Mumbai Street style famous Tawa Pulao | Mumbai Tawa Pulao | Tawa Pulao recipe | Simple and Yummy Recipes

Today's recipe is Mumbai street style famous tawa pulao. This delicious Mumbai tawa pulao is prepared with steamed rice, and vegetables, and flavored with pav bhaji masala. This is usually served with raitha, roasted papad, lemon, and sliced onions.

Scroll down for step-by-step pictures and video recipe

Street vendors use a large tawa to make this pulao, hence the name tawa pulao. Tawa here means a flat concave-shaped pan commonly used in Indian cooking. But at home, one can use a wok or a pan to make this recipe.

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 2 person

Ingredients:

• 4 to 5 cups of Cooked Rice
• 1 - Onion, chopped
• 3 - Tomatoes, chopped 
• ½ cup - chopped Capsicum
• ½ cup - Boiled Potato
• ½ cup - Boiled Green Peas
• 1 tsp - Ginger Garlic paste
• 1 - Green chili, finely chopped
• 1 cup of chopped Coriander leaves
• 1 tbsp - Pav Bhaji Masala
• 1 tbsp Tomato Ketchup
• ¼ cup - Water
• Salt as required
• 1 tbsp - Butter
• 1 tbsp - Oil

Method:

• Heat oil and butter together in a tawa or a wide pan. When hot add the chopped onion and saute till translucent.

• Add ginger garlic paste and mix well and saute for a minute.

• Then add chopped capsicum and a little salt and saute for 3 minutes on medium heat.

• Next, add chopped tomatoes, green chili, pav bhaji masala, and 1 tbsp coriander leaves. Mix well and saute until the tomatoes become soft and mushy.

• Then add ¼ cup of water and mix well to combine.

• Then add tomato ketchup and salt. Mix well and saute for a minute on medium heat.

• Then add the boiled potato and green peas and mix well to combine.

• Then add the cooked rice and remaining chopped coriander leaves and gently mix in the rice.

Step-by-step pictures of how to make tawa pulao

Heat oil and butter together in a tawa or a wide pan. When hot add the chopped onion and saute till translucent.

Add ginger garlic paste and saute for a minute.

Then add chopped capsicum and a little salt and saute for 3 minutes on medium heat.

Next, add chopped tomatoes, green chili, pav bhaji masala, and 1 tbsp coriander leaves. Mix well and saute until the tomatoes become soft and mushy.

Then add ¼ cup of water and mix well to combine and saute for a minute.

Then add tomato ketchup and salt. Mix well and saute for 2 minutes on medium heat.

Then add the boiled potato and green peas and mix well to combine.

Then add the cooked rice and remaining chopped coriander leaves and gently mix in the rice.

Watch the video recipe here 👇

Burnt Garlic Fried Rice | Burnt Garlic Vegetable Fried Rice | Simple and Yummy Recipes | Veg Fried Rice

Burnt Garlic Fried Rice is a popular Indo-Chinese recipe made with rice, vegetables, soy sauce, and lots of garlic. This recipe is mostly similar to the veg fried rice recipe but with a small difference. In this recipe, the finely chopped garlic is stir-fried until slightly burnt. This small difference makes a big change in the overall taste and flavor of this fried rice recipe.

Stepwise pictures and Video recipe is below

Burnt Garlic fried rice is very easy to make and they are very good for party dishes. For this recipe, the vegetables and garlic are chopped finely. I have used normal rice for this recipe but you could use basmati rice as well.

For this recipe, the cooked rice should be cool and refrigerated for some time so that the grains are well separated and firm. One can use the overnight refrigerated leftover rice for this recipe. Either white vinegar or rice vinegar can be added, but I didn't use it for this recipe. It's up to you. Serve this burnt garlic fried rice with tomato ketchup or any Indo-Chinese side dishes or as it is.

More Indo-Chinese recipes

• Chili Garlic Noodles
• Veg Fried Rice
• Chili Fish Recipe
• Schezwan Chili Prawns

Ingredients:

• Cooked Rice - 4 cups
• Garlic, chopped - 3 tbsp
• Spring Onion white part, chopped - 1 tbsp
• Onion - 1, chopped
• Carrot, chopped - ¼ cup
• Green Beans - ¼ cup
• Capsicum - ¼ cup
• Pepper powder - 1 tsp
• Soy sauce - 1 tbsp
• White Vinegar - 1 tbsp ( optional )
• a small handful of Spring Onion green part
• Oil - 2 tbsp
• Salt as required

Method:

• Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

• Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

• Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

• Then add the pepper powder and mix well.

• Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

• Then add the cooked rice in batches and mix well.

