Tawa Pulao Recipe: Mumbai Street Food

I have never lived in Mumbai before & tawa pulao is not one of  the things I craved to eat during my visits to India. For me, tawa pulao is a dish cooked at home. I never got a chance to eat them in food joints or restaurants. I learnt this from a Maharastrian friend of mine & have been cooking this from many years!

The twist to this pulao is the addition of Pav Bhaji masala which adds a zing to it & makes it flavorful.Also, this is one of the better options to utilize the left over rice. Isn't it a 2-in-1 bonanza?


Preparation Time: 15 mins
Cooking Time: 15 mins (excluding the rice cooking time)

Ingredients: (Serves: 2-3)
Cooked rice: 3 cups
Oil: 1-2 tbsp
Cumin seeds: 1/4 tsp
Ginger-garlic paste: 1/2 tsp
Tomato: 1 no, medium sized (finely chopped)
Onion: 1 tbsp, finely chopped
Bell pepper: 1 tbsp, finely chopped
Finely chopped veggies: 2 tbsp ( I have used french beans & carrots)
Frozen peas: 1 tsp, optional
Pav bhaji masala: 1 tsp
Red chilli paste or powder: 1/2 tsp, adjust accordingly
Salt: As needed

For the garnish:
Coriander leaves: 1 tbsp
Lemon juice: 1 tsp, optional



Method:
Heat oil in a broad pan.
** I used tawa/griddle to show that tawa pulao is actually made on a griddle/tawa.
When oil is hot, throw in the cumin seeds. When cumin seeds turn brown, add the onions.

Saute until the onion turns translucent. Add the ginger garlic paste & saute again. Cook the ginger garlic paste for a couple of mins or until the raw smell disappears.
Follow it by bell peppers & saute again.
Add the finely chopped veggies & cook it on a medium heat until the vegetables are almost cooked.

Add the finely chopped tomatoes & cook until the tomatoes are soft & slightly mushy.
Throw in the frozen peas,  pav bhaji masala, red chilli paste or powder, salt & give it a mix.
Finally add the cooked rice, and mix well. Let the rice heat up for a couple of mins.

Garnish the rice with coriander leaves & lemon juice. Mix well before serving.


Notes:

• If you are using left over rice, break the rice gently & try to keep the grains separate. Mushy or over cooked rice will spoil the pulao.
• You could add precooked vegetables too. 

Tomato Rice | Thakkali Sadam (Without garlic) : Left over rice recipes.

One pot meals are life savers for working women or bachelors. We get the required vegetable, starch and the protein in a single dish. It can be made in a jiffy & with minimal fuss too. I prefer making one pot meals once a week. It's a win-win case at my home.

Tomato rice is one of the dishes I make when I have some left over rice from lunch. All it takes is around 20 mins & some spices :)

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 3-4

Ingredients:

Cooked rice: 4 cups
Tomatoes: 1 cup of finely chopped tomatoes or 2 medium tomatoes
Onion: 1 small or about 1/4th cup
Frozen lima beans: 1/4th cup (refer notes)
Bell peppers: 1/4th cup, finely chopped
Green chillies: 2 nos, chopped
Grated ginger or ginger paste: 1 tsp
Red chilli powder: 1/2 tsp
Pulao masala: 1 tsp (refer notes)
Cooking oil: 1.5 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-6 nos, torn
Salt: As needed

For the garnish:
Coriander leaves: 1/4th cup, loosely packed
Lemon juice: 2 tsp, optional

Method:
Spread the cooked rice & keep it aside.
In a broad pan, prepare the tempering. Heat oil. When oil is hot, pop in the mustard & cumin seeds. When seeds turn brown, add in the curry leaves, green chillies & the onions.

Saute the onions for 3-4 mins. The raw smell of the onions should disappear. The onion should become translucent & remain crunchy.
Add in the grated ginger and  tomatoes & cook till the tomatoes are soft.

Thaw the lima beans & throw in the lima beans & bell peppers. Cook on a medium heat for another 2-3 mins.

