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! :)
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 ! :)
