Mumbai Mast Tomato Pulao

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Ingredients:

Basmati rice - 3/4 cup

Oil - 1.5 tb sp

Ginger garlic paste - 1 tb sp

Chopped onion - 1/2 large

Chopped tomato - 1 large

Tomato ketchup - 1.5 tb sp

Turmeric - 1/2 tsp

Red chili powder - 1/2 tsp

Pav bhaji masala - 1 tsp

Salt as per taste

Chopped Red or green bell pepper - 1/2 

Paneer - 20 cubes

Cilantro

Ghee - 2 tsp

Procedure:

1. First wash and cook the rice in any method you prefer. Add few drops of oil while cooking to get well separated strands. Bring to room temperature and keep aside.
2. In case of using store bought paneer, soak it in hot water for about 10 minutes. Remove it from the water and keep aside.
3. Now, heat a pan with oil, add the ginger garlic paste and saute for 30 secs. Follow it by onion and saute until translucent.
4. Now, add the tomato and give a stir. Then add the ketchup and give a quick stir. Follow it by turmeric powder, chilli powder, pav bhaji masala powder, salt and mix well.
5. Add the capsicum, give a nice stir and add 1/2 cup of water. Mix well and turn the flame to low-medium. Cook for a minute and then add the paneer cubes. Stir once and continue to cook until the mixture gets thickened up. By now all the raw smell of masala would be gone. 
6. Finally, add the cooked rice to the mixture and mix well until combined. Make sure not to break the rice strands. Turn off the flame. Garnish with coriander leaves, ghee and mix well.
7. Serve hot and enjoy with a simple papad or raita.

Healthy kacche/dadpe pohe with masala chili

One of my most favorite dishes. I remember whenever I used to go home from where I was working, my mom always asked me "What do you want me to prepare?" I always had this on my list. Mom's immediate reaction "Such a simple dish?". My all time favorite and very very simple and healthy to eat.

Now I am passing on to my son. He loves it as much as I love it 😃

Ingredients:

Poha:
Thin Pohe - 6 cups
Buttermilk/curd chili - 4 nos
Oil - 4 tsp
Jeera (cumin seeds) - 2 tsp
Mustard seeds - 2 tsp
Sesame seeds - 2 tsp
Asafoetida - 3 tsp
Curry leaves - 5 leaves
Raw Peanuts - 4 tb spoon
Black salt to taste
Sugar - 1 tsp

Toppings for the poha:
Chopped tomato
Chopped onion
Chopped Spinach
Chopped Cucumber
Grated carrot
Chopped cilantro
Lemon
Grated fresh coconut



Finally making and serving:

1. Heat oil in kadhai. 
2. Add Jeera, mustard seeds and sesame seeds. Allow to splutter.
3. Add asafoetida and Curry leaves
4. Now add the curd chili by roughly breaking them into halves or smaller (based on the size)
5. Allow the chili to be hard and fried well. 
6. If the chili are done, take them out or else can leave in the oil for more time to be fried
7. Add the raw peanuts and fry till they are fully roasted
8. Turn off the gas and allow to cool
9. Now add the poha to the oil 
10. Add salt, sugar and mix well
11. NOTE that this mix can be made and stored for long time as these are all dry ingredients

Serving:

1. In a separate bowl, take as much as needed to be served
2. Add all or any toppings mentioned above per liking
3. Give it a good mix and serve.
4. NOTE this dish is served cold and not to be warmed