Punjabi Rajmah Curry

Hello Friends,
    Rajma (kidney beans) are all time favourite of kids and adults too....They are available in two colours, white and red. Its a famous recipe from North India which is enjoyed along with boiled rice.
This recipe I learnt from my MOM ......She is a great cook, Love you MOM :)

 Ingredients:

• 1 cup rajmah (white kidney beans)
• 2 medium size onion (paste)
• 3 medium size tomatoes (pureed)
• 1/2 cup beaten curd
• 4 tbsp oil
• 1 tbsp ginger-garlic paste
• Salt acc. to taste
• 1.4 tsp red chilly powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp rajmah masala (optional)

Garnish: Chopped coriander Leaves.

Method:

• Wash and clean rajmah and soak them in water overnight or 6-8 hours.
• Pressure cook rajmah with enough water to give 2 whistles. Keep on low flame for half an hour. Remove from fire.

• Heat oil in a kadhai, add onion paste and ginger-garlic paste.
• Mix well and saute till the mixture turns golden brown.
• Now add tomatoes and mix well. Cook till oil separates.

• Add beaten curd and stir continuously on low flame till oil separates  again.
• Add all the dry masalas, mix well.
• On pour this masala into the pressure cooker and mixed nicely with boiled rajmah.
• Keep the rajmah on low flame for 5-7 minutes and keep mashing the rajmah occasionally. 
• Now close the lid and pressure cook again for 8-10 mins on low flame after the first whistle.
• Remove from fire and garnish with chopped coriander.
• Serve hot with boiled rice or rotis.

Sending this recipe to:

Pari's Blog                                                            Nivi's Blog
                                                  

Jagruti's Blog

Kachche Aam ki Sabzi (Raw Mango Curry)

Hi Friends,
    Today's recipe is raw mango curry, if you like tangy recipe then do try this out. Very simple and quick to make....
I learnt this recipe from my mother. Last time when I visited Delhi, she made this. Recipe reminded me of my school days, when I used to have almost every alternate day :) 
Its sweet and sour in taste .....

Ingredients:

• 2 raw mangoes (peeled and chopped)
• 2 tbsp ghee
• A pinch of hing
• 1/4 tsp kalonji (onion seeds)
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds (sauf)
• 1/4 tsp turmeric powder
• 1/2 tsp deggi mirch 
• 1 tsp salt
• 2-3 tbsp of sugar (according to the sweetness)
• 2 cups of water

Method:

• Wash, peel and chop raw mangoes.

• Heat ghee in a heavy bottomed pan.
• Add hing, kalonji, fennel seeds, cumin seeds. Mix well.

• Add mango pieces. Mix nicely.
• Add all the dry masalas. Mix well.

• Add water, mix.
• Bring it to boil. Turn off the heat on low flame.

• Cook covered on low flame for 7-10 mins.
• Add sugar, keep stirring till sugar dissolves.
• Cook for another 10 mins.

Sending this recipe to:

        Pari's Blog                                                       Nivi's Blog
                                                    

         Jagruti's Blog

Mutton Rogan Josh

Hi Friends,
Back with a recipe, this time I chose a recipe from Guru's Cooking .......Guru Wadhwa is a good Chef. He write recipes and makes detail videos too so that you can experience the live demonstration. 
Within a month his website gained so much of popularity because of his hard work. Keep going Guru :)
Friends, do visit his website for more recipes and videos :)

Ingredients:

• 1 kg mutton
• 3 medium size  onions (paste)
• 4 medium size tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 green chilly
• 4 tbsp ghee
• 1 black cardamom
• 1" cinnamon stick
• 2 green cardamom
• 2-3 cloves
• 1 cup beaten curd 
• 1 tbsp coriander powder
• 1 tsp deggi mirch (red chilly powder)
• Salt acc.to taste 
• 1 tsp garam masala
• 2 tsp mutton masala
• 1 tsp cumin powder

Garnish : Fresh coriander leaves

Method:

• Clean and wash  mutton pieces with water and keep it aside.
• Grind onion, green chilly and few fresh coriander leaves. Keep the paste aside.
• Take a kadai, add ghee, once its hot add cloves, cinnamon, black and green cardamom.
• Add onion paste and ginger garlic paste. Saute till it becomes golden brown in colour.

• Add tomato puree and mix well. Saute till the mixture leaves oil.
• Now add curd (keep the gas on low flame before adding curd otherwise it will curdle the curd.)

• Once the oil is separated add all the dry masalas. Mix well.
• Add mutton, mix well. Cook on low flame for 15-20 mins or till mutton starts leaving fat.

• Add water according to the consistency of the gravy.
• Transfer the dish into the pressure cooker,cover with lid. Cook on high flame till 3 whistles then on low flame for 3 more whistles.
• Once pressure drops down open the lid. Garnish with chopped coriander.
• Serve with rotis, boiled rice and naan.

Fish Kuzhambhu ( Chettinad Fish Curry)

Hi Friends,
Last year we went to Pondicherry for the vacation. Enjoyed the sight seeing, beaches and top at all there food.... There we had both Continental and Indian cuisines, But I enjoyed the most was seafood.....

