RAJMA PULAO
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| Rajma Pulao |
Ingredients:
Basmati rice - 1 cup
Rajma (red kidney beans) - 1/2 cup
Green capsicum cut into squares - 1 cup
Onion chopped - 1
Tomatoes chopped - 2
Garlic chopped - 4 cloves
Ginger chopped - 1
Green chillies sliced - 2
Coconut milk - 1 cup
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Ghee - 2 tsp
Salt - to taste
Coriander leaves - to garnish
Method:
Wash the rajma and soak in water for about 6 hours.
Add salt to rajma and cook it in the same water soaked in.
Once cooked drain the water in a container, keep the rajma aside.
Now wash the rice, add the 1 cup coconut milk, and 1 cup of the rajma drained
water, add salt and cook it in a rice cooker.
Take a frying pan add the remaining ghee.
Once hot add in the cumin seed, when spluttered ....
Add in the chopped ginger and garlic, saute well.
Then add the onions saute till it turns transparent.
Add in the green chillies and the tomatoes and saute well,
At this stage add in the salt and chilli powder.
Saute till the tomatoes turn mushy.
Add in the diced capsicum and the cooked rajma.
Saute for few more minutes and remove.
Add in the cooked rice and mix gently.
Garnish with the coriander leaves .
Serve with any Kurma and onion raita.
POTATO WITH SPINACH
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| Potato With Spinach |
INGREDIENTS:
Potatoes diced - 2
Spinach chopped - 2 cups
Tomato chopped - 1
Cumin seeds - 1/2 tsp
Ginger paste - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Ghee - 2 tbsp
METHOD:
Heat the Ghee in a non-stick pan.
Fry the potatoes till golden brown.Remove the potatoes.
In the same pan add in the cumin seeds, saute
Add ginger paste and saute till the raw smell fades.
Add in the tomatoes, and saute well.
At this stage add in the chilli powder, garam masala powder and salt.
Saute till the tomatoes turn mushy.
Add in the spinach, saute for few more minutes.
Add in the fried potatoes, saute well and cover and cook for a minute.
Add in the lime juice and remove.
Serve hot.
Goes well with Rice and Roti..
PANEER TIKKA MASALA
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| Paneer Tikka Masala |
Ingredients:
Paneer - 250gms
Tomato - 2
Ginger & garlic paste - 1 tsp
Capsicum - 1
Onion - 1
Coriander powder - 1 tsp
Chili powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Kasoori methi - 1 tsp
Cumin seeds - 1 tsp
Yogurt - 3 tbsp
Oil - 5 tbsp
Salt - to taste
METHOD:
For the marinade :
Combine paneer, yogurt, salt, kasoori methi, chilli powder and allow to marinate in a airtight box in the refrigerator for an hr.
Take a frying pan heat 1 tsp of oil, saute the marinated paneer pieces till golden brown and drain it in paper towels. Keep aside
In the same pan heat 1 tsp of oil.
When hot add the cumin seeds.When it splutters...
Add the onion and saute it till translucent..
Then add ginger & garlic paste and saute till raw smell goes off.
Add the turmeric powder ,coriander powder and a little bit of salt.
Add the capsicum pieces and saute for 2 minutes.
Add the tomato puree,garam masala and saute till oil oozes from the masala.
Add 1 1/2 cups of water and allow to boil.
Then add the paneer pieces, cook in medium heat till the paneer gets soft and absorbs the masala.
Garnish with coriander leaves.
Paneer Tikka Masala is ready to serve.
Goes well with Paratha, Roti and Rice....
CABBAGE RICE
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| Cabbage Rice |
Ingredients:
Basmati Rice - 1 cup
Cabbage cut into thick strips - 1 cup
Ghee - 1 tbsp
Cumin seeds - 1/2 tsp
Channa dal - 1 tsp
Onions sliced - 1/2 cup
Hot Water - 1 1/2 cups
Salt - to taste
To Grind To Paste:
Ginger & garlic paste - 1 tsp
Green chillies - 2
Grated coconut - 2 tbs
Fennel seeds - 1/2 tsp
Cardamom - 1
Cloves - 2
Cinnamon stick - 1"
METHOD:
Soak a cup basmati rice for 15 minutes and drain
Heat ghee in a pressure cooker.
Add in the cumin seeds, channa dal saute till golden brown.
Add in the onions and saute for a minute.
Add in the ground paste, saute well till the raw smell goes.
Add in the cabbage saute well.
Now add in the drained rice, water and enough salt.
Keep the flame low and allow one whistle.
Yummy Cabbage Rice is ready to taste..
Serve with raita and any veg or non-veg kurma.
