What do you do when you have left over rice and odd bits of veggies lying around? You make Tawa Pulao! To be honest, this dish is so tasty that I would make sure I had left over veggies and rice!
I remember eating Tawa Pulao at one of the late night food stalls in Pune and that place grated some cheese on this rice dish and that was it, since then I’ve considered it a crime to eat Tawa Pulao without cheese. This recipe below is for 3 (although my sister and I stuffed ourselves over dinner so it might just be for 4 people)
- 3cups cooked basmati rice
- 1.5tbspn butter
- 1.5tspn cumin seeds
- 1tspn coriander powder
- 1tspn paprika
- 1/2tspn cayenne pepper
- 1/4tspn turmeric
- 1tspn pav bhaji or tawa pulao masala (optional)
- 1/2tspn salt
- 200gms mushrooms, thickly sliced
- 1 large yellow pepper, diced
- 3/4cup green peas
- 2 small onions, finely chopped
- 2 small tomatoes, finely chopped
- 2 limes
- 50gms grated Grana Padano
- Heat butter in a large frying pan or wok.
- Add cumin seeds and wait till they sizzle and release their aroma.
- Add onions, fry on medium till soft, around 10minutes.
- Add tomatoes, fry for 5minutes.
- Add all the powdered spices, cook for further 10minutes till raw taste of spices is gone.
- Add yellow pepper and mushrooms and fry till veggies are cooked.
- Add green peas, cooked rice, stir till masala and rice are combined. Cover and heat through.
- Serve hot with lime and cheese.
I am certain that you won’t find any Indian who has not eaten Anda Bhurji in his/her life. (If such people exist then they should be on the ‘Indians: Name & Shame’ wall). Another certainty is that everyone makes this dish differently. My recipes is the one that my mom used to make on weekends and that I absolutely loved. Even today, eating this at breakfast reminds me of home, as it always will.
Quick Hindi lesson for you: Anda is Hindi for “egg” and Bhurji is Hindi for “scrambled”. Now on to the recipe.
- 2 large eggs
- 1/2 small onion, very finely chopped
- 1/2 small tomato, deseeded and finely chopped
- 25gms cheese like Gouda or Mature Cheddar, grated
- 2 green chillies or 1/4tspn red chilli flakes (optional)
- A pinch of turmeric
- 1/2tspn ground turmeric
- 1/4tspn salt (or as needed)
- 1tbspn sunflower oil
- Heat oil in a frying pan on medium heat.
- In a separate bowl, break the eggs and mix all ingredients. Whisk for a couple of minutes until well combined (and the oil in the pan is hot enough)
- Add egg mixture to the pan. Let the mixture set slightly, for 45secs or so. Stir eggs. Again let set for 45secs. Now stir again (and keep stirring till eggs are cooked to your liking).
- I love eating this with warm roti but it taste equally good with generously buttered bread. Serve with chai!
- The onions will cook with the eggs (hence these need to be “very” finely chopped) but retain a slight crunch. If you like your onions soft then pre-fry them and add the cooked onions to the eggs mixture.
- I always deseed the tomatoes coz I don’t like my eggs soggy but if you are not too fussed then leave the seeds in.
I made this curry for the first time a few weeks ago and it turned out really good! Even my sister (who has assumed the role of food critic while I stay with her in Germany) approved the dish. The ingredient list might be long but once you’ve gathered what you need the method is very straightforward.
- 1kg chicken on the bone
- 5tspn Chicken Korma Masala
- 1tspn coriander powder
- 1tspn cumin powder
- 1/4cup yoghurt
- 2 bay leaves
- 10 peppercorns
- 5 cloves
- 3 green cardamoms
- 2inch cinnamon stick
- 1tbspn ghee
- 1tbspn sunflower oil
- 1 large onion, finely chopped
- 1.5tbspn fresh ginger paste
- 1.5tbspn fresh garlic paste
- 2 medium tomatoes
- 1/2cup pre-fried onions
- 1tbspn tomato paste
- 3 green chillies (optional)
- 1tbspn kasuri methi (dried fenugreek leaves)
- Mix all ingredients for marinade and keep aside for couple of hours. (If you don’t have Korma masala, substitute with 1.5tspn coriander powder, 1.5tspn cumin powder, .5tspn turmeric, 2tspn paprika)
- Heat ghee and oil, in a wide and deep frying pan, on medium heat.
- Add the whole spices. Fry for 1 minute till aroma is released.
- Add chopped onions. Cook on medium heat till onions are soft and golden brown in colour, around 30mins-45mins.
- Add ginger and garlic paste and fry for 5mins.
- Add chicken with marinade and cook for 15mins, turning over chicken pieces once.
- While chicken is frying make a paste of the tomatoes, pre-fried onions, tomato paste, chillies and 3/4cup of water.
- Add paste to the chicken and bring to boil.
- Lower heat, cover and cook for 50minutes.
- Crush kasuri methi in palm and add to the sauce, stir through. Cook for another 5mins.
- Remove from flame and let sit for 15mins.
- Serve with naan or rice.