

• Basmati rice- 1 cup
• Water- 1.5 cup to cook rice
• Potato-1
• Onion-1
• Green peas- a handful
• Tomato-2 medium sized
• Capsicum - 2
• Pav bhaji masala powder- 1.5 tbsp
• Red chilli powder- 1 tsp
• Green chillies- 2
• Cumin- 1/2 tsp
• Butter- 1 tbsp
• Oil - 1 tbsp
• Salt - as needed
• Coriander leaves- 2 tbsp chopped
• Lemon juice- 1 tbsp

How to:

1. Wash and rinse the rice well under water and soak it in water for 30 mins. Pressure cook it with little salt, 1.5 cups of water, 1/2 tsp of oil for 2 whistles and switch off.  Once the pressure releases, open the cooker fluff the rice with a fork and spread it on a plate and let it cool down.Peel and chop potato and pressure cook it along with green peas for 2 whistles and switch off.

 

2.Heat oil and butter in a kadai. Add cumin seeds. When they splutter, add finely chopped onion and green chillies. Let it fry for a minute. Add ginger garlic paste.Let it cook till the raw smell leaves.

 

3. Add tomatoes, pav bhaji masala powder, red chlli powder and salt. Let it cook till tomato turns mushy. Add chopped capsicum. Let it cook for just 2 mins so that it remains crispy.

 

4. Add boiled potato and green peas. Mix well and add a handful of water. Let it cook for 2 mins.

 

5. Add Chopped coriander leaves and lemon juice. Check for salt at this stage and adjust. Mix well and add cooked rice. Mix well and switch off.

 

This is one of the easy rice dishes that you can make when you have veggies on hand.

P.S:

• Soak the rice for atleast 30 mins and pressure cook it with 1.5 cups water. So that rice is well cooked as well as the grains are separated.
• You can add carrots, beans , cauliflower too.
• Dont skip pav bhaji masala powder.

Kara Kuzhambu

This dish has become my recent addiction and everybody's favourite at home. I have this habit of making a dish again and again till I get bored of the same. I got this recipe from my Yoga teacher who also happens to be an expert in making many traditional Tamilnadu dishes. 

We make similar kuzhambu at home but the grinding part of this recipe is different. Since I got the recipe, I made it twice before posting it here. The perfect balance of tanginess and spicyness makes you want to have it again and again. 

It tastes best when prepared with gingelly oil. Also it tastes best the next day. So when you are making it , you can make it in bulk and save some for the next day.

What you will need:

• Purple brinjals- 6 small
• Tomato- 1 big finely chopped
• Shallots- 15 to 20
• Garlic- 15 to 20 pearls
• Turmeric powder- 1/2 tsp
• Hing- 1/4 tsp
• Fenugreek powder- 1/2 tsp
• Tamarind- 2 lemon sized 
• Curry leaves- 1 sprig
• Mustard seeds- 1/2 tsp
• Split urad dal- 1 tsp
• Water- 1 cup
• Salt- As needed
• Gingelly oil - 3 tbsp

To fry and grind:

• Channa dal- 1.5 tbsp
• Urad dal- 1 tbsp
• Shallots- 7 to 10
• Red chillies- 5
• Pepper- 3/4 tsp
• Cumin- 1 tsp
• Coconut- 3 tbsp grated
• Coriander powder- 1 tbsp

How To:

1. Slit the brinjals length wise and put it in water till use.  Add oil in a kadai and fry the brinjals till the they turn soft and 3/4 cooked. Soak tamarind in water for 20 mins and extract juice from it.

 

2. Add a tsp of oil in a kadai. Add the items given one by one and roast till they are lightly browned and nice aroma comes. Finally add coconut fry for 30 secs and switch off. Transfer it to a mixie. Let it cool down and add coriander powder . Grind it into a fine paste.

 

3. Heat a kadai. Add gingelly oil. Add mustard seeds. Let it slputter. Add urad dal. Fry for 10 secs.
Add shallots and garlic. Add curry leaves. Let them fry for 3- 5 mins.

 

4. Add chopped tomato. Add turmeric, hing and fenugreek powder. Add salt. Let it cook till tomato turns mushy. Add fried brinjals. Cook for a minute.

 

5. Add tamarind water. Let it boil for 2 mins. Add ground paste. Dilute it with a cup of water. Check for salt at this stage.

  

6. Close with lid and let the kuzhambu boil for 15 to 20 mins in medium flame. Add jaggery and let it simmer . When  kuzhambu reaches its consisitency and oil floats on sides, it is ready.

 

Apart from rice , it goes very well with idli dosa too. I have even had it with paniyaram.

P.S:

• Try not to replace gingelly oil as it gives the best taste.
• The above mentioned quantity easily serves 6 people.
• You can  add more red chillies if you like it to be spicy. I have made it medium spicy.
• You can use other vegetables like ladies finger, drumstick or a mixture of these veggies.
• I had homemade roasted coriander powder. So used it. Instead of using powder, you can fry coriander seeds along with the rest  and grind it.

Penne Pasta In Tomato Sauce

One pot meals are my favourites and pasta is no exception. Pasta is one dish I can eat for all 3 meals a day. I remember I started making pasta when I found out that my husband is so fond of pasta dishes made at home. I have tried several recipes of tomato sauce before settling down with this one which is so easy to make and tastes delicious.

I prefer making pasta with penne pasta because the sauce gets nicely filled up inside the pasta which makes it extra delicious. Now off to the easy pasta recipe.

What you will need:

• Penne pasta- 1 cup(200 g app)(I have used whole wheat pasta)
• Onion-1 finely chopped
• Tomato-5 small
• Garlic - 2 tbsp finely chopped
• Cheese - 4 tbsp grated
• Red chilli powder- 1 tsp
• Chilli flakes- 1 tsp
• Tomato ketchup- 1 tbsp
• Mixed herbs/ pasta seasoning- 1 tsp
• Salt- as needed
• Olive oil- 1 tbsp

How To:

1. Blanch the tomatoes in a large pan for about 5-7 mins untill the skin peels off. Let it cool down . Remove the skin and puree it.

 

2. Cook the pasta in boiling water along with salt for 15- 20 mins. (The cooking time differs for each brand.Refer the pack for instructions). Heat oil in a kadai. Add garlic. Fry for 10 seconds. Add onions. Fry for a minute.

 

3. Add the tomato puree, red chilli powder, salt and half a cup of water. Close with lid and cook for   5 -7 mins in medium flame.

 

4. When the sauce thickens, add tomato ketchup, mixed herbs and chilli flakes.Mix well and check for salt and adjust.

 

5. Drain the cooked pasta and add it to the pan. Add grated cheese and mix well.

 

Hot and delicious pasta is ready to be served.

P.S:

• I have used whole wheat pasta. Thats why it looks more yellow in colour rather than orange.
• You can add more cheese if you like or if you are making for kids.