Apr 15, 2011

Tawa Pulav

Tawa Pulav
Last Month I celebrated my birthday and it was great,I have written about that in one of my post....my team gave me a birthday present last week...Guess what “COOKBOOKS”... How sweet is that.....My lovely Team know that I love to read cookbooks.They gave me two books written by Tarla Dalal.So I thought of trying a dish from that book and dedicate it for them...So team thankyou for your present and love you guys..

This recipe is a popular street food in Mumbai...This recipe calls for only one spice powder that is Pav Bhajji masala...So get one packet and try this extremely easy dish and let me know what you think.


Onions-1 chopped
Tomato-1 chopped
Capsicum-1 chopped
Peas-1 cup
Green chilli-2
Pav bhajji masala-2 tblpsn
Cumin seeds(jeerakam)-1 tsp
Chilli Garlic paste-2 tblspn(recipe is given below)
Salt to taste
Butter-4 tblspn
Coriander leaves for garnishing
Cooked Rice


In a kadai add butter and crackle some cumin seeds.

Add in the Onions,Green chilli and cook for 4 min.Add in the capsicum and stir for 2 min.

Add in the Chilli Garlic paste and mix well.Add in the Tomatoes and cook till oil separates.

Add in the pav bhajji masala and mix well.Add in peas and stir for 3 min.

Add in the cooked rice and mix well until the masala coats each rice.Throw in coriander leaves and mix well.

Serve hot with any raita.

Chilli Garlic paste:

Soak 10 dry red chilli in water for 15 min.Then strain it and put this in a blender along with 10 cloves of garlic,and grind it into a smooth paste.

My Birthday Present
he he

OK OK...I didn get this bright red colour..I think they used food colouring


Ur ingrediants

Crackle cumin seeds in butter
 Add in onion and green chilli

Throw in bell pepper..
 Add in chilli paste..

 And your tomatoes...

Now add in peas and mix well

 Sprinkle some pav bhajji masala

 Add in rice

 and mix well
Garnish with coriander leaves


ishaan said... Best Blogger Tips

yummmy ..................

G Madhan said... Best Blogger Tips

Will surely try . Thanks for the recipie.