RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS) CURRY

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India. I always use the small Kashmiri Rajma which takes the gravy on to a higher notch with its creamy and thick texture. Let us see HOW TO MAKE RAJMA

INGREDIENTS:-

* 1 and 1/2 cup Rajma soaked in 4 cups water at overnight
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp

* Green chilli - 2 to 3

* Mango powder - 1tsp

METHOD :-

1. In a pressure cooker put the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and  tomato paste cook till  oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.

11. Serve with  hot steamed rice, jeera rice .

NOTE:-

If you like onions then chop onion finely and add it before mixing tomatoes paste. Cook till it gets lightly golden brown. Now add all spices and follow the above steps now to make RAJMA.

YOUR SUGGESTIONS ARE ALWAY WELCOME

HOME MADE RAVA IDLI (SOUTH INDIAN DISH)

HOME MADE RAVA IDLI

RAVA IDLI  is quick and easy recipe. Neither to go for market nor to soak it overnight.We can prepare rava mixture at home without any tension. So let us see HOW TO MAKE IDLI FROM THIS MIXTURE

INGREDIENTS:-

* Rava (Semolina) - 1 kg

* Salt - 1tbsp

* Oil - 2 service spoon

* Mustard seeds - 1tsp

* Curry leaves fresh - 6-7

* Ginger grated - 1'' piece

* Gram dal - 1/2 tsp soaked in water

* Urad dal - 1/4 tsp soaked in water

* Coriander leaves  -washed & chopped

* Cashew nut cut into half in length

HOW TO MAKE IDLI MIXTURE:- Go to link

1. Heat oil in a pan. 

2. Put chana (Gram) and urad dal when it  get light roast, add mustard seeds, let it splutter.

3. Now add curry leaves, grated ginger and cashew nut then add semolina, coriander leaves and salt

4. Roast it for 1 or 2 minutes. Switch off the flame mix thoroughly this mixture

Now mixture is ready

HOW TO MAKE RAVA IDLI BATTER:- 

INGREDIENTS :-

* Rava - 200gm(2 cup)

* Curd - 200gm(2 cup)

* Water - 100gm(1 cup)

* Baking soda - 1/2 tsp

* Oil for greasing the idli stand

METHOD----- HOW TO MAKE RAVA IDLI 

1. Place suji in a bowl and add whisked curd in it

2. Mix well and leave the mixture for 20 minutes.

3.  Put baking soda into the mixture after 20 minutes and mix it well. Make sure that the mixture should not neither too thick nor too thin.

4. Take a cooker and pour 2 small glass of water in it. Let the water warm up.  

5. Meanwhile, take the idli stand and grease it with little oil. Pour the mixture with the spoon in the mold of the stand. You can make 12-15 idly at the same time depending on the size of the idli stand. 6. Keep the idli stand in the cooker and cover it with the lid without the whistle. The idli gets cooked in 8-10 minutes. 

7. Open the lid and check whether the idli is cooked properly from inside with the help of a fork. If the fork comes out clean then the idli is ready.

 8. Take out the idli stand from the cooker and let it cool down. 

9. Take out each idli from the idli stand with the help of a spoon and put them on a plate.

10. Rava Idli is ready. 

11. Serve it with sambar, coconut chutney.

NOTE:-

Your comments are most welcome.

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR is spicy, sweet and unique flavoured south indian curry of lentil and mix vegetables that is best combination goes for DOSA,VADA, IDLI and RICE. I would like to say thatmany vegetables can be used like radish, eggplant drumstick ladyfinger in this sambar asper choice but we would only bottle guard,french beans and carrot.one more thing you can use ready made sambar powder that is available in the market. But in my opinion fresh home made sambar powder gives a great flavoured sambar.Whatever you like depending on your own choice. Let us see how to make sambar at home.

