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 👇

Tomato Rice recipe | One pot Tomato Rice Recipe using pressure cooker | Variety Rice reipes | Thakkali Sadham | Tomato Rice in cooker | Simple and Yummy Recipes | #simpleandyummyrecipes

Learn how to make one pot pressure cooker tomato rice for quick lunch or dinner. If you are looking for a quick recipe then try this simple tomato rice recipe. This pressure-cooker tomato rice comes in handy for busy mornings. Serve it with raita or papad. I love to make one-pot rice recipes often. It requires only one pot leaving very little cleanup. 

Check for Stepwise pictures and Video recipe below

I usually make this tomato rice early in the morning and pack it in the hot box and let it stay warm until lunch so that the flavors seep in when the rice is rested and also when kept in the hot box. I usually follow this method for all one-pot rice recipes, especially biryani.

In Tamil, we call this thakkali sadham. It is a very popular recipe from Tamilnadu cuisine. Thakkali means tomato and sadham means rice. This tomato rice can be made in a pressure cooker, instant pot, electric cooker, or even in a regular pot.

For more one pot recipes 👈 click here

• Quick Vegetable Biryani in cooker
• Minced Chicken curry in Cooker
• Potata and peas gravy in pressure cooker
• Pressure cooker Chicken Biryani
• Egg Biryani in pressure cooker

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• Onion -1, chopped
• Tomato - 3 nos., chopped                   
• Ginger Garlic paste - 1tbsp 
• Red Chili powder - 1 tsp
• Turmeric powder - ¼  tsp
• Garam masala - 1 tsp
• Cinnamon stick -1
• Cloves - 4 to5 nos
• Fennel seeds - 1 tsp
• Green Chilli -1, slit
• few Coriander leaves
• Rice - 1 Cup
• Oil - 2 tbsp
• Salt as required

Method:

• Wash and soak the rice in water for 15 mins. Keep aside.

• Meanwhile heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion and saute for 2 mins on medium heat.

• Add ginger garlic paste and saute till onion becomes light golden brown.

• Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

• Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

• Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

• Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

• Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

stepwise pictures of how to make tomato rice in the cooker

Wash and soak the rice in water for 15 mins. Keep aside.

Heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion.

saute for 2 mins until it turns translucent.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

Watch the Video Recipe here👇

Soya Chunks Biryani in Pressure Cooker | Soya Biriyani | Meal maker biryani | Simple and Yummy Recipes

Soya Chunks Biryani or Meal maker biriyani in pressure cooker is a perfect one-pot meal recipe which is very healthy and high in protein. Also, it's a very super easy recipe to make during this lockdown. This recipe guarantee to satisfy your cravings in a healthy way.

It is a protein-rich biryani recipe. It is very easy to make and yummy to eat and also at the same its very healthy. This recipe is also perfect for the lunch box.
Click the link here for the video recipe 👉 https://youtu.be/eiu2ylyHCRA

Ingredients:

• 2 cups of Jeera Rice or Basmati Rice
• 1 Onion, thinly sliced
• 1 large Tomato, chopped
• 2 Green chilly
• Few Mint leaves
• Few Coriander leaves
• 1 tsp Red Chily powder
• ½ tsp Turmeric powder
• ½ tbsp Biryani masala or garam masala powder
• Salt as required
• 1 tbsp Oil
• 2 tbsp Ghee

For Marination:

• 1/2 cup Soya Chunks
• 2 tbsp Curd
• Red Chili powder
• Turmeric powder
• Salt

Whole Spices:

• 1 Cinnamon Stick
• 3-4 Cloves
• 3 Cardamon pods
• 1 Star Anise
• 1 Bay leaf
• little Stone flower

Preparation:

• Soak the soya chunks in hot water for 30 mins. After 30 mins squeeze out the excess water.

• Place the soya chunks in a bowl. Add curd, chili powder, turmeric powder, and salt. Mix well and keep aside and allow it to marinate.

• Wash the rice 2 to 3 times thoroughly and soak the rice in water for 30 mins.

Method:

• Heat oil and ghee together in the pressure cooker. Add the whole spices and fry for a few seconds.

• Add onion, and green chilies and saute till onion turns golden brown in color in medium flame.

• Next add tomato, ginger garlic paste, red chili powder, turmeric powder, and biryani masala powder. Saute till tomatoes turn mushy and soft on medium flame.

