Tawa Pulao - Indian Rice Variety - Spicy Main Course Rice Recipe By Ruchi Bharani Learn how to make Tawa Pulao at home which is quick and very easy to put together.
Make tasty and spicy tawa pulao from the left over rice. Chef Ruchi Bharani makes super tasty Indian Rice Variety. Learn how to make this simple and easy to cook quick homemade recipe.
Ingredients:
2 tbsp butter 2 onions (cut lengthwise) 1.5 tbsp ginger garlic paste 1.5 green bell pepper 4 tomatoes (finely chopped) Coriander leaves (chopped) 2 tbsp pav bhaji masala Salt 2 green chillies (finely chopped) 1 tbsp water 1 cup boiled green peas 2 boiled potatoes (diced) 3 cups boiled rice
Method:
- Melt butter in a heated tava and add the onions. - Let the onions fry till its translucent and not brown. - Add ginger garlic paste and cook it - Add capsicum to it and saute them a bit - Add the tomatoes, coriander, pav bhaji masala, salt, green chillies, mix everything well and cook it till the tomatoes are absolutely soft - Add water and again mix well everything - Add green peas, potatoes and mix everything well - Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.
In a pressure cooker boiled the potatoes and Peel them and keep aside to cool .
Now, take gram flour in a bowl add some Coriander leaves, green chilies, salt and water mix it well so that mixture will be smooth and bit thick. Keep the mixture aside for 20 minute.
Now, take the boil potatoes add coriander powder, red chili powder, garam masala, coriander leaves, salt, green chilies and Aamchur powder mesh all of them well. Make desired size of small balls of the mixture.
Heat oil in a pan, once oil get hot, dip a ball in gram flour mixture and put it in to the pan to fry. now let them fry till they little bit brown in color from both side. Now your Batata Wada is ready take them out from the pan in a plat.
You can serve there hot Batata Wada with tomato ketchup or green chili.
2 cup white chick peas (or black gram /kabuli channa)
1 bay leaf / cassia leaf
1/4 tsp garam masala
Tempering:
1 tbsp oil
1 tsp red chili powder
1 tsp chat masala
1/4 tsp turmeric powder
1/2 tsp dry mango powder ( aamchur powder)
1/4 tsp pepper powder
1 tsp salt ( or to taste )
Method:
Washed white chick peas well and let them in soak over a night. Then cooked them in a pressure cooker with cassia leaf and garam masala till two whistles. Then spread them in a thin layer and let them become dry bit.
Now, add the oil in a pan once it get hot add red chili powder, pepper powder, chaat masala, turmeric, coriander and salt and stir well cast.
Now, add chickpeas into the mixture and mix them well and turn off the heat and let them side for half an hour. so that chickpeas absorb mixture properly.
Now, take same pan and on medium heat roast chickpeas well until they become light brown in color. while doing this let stir them so that they get roasted well.
now you hot and crisp chickpeas is ready, you can eat them any time by storing in a airtight jar.
First of all take vegetables (potatoes, carrots, cauliflower ittyadi) a cup of water and half a teaspoon of salt boil it well. Now with the help of a camacya mash it well and put them vegetables on the side.
Heat the ghee or oil in a pan, add the cumin seeds. Now add the finely chopped onion and fry it until the red light.
Then add turmeric, tomatoes, chili powder and green chilies and fry them till 2 to 3 minutes. Now add the ginger and tamarind Then stir well.
Now add the vegetables, salt and water, let boil .
Pav Bahji is now ready for you.
Now take it in a cup and decorate it with Coriander .
Bread making :
Material ':
Bread - 10
Butter ( required )
Method -
Cut the Bread from one side.
On a hot pan , place a little butter melt.
place the 2 to 3 bread on pan . Roast them until inner side of a little lightly brown.
Serve the cut bread with a hot Pav Bahji with Lemon.
Heat a frying pan on low flame and add ghee (clarified butter), when clarified butter melt add the vermicelli/seviyan and roast them for about two minutes on medium low heat. Do not let it too much brown otherwise it will affect the test. Now roasted vermicelli/seviyan put it on side.
Now pour the milk in same pan and let it come to a boil. Add sugar, cardamom powder, saffron, almonds and add vermicelli/seviyan in it and let it cook on medium heat. Stir often to ensure the milk does not burn in the bottom of the pan.
Once milk got good density, almost half and creamy and vermicelli/seviyan cook well turn off the heat.
Garnish it with pistachios and serve the seviyan kheer hot or cold.