Throw in the red chilli powder, pulao masala & salt. Mix well & allow the spices to cook for another couple of minutes.
Add the rice & mix thoroughly. Let the rice absorb the spices. Keep cooking for another 3-4 mins.

Turn off the heat. Add the coriander leaves, lemon juice & mix well.

Let the rice sit for another 10 mins for the flavors to develop.
Serve it warm with a chutney/dip/salad or fritters.

Notes:

• Replace lima beans with any other frozen beans like lilva beans, green peas or sweet peas. 
• I use MTR pulao masala, but feel free to use any spice powder you have handy.At times, I have used garam masala, pav bhaji masala and even sambar powder. It tastes great with any spice powder :)
• You could add more veggies if your family prefers. Few options would be steamed beans, carrots or potatoes. 
• I have posted another tomato bath recipe here.

Menthe soppu bath | Spiced fenugreek leaves rice : A Karnataka Specialty!

This is one of the rice dishes that I often cook for guests. All of them have liked this & in fact they all wanted me to share the recipe with them. This is a slight variation from the gorikai bath. The slight bitterness from the fenugreek leaves, sweetness from the jaggery, tanginess from the tamarind & the spice from the masala powder makes this a very delicious rice!

Preparation Time: 15 mins
Cooking Time: 45 mins (including the cooking of rice)
Recipe Source: Amma (my mom)

Ingredients:
For the rice:
Sona masoori rice: 2 cups
Water: 4-5 cups
Salt: a pinch, optional

For the menthe soppu palya / spicy fenugreek mixture:
Oil: 1 tsp
Fenugreek leaves: 1 medium sized bunch, about 2 cups tightly packed
Frozen peas: 3/4 cup
Tamarind: lime sized soaked in 1/2 cup warm water.
Turmeric powder: a big pinch
Brown sugar/jaggery:/bella 1 tbsp
Vangi bath powder*: 2 tbsp, a little more or less
Salt: As needed

* I do not use vangi bath powder, instead use a home made bath powder. I get this from my mom. Will share the recipe of my mom's bath powder soon. You could use MTR Vangi bath powder for good results.

For the tempering:
Oil: 1.5 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal/uddina bele : 2 tsp
Peanuts : 2 tbsp
Curry leaves: 6-8 nos, torn
Red chili: 1 no, broken
Asafoetida: a big pinch

Method:
Cook the rice & let it cool.
For the fenugreek spice mixture:
Seperate the leaves from the stem & wash the leaves thoroughly. Chop them fine.

Heat oil in a broad pan. When hot, throw in the fenugreek leaves & saute till the leaves wilt. Cook the leaves on a medium heat.

Once the leaves reduce in size & gets half cooked, throw in the peas.

Add the turmeric powder.

Squeeze the water from the tamarind & pour the tamarind water to the pan.
Add the jaggery, salt & vangi bath powder. Cook on medium heat till the mixture becomes thick.

Meantime spread the rice on a large mixing plate or bowl. Add the prepared fenugreek mixture to the mixing bowl.
Prepare the tempering. Heat oil. When hot, add in the mustard seeds, cumin seeds & urad dal.

When seeds crackle & dal turns golden brown, add the peanuts & saute till peanuts are nice golden brown.

Reduce the heat to low, add the curry leaves, broken red chili. Let the curry leaves wilt. Finally add the asafoetida & remove the tempering from the heat.

Pour in the tempering to the rice. Let the tempering cool a bit. Once cool enough to handle, mix the rice thoroughly. I prefer using my hands to mix this kind of rice bath.

Let the rice sit for at least 30 mins before serving. The flavors talk to each other & blend well.

Serve this rice warm or at room temperature with a fritter/vada/chips or a salad/kosambari.

Notes:

• This is a very forgiving recipe. You could adjust the taste of the dish at the time of mixing the rice too. 
• Whenever I felt the dish lacked the sourness, I have added some lemon juice at the end while mixing the rice. 
• If you feel the spice powder is less, then heat about 2 tsp of oil in a small pan. Add the needed vangi bath powder to the hot oil, saute for 15-20 secs. Pout this oil mixture to the rice & mix well. 
• You could replace the tamarind juice with the lemon juice & it does taste delicious. 
• I prefer using the fresh tamarind extract over the readily available tamarind pulp. The sweetness from the fresh tamarind enhances the taste.
• Instead of the peas, you could use avarekai/lima beans.

