Tawa Pulao Recipe | Tava Pulao - Mumbai Street | Easy Lunch Box Recipe | Lunch Box Series : LBS#67

Many months ago, I came across an article that was featuring 40 different Mumbai street food you shouldn't miss eating. Knowing my penchant for street food, I clicked away hurriedly to check out what those 40 street food were and how many I have tasted till date. Very few that I know were actually listed in that article and that proved a very good starting point for me to know further.

I was already reading so much about Kathi Roll and how wraps are famous, then of course were the many chats. When it comes to street food, obviously you know there is no one original way to cook it. Each vendor might be adding their own usp to it. It is no wonder that when I embarked on a journey to know more about this tantalizing dish called Tawa Pulao, I couldn't find one similar recipe. Each one to himself, seems more the motto.

However one common masala that seem to be the one to be talked about was the usage of Pav bhaji masala. I can very well understand how this must have come about. The Mumbaikars are attached to their Pav Bhajis, since this must be a daily affair, they must have thought having rice on the menu would be a good choice. So they included rice, and now to make it different they ought to create a new dish. Seeing pav bhaji masala is always handy, this must have got added and there you have a new rice dish created!

It happens to be me all the time. I always stock Channa Masala, Pav Bhaji Masala, Kitchen King Masala. When I am in a mood for a different taste, I add these masalas to the subjis and end up with an awesome side dish. When I had taken the Rice dish for Kid's lunch box, I had done exactly the same for Konda's lunch Box dishes. When I eat with my colleagues at work, I always noticed that my colleague's side dish ends up being even more tasty. On asking she said she adds Chicken Masala. My other colleague who is a vegetarian was worried if chicken was added to the masala. We assured her that it wasn't so but the spices added to this will be more.

Anyway coming back to the recipe, I always love one pot meal as it's so easy to carry for lunch. I had used Pav Bhaji in Konda's Aloo Rice. But this time I wanted to make it more spicy and with more vegetables as it's typically made. The way this Tawa Pulao is made, makes it easy if you have leftover rice. Though I don't normally use leftover rice, I am sure it comes handy to know.

Tawa Pulao ~ Street Food


Ingredients Needed

Cooked Rice - 1 cup
Onions - 1 big
Tomatoes - 2 medium
Vegetables (Beans, Carrot, Peas, Potatoes, Cauliflower, Capsicum) - 1 & 1/2 cup
Ginger Garlic paste - 3/4 tsp
Coriander Leaves - handful
Green Chillies - 2 medium
Salt to taste
Butter - 1 tsp

Whole spices

Cumin Seeds /Jeera - 1 tsp
Clove - 1
Cinnamon - 1"
Bay leaf - 1

Spice powders
Pav Bhaji Masala - 1 tbsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Turmeric a pinch

How to make Tawa Pulao

Have the cooked rice ready. If you are cooking for this rice, then wash and soak rice for 15 mins. Either pan cook or pressure cook the rice till done. Make sure the rice grains are separate.

For making the tawa pulao, take a big wide pan. Since we will not be having those huge tawas as in the shop, you can use a wide pan.

Heat the butter, add all the whole spices and allow for the cumin seeds to crackle. Then add the onions, saute well till it turns colour.

Then add the ginger garlic paste, slit green chilies, cook for couple of mins. Next goes the chopped tomatoes, salt and turmeric powder. Simmer and cover with lid.

Once the tomatoes are soft, add the chopped vegetables. Cook on high. Sprinkle few drops of water for the vegetables to get cooked fast, keep stirring. Then cook in sim for 5 - 7 mins for the vegetables to get done.

Then add the cooked rice slowly and mix everything well. Finally add the pav bhaji masala, garam masala, coriander leaves. Cover with lid and simmer for 5 mins.

Serve with Raitha and papad.

Notes:

I added both whole spices and powders. This does tends to be spicy.

You can add any vegetable that you want to include to make it more healthy.

