Tawa Pulav

Tawa pulao/pulav is famous mumbai street food which is made on same tawa besides Pav-bhaji.  Tawa pulav is made with leftover rice and few veggies. It tastes delicious yet quick and easy to make. It can be served with yogurt/raita.

Tawa pulav 01


  • 1 cup rice(any)- (cooked)
  • Onion- 1 ,finely chopped
  • Tomato- 4 , roughly chopped
  •  Potato- 2 , boiled and chopped
  • Green peas- 1 small bowl.
  •  Capsicum- 1 or 2, roughly chopped
  • Green chilies- 2, finely chopped.
  • Ginger garlic paste- 1 tbsp
  • Red chilly powder – 2 tsp
  • Turmeric powder- 1 tsp
  • Pav bhaji masala – 2 tbsp
  •  Garam masala powder- 1 tsp
  • Butter- 4 tbsp
  • Salt- as per your taste.


  • Check ingredients before making tawa pulao.Tawa pulav recipe ingredients
  • Heat a pan, add butter.Tawa pulav step 01
  • Add the chopped onion and fry till golden brown Tawa pulav step 02
  • Add the ginger garlic paste and fry till its raw aroma and add green chilies
  • Add chopped tomato and fry till butter oozes out. Tawa pulav step 05
  • Add green peas and capsicum and fry until its cooked. Tawa pulav step 06
  • Add turmeric powder, red chilly powder,garam masala powder, pav bhaji masala and salt. Fry for another minute.Tawa pulav step 07
  • Add potato and mix.Tawa pulav step 08
  • Add the boiled rice and mix. Tawa pulav step 09
  • Your tawa pulav is ready to serve. Tawa pulav step 10
  • Serve Tawa pulao with yogurt or raita. Tawa pulav step 11

Palak Paneer

Palak paneer recipe step by step…………Palak means spinach and panner is cottage cheese. Delicious paneer in creamy spinach curry is loved by all including non-spinach lovers . It’s served with tandoori roti/ naan. Palak paneer1.jpg

So lets make Palak PaneerPalak paneer2.jpg


  • Spinach-1 bunch
  • Cottage cheese- 250 grams, cut into big cubes.
  • Onion- 1 medium sized, finely chopped
  • Tomato- 1 medium sized, finely chopped
  • Ginger garlic paste- 1 tbsp
  • Green chilies- 4 to 5, finely chopped
  • Cream – 4 tbsp
  • Cumin seeds- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Red chilly powder- 1 tsp
  • Coriander  powder- 1 tsp
  • Garam masala powder- 1/2 tsp
  • Oil- 2 tbsp
  • Salt- as per your taste


  • Check ingredients for making palak paneer.Palak paneer ingredients
  • In a saucepan, boil 3 cups of water. Add spinach leaves and boil for 3 -4 mins.


  • Drain the spinach leaves. Don”t throw away the stock. Then run normal water through the leaves to stop the cooking process. Blend it into paste.


  • Heat oil in a pan and fry the paneer peices until golden.(This is an optional step)

  •  In same pan, add oil. Add cumin seeds and fry for few seconds.Palak paneer step 07
  • Add onions and fry until golden brown.Palak paneer step 08
  • Add ginger-garlic paste ,chopped green chilies and fry for 2 – 3 mins.Palak paneer step 09
  • Add ntomatoes and fry for 4 -5 mins until soft.Palak paneer step 10
  • After tomatoes are done add turmeric powder, red chilly powder and coriander powder and garam masala powder. Fry for another minute.Palak paneer step 11
  • Then add the Spinach puree. Stir well. Add about 1 cup of water.(use the sinach water). Add salt as per your taste. Let it boil for 5 – 7 minsPalak paneer step 12
  •  Add cream and saute. Palak paneer step 13
  • Add Paneer pieces and simmer on a low flame. Keep lid for another 5 mins. After 5 mins your palak paneer will be ready.Palak paneer step 14
  • Serve palak paneer with Roti / Naan/ RicePalak paneer3.jpg


Baigan ka Bharta

Baigan ka Bharta step by step recipe Maharashtrian style……………………………….

