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.
Sri Lankan cuisine goes parallel to South Indian cuisne. This is an aromatic, fragrant Sri Lankan coconut rice recipe which I have learnt from my neighbor. It is similar to the Masale bhat which Maharashtrians make. Only change is, they use coconut milk/cream and they don’t add vegetables to it. Traditionally they use Pandan which is an aromatic Sri Lankan leaf. In case if you don’t have you can skip it. Let’s jump on to the recipe-
SERVINGS: 2
INGREDIENTS:
1 Cup Rice, washed and soaked for 10 minutes
¼ cup Coconut Milk
2 Tbsp Coconut Oil
1 Bay leaf
4 Black Peppercorns
2 Cloves
1” Cinnamon
1 Tbsp Cumin
5-5 Curry Leaves
To be grinded-
¼ cup Fresh coconut
1 green chilli
¼ cup coriander leaves
1 tbsp cumin
½” Ginger
2 Garlic cloves
METHOD:
1.Firstly prepare coconut paste. For that in a blender add coconut, garlic, green chili, cumin, ginger and coriander.
2.Grind it without adding water.
3.Heat oil add Bay leaf, Black pepper, cloves, cinnamon, curry leaves and cumin.
8.Add coconut milk/cream to it. Give it a nice mix.
9.Cover it with lid. And cook it on a medium flame for 15 minutes.
10.Once the rice is cooked. Remove it from the flame.
11.And serve it hot.
It goes well with Dal or Curry.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for 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.
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 ! :)
If you are a die-hard Indian foodie and if you’re
indecisive or super hungry opt for a Thali then.Thali is a platter with a selection of
various dishes. You get to taste varieties of Condiments, salads, Savory, Sabji’s
also they serve different classic Indian Breads and Desserts. It is colorful, flavorful
and at the same time packed with a balanced diet. The intention behind serving
a thali meal is to offer 6 different flavors of sweet, salt, bitter, sour,
spicy and acidic (astringent) on a single platter. In India you get two
categories of Thali meal- Veg or Meat based. And the dishes varies from region to
region. You get a wide variety from every region. Mainly it has Dal, rice, Salad, papad,
vegetable (sabji), Roti (Indian bread), pickles, Yoghurt (Kadhi/buttermilk
etc.) and sweets. And there is a typical way of serving the meal.Thali is quintessentially Indian.
I am sharing a Thali Meal recipe which has Dal Fry,
Rice, Mint-Onion Chutney, Matar –Paneer (Cottage cheese-Peas Curry) and Paratha.
You can make thali meal using any combinations. Just make
sure flavors are well balanced.
Try these everyday recipes. And make a habit of
healthy cooking and healthy eating.
Matar
Paneer
Peas is something which we always have in our
refrigerator. If guests pop in suddenly you should have few ingredients handy
from which we can make any dish within no time. Pea’s is one of those magical
ingredients. [Note- For matar paneer we fry the paneer cubes but here to keep
it simple and healthy I’ll dkip this step.]
Ingredients:-
1 cup Pea’s (Matar)
1 cup Paneer (Cottage cheese), diced
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
7-8 cashew or almonds
1 tsp cumin
1 tbsp coriander powder
1 tsp garam masala
1/2 inch piece of cinnamon
1 green cardamom
2-3 black pepper corns
1 tbsp Kasuri Meethi
2-3 tbsp oil/ghee
½ tsp turmeric
2 tsp Kashmiri Red chilli powder
¼ cup Curds
1 cup milk
2 tsp salt
Coriander, chopped for garnishing.
Method:-
1.In
a saucepan add milk, onions, cashew/almonds, cardamom, black pepper corns and cinnamon.
Boil it till everything is cooked properly it hardly takes 10 minutes. Allow it
to cool, and then blend it into a smooth paste.
2.Heat
Oil/Ghee in a Kadhayi(pan), add cumin, ginger garlic paste and blended paste
prepared in Step1 above.
3.Sautee
it till the paste changes its color. Then add chopped tomatoes, salt and cook
till tomatoes gets mushy.
4.Then
add chili powder, coriander powder and curds. Mix it well and make sure that
curd doesn’t get curdled. Cook it till oil separates from the masala.
5.Add
Pea’s and 1 cup water to form gravy. Boil it on high flame for 7-8 minutes. Then
add diced Paneer. Stir in the gravy.
6.Lastly
to enhance the flavor and aroma add Kasuri meethi and Coriander.
7.Matar
Panner is ready to serve.
8.It
is relished with Paratha or Puri.
For Dal fry and Mint Chutney click the
following links-
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)