To get that authentic tawa fried, you can saute some rice on hot tawa and let it smoke for a couple of minutes. This adds very nice aroma to the entire dish.

Sorakaya Pakodi Curry | Lauki Pakore ki Sabzi | Side Dish for Pulao

When we had made the Soya Chunks Vegetable Pulao, the side dish was Sorakaya Pakodi Curry. Whenever we make a pulao at home, there comes the question of what to make for the side dish. Most times we think we can make do with a raitha, but when the pulao is not spicy as in biryani, we then have to think for some side dish to be made. 

That's when this Sorakaya Pakodi curry came handy. The first time when Amma made this, the curry turned out to be very spicy for me, though hubby dear liked it. So when I was going to make it for myself I will have to reduce the spice level. However if you prefer a spicy side dish for Pulao, then you can just go ahead with the spice levels mentioned in the recipe.

Other Sorakaya Recipes

Bottle Gourd Dal (Sorakaya Pappu)
Sorakaya Vepudu ~ Bottle Gourd Stir Fry
Chettinadu Sorakkai Kurma ~ Bottle Gourd Curry Chettinad Style
Bottle Gourd Curry ~ Sorakaya Kura!
Sorakaya Snack ~ Bottle Gourd Fries!
Sorakkai Sambar ~ Bottle Gourd Sambar

Bottle Gourd Tikkis
Sorakaya Masala Kura
Bottle Gourd Dosa
Dalcha
Pindi Miriyam

Sorakaya Pakodi Curry

For the Pakodi

Sorakaya/ Bottle Gourd, grated - 1 cup
Gram Flour / Besan - 1/2 cup
Rice flour - 1 tbsp
Salt to taste
Cumin Seeds / Jeera - 1/2 tsp
Ginger, finely chopped - 1"
Green chilli, chopped  - 1
onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves
Coriander leaves
oil for deep frying

For the Gravy

Onions - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomato Puree - 1cup
Coconut paste - 2 tsbp
Salt to taste
Oil - 1 tsp

How to prepare Sorakaya Pakodi Curry

How to prepare the Pakodi

Grate the bottle gourd and squeeze with little salt. Use the water for the gravy.

Then mix in all the ingredients, make a rough shapes with hands and keep it aside.

Heat a kadai with oil, deep fry the balls and drain on a kitchen towel.

How to prepare the Curry

Heat a non stick pan with oil, saute the onions till they turn golden, add ginger garlic paste and continue cooking till the raw smell leaves.

Then add tomato puree, saute, finally add the coconut paste and salt. Add a cup of water, bring to boil. When it cooks for 5 - 7 mins, switch off.

Add the pakodis when you are ready to serve, else it will absorb all the curry and becomes soft.

Serve with Soya Chunks Vegetable Pulao

Enjoy your weekend!

Vegetarian Hakka Noodles | Hakka Vegetable Noodles Microwave Recipe | Step by Step Recipe

Veg Hakka Noodles is one of those Indo Chinese Recipes that is so popular all over the place. Hakka Noodles will always find itself in all buffets and liked by almost everybody. The first time I made this was during my college days and Amma always says I make it well. The one incident that always comes to mind will be the time I made this for Konda. I made without any vegetables and back home, she was saying that I don't know how to make it, as good as Ammamma. Amma was saying I always make it better than her. What I finally understood was that Konda loves the vegetables with the noodles and that really made me happy as she will get to eat the vegetables.

We end up making this noodles for evening snack as Daddy also likes it a lot. So I decided I will pack noodles for Konda's lunch and for Daddy's breakfast. Knowing that my entry for this month's MEC is due, I decided to make the noodles in Microwave. To be quite frank, making the hakka noodles on stove top is much more easy and quick. So make sure she doesn't miss her van, I removed half for making the noodles for Konda, quickly made it on the stove top, then made the rest in microwave for Daddy.

Konda was so happy that she got the noodles for lunch and wanted me to make it again. I know I should be having this as a regular item.