Simple Vegetable Rice with no garlic or onion!

When I posted the pic of vegetable rice in FB, I got a good response from people. Also, they wanted me to share the recipe soon. Although, I have almost finished another post, I am holding it for the moment & going ahead with this vegetable rice recipe. This is a very simple pulao recipe & not a mixed rice (also known as bhath or kalasida anna). Let me bring out the difference between the bhath (mixed rice) & pulao

Mixed rice | Bhath is prepared the below mentioned ways. First the white rice is cooked & spread to cool. Meantime, the spiced up curry/gravy/palya/gojju is made. A tempering is done. The spiced curry/gojju, some salt, and tempering is added to the rice. It is mixed gently but thoroughly to ensure the spice paste is well coated on the rice.  Finally garnished with some cilantro (optional) or grated coconut and served! My blog does have many mixed rice recipes. To name a few...

Cluster beans rice
Coriander rice
Curry leaves rice
Coconut-mustard rice

For the pulao, a tempering is done, followed by the spices, veggies, rice, water, and seasoning. Then it is covered & cooked either in a pressure cooker/rice cooker or on stove top, until the rice is fluffy. Some pulao recipes are...

Rice and black eyed peas pulao
Dill leaves pulao
Beetroot rice
Coconut pulao

Now, coming to today's vegetable rice recipe! My mom is off to garlic (I might have told this a zillion times) & you all must have guessed why I try recipes with no garlic & onion :p A very simple, one pot dish that can be whipped up fast.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4-5

Ingredients:
Basmati Rice: 2 cups
Chopped vegetables: 1.5 cups (I have used carrots, beans and green peas)
Water: 3 cups
Coconut milk: 1/4th cup
Salt: As needed

For the tempering:
Oil: 1 tbsp
Cumin seeds: 1 tsp
Bay leaf : 1 no
Cinnamon: 1 inch stich
Green cardamom: 2 nos
Star anise : 1 no
Cloves: 2-3
Green chilies: 3-4 nos, slit

For the garnish:
Coriander leaves: 2 tbsp, chopped

Method:
Wash the rice thoroughly.Soak the rice for 15-20 mins.
Meantime, heat oil. When the oil is hot, throw in the cumin seeds. 

When cumin seeds turn aromatic & brown, throw in the dry spices (bay leaf, cinnamon, cardamom, cloves, and star anise). 

After the spices are sauteed, add in the green chilies.

Follow it with the vegetables & saute the vegetables until the oil is well coated on the veggies. 
In between, drain the water completely from the soaked rice.
Add in the water to the vegetables & let the water boil. 

When water starts boiling, add in the coconut milk, salt & soaked rice.

(After this step, I transferred the contents to the rice cooker & cooked it in the electric rice cooker. This step is completely optional. Refer notes to know why I do it!)
Cook it covered on a med heat until the rice is almost cooked. Do not keep mixing. The rice grains will break & the end product will become mushy.

When the rice is almost cooked, gently mix once & reduce the heat to low until the rice is cooked to perfection. (for about 5-7 minutes). 
Turn off the heat. Add in the coriander leaves. Keep it undisturbed for another 10 mins & then fluff the rice gently. 
Serve it with a side dish of your choice.

Notes:

• This vegetable rice is not spicy & dry like the jeera rice or peas pulao. It needs some spicy side dish like vegetable saagu | dal makhani | palak paneer. Raita might not go well with this rice.
• It is very important for the rice to get cooked undisturbed. If you keep mixing, the rice will become mushy. You don't want that, right?
• I transfer the contents to the electric rice cooker because I will be sure that the rice will not stick to the bottom & burn.
• Feel free to use a pressure cooker. If you are using a pressure cooker, then cook on medium-high heat for one whistle only. Then remove from heat & wait till the pressure is released. Remove the lid & gently fluff the rice.

