Tawa Pulao (Mumbai special quick vegetable pulao, made of cooked and cooled rice,ginger - garlic paste, vegetables and Pav Bhaji masala. Smart recipe idea from Femina Magazine, October 24, 2012.
Serves: 2 – 3
2 tablespoon oil
½ teaspoon cumin seeds (jeera)
1 green chilli, chopped
1 onion, chopped fine
1 teaspoon turmeric powder
1 teaspoon ginger – garlic paste
2 tomatoes, chopped fine (pick well ripe)
1 carrot, grated (or 2 tablespoon boiled green peas, paneer cubes, 2 tablespoon French beans)
2 cups / 400 ml cooked and cooled rice (rice made of basmati or silky raw rice / ponni rice or any good quality rice) Indian standard measuring cup of 200 ml / 8 oz capacity.
¾ teaspoon salt (or to taste)
1 teaspoon red chilli powder (or ½ to ¾ teaspoon)
2 -3 teaspoon Pav bhaji masala (any leading brand or homemade. I used is Everest brand)
1 tablespoon chopped coriander leaves
Raita / pickle / any gravy dishes to serve (A simple raita goes well)
Heat oil in a pan on a medium heat. Add cumin seeds and chopped green chiili and fry for 1 minute on a low heat.
Add chopped onion and fry until golden color on a medium to low heat.
Add turmeric powder and ginger – garlic paste and sauté for another minute until the raw smell goes.
Add chopped tomato and fry for 2 – 3 minutes.
Add grated carrot (or any other vegetables) and stir well for 2 minutes.
Add cooked and cooled rice, salt to taste, red chilli powder and pav bhaji masala, and cook on a low heat for two minutes (or cover with a lid and cook on a low heat for 7 minutes until the all the spices / vegetables well coated on rice – this’s our homestyle version).
Sprinkle chopped coriander leaves and serve hot with raita or any gravy dish.