One of the recipes which I ordered there was Chettinad Fish Curry, traditional South Indian Fish curry made up in tangy tamarind sauce with whole spices.
I loved the flavour so much that I tried the same recipe at home and till some extend I succeeded. May be next time I will be prefect in it :)

Ingredients:

• 500 gm Fish (Clean and cut into desired shape) I bought salmon and got it cut        into cubes  
• 2 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• Few curry leaves
• 2 onions (finely chopped)
• 2 tomatoes (paste)
• 1 tbsp ginger-garlic paste
• 1 1/2 tbsp tamarind pulp (Soak tamarind in warm water for 15 mins)
• 1/4 cup coconut milk
• 1 green chilly (slit)
• 1/2 tsp chily powder 
• 1 tbsp coriander Powder
• 1/2 tbsp garam masala
• 1/2 tsp turmeric Powder 
• Salt acc.to taste
• 2 tbsp vinegar

Method:

• Mix vinegar, salt and 1/2 tsp red chilly powder in a bowl.

• Apply the mixture on fish pieces and keep them aside for 30 mins.
• Now take oil in an pan, add fish cubes one by one.
• Shallow fry them till they are 3/4 cooked. Remove them on an absorbent paper.
• In the same pan, add little more oil (if required), add fenugreek seeds and mustard seeds, let them splutter. Add the curry leaves, chopped onions, ginger-garlic paste and green chilly, fry on medium heat till the onions turn golden brown in colour.

• Now add tomatoes and cook for 5-7 mins.
• Add turmeric powder, red chilly powder, coriander powder, garam masala and salt, cook for 3-4 secs.
• Add the tamarind extract and coconut milk. Bring it to boil. Let this simmer until the raw smell of tamarind goes.

• Finally add the fish, cover the pan with lid and cook for 5 -10 mins on low flame. 
• Remove from fire.Garnish with chopped coriander leaves.
• Serve hot with boiled rice.

Dal Palak / Spinach Dal

Hi Friends...
  Having same dal again and again becomes boring ...Adding little spinach in it makes huge difference. Dal is already rich in protein and adding spinach in it not only makes it yummy but more healthy.

Ingredients:

• 1 bunch of spinach (discard the thick stem)
• 1/2 cup arhar/ tur dal 
• 1/4 tsp turmeric powder (Haldi)
• 1 large size  onion (finely chopped)
• 2 tomatoes  (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/4 tsp cumin seeds
• 1 green chilly  (finely chopped)
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/4 chilly powder
• Salt acc.to taste

Tadka:

• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1-2 dry red chilly

Method:

• Wash dal and spinach nicely under running water. Drain excess water from spinach and keep aside for 30 mins.Roughly chop the spinach.
• In the meanwhile, boil dal in pressure cooker with little salt and turmeric powder. After first whistle keep it on low flame for 10-12 mins.
• Heat oil in a pan, add cumin seeds, chopped onion and ginger-garlic paste. Saute till golden brown in colour.

• Add tomatoes, mix well and cook till oil separates. 

• Add chopped spinach and dry masalas, mix well. Cook on low flame till spinach is cooked properly.

• Add boiled dal.
• Cook on low flame for 5-7 mins.
• Remove from fire.
• Before serving, Heat oil in tadka pan. Add mustard seeds and red chilies.
• Immediately pour over the dal.
• Served hot with naans and chapati.

Sending this recipe to:

         Pari's Blog                                               Pj's Blog                    
                                            

Paneer Matar Makhaana (Cottage Cheese with puffed lotus seeds)

Hi Friends,
Makhaana is a part of LOTUS PLANT. Once the seed is roasted then it is consumed either as snack or as dessert. In Northern region it is cooked with cheese. It is offered to God or Goddess during festivals both as PRASAD or as garlands.

I tried this MAKHAANA recipe for the first time. It was a huge hit at my place. 
Sharing the recipe with you all....

Ingredients:

• 200 gm paneer (cottage cheese)
• 1 cup peas (frozen or fresh)
• 1 cup Makhaanas (Puffed Lotus Seeds)
• 2 onions (paste)
• 3 tomatoes (pureed)
• 3/4 cup grated Khoya (dried whole milk)
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 10-12 cashew nuts
• 1/2 tbsp coriander powder
• 1/4 tsp red chilly powder
• 1/2 tbsp garam masala
• 1/4 tbsp kitchen king powder
• Salt acc.to taste
• Fresh coriander leaves for garnishing (finely chopped)
• Oil 

Method:

• Take a non stick pan, shallow fry makhaana and cashew-nuts till they turn light brown, both in separate batches.
• Remove from pan.
• Boil peas (if using fresh) no need to boil frozen one.
• Heat 4 tbsp of oil, add onion and ginger-garlic paste. Mix well.
• Saute till the paste becomes light brown in colour.
• Add tomato paste and mix nicely. Bhuno till oil separates.
• Add all the dry masalas except salt. Mix nicely.
• Add khoya, saute for few mins.
• Add paneer, peas, cashews and makhaanas.
• Add enough water to get thick gravy.
• Cook on low flame till makhaanas turn soft.
• Remove from fire.
• Serve hot with chapatis, garnish with fresh coriander leaves.

Sending this recipe to 

Jagruti's Event and Nivedhanam's Blog