• Finally, add the chopped spring onion and give a mix. Serve hot.

Stepwise pictures of how to make burnt garlic fried rice recipe

Refrigerate the cooked rice either overnight or for 3 hours before making the fried rice. So that the grains are well separated.

Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

Then add the pepper powder and mix well.

Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

Then add the cooked rice in batches and mix well. Finally, add the chopped spring onion and give a mix. Serve hot.

Watch the Video Recipe here

Leftover Shredded Chicken Curry | Pichi Potta Kozhi | Step By Step Pic + Video Recipe | Shredded Chicken Curry | Simple and Yummy Recipes

Do you have some leftover chicken pieces, then you must try this recipe. Don't miss it to try this recipe and thank me later 😉. Easy and quick recipe with leftover chicken pieces.

Shredded Chicken Curry is a very popular recipe in Tamilnadu and it is an extremely very simple and easy recipe to make. It is called " pichi potta kozhi vathakal " in Tamil.

I have used leftover chicken like grilled chicken and chicken tikka which I barbequed a day before. Use only the boneless part and discard the bones. If you don't have leftover chicken then pressure cook or boil some boneless chicken pieces and shred them into thin strips. This can be used as a filling for sandwich, wraps and rolls etc.

Scroll down for Video Recipe and step by step pic

 

Preparation time: 3 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

• 1 cup Leftover Shredded Chicken pieces
• 1 Onion, medium-sized, chopped
• 1 Tomato, small-sized, chopped
• 2 Green Chillies
• Few Curry leaves
• 1 tsp Pepper powder
• 2 tbsp of Water
• 1 tbsp Oil
• Salt as required

Method:

• Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

• Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

• Add ginger-garlic paste and saute till the onion becomes light golden brown in colour and raw smell of the ginger-garlic paste goes off on medium heat.

• Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

• Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

• Next, add the pepper powder and mix well. Cook for a minute on medium heat.

• Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat.

Step By Step pictures of how to make leftover chicken curry recipe

Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

Add ginger-garlic paste and saute till the onion becomes light golden brown in color and the raw smell of the ginger-garlic paste goes off on medium heat.

Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

Next, add the pepper powder and mix well. Cook for a minute on medium heat.

Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat and switch off the flame and serve.

Video recipe

Idli Chili | Chili Idli | Chilli Idli Fry recipe | Leftover Idli Recipes | SimpleandYummy Recipes

chilli idli | chilli idli recipe | idly chilli | idly chilli recipe | how to make idli chilli |leftover idli recipes | kid's recipes | kid's snack recipes | kid-friendly recipes | indo-chinese recipes
Chilli Idli Recipe - An Indo Chinese recipe using leftover idlis and also it's the best way to use leftover idli. If you are bored of eating idli and chutney for dinner, then try this recipe. A perfect and delicious recipe for dinner and also it's a kid's favorite snack recipe.

When you have any leftover idlis, then it can be done immediately. The best results are achievable only when you use cold idlis. Do not forget this step. If using freshly made idlis then it has to be refrigerated at least one hour so they consume less oil and do not stick or break while frying them.

Preparation Time: 5 minutes

Cooking Time: 15 minutes
Serves: 1
Click for the video recipe here 👉 https://youtu.be/1AImyQMSvg4

Ingredients

• 2 no. leftover Idlis
• 1, medium-sized Onion, cut into cubes
• 1, small Capsicum, cut into cubes
• 1 tbsp finely chopped Garlic
• ½ tbsp finely chopped Ginger
• ½ tbsp Soy Sauce
• 1 tbsp Red Chilli Sauce
• 1 tbsp Tomato Ketchup
• Salt as required
• 1 tbsp Oil
• Oil for frying

To Coat the idlis

• 1/2 tsp red Chilli powder
• 1/2 tsp Pepper powder
• 1 tbsp Cornflour
• pinch of salt

Method

• Cut the idlis into cubes. Place them in a wide bowl. Add chilly powder, pepper powder, a pinch of salt and mix well. Then add the cornflour and mix them gently. (Or you can directly fry the idli cubes without any coating too )

• Heat oil in a kadai to deep fry the idlis. Deep fry in batches. Or else pan fry the idlis with 1 tbsp oil. Keep aside.

• Heat 1 tbsp oil in a kadai / wok. When hot add chopped garlic, ginger, green chilies. fry them.

• Next add cubed onions, capsicum and fry till onion turns light brown in color.

• Add soy sauce, red chili sauce, tomato ketchup. salt as required. Mix well and cook for a minute.

