This post is long overdue. I made this during February and submitted it to a contest on Street food photos at Vaishali’s Ribbon’s to Pasta’s blog and to my great surprise I won the prize!!! Vaishali called me and asked me to choose my prize but I just left it to her choice. But then I asked for my hubby’s favourite sweet and she was so sweet to send it along with a pack of lovely gifts which a baker like me treasures more than anything in the world. In fact I completely forgot about submitting this photo as I am always unlucky when it comes to competition.
I have never won prizes in any of the competition except for one long back. And so it came as a sweet surprise. The rules were quite simple. Prepare a street food, take nice photos and send post it in Vaishali’s FB page. I didn’t even have to blog about it or send her the recipe. So I took the snaps and sent it to her and completely forgot about posting it in my blog. When I was going through my drafts I saw these pictures and so thought of posting it.
Tawa pulao is an Indian version of fried rice. A spicy masala is made and rice is done separately. While serving both are combined on a tawa and served hot. This is a popular street food in Mumbai. If you have seen chaat shops in Mumbai, there will be a huge tawa on which they prepare pav bhaji and all other chaats. This pulao is also mixed on tawa, so the name. You can even do it using a frying pan if making at home. I tried to make it on my new tawa which is larger and so it was easier to mix. I have used not so usual vegetables in my tawa pulao. But you can go for any vegetable at hand. We enjoyed it so much with slices of cucumber and raitha.
For The Masala:
Oil/ Butter-2 tbs
Ginger Garlic Paste-2 tbs
Red Bell Pepper-1
Green Bell Pepper-1
Green Peas-1/2 cup
Broccoli -1 small
Turmeric Powder-1/4 tsp
Red Chilly Powder-1 tsp
Pav Bhaji Masala-2 tsp
Basmati Rice-1 cup
Boil rice along with water and salt and cook on low flame until done.
Set aside for cooling.
In a kadai, heat oil and add cumin.
Add onion and saute until translucent.
Add ginger garlic paste and saute until raw smell vanishes.
Add the spice powder and salt and saute until dry.
Add in carrots, bell peppers and brocolli.
Keep on low flame and saute until the vegetables are cooked.
Add cooked peas and give a nice stir.
At the time of serving, heat tawa, take a tsp of butter and some masala.
Add rice and mix on hot tawa.
Once completely incorporated, serve garnished with coriander leaves.
- Oil/ Butter-2 tbs
- Cumin-1 tsp
- Ginger Garlic Paste-2 tbs
- Red Bell Pepper-1
- Green Bell Pepper-1
- Green Peas-1/2 cup
- Broccoli -1 small
- Turmeric Powder-1/4 tsp
- Red Chilly Powder-1 tsp
- Pav Bhaji Masala-2 tsp
- Salt-to taste
- Coriander Leaves
- Basmati Rice-1 cup
- Water-2 cups
- Salt-to taste
- Boil rice along with water and salt and cook on low flame until done.
- Set aside for cooling.
- In a kadai, heat oil and add cumin.
- Add onion and saute until translucent.
- Add ginger garlic paste and saute until raw smell vanishes.
- Add the spice powder and salt and saute until dry.
- Add in carrots, bell peppers and brocolli.
- Keep on low flame and saute until the vegetables are cooked.
- Add cooked peas and give a nice stir.
- At the time of serving, heat tawa, take a tsp of butter and some masala.
- Add rice and mix on hot tawa.
- Once completely incorporated, serve garnished with coriander leaves.