February 23, 2017

Jain Tawa Pulao

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I donot think Tawa Pulao needs any introduction.Its a very famous street food of Mumbai . The regular version of Tawa Pulao is already posted on this blog .You can check it here.

This is a customised version catering to the food lovers of the Jain Community or those who donot include onion/garlic as a part of their daily meals.

If someone wondered how a food would taste without the inclusion of onion or garlic or any root vegetables like potato,carrots,ginger,beetroot etc,then you all are mistaken my friends...I suggest you must make a visit to any restaurant or for that matter even a road side eatery in Mumbai  and you will be amazed to find Jain variation of every other item on the menu. Believe me dear ones its all without the compromise on taste and quality.
You can get Jain Lasagna,Jain Pizza,Jain Quesedillas,Jain Falafels,Jain Fried Rice,Jain Hakka Noodles and the list is endless..
All my Non Jain friends and readers do try this out and I am sure you just won't be dissappointed .

Preparation Time : 10mins
Cooking Time : 30 mins
Serves : 2-3 generously
Complexity Medium.

©Sweet Spicy Tasty©

1.5 cups rice  ( 1 cup approx is 200-220gms)
1 Green Bell Pepper / Capsicum  -chopped
2 Tomatoes - chopped
1/4 cup green peas boiled - optional
2 tbsp pav bhaji masala 
1 tsp chilli powder
1 tsp turmeric
Oil / Butter
fresh corriander for garnish(optional)

  • Cook the rice in a pressure cooker and keep aside.The rice must be fluffy and separate.
  • Heat  Oil or butter in a heavy bottomed vessel.
  • Add the tomatoes and saute till it loses the raw smell.
  • Add turmeric,chilli powder and capsicums except peas and saute well.
  • Add the salt and pav bhaji masala and mix well.
  • Now add the peas and saute well till all of them mix well with the masala.
  • If you desire a little more spice,you can add the masala accordingly.
  • Sprinkle a little water and close the lid and let the mixture cook well for about 8-10 mins.
  • In the mean while,spread the cooked rice on a plate and drizzle a little oil over it and allow the steam to escape from the rice.
  • Once the masala gets cooked,add the rice slowly and mix well with the ,masala gravy.
  • If you feel salt is less,sprinkle a little more salt.
  • Garnish with corriander leaves. 
  • I did not have peas handy with me hence I used roasted cashews for the crunch.Its purely optional for you to add or minus cashews.
  • Serve hot with roasted papad and raita.

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