Delhi street style Rajma is the most simplest Rajma we can think of. Unlike punjabi style rajma it is made with the onion and tomato gravy with least spices. Punjabi style Rajma is loaded with ghee, cream/malai, masala's etc. which gets heavy on stomach and difficult to assimilate. Where as Street style Rajma is every day food for almost around 6-7 lac people in Delhi which is easy to digest, light on stomach and yes keeping the spice/fats minimalistic makes it healthier too.
All you need for this simplest, creamiest and healthy Rajma is-
SERVINGS: 2
1 cup Rajma (Chitra Rajma aka Rose' Coco Beans or Pinto Beans)
Masala Potli (Masala Bag) -
1 Bay Leaf
1 Brown Cardamom (badi elaichi)
3-4 Cloves
7-8 Black Pepper corns
1 Stone Flower (Dagad Phool/ Pathhar Phool)
1" Cinnamon (Dalchini)
1 tsp Coriander seeds
1 tsp Cumin (optional)
For Masala (for curry)-
1 tbsp ghee/oil (either use desi ghee or mustard oil, as street vendors use sarso oil to make rajma)
1/4 tsp asafoetida
1 tsp cumin
3-4 dried red chilli
1 onion, grated
1 tbsp ginger-garlic paste, freshly grounded
4 medium sized tomatoes, boiled and pureed
1/4 tsp turmeric
2 tsp coriander-cumin powder
2 tsp or little more Kashimri/Degi Mirch powder
2 tsp Salt (or to taste)
1-2 tsp Garam Masala/ Rajma Masala
1 tsp Amchur
fresh coriander
Method-
1. Soak Rajma for 3-4 hours, you can soak overnight too.
2. Now add all the above mentioned whole spices in a muslin cloth. Pressure cook the Rajma along with the spice bag for at least 7-8 whistles on medium flame. Make sure Rajma is cooked to perfection. Remove the spice bag once cooked.
TIP-Incase, you get a sudden craving for Rajma then, soak Rajma in hot water for 20 mins. After 20 mins pressure cook the Rajma along with 1 tbsp of oil and a pinch of bi-carb
3. For Rajma curry, heat ghee or oil in kadai. Add cumin, asafoetida, dried whole red chilli and grated onion.
4. Saute' onion till golden in colour. Add ginger garlic paste and tomato puree.
5. Immediately add all the dry spice powder along with salt.
TIP- always add salt immediately after tomato
6. saute (bhuno) the masala for 5-6 mins on medium flame.
7. add boiled Rajma along with the rajma water. and boil on medium flame for 10 minutes.
8 Lastly, add garam masala or Rajma Masala, simmer for a minute and serve hot on steam/jeera rice.
9. you can garnish with chopped coriander and little ghee.
Amaranthus aka Chowli leaves, Pale Chowli, Keerai, Hara Maath.
Amaranthus leaves are summer weeds. This is a prolific green leafy vegetable. A Power house of Iron, magnesium and protein. Usually it is stir fried with some basic ingredients. I add onions to it and dry red chillies adds a lovely flavor to it.
Simple stir fry method helps to retain its colour, nutrition and taste. This is my mothers specialty. Enjoy this Sabji with hot chapatti and mango panha. This is available only in summers. It is basically a summer weed also called as pigweed.
I urge you to have this green leafy vegetable atleast twice in the season. (I can have it every day) similarly you can prepare Red Amaranth Bhaji/ Lal Math Bhaji. (watch the recipe video)
INGREDIENTS 500 grams Green Amaranthus/ Chowli Leaves/ Thotakura/ Tandulja 1 cup Onions, sliced 2 tbsp Oil 1 tsp Mustard 6-7 dry Red chillies ½ tsp Turmeric ¼ tsp Salt METHOD 1.Remove the leaves from the stem. Keep little stems along with leaves. 2.Wash the leaves properly and dry it. Roughly chop the leaves. 3.Heat oil in a deep heavy bottomed pan or in an Iron Kadayi. 4.Add mustard seeds and whole red chillies. I am not adding red chilli powder to this Sabji. 5.Now add sliced onions, give it a mix. Immediately add in the chopped leaves. Mix it. 6.You will see the leaves getting shrink.
7.Add turmeric and salt. Mix and sauté it on a medium flame for 5-6 minutes. Sabji is ready.
Serve it hot ghee Chapati or with Rice Bhakri.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)
India is a pickle nation. We have varities of pickles. We make it in almost every season. I can’t imagine my thali without pickle. It is a must to have with Dal-Chawal or with Paratha’s. This recipe I learnt from a friend. For this, we need already prepared mango pickle. (So we are making a pickle from a pickle.) And another thing is I am using Sesame oil which gives a nice nutty flavor to it. It is flavorful, aromatic, spicy, tangy and lip-smacking pickle. My mouth is already watering imagining about it. Folks! Do not miss this recipe, try it today! All you need is-
INGREDIENTS-
½ cup Mango Pickle
1 Tomato, diced
4-5 garlic cloves
3-4 dry Red Chilli
2 Tbsp Oil
1 Tsp Mustard seeds
½ Tsp Asafetida
1 Tsp Onion seeds (Kalonji)
7-8 curry leaves
1 Tsp Kashmiri Red Chili powder
¼ Tsp Salt
For Tempering-
¼ Tsp Oil
1 Tsp Mustard seeds
1 Tsp Fenugreek Seeds (Meethi Dana)
1 Tsp Onion Seeds
¼ Tsp Turmeric
METHOD:
Heat oil in a pan, add mustard seeds, onion seeds, dry red chilli, garlic and curry leaves. Fry it for a minute on a medium flame. Add asafetida. (For pickles we need a generous amount of Heeng)
Now add in the diced tomato. Mix it well and sauté it. Now cover it with lid and cook the tomatoes. Make sure the flame is low. It takes around 5 minutes for tomatoes to get completely cooked.
