Tava Pulao

This is a street food of Mumbai. It is made with pav bahaji masala powder, select vegetables and long rice. As the name suggests, it is made in a tava or big iron griddle that is used to make pav bhajis. Loads of butter and pav bhaji masala powder are the key ingredients that bring flavour to this rice.

However, I have substituted the butter with oil. I have used the one pot method to make this recipe instead of tava or griddle. 

 

Ingredients:

Cubed potatoes - 1/2 cup 

Cubed carrots - 1/2 cup

Green peas - 1/4 cup

Chopped beans - 1/4 cup

Tomatoes puree - 2 cup

Chopped capsicum - 1/4 cup

Chopped onion - 1 cup

Garlic paste - 1/2 tsp

Ginger paste - 1/2 tsp 

Turmeric powder - 1/2 tsp

Pav bhaji masala powder - 3 tsp

Chilli powder -1 tsp

Pepper powder -1/2 tsp

Asafoetida -1/4 tsp

Chopped coriander leaves - 2 tsp

Sugar - 2 tsp

Long rice - 2 cups

Oil and Salt - as required

Method:

Wash the rice once and soak it in four cups of water.Keep aside.

In a non stick cooker, heat few teaspoons of oil. Add the chopped onions. Stir fry till it turns translucent. Add the garlic and ginger paste. Stir cook for few seconds till the raw smell goes away. Then, add the asfoetida powder, chilli powder and pepper powder. Stir for few seconds. Then, stir in the turmeric powder and pav bhaji masala powder. Add the tomato puree, sugar and salt. Cook for few seconds. Next, add the vegetables except the capsicum and coriander leaves. Stir for few seconds. Then, add the soaked rice along with the water. When the water begins to boil, close the cooker and put the weight. Cook for just two whistles. Allow the pressure to come down. Garnish with capsicum and coriander leaves.

Serve with sliced raw onion and lemon wedges.

Strawberry Halwa/Kesari

Plain Kesari or semolina halwa is flavoured with kesar or cardamom. Sometimes it is also flavoured with different fruits. It is usually flavoured with ripe bananas when it is an offering to god. In restaurants it is flavoured with fresh pineapples or Sapota/chikoo. Here, I have tried with strawberries and the outcome has been excellent.

Ingredients:
1 cup - Semolina
1 cup - Sugar
2.5 - Cups water
1 cup - Chopped strawberries
1 cup - Clarified butter
Few Cashew nuts for garnishing

Method:
In a frying pan, toast the cashew nuts in little clarified butter. Remove in a plate. In the same pan, roast the Semolina with few teaspoons of clarified butter. Add the straw berries. Stir cook for few seconds. Switch off the flame. Then, in another pan keep the water to boil. When it begins to boil, reduce the flame and add the roasted semolina and strawberries. Cook stirring continuously, till everything becomes a mass. Then, add the sugar. It will become little loose and diluted. Then, add the clarified butter and continue to cook on low flame. When it leaves the sides of the pan, remove from heat. Garnish with fried cashew nuts.
No need to add cardamom or colour.

Shahi paneer masala

Shahi paneer masala is a creamy rich gravy made with cottage cheese. It has a distinct flavour of the select Indian spices and is eaten with flat breads.

Here, I have simplified its making without compromising the taste.  

Ingredients:

Cottage cheese/paneer - 100 gm

Chopped onions - 2 cup

Green chillies - 1

Garlic pods - 7 to 8

Turmeric powder - 1 tsp

Cardamom - 2

Cloves - 2

Cashew nuts - 1/4 cup

Fresh curd - 1 cup

Fresh cream - 1 tbsp (optional)

Dried frenugreek leaves - 1 tsp

Kitchen king masala powder - 2 tsp

Chopped coriander leaves - 2 tsp

Oil and salt to taste

Method:

Heat a griddle or tava. Grease it with little oil. Toast the paneer on both the sides. Cool and cut into small rectangle pieces. keep it aside.

In a frying pan, fry the cashew nuts. Remove and keep aside. In the same pan fry half the onions, green chillies and garlic till it is well cooked. Need not brown them. Cool and grind them along with the fried cashew nuts to fine paste. Keep it aside.

In the same pan, add little oil and fry the cardamom and cloves. When it emits sweet flavour, add the balance onion. Fry the onions till it turns translucent. Then, add the turmeric powder, salt and dried fenugreek leaves. Fry for few seconds. Take care not to burn the leaves. Next, add the kitchen king masala and curd in quick succession. Finally, add the toasted paneer pieces. Cook for a minute. Stir in the fresh cream. Switch off the flame. Garnish with chopped coriander leaves.

P.S. Butter can also be used instead of oil to make the gravy rich.