INGREDIENTS:-

* 1 Cup - Pigeon pea lentil (arhar dal)Toor

* 1 cup - Ridge gourd/bottle gourd(chopped)

* 1/2 cup - French beans chopped

*1/2 cup - Carrot chopped

* 2 Large - Tomato(chopped and make puree in mixer)

* 2 Tbsp - Tamarind paste

* 1 Tbsp jaggery (roughly chopped)

* Salt as per taste

* 2 Tsp - Sambar Powder (see recipe) here

* 2 Tsp - Turmeric powder

* 1 Tsp - red chili powder

* 3 - 4 Cups of water

FOR TEMPERING:-

* 1 Tsp- Mustard seeds 

* 6 - Curry leaves

* 2 Tbsp - Ghee

* 2 - Dry red chilies

* A pinch of asafoetida

METHOD:- 1.  Clean, wash and soak dal in water for 15 - 20 minutes.  2. While dal is soaked, wash and chop the vegetables for the sambar.  3. Transfer dal to pressure cooker with chopped vegetable, tomato puree, turmeric powder, red chili powder, salt and 2 cups of water.  4. Cook dal in  the pressure cooker for 2 - 3 whistles on medium to high flame. The dal should become soft and mushy.  5. Turn off the heat and release the steam from the pressure cooker.  6.Open the lid of pressure cooker and  stir well  7. Remove the lid of pressure cooker and add the sambar powder, tamarind paste, jaggery.  8. Stir to combine well if the consistency of sambar is thick, then add more water. 9. Let it simmer for 10-12 minutes on a low flame stirring regularly in between so that the dal does not stick to the bottom.  10. Meanwhile prepare tempering in a small pan and heat ghee over medium heat.  11. Add mustard seeds once they crackle add red chilies, asafoetida and curry leaves. 12. Pour the whole tempering in the sambar. Close with a lid so that the flavors infuse for about 5-6 minutes. Serve hot with Idli, Dosa or Rice. NOTE:- I didn't use onion and garlic, but if you use then add at the time of tempering . Fry till the garlic turns a light brown and the onion turn translucent. Pour the whole tempering in the steaming hot sambar. Close with a lid so that the flavors infuse for about 5-6 minutes.

CORIANDER CHUTNEY

CORIANDER CHUTNEY

CORIANDER CHUTNEY

 coriander chutney is not served with only snacks but it is also serve  along with regular meal. Let us see how to make delicious CORIANDER CHUTNEY

INGREDIENTS:- 

* 1 Bunch coriander leaves 

* 1/2 tsp - Cumin seeds 

* Salt to taste 

* 3-4 Green chilli -chopped 

* 1’’ Ginger piece- grated 

* 2 tbsp Curd 

* Pinch of asafoetida as per choice 

* 1/2 Lemon juice

METHOD:- 

1. Wash coriander and green chili 

2.  Put all ingredients in blender jug including curd , salt, cumin seeds and blend this all fine,smooth paste 

3. Serve with appetizer , sandwich or chapati parantha

4. you can save this chutney for weeks in your refrigerator

NOTE:- 

please share your valuable comments. Thanks

MALAI KOFTA FOR SPECIAL DAY(SIDE DISH)

MALAI KOFTA

MALAI KOFTA is prepared in various way like Malai kofta in spinach (Palak) gravy,in white creamy gravy. Kofta is also made by stuffing or adding potato ,you can make as per your choice.

On special occasion ,when we make MALAI KOFTA every one like it even they don’t feel hungry.This recipe is very easy & simple to make. Come and start to make MALAI KOFTA

FOR MALAI KOFTA

• Paneer - ½ cup (100 grams) grate
• Corn flour  or refined flour- 1/3 cup (40 grams)
• Baking Powder - 1 tsp
• Salt - ½ tsp
• Black pepper - ¼ tsp
• Oil - to fry kofta

FOR GRAVY FOR MALAI KOFTA

• Chironji - 50gm
• Fresh grated coconut - 2 tbsp
• Poppy seeds - 50 gm
• Cumin seeds - 1 tsp
• Coriander seeds - 2tsp
• Green coriander -2-3 tbsp finely chopped
• Ginger (grated) - 1’’ piece
• Green chillies - 3 - 4 finely chopped

• Oil - 2tbsp for tadka
• Salt as per taste
• Cream for garnishing 
• Tomato - 4 or puree approximately 2tbsp

TO PREPARE FOR MALAI KOFTA:-

• Place all ingredient for malai kofta (above written) in a bowl except oil
• Mix all ingredients properly and make a soft dough
• Take little amount of mixture from this dough and make round ball like a lemon size. Now keep these ready balls in a plate