Kottambari bhath/Coriander rice/Kothamalli sadam:Step-by-step

My hubby these days searches the library & gets me interesting cookbooks every month. He got the book, Southern Spice from Chandra Padmanabhan few months ago. When I first saw kothamalli sadam recipe in the book, I was skeptical whether to cook it or not. It did not have the two things that I absolutely love, i.e. the sour ingredient, lemon juice & my adapted love.... coconut. Being married to a Udupi brahmin, I have imbibed coconut in my day-to-day cooking.

One fine day I decided to cook it, just for my hubby's love towards coriander. I followed it to the tee & the end result is.., I have cooked it a dozen times already :D I also shared the recipe with my friends & all those who tried, have given a thumbs up to it.

 

Serves: 3-4
Cooking time: 30mins
Preparation time: 20mins

Ingredients:
Basmati rice: 3 cups
Water: 5 cups
Salt: According to taste
Cooked vegetables: Around 1 cup (I have used carrots, potatoes, peas)

For coriander paste:
Coriander leaves: around 100gms or 1 bunch
Onion: 2 medium sized
Green chilies: 3-4 nos (adjust according to your needs)

For the tempering:
Cooking oil: 1.5 tbsp
Mustard seeds: 1 tsp
De-skinned black gram/urad dal: 1 tsp
Gram dal/Channa dal: 1 tsp
Cashew nuts: 1 tbsp (sliced)
Capsicum: 2 tbsp (cut into thin strips)

Method:

• Wash the basmati rice thoroughly in water & drain the water. Let it soak for 20mins.
• Boil 5 cups of water in a broad vessel & when water starts boiling add rice & cook the rice on a medium flame until the rice is cooked. Allow it to cool. Fluff the rice & spread it on a large plate.
• Meantime, wash the coriander leaves & green chili.

• Make a smooth paste of coriander leaves, onion & green chilies (no need to add water, the moisture from the coriander leaves & onion is sufficient).
• Heat oil in a pan. When oil is hot, add mustard seeds followed by urad & channa dal.When dal turn golden brown, add cashews. 

• When cashews turn golden,add the cooked vegetables, capsicum & saute for 1-2mins. 

• Add the coriander paste & saute for another 1-2mins. Remove from heat.

• Scoop out the tempered coriander paste along with vegetables & pour it on the spread rice. Adjust salt.
• Mix well & serve it warm with a raita/dip of your choice.

Karibevu Chitranna(Curry leaves rice)

Some information about curry leaves: (Courtesy: Indus Ladies)

Curry Leaves have a special place in Ayurvedic Medicines, because of their many health benefits.

Digestive Disorders: Buttermilk with paste of curry leaves, common salt and cumin seed powder is a common home remedy for digestive upset in Indian Homes. The curry leaves juice is also effective against heartburn.
A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of “morning sickness” (hyperemesis graviderum). This paste is also useful for treating excessive vomiting and nausea in pregnant women.

Diabetes: Scientists are finding more about curry leaf – as it contain agents that slow down the rate of starch-to-glucose breakdown in people with diabetes. The curry leaves could control the amount of glucose entering the bloodstream. Ayurvedic research suggests a paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for controlling non-insulin dependent diabetes mellitus. It also cures diabetes due to obesity, as the leaves have weight reducing properties.

Hair Tonic: These leaves nourish the hair roots. Add twenty leaves to a cup of coconut oil and heat the oil till the leaves turn black. Apply this blackened residual oil to the scalp 2-3 times a week. This oil forms an excellent Ayurvedic hair tonic to stimulate hair growth. This oil stops premature graying.

Herbal Mouth Wash: The fresh curry leaves contain 2.6% volatile essential oils along with chlorophyll, beta-carotene and folic acid, riboflavin, calcium and zinc. All these are excellent for keeping good oral health. Chewing 2 to 4 fresh curry leaves with 10 to 15mls water in the mouth, swishing for 5 to 7 minutes and rinsing the mouth out with water is a great herbal Mouthwash.

