Tawa Pulao

Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup
Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Pasta

Time 15 min
Ingredients
Pasta 100 grms approximately 1 cup
Capsicum cut into cubes 1/2 cup 
Chopped onions lengthwise1/2 cup
Chopped spring onion greens 1 cup
Tomato Puree 1/2 cup
Grated cheese 1 tbsp
Mixed herbs 1/4 tsp
Pepper powder 1/4 tsp
Oil 2 tbsp 
Salt to taste

Method
Boil 1 lit water add 1/2 tsp salt and 1 tsp oil. Then add pasta and cook for 15 to 20 min till it cooks. Then immediately remove water and keep it side. 
Heat oil in pan, add onion, capsicum and tomato puree, fry for 3-4 min, then add mixed herbs, salt, pepper powder, mix well. Then add pasta mix well. Keep the flame high just stir for 1-2 min. Switch off the flame. Serve hot.

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.