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 👇

Paneer Bhurji | Panner Bhurji with Methi Leaves | Scrambled Cottage Cheese with Fenugreek Leaves

Paneer Bhurji is a very popular North Indian recipe made with Indian cottage cheese. To this bhurji i have added methi leaves/ fenugreek leaves to it and made it more healthy. It's very easy, simple and quick recipe. This can be served with roti, naan and chapathi or make a roll using chappathi and serve this as a kids lunch box recipe. 

It can be even substituted with spinach leaves/ palak, instead of fenugreek/ methi leaves, and make ' Palak Paneer Bhurji '. It's an very healthy recipe. This can be served in variety of ways like can be served along with roti or make a roll with it, or make stuffed parathas with it and also can be served as variety rice recipe by mixing this bhurji with cooked rice.

Preparation time : 5 mins
Cooking time : 5 mins
Serves : 2

Ingredients :

• 1 Onion, medium sized
• 2 Tomatoes, medium sized
• 1 bunch Methi leaves / Fenugreek leaves
• 100 gm Paneer / Cottage cheese
• 1 tsp Cumin seeds
• 1 green chilly
• 1 tsp Ginger garlic paste
• 1 tsp Red chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 tbsp Oil

Preparation:

• Crumble or grate the paneer.

• Remove the methi leaves from the stem and wash and keep aside.

• Chop onion and tomatoes & finely chop green chillies.

Method :

• Heat oil in a kadai, when hot add cumin seeds and allow it to splutter.

• Add onions, green chilly to it and fry till the onion turn golden brown in colour.

• Next add tomatoes, all spice powders and salt to it and saute for 2 -3 mins.

• Cook till the tomatoes are soft and mushy.

• Add the methi leaves and cook till wilted.

• Then add grated paneer to it and mix well.

• Saute and cook for one more minute.

• Serve with roti, chappathi, naan etc.

⬇ Video Recipe - paneer Bhurji with Methi leaves ⬇

Baby Corn Gravy ( Pressure Cooker Method )

Baby corn gravy/curry made in pressure cooker. I love to cook all of my gravies/curries in pressure cooker, so that it can be done in few minutes with less effort. One of the advantage of cooking gravies in pressure cooker is, it requires less oil to cook and also can be made in jiffy. So here is the delicious coconut based baby corn gravy made much easier & faster using pressure cooker. 

Baingan Bharata ( Roasted eggplant Curry)

Methi Channa Masala (Chickpeas Gravy with Fenugreek Leaves)

I always love to to eat north indian style side dish for my rotis/chappathis. So i prepared this Methi Chana Masala. I got this recipe from one of my friend and adjusted slightly to my liking. Here is the recipe.