Tawa pulao is avery popular street food in Mumbai. It is spicy and has a unique taste and colour because of pav bhaji masala and addition of red chilli paste and spices.
Month: November 2019
Who doesn’t love chaat? The backbone of any good chat is the chutneys for chaat. This garlic and red chilli chutneys an integral part of chaat. It enhaces the taste of chat. It is versatile too and can be added to any gravies or curries or sandwich or had as accompaniment to rotis or rice.
- Dry garlic chutney is a Maharashtrian recipe, an accompaniment for vada pav, batata vada and practically every meal. The chutney is a burst of flavours as the strong pungent flavour of garlic meets the hotness of the chilli powder and nutty taste of dried coconut!
A cup is 250 ml in our recipes.
- Dry coconut grated 1/2 cup
- garlic peeled and chopped 1/4 cup
- red chilli powder preferably Kashmiri 2 tsp
- roasted cumin or jeera powder 1 tsp
- salt as per taste
- sugar 1 tsp
- dry mango powder 1 tsp
Heat a skillet.Roast garlic until it slightly changes colourand spots start appearing on it.Let it cool.In the same skillet roast the grated dry coconut. Transfer to a plate when it slightly changes colour and let it cool.Crush garlic in mortar and pestle Transfer all ingredients other than garlic to a mixer jar Pulse and grind slowly in intervals until it is powdered. Transfer to a bowlAdd the crushed garlicMix well.You can serve this as is if you don’t mind biting into a few crushed garlic pieces.But if you wish to crush the garlic further , add it to the blender now.Pulse just twice.Now, the garlic powder is slightly moist but tastes superb.
Turai or ridge gourd is a nutritious vegetable, which is low in calories and is mild yet full of flavour. This is an underrated vegetable as it is not a favourite of most people. But when made well, it can be enjoyed by everyone. And our way of making the khichdi is unique yet simple. So is this menu.