Baigan ka Bharta is an authentic Indian recipe eaten in different parts of India. But the recipe that I’m sharing is a little bit difference, using less spice and masalas. This recipe is made in Northern Maharashtra.Its called Vangi Bharit. Farmers make vangi bahrit and puris and enjoy the party with their friends and family.Baigan ka bharta 1.jpg

You will love this Unique Baigan ka bharta and can be served with Puris/Roti . Lets make Bhaigan ka bharta

Baigan ka bharta 2.jpg

Ingredients :

  • Eggplant-2 (Bharta Baingan)
  • Green onion- 1 whole bunch, finely chopped
  • Peanuts- 1/2 cup (you can add more or less. Its up to you)
  • Dry coconut- 1/2 cup, chopped
  • Garlic- 1, remove its skin(one whole for authentic flavor)
  • Green chilly- 7 to 8 (or according to your spice level)
  • Coriander- finely chopped, 1/2 cup
  • Onion- 1, finely chopped
  • Tomato- 1, finely chopped
  • Turmeric powder- 1/2 tsp
  • Red chilly powder- 1/2 tsp
  • Cumin seeds- 1 tsp
  •  Salt (as per your taste)
  • Oil


  • Check ingredients for making Baigan ka bharta. Baigan ka bharta step 01
  • Roast green chilies on a pan for 5 to 6 minsBaigan ka bharta step 02
  • Then  in Mortar pestle(Khalbatta) add green chilies, garlic cloves and coriander. Baigan ka bharta step 03
  • Crush them. Baigan ka bharta step 04
  • Roast Eggplant. Wash eggplants, dry them and apply some oil on them. Roast them from each side properly till its cooked and juice comes out from eggplant. Baigan ka bharta step 05
  • Cool them for 5 to 10 mins. When they are mild hot, remove its skin by applying some water on skin.


  • Mash the eggplant and keep aside.Baigan ka bharta step 08
  • In a pan, fry peanuts on medium flame till crisp. When done, remove and keep aside.Baigan ka bharta step 09
  • Next fry the chopped dry coconut for 4 to 5 mins till its golden brown on a medium flame. Remove and keep aside.Baigan ka bharta step 10
  • In the same pan, add Chopped green onion. Fry them for 5 mins on low to medium flame. Baigan ka bharta step 11
  • Add chopped onion and cumin seeds. Fry till its golden brown.Baigan ka bharta step 12
  • Add crushed mix of garlic cloves and green chilies. Fry for 3 to 4 mins.Baigan ka bharta step 13
  • Add the chopped tomato and fry it for 4 to 5 mins.Baigan ka bharta step 14
  • Add the mashed eggplant and mix. Baigan ka bharta step 15
  • Add turmeric , red chilly powder and salt. Cook them on medium flame for 3 – 4 mins. Mix in intervals.Baigan ka bharta step 16
  • Then add fried peanuts and dried coconut. Mix them. Baigan ka bharta step 17
  • Your Baigan ka bharta is ready. Turn the flame off. Baigan ka bharta step 18.jpg
  • Serve the delicious baigan ka bharta with puris/ roti/bhakri.Baigan ka bharta 3.jpg





©  2018 The Creative Foodie

Kacche Papite ki Sabji

Raw papaya sabji recipe step by step… Kacche Papite ki sabji is sweet and sour and it tastes delicious. This recipe is so easy to make, you just require a raw papaya.

Raw papaya contains carotenoids and essential enzymes good for our body. Its an internal body cleanser and promotes healthy skin. Lets prepare kacche papite ki sabji.Kacche papite ki sabji1.jpg


  • Raw papaya- 1(small),remove the skin and cut into cubes
  •  Ginger garlic paste- 1 tsp
  • Curry leaves- 7 to 8
  • Hing- 1 pinch
  • Mustard seeds- 1 tsp
  • Green chilies- 3 to 4, chopped
  • Turmeric powder- 1 tsp
  • Red chilly powder- 2 tsp
  • Sugar- 1 tbsp
  • Lemon juice- 1 tbsp
  • Salt- as per your taste
  • Coriander leaves- finely chopped
  • Oil- 1 tbsp


  • Check ingredients for making kachhe papite ki sabji.Kacche papite ki sabji ingredients
  • In a kadhai/pan, heat oil. Kacche papite ki sabji step 01
  • Add the mustard seeds, hing and curry leaves. Fry it around 1 min on a low flame.Kacche papite ki sabji step 02
  • Add ginger garlic paste and chopped green chilies. Fry for 3 to 4 mins.Kacche papite ki sabji step 03
  • Add the cubed raw papaya. and mixKacche papite ki sabji step 04
  • Add turmeric powder and red chilly powder and salt. Mix.Kacche papite ki sabji step 05
  • Add sugar and mix.Kacche papite ki sabji step 06
  • Add chopped coriander. Kacche papite ki sabji step 0
  • Add 4 tbsp of water and let it boil. Keep lid and lower the flame.Kacche papite ki sabji step 07
  • When the papaya is cooked, add lemon juice and mix.Kacche papite ki sabji step 08
  • Dish out the sabji and garnish with chopped coriander. Kacche papite ki sabji2
  • Kacche papite ki sabji can be seved with roti, dal and rice.

Rajasthani Mirchi Vada

Recipe of Famous Rajasthani Mirchi Vada Step by step…..