• Next, add the marinated soya chunks, mint leaves, and coriander leaves and cook for about 3 mins on medium flame.

• Add the rice and 3 cups of water and salt. Mix well and bring it to a boil.

• Cover the pressure cooker and cook for 2 whistles on medium flame and then switch off the heat.

• Serve hot with onion raita.

Tomato & Green peas Biryani in Pressure Cooker Method | Tomato Peas Biryani | Simple and Yummy Recipes

Tomato and Peas Biryani - Quick and easy one-pot delicious biryani recipe that can be made under 30 minutes using a pressure cooker and also perfect for lunch box recipe. The combination of tomato and green peas gives a nice flavor to the rice.

This is a very easy lunch box recipe to pack for your kids. It tastes great with simple onion raita and potato chips. Now green peas are in season, it's perfect time to use peas in our recipes.

Preparation Time: 5 mins

Cooking Time: 15-20mins

Serves: 2

For the Video Recipe Click here 👉 https://youtu.be/QfoeEPCaZAU

Ingredients

• 1 ½ cups of Basmati Rice
• 1 cup fresh Green Peas
• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• 1 Onion, medium-sized, sliced
• 1 tsp Chilli powder
• Few Mint &  Coriander leaves
• 1 tbsp Oil
• 1 tbsp Ghee
• Salt to taste

To Grind

• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 5 to 7 Garlic cloves
• small piece of Ginger
• 4 Green chillies
• 1 tsp Fennel seeds
• 3 Tomatoes, roughly chopped

Preparation

• Wash basmati rice thoroughly and soak the rice in 2 ½ cups of water and keep aside.

• Place cinnamon, cloves, garlic, ginger, fennel seeds and tomatoes in a mixie jar and grind to a fine paste and keep aside.

Method

• Heat oil and ghee in the pressure cooker, when hot add all the whole spices ( cinnamon, cloves, star anise, Bay leaf, stone flower ) and fry for a few seconds.

• Add the sliced onion and fry for 2 minutes on medium heat.

• Next, add mint leaves and fry till onion turn golden brown.

• Then add the ground paste, chilli powder and salt. Mix well and cook till oil separates on medium heat.

• Then add the soaked basmati rice along with the water. Add required salt and mix well.

• Bring it to a boil. Add coriander leaves, green peas and mix well.

• Cover the pressure cooker. When the steam releases, place the weight/whistle and cook for 2 whistles.

• When the steam goes down, remove the weight/whistle and open the lid.

• Gently mix the rice and serve with onion raita.

South Indian Lunch Menu # 6 - Vinayagar Chaturthi Special | Ganesh Chaturthi Lunch Recipes | Vinayagar Chaturthi Recipes | Simple and Yummy Recipes

Today is yet another South Indian Lunch recipe. It's a Vinayagar Chaturthi Special lunch recipe with vada, payasam and kozhukattais ( modak / dumplings ). This is a simple lunch recipe with Vada, Payasam. 


We South Indians make vada and payasam for lunch if there is any festival or special occasion. This lunch recipe was prepared for last year's Ganesh chaturthi.  I was not able to post last year, so I have shared now so that you will get some idea. I have shared each recipe in a separate post. So click the links for each recipe below.

Lunch Menu #6. Click the links for the recipe below

White Rice
Drumstick Sambar
Rasam
Snake gourd Kootu
LadiesFinger fry
Sweet & Kara Kozhukattai
Masala vada
Broken Wheat Payasam
Sundal
Curd
Also, click here for other 👉South Indian Lunch Recipes

South Indian Lunch Menu #3 / Variety Rice Lunch Menu

Today I'm going to share a simple south Indian variety rice lunch menu. Its a simple and quick lunch menu and also perfect for the lunch box. The menu is lemon rice, curd rice, ladiesfinger curry, vadagams and pickle. It's is perfect for summer, very light and yummy recipes.



Here is the separate links for the recipes. You can check the separate links or check for the recipes in the below post.

