Thursday, 29 August 2013
Wednesday, 21 August 2013
Green Peas Masala
When it is fresh peas season..I should say, everyday I add them to one or the other dish.
This recipe is being tried, tested and modified by me many times...looked on many blogs and then after many trial and errors, I was very happy with this recipe and have been following now from very long and it is a hit with my family...hope you will try and like it too..
Ingredients:
Green Peas - 2cups(fresh and frozen),
Oil - 2 teaspoon + 2 teaspoon,
Ginger - 2 inch piece chopped,
Garlic - 4-5 cloves chopped,
Green Chilly - 1 chopped,
Onion - 1 large chopped,
Tomatoes - 3 medium chopped.
Dry Spices:
Turmeric - 1/2 teaspoon,
Red Chilly Powder - 1 teaspoon,
Coriander Seeds Powder - 1 teaspoon,
Cumin powder - 1/2 teaspoon,
Salt,
MDH kitchen king masala
or
Garam Masala Powder - 1/2 teaspoon,
Water - 1 cup.
To Garnish:
Chopped Coriander - 1 teaspoon chopped.
Method:
In a kadai heat 2 teaspoons of oil.
Add chopped ginger and garlic and fry until light brown.
Add green chillies and fry for a minute.
Add chopped onion and fry until light brown.
Add Chopped tomatoes and cook until mushy.
Cool this mixture and grind to fine paste without water.
In a kadai heat rest of the 2 teaspoons of oil.
Add peas and fry until the peas turn white.
Add all the dry spices except kitchen king masala or garam masala powder.
Fry this masala for a minute.
Add ground paste and a cup of water and bring to boil.
Finally add kitchen king masala or garam masala powder.
Cover and boil for a minute and remove from heat.
Garnish with coriander leaves and enjoy with rice or rotis.
This recipe is being tried, tested and modified by me many times...looked on many blogs and then after many trial and errors, I was very happy with this recipe and have been following now from very long and it is a hit with my family...hope you will try and like it too..
Ingredients:
Green Peas - 2cups(fresh and frozen),
Oil - 2 teaspoon + 2 teaspoon,
Ginger - 2 inch piece chopped,
Garlic - 4-5 cloves chopped,
Green Chilly - 1 chopped,
Onion - 1 large chopped,
Tomatoes - 3 medium chopped.
Dry Spices:
Turmeric - 1/2 teaspoon,
Red Chilly Powder - 1 teaspoon,
Coriander Seeds Powder - 1 teaspoon,
Cumin powder - 1/2 teaspoon,
Salt,
MDH kitchen king masala
or
Garam Masala Powder - 1/2 teaspoon,
Water - 1 cup.
To Garnish:
Chopped Coriander - 1 teaspoon chopped.
Method:
In a kadai heat 2 teaspoons of oil.
Add chopped ginger and garlic and fry until light brown.
Add green chillies and fry for a minute.
Add chopped onion and fry until light brown.
Add Chopped tomatoes and cook until mushy.
Cool this mixture and grind to fine paste without water.
In a kadai heat rest of the 2 teaspoons of oil.
Add peas and fry until the peas turn white.
Add all the dry spices except kitchen king masala or garam masala powder.
Fry this masala for a minute.
Add ground paste and a cup of water and bring to boil.
Finally add kitchen king masala or garam masala powder.
Cover and boil for a minute and remove from heat.
Garnish with coriander leaves and enjoy with rice or rotis.
Beans Paruppu Usli
Beans is one of the family favourites...Be it in a plain stir fry with coocnut or in mixed vegetable pulao or this way..paruppu usli...My son loves it with his rasam rice..But it is a classic combination with mor kuzhambu/majjige huli/kadhi..
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
Avarekai or Chaparada Avarekai Molagootal or Broad Beans Molagootal
One more kootu category ..... its broad beans molagootal.
Broad Beans is not a very flavourful vegetable in itself.
So adding some of these flavourful spices in this kootu, brings out a nice texture, flavour into this kootu
Ingredients:
Broad Beans/Avarekai/Chaparada avrekai - 200 grams,
Moong Dhal - 1/4 cup,
Turmeric - a pinch,
Salt.
To Grind:
Oil - 1 teaspoon,
Urad dal - 2 teaspoon
Raw Rice - 1 teaspoon,
Cumin seeds - 1 teaspoon,
Pepper corns - 1 teaspoon,
Coconut - 1/4 cup grated.
To Temper:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - a sprig.
Method:
Wash the broad beans and chop them into 1 inch peices.
Cook braod beans in as little water as possible.
Cook moong dhal with turmeric until soft and mushy.
Fry the ingredients except coconut, under grinding table with oil until dal is browned.
Grind with coconut and water to a smooth paste.
Drain water from broad beans and mix with ground paste and bring to boil for couple of minutes.
Add cooked dal and temper with the ingredients under the temper table.
Serve with hot rice.
Note:
After draining water from broad beans save the stock, in case if the kootu gets very thick, then you can add this stock to adjust the consistency.
Broad Beans is not a very flavourful vegetable in itself.
So adding some of these flavourful spices in this kootu, brings out a nice texture, flavour into this kootu
Ingredients:
Broad Beans/Avarekai/Chaparada avrekai - 200 grams,
Moong Dhal - 1/4 cup,
Turmeric - a pinch,
Salt.
To Grind:
Oil - 1 teaspoon,
Urad dal - 2 teaspoon
Raw Rice - 1 teaspoon,
Cumin seeds - 1 teaspoon,
Pepper corns - 1 teaspoon,
Coconut - 1/4 cup grated.
To Temper:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - a sprig.
