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! :)
Dal is quintessential Indian thali dish. No Indian meal is complete without it. Dal-Rice is the best comfort food. One cannot say No to it. It is a kind of lentil soup. It is rich in protein and easy to digest. I am sharing one of my favorite, simple, Low-calorieDal recipes.
2.Heat oil/ghee in a pressure cooker. Add cumin, mustard seeds, and asafetida. Allow it splutter.
3.Then add grated ginger, chopped tomatoes and all the dry masala’s. Sauté it for a minute.
4.Time to add the washed lentils to it. Meanwhile, boil 2 cups of water.
5.Add boiling water to the lentil, lastly, add salt and pressure cook it for 3-4 whistles or until the Dal is cooked.
6.Once cooked, add some lemon juice [it is completely optional] and serve it with hot steamed brown rice.
7.Add little ghee over it to enhance the 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! :)
It is a very popular and traditional dish prepared in Maharashtra and Goa. We call it as a Desi dish and is relished with Jowar or Rice Bhakri and Thecha. It is usually made when there is a shortage of vegetables in the refrigerator. Or when you don’t feel like having vegetables. It is a super quick recipe made within no-time. It has two versions- one is dry Zunka and another is semi-solid Zunka typically called Pithla.
It is a simple and a protein-rich dish. So, give a break to the vegetables and try out this tasty and mouth-watering recipe.
INGREDIENTS:Serving: 2
1 cup Chickpea Flour [Besan]
1 cup Onion, chopped [you can even use green onion]
2 green chilies
3 Tbsp Oil [use groundnut oil, it adds a lovely aroma]
1 Tsp mustard seeds
1 Tsp Cumin
1/8th tsp Asafetida
2-3 Garlic cloves, crushed
4-5 Curry Leaves
½ Tsp Turmeric
1 Tsp Red Chili Powder
¼ cup Curds
1½ cups Water
1½ Tsp Salt
¼ cup Coriander, chopped
METHOD:
1.In a bowl mix Chickpea flour, curds, and water. Whisk it well and make a smooth batter.
2.Heat oil in a pan, add asafetida, cumin, mustard, curry leaves, and green chilies. Allow it to splutter.
3.Now add chopped onions and crushed garlic. Sautee’ till onions are cooked.
4.Add turmeric, red chili powder and the Chickpea Flour batter [step1]. Mix it well. Add more water if required.
5. Add salt and cover with a lid.
6.Allow it to cook on a low flame for 10 minutes.
7.Once cooked, remove the lid garnish it with coriander and serve it with Jowar Bhakri and Thecha.
[You can even have it with steam rice or khichadi]
Tips:
·To make it healthy add Fenugreek Leaves/ Meethi Leaves along with the onion.
·You can add fresh green onion and green garlic to it.
