Mumbai’s favourite roadside snack loved by all. A delicious pulao that’s filling and appeases hunger pangs. Tawa pulao is a spicy, very easy to make recipe that can be prepared in a jiffy, the basic recipe calling for the use of Pav bhaji masala of your choice.
RECIPE:
Ingredients
  • 3 1/2cups cooked rice (preferably basmati. Cook by open pot method, that’l give fluffy rice)
  • 1 tbsp oil
  • 6 cloves garlic very finely chopped
  • 1 finely chopped green chilly
  • 1/8 tsp turmeric powder
  • 2 to 2 1/2 tsp kashmiri red chilli powder ( adjust to taste)
  • 2 to 3 tsp pav bhaji masala (as per choice)
  • 2 finely chopped onions
  • 1 small finely chopped capsicum
  • 1 tomato chopped fine
  • 1/4 cup blanched green peas
  • 1 1/4th tbsp butter( adjust to individual choice)
  • Salt to taste
  • Coriander leaves finely chopped to garnish
Method:
  • Heat oil in a nonstick/ ceramic pan or large nonstick tawa. Add onions  and saute on low to medium flame till light pink.
  • Add finely chopped garlic, green chilly, saute, then add turmeric powder, kashmiri chilli powder and saute well.
  • Add capsicum, tomatoes, mix well, add pav bhaji masala and saute  well. Then add rice , blanched green peas, salt and chopped coriander leaves and toss gently for another minute. Leave butter from all sides and sprinkle some pav bhaji masala and mix well.
  • Garnish with coriander leaves. Serve hot with tomato onion raita.

NOTE :

  • The pav nhaji masala of the local brand in Thane, K G Vange gives the perfect taste and flavour to the tawa pulao.
Tomato onion raita
Raitas are accompaniments that go very well with rice dishes as well rotis.
RECIPE:
Ingredients
  • 1 medium sized onion chopped fine
  • 1 medium sized tomato chopped fine
  • 2 cups curds
  • 2 green chillies chopped fine
  • Sugar to taste
  • Salt to taste
  • Coriander leaves finely chopped to garnish
METHOD:
  • In a mixing bowl, whisk curds and add chopped onion, tomato, green chillies, sugar and salt. Mix well. Transfer to a serving bowl.
  • Garnish with coriander leaves. Serve chilled.
TIP:
  • Always use fresh curds to make raita.