Rajma Masala

Rajma curry is a popular dish in Northern part of India especially Punjab. However it is not of Indian origin. It is native to Central Mexico and sailors carried these beans to Africa and Asia. These beans are high in protein and was a staple food of the tribes. They are also valuable source of minerals like iron.
Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.

Preparation time:15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
1 cup kidney beans, soaked in water over night
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1'inch cardamom
3 cloves
3 cinnamon pods
1 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
1 tbsp ginger,crushed
1/2 cup onions
1 cup tomato puree
1/2 tsp chili powder
salt to taste
1 tbsp butter
1/4 cup coriander leaves for garnish

Method:
1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.
2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.

3. In a wok heat oil and add cumin seeds and bay leaf. Saute for 2 minutes and add ginger and 1/4 cup of chopped onions. Fry till they turn golden. Don't over cook.
4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.
5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.
6. Cook for about 5 minutes. Turn off the heat and add butter.
7. Garnish with the rest of the chopped onions and coriander leaves.
8. Serve along with Chappati or Jeera Rice.

COOK'S FILE
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NOTE1: I prefer to grind my spices to powder. If you don't, then skip the grinding part.
NOTE2: Rinse the rajma couple of times before soaking over night.
VARIATION: You can always substitute canned beans if you don't have the dry beans.
HINT: Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.

PAV BAJI

Pav Bhaji is an Indian street snack served with hot flat buns(dinner rolls).It is very easy to make and it comes as a solution when you are in no mood to cook.Its a blend of all kinds of vegetables and spices.My version does not have most of the vegetables.I have used Garbanzo beans instead and turned out well.

Ingredients:
2 tbsp oil
1tsp cumin seeds
4 green chillies
1 cup chopped onions
1 tbsp ginger-garlic paste
1 cup tomato puree
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1/2 cup diced capsicum
1/2 cup green peas
1 can garbanzo beans
1/4 chopped mint leaves
2 tbsps butter
1 tbsp pav baji masala(can also use garam masala)
1 tbsp dry fenugreek leaves
salt to taste
1/2 cup coriander leaves
2 tbsp lime juice
12 dinner rolls cut into halves in the middle

Method:
For Baji:
1.Pressure cook capsicum,green peas,garbanzo beans.
2.Heat the oil in a large skillet.Add the cumin seeds,green chillies.Then add 3/4 cup onions and fry until translucent.
3.Add Ginger-garlic paste,Turmeric powder,Chilli powder,Coriander powder and tomato puree.Cook on a medium heat until oil separates.
4.Add Mint leaves,cooked vegetables and mash well. Mash directly in the pan until no ingredients are seen.Cook for about 5 minutes.
5.Add dry fenugreek leaves and Pav baji masala.
6.When the gravy is thick, add butter,Coriander leaves ,lime juice and remaining 1/4 cup onions.
For Pav:
1.Heat some butter,add some chopped coriander leaves and pav baji masala on a heated pan.
2.Toast the buns-halves on the pan and fry till golden brown on both sides.Serve with baji,onions and lime wedge.

ALOO CHANNA

Ingredients:
Oil
4-5 Green Chillies cut lengthwise
1 cup chopped Onions
1/4 tsp Turmeric Powder
1 tsp Jeera Powder
1/2 tsp Chili Powder
1/4 cup Tomato puree
1/4 cup chopped Mint leaves
1 cup Garbanzo beans soaked over night
1/2 cup Potatoes cut into 3 inch cubes
1 tsp Garam Masala
Salt to taste
1/2 cup chopped Coriander leaves
1/2 Lime

Method:
1.Heat oil and add green chillies and onions.Stir fry till golden brown.Add little salt.
2.Add turmeric,jeera,chili powder and tomato puree.Cook on a medium heat until oil separates.This takes about 15-20 minutes.
3.Add mint leaves and cook it for 10 minutes.
4.Add garbanzo beans,potato,garam masala and 1/2 cup warm water. Stir them and pressure cook it for 1 whistle.
5.Open the lid and mash some of the potatoes and beans.If the curry is thick add some more warm water and salt to adjust the taste.
6.Finally garnish with lime juice and coriander leaves.

GREEN CHILLI WITH STUFFING

My mom used to make this stuffing with Karalla.I like to have it with curd rice or chappatis too.

