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

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👇

How to make Tomato Rice Paste for Tomato Rice | Simple and Yummy Recipes

Today I'm going to share Tomato Rice paste to make tomato rice  It is also called Tomato Baath or Tomato thokku. There are many different ways to make tomato rice. In this method, I'm making the Tomato rice using the tomato paste or tomato thokku. 

This tomato paste can be store in the refrigerator for 15-20 days and can be used to make tomato rice whenever required. So this is a perfect recipe during this lockdown period. Whenever you run of time, just make the rice in the pressure cooker and allow it to cool and add the required amount of paste to the rice and mix. Serve the rice with some potato chips. You can even grind this paste if you don't like the chunks of onion and tomato. 

The quantity of garlic can be reduced or it can be completely omitted if you don't like it. This makes a perfect lunch box recipe. We can make this tomato rice paste during weekends and during weekdays make some freshly cooked rice and add the tomato rice paste to the rice and the lunch is ready in minutes. Hence it is a perfect lockdown recipe. This can be served as side dish for rotis, dosa, chappathi also.

Preparation Time: 5 mins

Cooking Time: 20 mins

Serves: 4

Click the link here for the video recipe 👉 https://youtu.be/z0-cZtYnACQ

Ingredients:

• 2 Onions, medium-sized, chopped
• 6 Tomatoes, chopped
• 1 Garlic bulb, peeled and chopped
• 1 tsp Cumin seeds
• 1 tbsp Roasted Bengal gram / Channa Dal
• ½ tbsp Mustard seeds
• ½ tsp Asafoetida
• 6 Dry Red Chilies
• 1½ tsp Red Chilli powder
• ½ tsp Turmeric powder
• 3 tbsp Oil
• Salt as required

Method:

• Heat oil in a heavy-bottomed kadai or wok. When hot add cumin seeds, channa dal, and mustard seeds. Allow it to splutter.

• Add dry red chilies and fry for a minute.

• Next, add the chopped onions and saute till onion turn light brown in color on medium heat.

• Then add the tomatoes, chili powder, turmeric powder, and salt. Mix well and saute for 3 mins noon medium heat.

• Then cover and cook for 15 mins or till done on low heat. Open the lid and stir the mixture in between.

• After 15 mins open the lid and give a good mix. Switch off the stove and allow it to cool.

• Take 4 cups of cooked rice in a large bowl. Make sure the rice is cooled down. Add 3-4 tbsp of tomato paste to the rice and mix well.

• Serve with some fried papad or fryums or potato chips.

• Store the remaining paste in an airtight container in the fridge. It can be kept in the fridge for 15 days. Whenever you want to make tomato rice, just reheat the required amt of paste and add it to the rice.

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.

Vermicelli Pulao | Egg Semiya Pulao | Semiya Pulao | Egg Vermicelli | Vermicelli Biryani | Lunchbox Recipes| Simple and Yummy Recipes

Vermicelli Biryani | Egg Semiya Pulao is a very quick and easy one-pot meal dish that can be either made for breakfast or lunch. It is also perfect for kid's lunch box recipes. It tastes really delicious and easy to make as well.

I have added mixed vegetables and scrambled eggs to this recipe to make it more healthy. You can skip the egg in this recipe. Serve this with simple onion raita.

Click here for the video recipe 👉 https://youtu.be/yrS-tNH12Ns

Preparation time: 10 mins
Cooking time: 20 mins
Serves : 3 persons

Ingredients:

• 150 gms or 2 cups Vermicelli
• 1 large Onion, chopped
• 2 Green chilies
• 2 Tomatoes, chopped
• ½ tbsp Ginger Garlic paste
• ½ tsp Red chili powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala
• few Mint leaves
• ¼ cup Carrot, finely chopped
• ¼ cup Beans
• ¼ Green peas
• ½ tbsp Ghee
• 800 ml or 4 cups of Water
• few Coriander leaves
• 1 tbsp Oil
• Salt as required

Whole spices

• 1 Cinnamon stick
• 3 Cloves
• 2 Cardamon pods
• 1 Bay leaf

For Egg Mixture

• 3 Eggs
• little Red chili powder
• ½ tsp Pepper powder
• ½ tbsp Oil
• Salt as required

Method:

• Heat ghee in a heavy-bottomed kadai or wok. When hot add the vermicelli and fry till it turns light brown in color. Keep aside to cool

• Heat oil in wide heavy-bottomed kadai, when hot add the whole spices and fry or few seconds.

• Add onions, green chilies and fry till onions turn golden brown in color on medium heat.

• Next add tomatoes, ginger garlic paste, red chili powder. turmeric powder, garam masala, mint leaves, and a little salt. Saute till tomatoes become soft and mushy on medium heat.

• Next add the vegetables - carrot, beans, peas. Saute and cook the vegetables for 3 mins on low heat.

• Add the water and required salt. Mix well and boil. for 5 mins on medium heat.

• Next, add the roasted vermicelli and mix well.

• Cover and cook the vermicelli on low heat till done.

• When done add chopped coriander leaves and gently mix it. Keep aside.

• Break 3 eggs to a bowl. To it add little chili powder, pepper powder, salt as required and whisk it.

• Heat oil in a wide non-stick pan, when hot pour the egg mixture and gently scramble the eggs and cook till done.

• Next, add the scrambled to the vermicelli and gently mix it. 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 #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.