Lemon Rice
Ladiesfinger Curry
Curd Rice ( Recipe Below )
Pickle

Also you can check for other lunch menu recipes

• South Indian Lunch Menu #1

• South Indian Lunch Menu #2

Lemon Rice
---------------
Lemon Rice is one of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too

Ingredients

• Cooked Rice - 2 cups
• Split Bengal gram - 1 tbsp
• Roasted Groundnuts - few (optional)
• Mustard seeds - 1 tsp
• Green Chillies- 4, slit lengthwise
• Curry Leaves few 
• Turmeric powder - 1/2 tsp
• Lemon juice from one
• Salt to taste
• Oil - 2 tbsp

Method

• Heat oil in a heavy bottomed pan/ kadai / wok, when hot add split bengal gram and fry till its turn brown in color. Then add mustard seeds and allow it to splutter.

• Add green chillies,turmeric powder, curry leaves, roasted groundnuts and salt fry for 1 min(do not burn).

• Then add the cooked rice to it and mix well.

• Cut the lemon into half and take out the seeds, turn of the flame and squeeze the juice to the rice and mix well and serve.

Note:

1. Cooked rice should be completely cool before adding to kadai, other wise it will become soggy.
2. Do not squeeze the lemon with seeds to the rice otherwise it taste bitter sometimes.
3. You can also fry some cashew nuts along with the channa dal   ( optional )

Ladies Finger stirfry / Curry

-----------------------------------

Vendakkai curry - an easy south Indian style ladies finger curry without coconut. It pairs well with rice and chappathi. I added sambar podi/ powder to this recipe. That gives a very nice taste to this curry.

Ingredients

• 250 gms of Ladies Finger / vendakkai / Okra
• 1 Onion, chopped
• 2 Tomatoes, medium sized chopped
• 2 Dry Red Chillies
• 1 tsp Mustard seeds
• 1/2 tsp Red Chilly powder
• 1 tsp Sambar powder
• Salt to taste
• 2 tbsp of Oil

Method

• Wash and pat dry the ladies finger before chopping to avoid the slime. I usually wash it and strain the water completely and place them in a kitchen towel to dry.

• Now chop the ladies finger into small pieces.

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

• Next add the ladies finger and fry for one minute.

• Cover the pan with the lid and cook in a medium flame for 2 minutes. in between stir it 2 or 3 times.

• Remove the lid/cover and add the onion, tomatoes, chilly powder, sambar powder and salt and mix well.

• Cook the curry in low medium flame and keep stirring in between to avoid burning.

• Sprinkle water if needed. Top/pour oil if  the curry sticks to the pan.

• Once done transfer to a bowl and serve with rice or chappathi.

Curd Rice

------------

Ingredients:

• 2 Cups of Cooked Rice
• 1/4 litre Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channal Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves and dry chilli and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Garlic Rice / Poondu Saadam / Lunch Box Recipes / Variety Rice Recipes

Do you love garlic? Then this is a must-try recipe. Today I'm going to share one of the south Indian variety rice recipe called Garlic rice / Poondu Saadam. This is very tasty and flavourful rice. If you have any leftover rice then make use of it and pack a quick lunch.

↓Click for the video Recipe ↓

Ingredients

• 2 cups of cooked rice
• 8 or 9 cloves of Garlic
• 3 Dry Red Chillies
• 1/3 cup of grated Coconut
• 2 tbsp of Oil
• 1 tsp  Mustard seeds
• 1 tsp Urad dhal
• Few Curry leaves
• Salt to taste

Method

• Heat 1 tbsp of oil in wok/ kadai, when hot add the garlic and dry red chillies and fry for a minute. Then add the grated coconut and fry for 1 minute. Do not burn the coconut. Even you can switch off the stove and roast the coconut in the kadai.

• Allow it cool and grind the mixture coarsely in a mixie or a food processor and keep it aside.

• Heat the remaining oil in the same kadai/wok, when hot add mustard seeds and urad dal and allow it to splutter. And then add curry leaves to it. 

• Now add coconut garlic mixture and salt to it and saute for 2 minutes. Then add the rice to it and mix well, so that rice and garlic mixture combine together.

• Serve with potato fry or your favourite side dish.

  Notes

• If you don't have any cooked or leftover rice.. cook them and allow it to cool and proceed the recipe. Do not use the hot rice for this recipe.
• If the garlic cloves are big then reduce it to 5.
• If you feel spicy, you can reduce the chillies too.
• you can substitute dry coconut powder in the place of fresh coconut. 
• Also you can prepare the coconut garlic mixture in advance and store it in a container in the fridge. Whenever you have any leftover rice, you can prepare this garlic rice easily.