Ingredients:
4 Large green chilies
1 potato
1/2 onion
1/2 tsp turmeric
1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
Salt
For fry oil

Method:
1. Grate potato and onion. Squeeze excess water from both
2. Heat 2 tsps of oil in a pan.Add onion and potato cook for 5 minutes
3. Add Turmeric,Chili,Coriander,Cumin powder and Garam Masala. Cook till it gets soften
4. Take it of from heat and let it cool
5. Cut green chili lengthwise and stuff the mixture. Tie a thread around each chili so that the stuffing doesn't come out while frying
6. Fry the chilies and serve

BAKARWADI

This delightfully crispy,crunchy snack will add zest to tea -time,after meal munches and parties.It is famous in Maharashtra ,specially in Pune.This savory bits has a combine taste of sweet,sour,salty and spicy .There is another savory which is made with chickpea flour called Pudachiwadi this is also from Maharashtra.
But I followed the recipe from Anupama's Blog.It turned out really well.In the picture the onces which looks like Springrolls are Bakarwadis.

Ingredients:

Outer layer:

3 Cups plain flour
4 tablespoons very hot oil
2 drops orange food colour
1/2 teaspoon salt
1 teaspoon red chilly powder
Required amount of water to mix the dough

Filling:

3 tablespoons toasted poppy seeds
3 tablespoons toasted sesame seeds
3 teaspoons red chilly powder
1 tablespoon coriander powder
1 tablespoon cumin powder
3 tablespoon sugar
1 teaspoon salt
1 cup roasted dessicated coconut
1/2 cup finely chopped coriander
8 to 10 mint leaves
1 tablespoon grated onion (strain the juice/use onion powder)
3 cloves of garlic finely crushed
1 inch garlic finely crushed
1 cup fine sev
1 tablespoon lemon juice

Method:

1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.

Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.

I have linked this post to WYF Party Food Event.

METHI MATAR PARATHA

I sat online to look for recipes with methi leaves.I came across Methi Matar Paratha.To tell the truth I am really bad in making chappatis.But still wanted to try.So I followed the recipe and made these parathas.It came out really well.Trust me anyone who is not good in making chapattis can make this.My husband really liked it.( Surprising!! he usually thinks my chapattis end up like rubber)

Ingredients

1 cup Matar(green peas)
1 inch Ginger
2 cloves Garlic
5 Green chilies
2 cups fresh methi leaves,finely chopped
1/2 cup coriander leaves,finely chopped
1 tbsp oil
4 cups wheat flour
1/4 tsp kasuri methi
1 tsp jeera powder
salt to taste

Method:
1.Boil the green peas in hot water for 3 mins so that its cooked.
2.Blend the cooked matar,ginger,garlic,green chilies and salt together
3. In a mixing bowl add the chopped methi leaves , coriander leaves and the matar mix .
4.Add the flour and sprinkle water if needed.
5.Finally add kasuri methi,jeera powder and oil to the dough.Roll the parathas as thin as possible and roast it on both sides smearing some oil or ghee.Use some wheat flour while making the parathas because this dough will be little sticky.
6.Can be had with pickle or curd.

MIRCHI KA SALAN

Ingredients:
10 Big Green Chilies
1 Cup chopped onion
2 tablespoon Ginger-garlic paste
1/2 cup curry leaves
2 teaspoon sesame seeds
1 teaspoon turmeric powder
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 cup roasted peanut
3 red chilies
1/2 teaspoon mustard seeds
4 tablespoons Tamarind pulp
oil to fry
salt to taste

Method:
1.Slit the chillies lengthwise and deep fry it.
2.Dry roast sesame seeds ,coriander seeds,cumin seeds and red chilies.Make a paste along with roasted peanuts and ginger-garlic paste.
3.Heat oil,add mustard seeds,curry leaves and onions.Cook until onions turn golden brown.
4.Add turmeric powder and then the masala paste.
5.Add warm water and tamarind pulp to make a thick gravy.
6.Finally add fried green chilies.

SWEET RAJMA

Ingredients:
1 tablespoon olive oil
1 big red onion, chopped
2 cloves garlic, chopped
1 1/2 cup kidney beans
2 teaspoon chili paste
1/2 teaspoon brown sugar
1 cup hot sauce
salt,to taste

Hot Sauce:

1 cup ketchup
1/2 cup water
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Method:
1.Soak the kidney beans over night.
2.Pressure cook kidney beans until tender.It takes about 3 whistles.
3.Heat oil in a pan and fry onions until golden brown.Then add garlic,chili paste,hot sauce(combine all the ingredients together) .Mix well.
4.Add enough water to make the gravy thick.Bring it to boil.
5.finally add the cooked kidney beans. Stir well and cook for about 5-6 minutes.
6.Serve hot with stemmed rice or with Couscous.

Note:
1.Instead of kidney beans can use Baked beans too.
2.Can use warm water or else the water from the cooked kidney beans to make the gravy thick.