Step By Step Recipe

Microwave Vegetable Hakka Noodles

Ingredients Needed:

Hakka Noodles - 1 packet
Onions - 1 medium
Carrot, Beans, Cabbage, Capsicum - 1 cup
Soya Sauce - 1 tsp
Salt to taste
Pepper powder - 1 tsp
Oil - 2 -3 tsp

How to make the Noodles in Microwave

In a microwave safe bowl, take water twice the amount to fill up the noodles, microwave for 8 mins. By this time the noodles was cooked well. Drain this over a colander, run this twice in cold water, add oil and mix well. This prevents it from sticking together.

Then microwave the chopped vegetables for 10 mins. Once done, drain the water. In a microwave bowl, add 1 tsp oil, saute the onions for 2 mins. Then add the boiled vegetables for a min. Once done, add the boiled noodles, salt and pepper powder, mix well. Microwave again for 2 mins.

Serve with tomato ketchup.

Notes:

Use the water from boiled vegetables in sambar. Always add the salt in the final stage for the noodles to get cooked well.


Sending this to Privish, who is hosting this month's edition of MEC

Soya Chunks Vegetable Pulao ~ Pressure Cooker Method | Easy Lunch Box Recipe | Lunch Box Series : LBS#66

When I checked my Lunch Box series, I was surprised it's been a long time since I posted anything under it. Truth be said, most of the dishes I post are my lunch box dishes. However I like the dishes to be presented in a certain manner for me to call it that. This delicious Soya Chunk Pulao along with a Pakodi made with Sorakaya / Bottle Gourd, was such a treat for lunch time in office. I had packed the pakodis in a separate box and mixed it just before eating. The Soya Chunk pulao was mild enough to be packed for your kid's lunch box, though the curry was very spicy.

It's holiday for the boys and we have ran out of ideas to keep them occupied. While Konda's exams are yet to begin. I am eagerly looking at activities that can keep the boys occupied and not get Athamma crazy. Maybe getting couple of colouring books, handwriting books should help. I know their handwriting can actually meet Kashmir with Kanyakumari.

Other interesting dishes made with Soya and Soya Chunks:

Soya Bean in Rice Dosa and Uttappam
Soya Bean Kurma

Soya Chunk Vegetable Dum Biryani

Soya Vegetable Biryani in Pressure Cooker

Soya Chunk Vegetable Pulao

Ingredients Needed:

Basmati rice - 2 cups
Soya chunks - 1 cup
Peas, Beans and Carrot - 1 & 1/2 cups
Onions, chopped - 1 big
Green Chilies - 2 long
Clove & Cinnamon - 2 each
Bay leaves - 2
Ghee - 1 tsp
Salt to taste
Everest Garam Masala - 1 tsp

How to make the Soya Chunk Vegetable Pulao

Wash and soak the basmati rice for 15 mins. Once done, drain it on a colander.

Boil the Soya Chunks in hot water along with salt till the water starts rolling stage. Drain the soya in a colander and keep it aside.

Heat a pressure cooker, add the ghee, saute whole spices for couple of minutes. Then add the onion julienne, slit green chilies till the onions turn colour.

Next goes the chopped vegetables, mix everything well. Then add boiled soya chunks, drained rice, garam masala.

Add salt, 1 & 1/2 cup water and cook for a whistle. Once the pressure falls, remove and serve with Sorakaya Pakodi Curry.

Will be posting the curry in the next post.

Masala Annam ~ Rice Pilaf | Fund Drive for Vaidehi Ashram

In our recent visit to my relatives, I was able to capture the making of Masala Annam while my relatives were busy ruffling up so many other delicious treats too. Masala Annam is quite famous and much sought out at our home. This rice is mostly made on all special occasions and what better time than a family reunion.

Though I had already blogged about a Masala Annam that my SIL makes, this is yet another variation they have. It was so interesting lugging around with a camera, while they were busy trying to accomplish about 4 -5 different dishes at one go. 

