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Tawa Pulao

Tawa Pulao Photography

Tawa Pulao is simple and immensely easy to make. Tawa Pulao is a delicious treat as a roadside fare in the Mumbai streets. Tawa Pulao is quickly heated on the Tawa and prepared with steamed rice, vegetable and some spices.

Ingredients:

• 3 cup Steamed Basmati Rice
• 1 cup chopped Onion
• 1 cup finely chopped Tomato
• ½ cup chopped Capsicum
• ¼ cup chopped and boiled Carrot
• ¼ cup boiled Green Peas
• 1 tsp Ginger-Garlic Paste
• ½ tsp Green Chili Paste
• 1 tsp Pav Bhaji Masala/Garam Masala
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 4-5 Cashew Nuts
• Whole Dry Spices (1 clove, 1 bay leaf, and 1 cinnamon stick)
• 1-2 whole Dry Red Chili
• Pinch of Hing/Asafoetida
• Salt
• 1-2 tbsp Butter
• 1 tsp Lemon Juice
• Chopped Coriander Leaves

Method:

1. Heat butter in pan; add whole dry spices, dry red chili and pinch of hing then add cashew nuts and sauté for a minute.
2. Now add onion, ginger-garlic paste, green chili paste and sauté till golden brown then add tomato, stir fry till soft. Add pav bhaji masala or garam masala, red chili powder, turmeric and sauté till oil separated.
3. Add chopped capsicum, salt and mix well, stir fry for 2-3 minutes on medium flame.
4. Now add boiled carrot and green peas mix well or sauté for few minutes.
5. Lastly add steamed rice, toss with vegetable and mix well on high to medium flame then remove from the flame and add lemon juice.
6. Garnish with chopped coriander leaves .
7. Serve hot Tawa Pulao with chopped onion, salad, rayta…etc…

Tawa Pulao
 
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Tawa Pulao is simple and immensely easy to make. Tawa Pulao is a delicious treat as a roadside fare in the Mumbai streets. Tawa Pulao is quickly heated on the Tawa and prepared with steamed rice, vegetable and some spices.
Author: Binjal Pandya
Recipe type: Rice Dish
Cuisine: Indian
Ingredients
  • 3 cup Steamed Basmati Rice
  • 1 cup chopped Onion
  • 1 cup finely chopped Tomato
  • ½ cup chopped Capsicum
  • ¼ cup chopped and boiled Carrot
  • ¼ cup boiled Green Peas
  • 1 tsp Ginger-Garlic Paste
  • ½ tsp Green Chili Paste
  • 1 tsp Pav Bhaji Masala/Garam Masala
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 4-5 Cashew Nuts
  • Whole Dry Spices (1 clove, 1 bay leaf, and 1 cinnamon stick)
  • 1-2 whole Dry Red Chili
  • Pinch of Hing/Asafoetida
  • Salt
  • 1-2 tbsp Butter
  • 1 tsp Lemon Juice
  • Chopped Coriander Leaves
Instructions
  1. Heat butter in pan; add whole dry spices, dry red chili and pinch of hing then add cashew nuts and sauté for a minute.
  2. Now add onion, ginger-garlic paste, green chili paste and sauté till golden brown then add tomato, stir fry till soft. Add pav bhaji masala or garam masala, red chili powder, turmeric and sauté till oil separated.
  3. Add chopped capsicum, salt and mix well, stir fry for 2-3 minutes on medium flame.
  4. Now add boiled carrot and green peas mix well or sauté for few minutes.
  5. Lastly add steamed rice, toss with vegetable and mix well on high to medium flame then remove from the flame and add lemon juice.
  6. Garnish with chopped coriander leaves .
  7. Serve hot Tawa Pulao with chopped onion, salad, rayta...etc...
3.5.3208
Tawa Pulao was last modified: June 15th, 2016 by Binjal's VEG Kitchen

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08/25/2014   Binjal's VEG Kitchen
  Rice Dishes, Streetfood & Chaat     appetizer, easy, gluten free, indian, non fried, quick
  • Leftover Rice Sandwich
  • Aloo Gobi Matar Rassevali Sabji

4 Responses to “Tawa Pulao”

  1. irum khan (@irum321) / 3 Nov 2014 3:16pm #

    Love it

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    • Binjal's VEG Kitchen / 3 Nov 2014 6:25pm #

      thanks

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  2. kalpana / 20 Oct 2014 5:13am #

    auesome

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    • Binjal's VEG Kitchen / 20 Oct 2014 8:08am #

      thanks Kalpana.

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Binjal's VEG Kitchen

binjalsvegkitchen

Besan Ladoo is a popular Indian sweet dish made of Besan Ladoo is a popular Indian sweet dish made of Besan (chickpea flour or gram flour), sugar and ghee. Besan is roasted in ghee till golden brown appearance with nutty fragrance. Then sugar is added to it. Dry fruit pieces also can be used. Small small balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

When making this, remember that the rich flavor of the ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft ladoo if it is not done right.
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Detailed recipe on my blog!
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Now you must be wondering, what is Amiri Sev Khaman? Actually, most of the people think, both are same but there are not. Being Gujarati, I have a chance of understanding the difference between these two dishes. Amiri Sev Khaman, is fluffy gram flour dhoklas, known as Khaman and sev is garnished on top of it. And Sev Khamani, is crushed chana dal, cooked by adding lots of ginger-garlic and green chilies, served with a topping of sev on it. 
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Detailed recipe on my blog. Link in my profile!
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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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