Once it is done remove it from the flame and cool it.
In a blender add the above tomato mix, mango pickle, Kashmiri red chilli powder (It gives a nice colour to the pickle) and salt. Adjust the quantity of salt as mango pickle already has salt in it. Now blend everything into a smooth paste. Remove this blended pickle into a bowl.
Now time to turn up the spice quotient by tempering the pickle-
Heat oil in a tadka pan, add mustard seeds, fenugreek seeds and onion seeds. Allow it to splutter. Add asafetida and turmeric. Here you can also add curry leaves and red chilli powder if you wish. Now pour the tempering over the pickle.
Give it a nice mix and allow it cool.
Now store the prepared pickle into a sterilized jar (Give some asafetida smoke to the jar). Make sure the jar is dry. There should be no moisture content in it. Otherwise the pickle will get spoiled. And there is a saying in hindi-"Jiska Achar Bigda Uska Saal Bigda".
Remember because it contains tomato, the shelf life of this is 1 month. It can stay more if refrigerated. Though I bet you will finish it soon because it is delicious, lip-smacking, spicy, tangy, tasty and yummy.
Note- Use sesame oil or ground nut oil, it gives a fantastic aroma to the pickle.Also, you can use fresh red chili instead of dry red chili.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)
Today I don’t have vegetables at home. But I can see frozen
peas. I am
making Peas Curry or Matar Sabji. It is again a simple and a quick
recipe. I am using very basic masala for this. All you need is-
INGREDIENTS:
2 cups Peas [you can even use frozen]
2 Tbsp Oil
1 Tsp Cumin
1 cup Onion, chopped
½ cup Tomatoes, chopped [I am using blanched tomatoes]
1 Tbsp Ginger-Garlic Paste
1 Tsp Turmeric
1 ½ Tsp Red Chili Powder
1 Tbsp Coriander Powder
1 Tbsp Curd
2 Tbsp Cream
2 Tbsp Kasuri Meethi
1 Tsp Garam Masala or Chana Masala
1 ½ Tsp Salt or to taste
METHOD:
1.Heat oil
in a pan or in a deep casserole.
2.Add cumin,
allow it to crackle.
3.Add in
the onions. Sauté till onions get soft.
4.Add tomatoes.
Mix it and cook for a minute on a high flame.
5.Time to
add the spices. Put in turmeric, red chili powder, coriander powder, salt and
combine everything well.
6.Add curd
and mix it. Make sure that curd does not get curdled.
7.Time to
add peas. Throw in the peas and add boiling water to it.
8.Simmer the
curry until pea’s gets soft.
9.Lastly add
cream, garam masala or chana masala and kasuri meethi. Incorporate everything
well.
10.Simmer it for 5 minutes in a high flame. And serve
it.
Serve it with soft Phulkas or Parathas.
Even you can have it with hot steamed rice.
Add a dash of cream before serving.
This curry is good for lunch box. You can
make it dry or semi solid curry. The consistency can be adjusted according to
your taste.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)
Curd Rice is a summer essential. It is a routine to make
curd rice from leftover rice. It is the most comfortable and satisfying dish
during summers. Also it is good for digestion. I can see some leftover cooked
rice in refrigerator. Let’s see the remaining ingredients required for this
recipe.
INGREDIENTS:SERVING:
2
1 cup Cooked Rice
½ cup Fresh Curd or Yoghurt
1 Tbsp Ghee
½ Tsp Cumin
½ Tsp Mustard
1 Tsp Urad Dal
1 Tsp Chana Dal
1 Tbsp Cashew, chopped
2 Green Chilies, slit
5-6 Curry Leaves
1/8th Tsp Asafetida
1/4th Tsp Fenugreek Seeds
½ Tsp Salt
1/4th Tsp Milk
1/4th Tsp Turmeric
METHOD:
1.Heat
ghee in a pan.
2.Add Urad
and Chana Dal. Fry it till the Dal becomes pink in color.
3.Now add
mustard, asafetida, cumin, curry leaves, green chilies, fenugreek seeds and
cashew.
4.Sauté it
for a minute on a high flame.
5.Add turmeric
and cooked rice. Mix it well and remove it from the flame.
6.Add curd
to the rice mix it. Make sure that the rice is warm not hot. If it is hot then
the curd might get curdled.
7.Lastly add
salt and milk. Mix everything well and serve it.
8.You can
serve it cold also.
9.Garnish
it with fresh chopped coriander.
This dish will help you make your summers a bit soothing.
Happy summers!
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)
