With my little one turning three months soon, she does spare me a little time to cook. Slow and steady, I plan to take over full time soon. Starting with an easy one-pot meal, Tawa Pulao is a very popular Mumbaiya dish served with roadside stalls and restaurants in Mumbai and now also in other cities across India. It is basically a pulao cooked in the gravy one prepares for Pav Bhaji. it is one of the common items found in my weekly menus at home. However, I like to try different variations of the same and decided to experiment with Soya chunks in my Tawa pulao. An instant hit, this version of Tawa Pulao is enjoyed by all at home. Hope you enjoy the read.
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| Soya Tawa Pulao |
Ingredients
- 2 cups Basmati Rice
- 1 onion, finely chopped
- 1 tbsp Red Garlic Chutney (recipe coming soon) or finely chopped garlic
- 1 tomato, finely chopped
- 1 green capsicum, finely chopped
- 1/2 green peas
- 1/2 Soya chunks
- 1 tbsp Pav Bhaji Masala
- 1 tsp Kashmiri Chilly powder
- 1 tsp Turmeric powder (Haldi)
- 1 tsp Cumin seeds (Jeera)
- 1 tsp Hing for the Jain version
- Salt to taste
- Ghee and butter for frying
- Green chillies and coriander, lemon wedge for garnish
Method
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| Soya Tawa Pulao |
- Soak the basmati rice for a couple of hours in warm water.
- Heat ghee and butter in a pan and add the garlic chutney or pieces and onion and fry until brown.
- For the Jain version, add hing to the butter and roast well.
- Add the green bell pepper and cook well.
- Add the tomatoes, soya nuggets, soaked basmati rice and stir well.
- Add water just enough to cover the rice.
- Let it cook on a medium flame till all the water evaporates and the rice is cooked well.
- Garnish with green chillies.
- Serve with your choice of raita or eat plain.
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| Soya Tawa Pulao |
A nice warm soup is my only way to enjoy this harsh winter we are having in Toronto this year. What better than a healthy, loaded with vegetables and full of flavour Thai soup. A quick and easy preparation, it can be made with the simplest ingredients available in your pantry.
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| Veg Thai Soup |
Ingredients
- A mixed bowl of finely chopped vegetables, green beans, carrots, sweet corn, mushrooms
- 1 cup Tofu or Paneer, cut into cubes
- 4 cloves of garlic finely chopped
- 1/2 cup coriander leaves, finely chopped
- 2-3 Basil leaves, finely chopped
- 1 tbsp of red chilli flakes
- 3-4 lemongrass stems
- 3-4 Lemon Kafir leaves (Use lime juice if not available)
- Salt and pepper to taste
- 1 tbsp Oil
- 1/2 tsp Cornflour
- Water as required
Method
- Heat oil in a pan, and add the garlic, coriander leaves, basil leaves and red chilly flakes
- Add the veggies, salt and pepper and fry well
- Add water, salt and pepper and mix well
- Bring to a boil and add the lemongrass and kafir leaves
- Mix cornflour in water and add to the soup.
- Bring to a boil.
- Remove the lemongrass stems and kafir leaves before serving.
- Serve hot.
