Rajma Masala

Many of my south indian friends might be remembering the  dialog of actor Prakash Raj  from Abhiyum naanum movie ;   yes "Rajamma............."  I mean Rajma ; yes today’s recipe is rajma masala.

  Rajma chawal  which is a famous dish among north Indians; and a its favorite dish  of Sandeep too. The health benefits of   Rajma are............. ...... it  lowers the risk of heart attack and rich in protein, its contain iron, which helps in increasing energy level, it also helps to maintain good bacteria in digestive tract; so add rajma in your diet as often as you can............  

 

 

Ingredients

2cups Rajma (soaked overnight)

3 Onion sliced

2 Tomatoes

3-4 Garlic flakes

1/2" Ginger

2sp Masala powder(posted earlier)

1sp Kashmiri chilli powder

1sp Kitchen King Masala

1/2sp Kasuri methi

2 Cloves 

1/3" Cinnamon

Coriander leaves chopped

Method

 

• Cook rajma in cooker by adding salt

• Strain cooked Rajma and keep aside (reserve its cooked water)

• Fry sliced onion till it turn light caramelized colour

• Blanch tomatoes( make a small cross mark on tomatoes and boil) and keep aside

• Grind fried onion with ginger,garlic cloves and cinnamon  to a paste and keep aside

• Peel the skin of blanched tomatoes and grind to paste separately and keep aside

• In cooker heat oil add onion paste and fry till it turn red (add a pinch of sugar for a nice caramelized colour)

• Add masala powder and fry ,add haldi ,chilli powder and fry till raw smell goes

• Add tomato paste and fry till it leaves oil

• Add cooked rajma mix well let it boil 

•  When it starts to boil add Kitchen king masala mix well 

• Add salt if necessary  (salt is added while cooking rajma) close led and cook till 2 whistle and till rajma is cooked

• After rajma is cooked add kasuri methi powder mix well and garnish with chopped coriander leaves.

•  Serve hot chawal (rice)

Tips: Add a pinch of sugar while frying onion ; it will give a nice caramelized colour to the curry and enhance the taste.

 

Aloo paratha

Aloo paratha is a heavy breakfast;which  is  regularly prepared in my kitchen..

Ingredients

2cups wheat flour

Stuffing :

 

2  Potatoes boiled
2  Green chillies
1   Onion chopped
1sp  Zeera powder
1sp Chilli powder
1sp Chat masala
1/2 cup Coriander chopped
Salt to taste
Oil/Ghee to cook

Dipping:

2cup Curds(beaten)
1/4 sp Chilli powder
1/2sp Sugar
1/4sp     Zeera powder
1/4sp Chat masala
 

Method 

• Make a soft dough of wheat flour and keep aside

• In bowl mix well all the stuffing ingredients together.

  Aloo paratha

• Make small ball of dough 

• Take a dough ball; make katoris(cup) shape and stuff potato stuffing and cover the stuffing very carefully

                                                                                     
                                                                                                                                     

• Now make paratha of this stuffed dough very carefully;see that the stuffing doesn't come out
• Heat tawa and cook paratha on both sides
• Apply oil or ghee just before removing from tawa
• Serve hot with Dahi (curds) or pickle

Dipping 

• Take beaten curds add salt sugar and mix well
• Sprinkle chat masala,  zeera powder and chilli powder on curd and serve with paratha.

Garlic Rasam

After Diwali’s heavy food now its time to have simple and healthy Garlic rasam. This rasam is good for digestion.

            

Ingredients

3 Tomatoes (preferable desi tomatoes)

2 Green chillies

1 Onion sliced

6-7 Garlic flakes

1sp Zeera

1sp Oil

1/4sp Rai

1/4sp Pepper powder

Coriander chopped for garnish

Method

1.     Cook tomatoes and green chillies

2.     Crush garlic and zeera and keep aside

3.     Grind cooked tomato and green chillies to puree

4.     Heat oil add rai add sliced onion sauté it

5.     Add crushed garlic and fry till raw smell goes

6.     Add tomato and green chillies  puree and add salt close the led and let it boil

7.     Add pepper powder and garnish with chopped coriander

8.     Serve hot with rice or strain and drink as a soup

Note:  If you don’t get desi tomatoes; add channa size tamarind with tomatoes and green chillies while cooking.