#garlicrice #varietyrice #varietyricerecipe #leftover rice #leftover ricerecipes #southindian #southindianrecipes #southindianvarietyrice recipe #poondu saadam

Brinjal Biryani / Eggplant Biryani | Biriayni in pressure cooker | Onepot meal

One of my favaourite food is Biryani. This is one of the most popular and classic recipe which doesn't need much introduction. Today I'm going to share a biryani recipe cooked with ' Brinjal '. Surprised !!...... yes me too surprised when i heard this for the first time.

Soya Chunks & vegetable Rice/ Pulao

Today's recipe is Soyachunks and Vegetable Pulao. Since Soyachunks are a great source of protein, i always try to include this in as many dishes i could. In this recipe i have used only the whole spices and a lil garam masala at the end. This pulao is easy to make and it is perfect for the lunchbox recipe.Serve this pulao with simple onion raitha.

A quick and simple Vegetable Rice/Pulao ( pressure cooker method )

Some-days back we friends Lubna, Satrupa, DeepaSri and me had a potluck at my place. I simply loved all the dishes cooked by them. While we were relaxing after our heavy lunch, we started discussing about the recipe cooked by all. When Deepa was telling about the dish made by her, i was quite impressed by the ingredients of vegetable rice. She explained that she added only vegetables and few spices to the rice and did not use any masala paste or masala powders to the rice and the rice used was Basmati one. I cant wait to try this. Because it's very very easy, simple and quick to make, more than that it was absolutely yummy. When we invited my hubby's friend and his wife for lunch on one sunday, i made this Vegetable rice and Dum aloo, it was a huge hit. I was happy and thanks to Deepa for the recipe.

Broccoli and Greenpeas Rice

I wanted to cook something  light and healthy meal for lunch after having a heavy breakfast.....so I decided to toss some rice with vegetables.  Then i looked into my fridge... there was  leftover broccoli florets after making some broccoli stuffed paratha. Then i decided to do broccoli rice. I know it is difficult to eat this veggie...hence i chopped them very finely and also added some green peas to it.  This is a quick and healthy lunch box idea. Serve with your favourite side dish and raitha.

Cumin Brown Rice ( Jeera Rice made using Brown Rice)

If you want to add more fibre to your diet, then include brown rice in your diet. Its a better substitute to the white rice. It helps in detoxification,lowering the cholesterol and blood sugar levels. and the best benefit of the brown rice is that it helps you in losing weight. Since it has a higher fibre content its actually pretty heavy on stomach even though you take less quantity and takes long time to chew so you end up eating less food. It is also more delicious than the white rice. With brown rice i have made the popular and  flavourful  recipe jeera rice. Gorge on brown rice and find yourself in the pink of health.

Spinach and Carrot Rice

I always include plenty of greens in my diet. That's how i came with the recipe Palak/ Spinach and carrot rice and also palak is one of my favorite greens. This recipe is very simple and quick to make, healthy and also too good for lunch box.

Vegetable Fried Rice

Fried rice is a popular dish all over the world and it is very very simple and easy to make. You can also try this recipe with leftover veggies, meat, plain white rice. It's a simple, very tasty and satisfying meal. Here is the recipe.

Spicy Tomato Rice

Tomato rice is the popular and common variety rice recipe in south india. This is a one pot meal and it can prepared very quickly and also it is one of the ideal lunch box menu. There are so many version to make this rice. Though i have already posted Tomato rice , here is my another version.  For this you need nice tangy and well ripened tomatoes, i have used here is natty tomato which is very juicy and easily cooks. Here's the recipe.

Lemon Rice

Lemon Rice is one of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too. It is perfect for picnics and also when you feel lazy and don't feel like spending much time in the kitchen this recipe is a good option. It's taste wonderful when served with potato fry. Here's the recipe.

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.

Tomato Rice

While i was thinking what to prepare for today's lunch and also felt lazy ( but not lazy to take photos :)... ) to cut vegetables then i saw some left over readymade tomato puree in my fridge. I thought i will make Tomato rice. Then just chopped only onions for this recipe. It's a simple, easy and quick variety rice recipe. I used basmati rice for this. So i prepared this tomato rice in few minutes. I didn't use any masala ingredients to this. I made it very simple. It was tasty because of basmati rice or ready made tomato puree i dont know but trust me it was very yummy.