Rajasthani mirchi vadas are big chilly vadas stuffed with potato filling. The name of these chilies are Bhavnagari chilies which are available in rainy and winter season. The spicy chilies are converted to mild and flavorful Vadas. Rajasthani Mirchi Vada1.jpg    So lets prepare Rajasthani Mirchi vadas

Rajasthani Mirchi Vada2.jpg


  • Big chilies- 5 to 6(slit from middle and remove the seeds)
  • Potatoes- 7 to 8 ,medium sized(boiled and mashed)
  • Onions- 2 medium(finely chopped)
  • Coriander leaves- 3 to 4 tbsp, finely chopped
  • Green chilies- 3 to 4,finely chopped
  • Lemon juice – 1/2 tsp
  • Cumin seeds- 1 tsp
  • Ginger- 1/2 inch, crushed
  • Chat masala powder- 1/2 tsp
  • Red chilly powder- 2 tbsp
  • Turmeric powder- 1 tsp
  • Asafetida(hing) – a pinch
  • Baking soda- 1/4 tsp
  •  Salt- as per your taste.

for vadas-

  • Gram flour- 1 1/2 cup
  • Red chilly powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Salt- as per your taste.



  • Check ingredients for making Rajasthani Mirchi VadaRajasthani Mirchi Vada ingredients
  • To make chilies soft, we will boil those chilies. So in a saucepan, add water enough that the chilies dip in them. Boil the chilies till they change the colour. When done, remove and keep aside.
  • In a pan, add 2 tbsp of oil on medium flame. Add cumin seeds and green chilies.Rajasthani Mirchi Vada Step 04
  • Next add Onions and add crushed ginger. Fry till golden brown.


  • Add mashed potatoes and mix well. Rajasthani Mirchi Vada Step 07.jpg
  • Add turmeric powder and red chilly powder. You can add garam masala powder(1/2 tsp). Mix .Rajasthani Mirchi Vada Step 08.jpg
  • Add chat masala and salt. Mix. Rajasthani Mirchi Vada Step 09.jpg
  • Add lemon juice and coriander leaves. Mix. When done, switch off the flame and let it cool. Now lets prepare batter for vadas.


  • In a bowl add gram flour, salt, red chilly powder, turmeric powder.


  • Add water and make a batter not too thick nor too thin. Just enough that the vadas are coated well in them.Rajasthani Mirchi Vada Step 15

    Now in boiled green chilies stuff the potato mixture. Stuff all the chilies. Rajasthani Mirchi Vada Step 16.jpg

  • In a pan, heat oil. Add oil enough that the vadas are completely immersed in it.  Rajasthani Mirchi Vada Step 17
  • Dip the stuffed chilly in gram flour batter and start frying.


  • When one side is fried, fry the other side. Fry on a medium flame till golden brown.Rajasthani Mirchi Vada Step 20.jpg
  • When done, remove them on paper napkin to excess oil gets soaked in it. Serve hot with any chutney. Rajasthani Mirchi Vada4.jpg

Rajasthani Mirchi vada is ready. Enjoy with your friends and family. 🙂


Chicken Tikka

The authentic Chicken Tikka recipe step by step

Chicken Tikka is an dish in which chicken peices are marinated and later grilled or barbecued. This dish is popular in north India and Pakistan. Mostly the boneless chicken pieces are used in this recipe, but I’ve used the chicken with bones.Chicken Tikka cover pic.jpg

This Dish is really easy to make, just gather your ingredients, marinate the chicken and then grilling them. If you don’t have an oven then just fry this pieces in less oil. This dish can turn favorite to your non-vegetarian friends.  Chicken Tikka1.jpg

So lets prepare Chicken Tikka…


  • Chicken – 1 kg(boneless/bones, I’ve used bones)
  • Thick yogurt- 1 cup(remove excess water for thick yogurt)
  • Ginger-garlic paste- 2 tbsp
  • Turmeric powder- 1 tsp
  • Red chilly powder- 2 tbsp
  • Coriander powder- 1 tbsp
  • Garam masala powder- 1 tbsp
  • Chat masala- 1/ 2 tbsp
  • Red food color- 2 pinch (optional)
  • Lemon juice- 1 whole lemon
  • Semolina- 4 tbsp
  • Salt- as per your taste
  • Oil- 2 Tbsp