I had planned to do a monthly recaps, in hope to keep track of what I am doing. Guess that's only meant to be on plans and not happen. Days are hectic and nights are short. Gone are the times when I was able to burn the midnight lamp and slog on the posts. Somebody said 'Life happens', yes it's quite happening and I am not about to change much. 

Coming to the recipe, this is a work of perfection and you will end up with a wonderful meal. The measurement you see was for 20 people, I have scaled down the measurement to as accurate I could get.

Step by Step Picture Recipe:

Masala Paste

Saute onions in oil

Add whole spices

Continue sauteeing

Till the onions are almost this colour

Add the ground masala paste

Continue sauteeing

Salt is added at this stage

Bay leaf

And curds

Saute till the oil comes out

Water is added

After the water starts boiling, soaked and drained rice is added.

Cover and cook, and fluff in between to make sure it cooks evenly

Rice is done.

Masala Annam ~ Rice Pilaf

Ingredients Needed:

For Masala Paste

Coriander Leaves - 1 cup, tightly packed
Mint Leaves - 1/2 cup, tightly packed
Green chilies - 4 -5 long
Cloves - 3 -4
cinnamon - 3"
Ginger 2"
Garlic - 5 -6 cloves
Coconut - 1/2 cup

For the Rice:

Rice - 2 cups
Onions - 2 medium
Bay Leaves - 3 -4
Cloves - 4
Cinnamon - 3"
Mace / Javitri - 1 big
Anise Star - 2
Curds / Yogurt - 2 -3 tbsp
Salt to taste
Water - 4 cups
Oil - 4 tbsp

How to make the Masala Annam / Rice Pilaf

Wash and soak the rice in two times its amount for at least 15 - 20 mins.

For Masala Paste

Wash and drain both mint and coriander leaves.

In a mixer, take all the ingredients expect green chilies, pulse it couple of times till the leaves are finely ground. Finally add the green chilies and pulse it again. The green chilies should not be ground finely, but it should sort of retain it's shape and just be coarsely ground.

For making the rice:

Heat a non stick or wide pan enough to cook the Rice.

Add oil and onion julienne. Saute till the onions start turning colour. Add all the whole spices and saute well.

At this stage add the ground masala paste, and mix well. Add salt and cover, and simmer.

Add the bay leaf, mix well. Then add the curds and again cover to cook in low flame.

At this stage you will see the oil coming out well.

Add water and cover. When the water starts rolling, drain the rice and add to the pan.

Cover and cook in sim. Keep checking in intervals of 10 mins. The rice takes about 20 mins or even less to get done.

Note:

If you want to pressure cook, make sure you add a little less water than 4 cups.
The rice colour is because of the browned onions.
Increase the spice by adding more chilies if you want

Fund Drive for Vaidehi Ashram

When Siri wrote to me about Vaidehi Ashram, I remembered the Ashram I used to visit during my college days. It was again an ashram for kids and they even used to have kids just a day old. I used to spend some time and see how I could help. Mostly the kids used to be just happy to get the company. When I first took toffees for the kids, it was not accepted for two reasons, one the kids need to have proper dental care and next they were in need of greater things than toffees. I was moved beyond words, knowing those small kids were denied toffees and small pleasures in life because they didn't have anybody to take care of them.

It's almost 15 years since this incident and I still remember every small detail of my visits.  I could understand how Siri was moved to help out the children at the Ashram. 

Towards that Siri is organizing Fund Drive to help raise money.

She is also conducting a raffle with wonderful prizes offered by the Food blogger community, which you can bid for. The money, in the form of your bids will directly benefit the Ashram through her.

I am sponsoring "The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread" by Susan Russo. The book is shippable worldwide. The details are below.

Code Name: RW5
Description: The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread by Susan Russo

Here is how the fund drive works.

1. Buy a Raffle Ticket (or 2 or more)

Each raffle ticket is worth $10 (or Rs.500). You can increase your chances of winning the giveaway by buying more than 1 raffle ticket.

