Tawa Pulao

Alka Keswani — Wed, 12 Nov 2008 19:54:02 +0000

Post Diwali, after loads of huffing puffing, it was time to relax and enjoy my Son’s Winter vacation.With no morning chaos, no hurries & no worries of packing tiffins and budging kiddie, Life was bliss ! But as we all know, happiness is short lived, so no sooner I started enjoying lazy afternoons, my son announced his boredom and with the demands of some more computer games (some ?? ), few more outings and some more window shopping in malls. Apart from visits to park and making home his cricket ground, he complained of unavailability of amusements . So when my sister and her family (in laws) planned a picnic to Mumbai, I couldn’t help but scream with Joy ! It was a memorable day, since kids ( 4 of them) enjoyed the rides in Trains, bus, rickshaws and taxis all in one day. We actually traveled for more hours as compared to time spend on picnic spots like Gateway of India and Juhu beach As a person I had been to those places many times. While strolling at a beach, hand in hand with spouse, feeling rejuvenated by fresh breeze might be a wonderful experience in the past, but Jumping and inviting glares from people for freaking shrieks as the waves approach you, laughing and giggling with kids is altogether different genre of happiness . Though we packed many snacks when we started our picnic, by the time we reached last spot i.e Juhu beach, our food supplies were as exhausted as we . And trust me, when I say that we binged upon the sweets and savories ,chaats and faloodas, served at multiple coulourful, brightly lit stalls at Juhu beach.I personally cursed the Paani puri there, coz despite of being world famous as Bombay chaat , the paanipuris at juhu beach were not even close to the taste of those that we get here, near our home.The paani was hot ( here we get refreshingly cool paani) and the hot ragda in paanipuri spoiled my appetite . The noodles were yummy, so was falooda but the Tawa Pulao was truly a winner. In my attempt to keep the kids occupied before the snacks arrive, I failed to watch how the stall owner, made the pulao. But a morsel of that yummy preparation and I knew what will be the next agenda in my kitchen .We were in great hurry to catch the train, so I couldn’t wait to watch the next round of making that pulao . So the next day it has to be my experimental day and following my instincts along with the lingering taste of last night’s binge , I tried to make the pulao, sans Tawa (griddle). As it is not possible to make that quantity of rice on regular griddle, so I made it in pan. So you can also rename this recipe as PAN PULAO 😉 Print Tawa Pulao Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2 Mumbai Juhu beach style Tawa pulao recipe Ingredients Basmati rice (I used regular non basmati variety) 1 cup Tomato 1 Green chillies 2-3 Onion 1 Chopped vegetables like a capsicum,a carrot, few beans,few florets of cauliflower,few shelled and boiled peas etc Khada Garam masala like a Tejpatta, few whole black peppers, 1 Star aniseed, 2 Cloves etc Ginger crushed Salt as per taste Turmeric powder ¼ tsp Oil 2 tsp (or less) Method Pick and rinse rice for few times with water, till water runs clear Soak the rice for 15 minutes if using basmati , otherwise for half hour Now boil the rice with water and salt and cook it until almost done.But beware not to overcook it Let the rice cool off completely.You can spread the cooked rice in colander or big plate Meanwhile in a pan or kadai (whichever bigger in size) take some oil, heat it, and add whole garam masala. Keep stirring it for few seconds, then add chopped onion and crushed ginger Saute till onion turns translucent Add chopped vegetables EXCLUDING CAPSICUM (this is important, since we need capsicum to be crunchy as it gives altogether different flavour to final dish as compared to cooked capsicum) Saute them, add some salt( be cautious since there is already salt in rice) , turmeric powder, chopped green chillies, tomato and let the vegetables cook a bit (do not over cook them) If the whole mixture appears to be very dry, then sprinkle some water ( a spoon or two) and mix Now add boiled (and cooled) rice and mix very gently so as not to break the grains.Now add chopped capsicum Let it cook on DUM. Keep a griddle (yahooo ... i used tawa even if for name sake) on flame and place the pan over it, put the flame on sim,cover the pan with a plate and keep some heavy utensil above it As the rice absorbs the flavors of vegetables and spices, your Tawa pulao is getting ready to be dressed up with fresh coriander leaves, mint leaves ,few drops of lemon juice and to be served with crunchy papads/ curd / Raita or any vegetable Curry . 2.2.1 This steaming hot pulao is reaching Srivalli of Cooking4all seasons ,who is hosting yet another event, RIce Mela

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Chaap Chhola~Chole Patties

Alka Keswani — Mon, 13 Oct 2008 00:38:03 +0000

There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more ! Just on the opposite corner of Golmaidan’s main gate is Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise (patties/patty) served there are cooked on a huge griddle swimming in fat that gives it a nice golden brown, perfectly crisp crust. These tiny patties, are then placed in”dona“-a bowl made from dried leaves, topped with simmering rich gravy chola ,with a dash of chutney and sliced onions.Once you grab that parcel, be sure every person passing by,will know what you are carrying (the heady aroma ofcourse) until you reach a place to unwrap the dona and wipe out the whole stuff, burping cheerfully after consuming calories enough for a person to survive for few days without food! Though it is not possible to recreate that sinful magic at your homes, but still I tried making these with a tiny blob of butter. No marks for guessing how much I missed the original taste of Kishore’s Patties ! Nevertheless they turned out better than usual (one without butter) So here is the recipe, do try it with or without butter! Chaap Chhola: Recipe of patties is already given here Sindhi chole served with patties are made from kabuli chana unlike the regular Ragda. Here is a bit of info that I would like to share (Source: here ) From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets. Please note: The recipe given below is inspired by Punjabi style Chole. Shall share the authentic Sindhi style curry recipe soon. Print Chaap Chola~Ragda Patties Rating 3.0 from 1 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Ragda pattie is a famous Indian style Potato patty served with hot legume curry, favorite street food of Indian.Though ideally Vatana is used to make ragda, here Garbanzo beans are used instead. Ingredients For Chole Chickpeas or Kabuli chana 250 gm Onion 2 Tomatoes 3 Garlic 4-5 cloves Ginger Green chillies 3(or as per need) Garam masala powder 1tsp Salt Turmeric powder Red chilly powder Tamarind water -few spoons(depending upon the taste preferred) Oil 2 tsp or more Method Wash and soak chickpeas for atleast 7 hrs Boil them with salt, till almost cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli. Discard them after boiling) In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes Now pour this mixture again in pressure cooker, add some salt (remember there is already some amount of salt in chickpeas), garam masala powder, chana masala (optional) and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 5 min Add some water, close lid of cooker and wait till 2-3 whistles Add some tamarind paste and coriander leaves and simmer for 2 min Adjust the consistency of gravy, it should be not too watery, nor too dense For Serving, in a plate cut open (horizontally) each Pattie from the center, pour few spoons of chole (chana/ragda), garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves. Serve it immediately,with bread or soft buns,or enjoy it just like that 3.5.3251 This plate of simmering ragda pattise is on its way to Sra’s When my soup came alive , who is hosting My Legume Love Affair (4th helping), an event kick started by Susan of The well seasoned cook

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Tawa Pulao

Chaap Chhola~Chole Patties