Kidney Disorders: Ancient Indian Medicine for kidneys recommends the juice of the curry plant root.
Insect Bites, Burns and Bruises: Curry leaves applied as a poultice can be effectively used to treat burns, bruises and skin eruptions. Fruits of the Curry Leaves with lime juice are used in treating insect bites and poisonous stings.

Some more information can be found here.

Curry leaves are reaching the price of gold in Mysore & Chikmagalur this year, because of some infections to the entire curry leaves tree(both domestic & commercial). My mom who was proud of her tall & healthy curry leaves tree is now running around to get them treated.

I am happy that I get these leaves in abundance here. Infact, if we buy veggies at Little India for more than 5-10$, we get these leaves as complimentary gift (Isn’t this a nice word for “free”). On top of that, I have a small curry leaves plant left over by my house owner. During my visit to India last December, I did not forget to learn a handful of dishes that uses curry leaves as the main ingredient. This rice is one of them :) Ever since I have prepared this, it has become a great hit & these days; this chitranna is in my fortnight list. This rice does not call for any special ingredients. It is simple, healthy, easy to prepare & easy to digest too ;)

Ingredients:

Rice: 2 cups (Use any Indian rice of your choice. Do not use sticky rice)
Water: 4 cups
Salt: According to taste
Lemon juice: 2 - 2.5 tbsp

For curry leaves paste:
Curry leaves: 1 cup (tightly packed)
Urad dal/Split & deskinned black gram: 1 tbsp
Green chilli: 4 nos (adjust according to the heat)
Grated coconut: 1 tbsp (fresh/frozen)
Salt: As needed
Sugar: a big pinch (optional, but recommended)

For tempering:
Oil: 2 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1/2 tsp (optional)
Curry leaves: a string
Turmeric: a pinch
Urad dal: 1 tsp
Peanuts/Groundnuts: 1 tbsp
Chopped cashew nuts: 1 tsp (optional)

For garneshing:
Grated coconut: 2-3tbsp

Method:

• For curry leaves paste: 
• Dry roast the curry leaves until all the moisture is removed & the leaves become crisp(the curry leaves could alternatively be sun dried or roasted in oven).Dry roast the urad dal/black gram until golden brown. Allow them to cool. Make a fine paste of curry leaves, urad dal, green chilli, salt, coconut. Add few teaspoons of water to make a paste. Do not add too much water. 
• Cook the rice & allow it to cool (Left over rice would make the job easy:) )
• Heat oil in a broad pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add cumin seeds & urad dal. When dal turns golden, add peanuts. Roast peanuts until they are golden brown, follow it by cashew nuts. Add curry leaves & then pour in the paste. Saute until the moisture is gone (for 2-3mins, maximum). Finally, add turmeric & turn off the heat.
• Spread the rice on a large bowl, add the tempering prepared, salt, sugar, lemon juice, coconut & mix the rice gently. Ensure not to make the rice mushy. 
• Curry leaves rice is ready to be served with a curry/raitha/papad.

Notes:

• Do not use dark colored curry leaves to prepare this rice as it could become a little bitter. Try to choose, light colored or freshly picked curry leaves.
• Addition of sugar/jaggery reduces the bitterness of the curry leaves.
• Curry leaves donot blend well if water is added at the initial stage. Hence, while making the paste of curry leaves, first add the leaves to the mixer jar/spice jar & give it a run(donot add water). Let the curry leaves become a coarse powder, then add all the ingredients & pulse it again to get a smooth paste.

(My curry leaves plant: I love it as they always give such brilliant colored leaves to me!!. This was left by our house owner. I am nurturing it)

Vegetable Fried Rice (Indo Chinese)

Chinese food(Actually Indianized version of Chinese food) is available as street food in most parts of Karnataka, India. We get veg noodles, fried rice, gobi manchurian just like the golgappe & churmuri by the roadside vendors.Those street vendors are very creative & to attract the crowd they make various & delicious versions of the normal fried rice.

Though I am not a great fan of this Indian version of the Chinese food, my hubby just loves to eat them. He craves for the gobi manchurian & other Chinese food too.  BTW, Chinese food served in Singapore is completely different than what we used to taste back in India.

Today I'm presenting Sush's version of Chinese fried rice. I have tried many versions & found this version suiting our taste buds. So, I always stick to this now.