METHOD OF MAKING KOFTA:-

• Heat oil in a wok (Kadahi).
• Make sure oil should be medium heat
• Place 3 - 4 paneer balls in Kadahi and fry until they get brown colour. Fry all paneer balls like the same

• TO MAKE GRAVY FOR MALAI KOFTA:-
• In the beginning when we start to make kofta we would soak all ingredients (for gravy) in water for 1/2 hour except oil oil,tomato,cream and salt
• First of all make tomato puree and keep aside
• Now make fine paste of all soaked ingredients
• Pre heat a pan and heat oil and add paste in the pan
• Cook until oil start to separate from paste. Now put tomato puree in paste and let it cook until oil leaves all sides of wok
• When it starts boiling, add 1or 1/2 cup water
• Stir continuously until the gravy starts boil, add salt & cream. Cook for 2 minutes
• Now gravy is ready, Add paneer kofta in gravy 2 minutes before serving . 
• Garnish with little cream and coriander leaves at the top of recipe
• Serve it with Naan, Paratha, puri or chapati

Note:-

1. If you like onion  then you can add chopped onion with all ingredients to make paste
2. Paneer kofta always added 2 minutes before serving

Your valuable comments are always welcome

P.S.  The image in the blog are for representational purpose only

WHEAT FLOUR DOSA OR UTTAPAM

WHEAT FLOUR DOSA OR UTTAPAM

This wheat flour dosa is very easy and simple to make. Let us see which ingredients are required and method to make

INGREDIENTS:-

• 2 cups - Wheat flour
• ½ cup - Rice flour
• Pinch of asafoetida
• Salt to taste
• 1 tbsp - Finely chopped green chillis
• 1 tbsp - Chopped coriander leaves.
• ½ tsp-  Cumin seeds.
•  Water to make the batter.

METHOD:-

1 First take the flour in a  big bowl, add all the ingredients one by one .

2  Add enough water to make a batter which should be slightly thinner than normal dosa batter but not runny.

3. Use a whisk to blend all ingredients and the flours to get a smooth lump free batter. 

4.Heat a non stick pan, let it get heated well, then take a big ladle of the batter and make quick swirls, don’t keep spreading it slowly as lumps will form or will get disconnected.

5.This batter is unlike regular batter where you can afford to make swirls slowly and try to make as thin as possible. 

6.The gluten in the flours will get sticky on the hot pan and you will not be able to make smooth swirls. 

7. Do a bit of practice , but you will get delicious , mildly spiced dosas.

8.Served hot with chutneys, sambar or Chutney powder.

NOTE:-

You may add finely chopped onions or different kind of grated vegetables  too in to the batter.

Your comments are valuable for me

OATS CUTLET OR OATS TIKKI PATTIES (STARTER)

OATS CUTLETOR OATS TIKKI PATTIES

Oats cutlet is very healthy and nutritious as breakfast. i am sure once you try and would like to have this oats cutlet again & again. Giving Recipe for all readers

INGREDIENTS:-

• Masala oats - 1 cup
•  1/2 bowl cooked mix vegetable carrot, cauliflower, capsicum, french bean ,peas or sprouts depending on your choice
•  1 medium sized potatoes non sticky
• 2 tbs corn flour
• 1/2 tsp dry mango powder
• 1/2 tsp crushed black pepper  
• less than 1/4 tsp red chilli powder
•  1 green chilli, finely chopped
• Less than 1/4 tsp garam masala powder
• 1/4 tsp cumin powder
• 1/2 tsp chaat masala
• less than 1/4 fennel seeds
• 1'' grated ginger
• 2 to 3 tsp chopped coriander leaves
• salt as required

METHOD:-

• Mix all ingredients (above written) in a bowl
• Divide this mixture into 10 no and make each into ball shape 
• Now put one balls between your palms , give a cutlet shape by little pressure your palm.
• Keep ready these cutlets one by one
• Shallow fry these cutlet in non stick fry pan or use skillet by applying little oil like in this picture

• When these cutlets get brown from all sides,take out in plate
• Serve it with green chutney or tomato sauce.

Note:-

You can make these cutlet by leftover mix vegetables,  rice or khichadi with masala oats,then no need to add extra spices. If you add plain oats then must have to add all spices and salt according to your choice

Try and share your valuable comments

RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white