INGREDIENTS
Tawa Pulao
Servings - 3 - 4
INGREDIENTS
Oil - 1 tablespoon
Ghee - 1 1/2 tablespoons
Cumin - 1 teaspoon
Onions - 120 grams
Ginger - 1 tablespoon
crushed garlic 1/2 tablespoon
Carrots - 80 grams
Potatoes - 170 grams
Green peas - 45 grams
Tomato - 140 grams
Bell pepper - 90 grams
Pav bhaji masala - 1 tablespoon
Red chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Water - 2 tablespoons
Cooked rice - 400 grams
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
PREPARATION
1. Heat 1 tablespoon and 1 1/2 tablespoons in a heavy skillet, add 1 teaspoon cumin, 120 grams onions, 1 tablespoon ginger, 1/2 crushed garlic and stir well.
2. Add 80 grams Carrot, 170 grams potatoes, 45 grams Green peas and stir again. Cover and cook 3 - 5 minutes.
3. Add 140 grams tomato, 90 grams bell pepper and mix.
4. Add 1 tablespoon Pav bhaji masala, 1 tablespoon red chili, 1/2 teaspoon turmeric, 2 tablespoons water and mix again. Cover again and cook 3 - 5 minutes.
5. Add 400 grams cooked rice and mix it well to combine.
6. Add 1 teaspoon salt, 1 teaspoon lemon juice and mix well.
7. Garnish with coriander.
8. Serve hot.
Achari Vegetable Pulao
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Fennel seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek - 1 teaspoon
Nigella seeds - 1 teaspoon
Cardamom - 2 pods
Cumin - 1 teaspoon
Asafoetida - 1/2 teaspoon
Onions - 100 grams
Ginger garlic paste - 1 teaspoon
Carrot - 40 grams
Green beans - 40 grams
Sweet corns - 45 grams
Boiled chickpeas - 120 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 1/2 teaspoons
Pickle - 2 tablespoons
Soaked rice - 290 grams
Water - 750 milliliters