Ingredients:
Basmati rice: 3 cups (Other long grain rice should also be fine)
Water: 6 cups
Vegetables of your choice: 1 cup (I have used carrots, peas, snowpeas,  sweet corn, beans, paneer(cottage cheese))
Cabbage: 1/2 cup (shredded)
Spring onion: 2 tbsp (finely chopped white portion)
Garlic: 3 pods (minced)
Light soy sauce: 2 tbsp
Tomato ketchup: 1 tbsp
Green chilli sauce: 1 tbsp (adjust according to your family needs)
Vinegar: 1 tbsp
Ajinomoto/MSG: A small pinch (optional)
Salt: According to taste
Green chilli: 2 nos (finely chopped)
Oil: 1.5 tbsp

For garnishing:
Parsley: 1 tbsp (finely chopped)
Spring onion greens: 2 tbsp (finely chopped)

Method:

• Cook the rice & allow it to cool. Gently scoop out the rice & spread it for the rice to cool.
• Meantime, chop the carrots & snowpeas lengthwise. Cook the vegetables, peas, sweet corn for 2-3 minutes until a little soft & crunchy. Drain the water
• Heat oil in a broad wok. When oil is hot, add garlic & saute till they turn golden. Then add spring onion whites & fry till they are soft. Follow spring onion whites by green chilli, cabbage & saute the cabbage until it is soft & yet firm (It would take around 2-3 minutes). Add the cooked vegetables & paneer & saute for 30secs.
• Add the rice, soy sauce, tomato ketchup, vinegar, green chilli sauce, salt, MSG & mix them well. Cook for 1-2 minutes.
• Finally garnish it with parsley & spring onion greens. Mix & serve it hot.

Tips:

• Few people prefer to eat it with chilli sauce or with tomato sauce. So, feel free to serve it with whatever your loved ones prefer. I love to eat it as is. 
• Feel free to add vegetables of your choice. Some other vegetables that go well are cauliflower, mushroom, tofu & baby corn.

Spanish Rice: My version

I am one of those nuts who watch all cookery shows without a book & pen in hand. I just enjoy watching the show. Sometimes, few dishes attract me soo much that I start memorizing the ingredients & prepare it on the same day or the very next day. I note the ingredients in a small chit & prepare it.. One can see soo many such chits floating in my home; hubby keeps wondering as to what those chits are for!!

Spanish rice is one such dish I saw in Zee Kannada Channel. I found it to be a very simple dish. It was prepared the very next day at my home & since then this recipe is treasured in my list. Cook it & relish it to believe me. It is very tasty & filling.

Ingredients:

Long grain rice: 3 cups (I used basmati)

Water : 6 cups
Onion: 1/2 cup (finely chopped)
Capsicum: 1/2 to 3/4th cup ( chopped into 1 inch cubes)
Tomato paste: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Red chilli: 8-10 (adjust according to your needs)
Cheddar cheese: 3tbsp (grated)
Butter: 1 tbsp
Cilantro: 2tbsp (finely chopped)
Lemon juice: 1 tsp (optional)

Parmesan Cheese: a big pinch (for garnishing, optional)

Method:

1. Wash the rice 2-3 times in running water & cook it by adding 6 cups of water. Allow it to cool.
2. After the rice is warm, spread the rice & let it cool completely.
3. Meantime, make a fine paste of red chillies & garlic. Add a tbsp of water if required while grinding.
4. Heat the butter in a broad pan, when butter is hot, add onions & saute till turn soft (need not wait for it to turn golden brown). Add capsicum & cook it on a medium-high heat for 2 mins.
5. Add the chilli-garlic paste, tomato paste & saute for a minute.
6. Add the cooked rice, salt, cheese, mix well & cook till the cheese melts.
7. Add lemon juice, mix & garnish it with cilantro
8. Serve it hot/warm with wafers or papad

Awards:

Asha of "Asra Ashaon Ka"has showered me with a lot of awards. Thanks a lot Asha. It means a lot. Here is a quick peek into the awards.I'll put them soon in my sidebar too.