Rajma Curry / Red Kidney Beans Curry

Rajma Curry / Red Kidney Beans Curry

Raja curry / Red kidney beans curry is a Punjabi vegetarian curry. Rajma or red kidney beans are very good source of protein. This curry is very easy to make and very delicious also. This is cooked with onion and tomato which can be either thick or thin consistency to suit ones taste.

Ingredients:

Rajma / Red kidney beans - 1 Cup

Oil - 2 Tbsp

Cumin seeds - 1/2 Tsp
Asafoetida - 1 pinch

Ginger and garlic - 1/2 Tsp

Green chilly - 1 slit lengthwise

Onion - 1 Medium size finely chopped

Tomato - 1 Medium size finely chopped

Turmeric - 1/4 Tsp

Chilly powder - 1/2 Tsp

Coriander powder - 1/4 Tsp

Garam masala - 1/2 Tsp

Salt to taste

Method:

1. Soak Rajma/ Red kidney beans overnight or 8 to 10 hours.

2. Pressure cook rajma for 3 whistles.

3. In a pan heat oil and add cumin seeds and asafoetida.

4. Add ginger and garlic and slit green chilly.

5. Fry it and add onion.

6. Fry onion till translucent.

7. Add tomato

8. Fry tomato till it becomes soft and mushy.

9. Add coriander powder, chilly powder and turmeric.

10. Fry it.

11. Add cooked rajma.

12. If required add some water.

13. Add salt to taste and garam masala.

14. Cook in a low to medium flame for 2 minute.

15. Serve hot Rajma Curry / Red Kidney Beans Curry with rice or roti.

Aloo Paratha

Aloo Paratha

Aloo Paratha ois my all time favorite. Hot parathas with butter... yummm..!! It is heaven. 

Aloo Paratha is an Indian flat bread stuffed with spiced potato mix. Aloo pararthas are Punjabi flat breads . This is accompanied with yogurt and pickle or only with butter.

Ingredients:

For Dough:

Wheat flour - 11/2 Cuo

Oil - 2 Tsp

Salt - 1/4 Tsp

For Filling:

Potato - 2 Big size

Ajwain - 1 Tsp

Cumin  seeds - 1/2 Tsp

Ginger - 1/2 Tsp finely chopped 

Chilly Powder- 1 Tsp

Garam masala - 1/2 Tsp

Green chilly - 1 Finely chopped

Coriander leaves - Handful finely chopped

Salt to taste

Method:

Preparing Dough:

1. In a mixing bowl add wheat flour, oil and salt.

2. Knead it adding some water and keep it aside for 20 minute.

Preparing Filling:

1. Wash and boil potatoes. ( I cooked in a microwave oven for 3 to 4 minute)

2. Peel the skin and mash it nicely. Add all the other ingredients ( ajwain, cumin seeds, ginger, chilly powder, garam masala, green chilly coriander leaves and salt to taste).

3. Mix it nicely. Now the filling is ready.

Preparing Parathas:

1. Take some dough and roll it for 4 to 5 inch. Place some stuffing in the center.

2. Close the edges as shown in the picture.

3. Roll it for  to 7 inch diameter.

4. Heat the skillet and place the rolled parathas.

5. Spread some oil and flip it.

6. Roast it on both the sides.

7. Serve hot Aloo Parathas with yogurt and pickle or only with butter.

Whole Masoor Dal / Sabut Masoor Dal

Whole Masoor Dal / Sabut Masoor Dal

Whole masoor / Sabut Masoor dals are brown skinned lentils which are orange inside. Whole Masoor Dal is rich in fiber and proteins which is low in cholesterol. 

Whole Masoor Dal is very easy to prepare and very delicious. Whole Masoor Dal is a best combination for rotis and rice.

Ingredients:

Whole Masoor Dal - 1 Cup

Oil - 3 to 4 Tsp

Cumin Seeds - 1/2 Tsp

Asafoetida - 1 Pinch

Green Chilly - 1

Onion - 1 Medium size finely chopped

Tomato - 1 Medium size finely chopped
Green chilly - 1 finely chopped

Turmeric - 1/4 Tsp

Chilly Powder - 1/2 Tsp

Cumin and coriander powder - 1/2 Tsp

Garam Masala - 1/2 Tsp

Lemon Juice - 11/2 Tsp

Salt to taste

Method:

1. Soak whole Masoor Dal for 2 hours.

2. Pressure cook it for 2 minute.

3. In a a pan add oil and cumin seeds. When it starts sputtering ass asafoetida.

4. Add onion and finely chopped green chilly.

5. Fry onions till it turns light brown and add tomato.

6. Fry tomato till it becomes soft and mushy. Add chilly powder, cumin powder, coriander powder and turmeric.

7. Fry it for a minute.

8. Add cooked whole masoor dal.

9. If required add some water. Add salt to taste and lemon juice. Cook it till it becomes thick.

10. Serve Whole Masoor Dal / Sabut Masoor Dal with roti or rice.

Green Pulav

Green Pulav

Green Pulav is a rice dish served in a main course. This is my mothers recipe. I  used coconut in the recipe and it is optional. Raitas are the best combination for green pulav. Green Pulav is very simple dish and very delicious too.

                                

Ingredients:

Basmati rice / Sona masoori - 1 Cup

Onion - 1 Medium size

Bay leaf - 1/2

Oil - 2 Tbsp

Vegetables ( Green beans, Green Peas, Carrot , Cauliflower) - 1 Cup

Salt to taste

For Masala

Onion - 1/2 Medium size roughly chopped

Fresh / Frozen grated coconut - 2 Tbsp

Peppercorns - 1 Tsp ( 10 to 15)

Cloves - 1 

Cinnamon - small piece

Mint leaves and coriander leaves - 1/2 Cup

Green chilly - 1 ( depends on hotness of the chilly )

Method :

1. Cut the vegetables lengthwise and wash it.

2. In a mixing jar add all the ingredients mentioned in 'For Masala'.

3. Adding some water grind it to the smooth paste.

4. In a pressure cooker add some oil, onion and bayleaf.

7. Fry onions till it becomes translucent.

8. Now add the pureed masala paste.

9. Fry it for 2 minute.

10. Add rice and chopped vegetables.

11. Add 11/2 Cup of water and salt to taste.

12. Pressure cook it for 2 to 3 whistles.
13. Serve hot Green Pulav with raita.