For Example, a donation of $20 will fetch you 2 raffle tickets which can be used to choose on any of the raffle prizes. You can use all your raffle tickets on one prize (in turn increasing the chances in the lucky draw) or on different prizes.

2. How to Buy the Raffle Ticket

Paypal or credit.

Once the donation process is completed, please forward your payment confirmation message to info(dot)siri(at)gmail.com, clearly specifying the raffle prize you are interested in.

Within 24 hours, your name and contributed amount will be added to the ‘Fund Drive Supporters List’. If you want to stay anonymous, please let Siri know in advance. For any correspondence/questions/queries, use the comment section or the email address mentioned.

Details can be found in Fund Drive Supporter's List and the List of Raffle Prizes

I hope you will want to make a difference!

Snakegourd Stir Fry with Moong dal | Paasi paruppu Podalanga Poriyal | Step by Step Recipe

Days tend to get extremely busy without our notice and I was surprised to note that almost 10 days have gone without an update. I am struggling to keep up with the posts and there are so many drafts that I want to clear off, guess it requires more efforts than what I have. When I actually think back on what's happening, guess we just caught up the everyday rut of rushing the kids to school, rushing off to work. Wish life could pass on more leisurely so that one gets to remember these incidents.

There are days stretching endless with me chatting with Amma or Hubby dear about what the boys or Konda say. Like last week Konda had given me her lunch weekly menu and was insistent that I follow the menu strictly. When I saw that I had to make Fried rice, I was able to convince Peddu about it but Chinnu said he doesn't want it. I said I am not running a restaurant and he has to carry that for his lunch too. He threatened me saying he will not eat. When I came back home in the evening, Peddu rushed in to say he loved the rice and wanted it for next day also, while Chinnu was having a cross face. Looking at me, he said "I didn't eat, but my teacher fed the rice to me" Imagine saying that was a pause. He was so clear in his likings and that statement was so hilarious when he said in telugu. There have been so many other antics that I now see I haven't recorded. The way the boys have started talking, with their innocence and the smart way they think for every small thing, makes the days so wonderful. Looking at Konda, I wonder all of sudden where is my baby! She is all the typical pre teen, yes kids these days looks like they become teens by 10!

Anyway coming back to the recipe, this is a wonderful protein packed stir fry, very delicious with sambar or dal. If I am not making Podalanga Kootu, it's this stir fry that's made.

Check out how to clean or prep Snake gourd in Spice your Life. We are running the 10th edition of Blogging Marathon from today and I decided to take up Preps and Preserves.

Split Yellow Moong dal is called in tamil Paasi paruppu / Payatham paruppu / siru paruppu

Sending this to Priya for her event Cooking With Seeds-Mung/Moong Beans

Step by step picture Recipe

Snakegourd Stir Fry with Moong dal 
Ingredients Needed:

Snake gourd / Podalanga / Potlakaya - 1 medium (this is not the long ones)
Split yellow Moong Dal / Payatham paruppu / Paasi paruppu- 1/2 cup
Salt to taste
Red chili flakes - 1/2 tsp
Oil - 1 tsp
Fresh coconut, grated - 2 tsp

Tempering

Dry Red Chili - 2 -3 (spicy varities)
Mustard Seeds, Urad dal - 3/4 tsp
Cumin Seeds - 1 tsp
Curry leaves few

How to make Paasi paruppu Podalanga Poriyal

Refer how to clean or prep Snake gourd and follow the process. Once you have squeezed out the vegetable from salted water, add 1/2 water and microwave for 10 mins.

In another mw bowl, wash and micro moong dal for 10 - 15 mins. Once done, drain the vegetable and keep it aside.

Heat a non stick pan with oil, add the seasoning ingredients. When the mustard pops, add the cooked snakegourd. Saute well. This takes about 5 mins. Then add the cooked dal and mix well, add salt and chili flakes. Simmer for 5 mins, then add the grated coconut finally and switch off.

Serve with Rice and Sambar as the side.