• Finally, add the fried idlis and combine them well. Cook for a minute and serve hot with tomato ketchup

Bread Masala Upma | Instant Breakfast Recipe | Recipe with Leftover Bread

Bread Masala Upma - A South Indian style spicy upma recipe made with bread. It's a great way to use leftover bread. It is an easy and instant recipe. This can be either served as a breakfast recipe or an evening snack. Bread upma is best when served hot immediately after preparing.

Ingredients

• 5 slices of bread, cut into small squares
• 1 Onion, chopped
• 2 Tomatoes, chopped
• 1 piece of Cinnamon stick
• 2 Cloves
• 2 Green chillies
• 1/2 tsp Red Chilly powder
• 1/2 tsp Garam masala
• Few curry leaves
• Salt to taste
• 1 tbsp of Oil

Method

• Heat oil in a pan, when hot add cinnamon stick and cloves.

• Add the chopped onions, green chillies, curry leaves and fry/saute till the onions turns golden brown colour.

• Next add the chopped tomatoes, chilly powder, ginger garlic paste, salt and saute until the tomatoes become soft.

• Add garam masala powder, little water and cook till the raw smell goes off.

• Now add the bread pieces and keep the flame very low and mix till the spice mixture coats well with the bread. 

• Serve this immediately.

Tamarind Rice (with leftover rice)

Tamarind rice (Puli Sadham)is a popular recipe in south India. Whenever I have plenty of leftover rice, I prepare this. I can say It's the perfect way to use leftover rice and it is easy to prepare also. Just marinate the rice with tamarind pulp, sambar powder, turmeric powder, and a little salt, cover, and keep it overnight. And the next day morning you just need to do tadka and add the rice. Along with this I prepare some coconut chutney and serve this as breakfast.

Ingredients

• Cooked Rice - 2 cups
• Oil- 3 tbsp
• Bengal Gram - 1/2 tbsp
• Black Gram - 1/2 tbsp
• Mustard Seeds - 1 tsp
• Curry Leaves - few
• Dry Red Chillies - 8 nos
• Turmeric powder - 1 tsp
• Sambar powder - 1/2 tsp
• Roasted Peanuts - 2 tbsp
• Shallots - 10nos, peeled and chopped (or u can use 1 big red onion) - optional
• Tamarind - lemon sized

Method

• Soak tamarind in water and leave for few minutes and take out the extract.

• In a large bowl place the leftover rice, add the tamarind pulp, sambar powder, turmeric powder, salt, and mix well.

• Heat oil in kadai, add bengal gram, urad dal, and fry for 30 seconds, then add mustard seeds to it and let them splutter.

• Add dry red chilies and curry leaves and fry till the red chilies turn lightly brown.

• Now add chopped onions to it and fry till it turns pink.

• Add the peanuts, salt and mix well.

• Finally, add the rice and mix well.

Note:

• Take a thick extract from tamarind, don't add too much water, otherwise, the rice becomes soggy.
• Do not add too much sambar powder b'cos its flavor will dominate.

Kothu Chapathi (From Leftover Chapathi)

Whenever we make chapathi, most of the times we have 2 or 3 leftover chapathis. It happens very commonly in Indian household. So today i'm going to share a recipe for leftover chapathis. It is called kothu chapathi. It can be served either as a breakfast or pack for kid lunch boxes.

The kothu parotta is a very popular street food in South India. The parotta which is served at restaurants is usualy made from maida flour. But we are going to make this kothu parotta recipe using wheat flour. So its very healthy and tasty. I have used eggs for this recipe. So vegetarians, you can skip the egg in this recipe. Instead of egg you can add any kurma gravy to this recipe, but with egg its tastes very yummy.

Ingredients

• 2 Chapathi
• 1 piece Cinnamon stick
• 3 cloves
• 1/2 tsp Fennel seeds
• 1 Onion, chopped lengthwise
• 3 Green Chillies, slit
• 2 Tomato, medium sized, chopped
• 1/2 tsp Chilly powder
• 1 tsp Garam Masala
• 1 tsp pepper powder
• 2 Eggs
• Few Curry and Coriander leaves
• Salt
• Oil

Method

• Beat eggs in a bowl and tear or cut the chapathi into small pieces.

• Heat oil in kadai add cinnamon, cloves and fennel seedsand fry.

• Add Onions, green chillies and curry leaves and saute till onions turns light brown in colour.

• Add the chopped tomatoes and saute.

• Add ginger garlic paste and the spice powders and cook till the raw smell goes off. If needed sprinkle little water to avoid burning.

• Next add the beaten eggs and mix.

• Add the chapathi pieces and mix well and cook till the eggs are cooked.

• Garnish with coriander leaves and serve hot.

Click playbutton for the video recipe