  • Check ingredients for making Chicken TikkaChicken Tikka step 01.jpg
  • In a big bowl, add chicken, yogurt, Turmeric powder, red chilly powder and mix them wellChicken Tikka step 02.jpg
  • Add salt, chat masala, lemon juice and red food color. Mix wellChicken Tikka step 03.jpg
  • Marinate the chicken for 1 hour. Chicken Tikka step 04
  • The marinated chicken is ready for grillingChicken Tikka step 05
  • Apply oil on the oven-proof pan.Chicken Tikka step 06.jpg
  • Take 1/2 marinated chicken.Roll the marinated chicken pieces in Semolina one by one and keep them on pan. Apply oil on them with the help of brush.Chicken Tikka step 07.jpg
  • Grill the chicken on 450° for 32 mins. Stop the oven after 17 mins, flip the pieces and start grilling.Chicken Tikka step 08.jpg
  • When done, remove pan and let it cool . In the same way grill the another batch of marinated chicken.Chicken Tikka step 09.jpg
  • Serve the Chicken Tikka with Roti/Naan, onion rings and lemon.Chicken Tikka3.jpg

Happy New Year. May your family be blessed with peace and happiness this coming year.Chicken Tikka2.jpg


Mutton Biryani

Delicious Mutton dum Biryani recipe step by step………………………

Mutton Biryani is authentic rice dish made using different spices and masalas. Mutton biryani can be prepared during festive days or when guests are coming.  The prepared mutton masala is layered with rice and then kept on dum.

Mutton biryani4

Usually Mutton biryani is prepared by marinating mutton at night and then preparing biryani next day. But if you don’t have time then you cannot wait for marination, as mutton takes longer time for marinating. So I am showing biryani which can be easily prepared using cooker and yes, it tastes divine.Mutton biryani1

So lets prepare Mutton Biryani:


For marination

  • Mutton- 1/2 kg (biryani peices, washed and cleaned)
  • Yogurt- 1 cup
  • Red chilly powder- 2 tbsp
  • Turmeric powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Garam masala powder- 1 tbsp
  • Ginger-garlic paste- 2 tbsp
  • Onion- 4 big, sliced and fried(Make a paste )
  • Salt- as

For biryani masala-

  • Green chilies- 4 , slit from middle
  • Coriander leaves- chopped
  • Oil- 1 tbsp
  • Ghee- 4 tbsp
  • Bay leaf- 2
  • Cinnamon- 2 (each 1/2 inch )
  • Cardamom- 2
  • Green cardamom- 3
  • Cloves- 4
  • Black pepper- 4
  • Star anise- 1
  • Fried onions- 2
  • Milk- 1 tbsp
  • Few strands of kesar
  • Few drops of kewra water
  • Salt- as per your taste

For rice

  • Rice- 1/2 kg
  • Some dry spices- (for good fragnance and flavor)
  • Ghee- 2 tbsp
  • Water- 2 cups
  • Salt- as per your taste


  • Check ingredients for making Mutton Dum BiryaniMutton biryani step 01
  • In a bowl, add mutton peices, ginger garlic paste,yogurt,salt and rest of the spices. Mix them well with the help of spatula or hands.Mutton biryani step 02
  • Add the fried onion paste.Mutton biryani step 03
  • Marinate this mixture for 1 hour.Mutton biryani step 04
  • Wash the basmati rice and soak them for 30 mins.In a saucepan heat water, oil and some dry spices.Mutton biryani step 05
  • Add salt in this waterMutton biryani step 06.jpg
  • Then add the soaked basmati rice and Boil the rice till its half cooked.Mutton biryani step 07.jpg
  • When done, Drain the water from the rice. Let the rice cool down completely Mutton biryani step 07 (2).jpg
  • When the marination is done- In a cooker add oil, bay leaf, cinnamon, cardamom, black pepper, clove and star a nise.Mutton biryani step 08
  • Add the marinated mutton. Saute for 2 mins. Mutton biryani step 09
  • Add chopped coriander and green chilies. Pressure cook this on a slow flame for 15-20 mins.Mutton biryani step 10
  • Now the mutton masala is ready. Its time for layering rice and masala for dum. Mutton biryani step 12
  • In a saucepan, apply ghee all over. Mutton biryani step 13
  • Add a thick layer of rice on bottom of saucepan. Sprinkle some fried onions.
  • Now add a layer a layer of prepared mutton masala. I’m add whole masala. If you want you can make more layersMutton biryani step 16
  • Again add a layer of rice and sprinkle fried onions. Add ghee on all the rice.Mutton biryani step 17
  • Mix milk and kesar and add it to the rice. Also add few drops of kewra water. Mutton biryani step 18
  • Also I’m adding fried dry fruits(This is an optional step). Your biryani for dum is ready.Mutton biryani step 19
  • Keep the saucepan on a heavy bottom pan/tawa. (If you’re using heavy bottom saucepan, do not use pan/tawa)Now for covering lid I’ve kneaded a dough. I’ve covered the sides of saucepan with dough and then kept the lid on it. This ensures the steam remains inside biryani. Keep the birayni on dum for 20-30 mins on slow flame.Mutton biryani step 20
  • Remove the birayni’s lid when you are ready to eat.Serve hot with raita.Mutton biryani2