Method:
Wash the broad beans and chop them into 1 inch peices.
Cook braod beans in as little water as possible.
Cook moong dhal with turmeric until soft and mushy.
Fry the ingredients except coconut, under grinding table with oil until dal is browned.
Grind with coconut and water to a smooth paste.
Drain water from broad beans and mix with ground paste and bring to boil for couple of minutes.
Add cooked dal and temper with the ingredients under the temper table.
Serve with hot rice.
Note:
After draining water from broad beans save the stock, in case if the kootu gets very thick, then you can add this stock to adjust the consistency.
Coconut Milk Payasam or Thengai Paal or Kaayi Haalu
This is one of the must with idli's on 'Upaakarma' day or sacred thread renewal day(If I am right).
Same goes in my family, early morning after all the rituals, the men of the household are served with hot, soft, spongy idlies with coconut chutney and this sweet coconut milk.
Its a joy by itself to enjoy these sweet and spicy combinations with hot idlies in the morning.
Ingredients:
Coconut milk - 2 cups,
Jaggery 3/4 - 1 cup,
Cardamom powder - 1/2 teaspoon(optional).
Method:
To extract milk from grated coconut, grind the coconut into smooth paste without adding water for the first time.
Squeeze in a thin muslin cloth to extract the milk.
Then again add a little water, say about 1 tablespoon and grind to paste and extract the milk the same way.
Boil Jaggery in a tablespoon of water , until the jaggery is completely dissolved.
The Whole purpose is to dissolve the jaggery, not to form syrup.
Strain jaggery for any impurities.
Bring both jaggery and coconut milk to boil in low flame.
Once they are blended well remove from heat and add cardamom powder and enjoy.
Note:
Do not boil the coconut milk and jaggery in high flame, it may burn or sometimes curdle.
Adding cardamom powder is optional, because I like the natural aroma of coconut milk rather than the aroma of cardamom powder.
Same goes in my family, early morning after all the rituals, the men of the household are served with hot, soft, spongy idlies with coconut chutney and this sweet coconut milk.
Its a joy by itself to enjoy these sweet and spicy combinations with hot idlies in the morning.
Ingredients:
Coconut milk - 2 cups,
Jaggery 3/4 - 1 cup,
Cardamom powder - 1/2 teaspoon(optional).
Method:
To extract milk from grated coconut, grind the coconut into smooth paste without adding water for the first time.
Squeeze in a thin muslin cloth to extract the milk.
Then again add a little water, say about 1 tablespoon and grind to paste and extract the milk the same way.
Boil Jaggery in a tablespoon of water , until the jaggery is completely dissolved.
The Whole purpose is to dissolve the jaggery, not to form syrup.
Strain jaggery for any impurities.
Bring both jaggery and coconut milk to boil in low flame.
Once they are blended well remove from heat and add cardamom powder and enjoy.
Note:
Do not boil the coconut milk and jaggery in high flame, it may burn or sometimes curdle.
Adding cardamom powder is optional, because I like the natural aroma of coconut milk rather than the aroma of cardamom powder.
Tuesday, 20 August 2013
Ambode or Parippu Vadai or Chana Dal Vada
One of the best fritters of Karnataka....but do not take it for masala vada...because though the base ingredient is chana dal.. Spices added are different..which I will be posting later...
This vada is made during festivals and weddings...when no onion and garlic are added.
But I like it with my evening coffee on any day...
Ingredients:
For Grinding:
Chana Dal - 1 cup(soaked for 4 hours),
Green Chillies - 2
Dry Red Chillies - 2
Ginger - 1 inch,
Turmeric - a pinch,
Asafoetida - a pinch,
Coconut grated - 1/4 cup,
Ajjwain/Omam/ Carom Seeds - 1 teaspoon,
Salt.
For adding to the batter:
Chopped Coriander - 2 teaspoon,
Chopped Mint - 2 teaspoon.
Oil - to fry,
Method:
Drain water completely from chana dal.
First grind all the ingredients under grinding table except chana dal.
Grind the ingredients without water, if necessary add 1 or 2 teaspoons of water and grind to paste.
Remove the ground paste in a bowl.
Now grind chana dal to a course paste without adding water.
It should be of grainy consistency.
Add the ground paste, course chana dal paste, coriander chopped, chopped mint and salt.
Mix them well.
Heat oil in a kadai.
Add sufficient oil to deep fry these vadas.
Oil should be medium hot.
To check drop a small chunk of the mixture, if that chunk comes up immediately, then oil is ready to fry.
Dip your palm in water(about a teaspoon of water at a time) and take small balls of mixture and press them to medium thickness vadas and deep fry them.
Once golden brown drain oil and remove on a tissue paper to drain extra oil.
Serve hot with any chutney
Note:
The mixture should course and very thick or else vadas become soggy and drenched in oil.
Alternatively you can flavour your vadas with dill leaves instead of mint.
OR you can also add a single onion chopped to vadas instead of mint.
This vada is made during festivals and weddings...when no onion and garlic are added.
But I like it with my evening coffee on any day...
Ingredients:
For Grinding:
Chana Dal - 1 cup(soaked for 4 hours),
Green Chillies - 2
Dry Red Chillies - 2
Ginger - 1 inch,
Turmeric - a pinch,
Asafoetida - a pinch,
Coconut grated - 1/4 cup,
Ajjwain/Omam/ Carom Seeds - 1 teaspoon,
Salt.
For adding to the batter:
Chopped Coriander - 2 teaspoon,
Chopped Mint - 2 teaspoon.
Oil - to fry,
Method:
Drain water completely from chana dal.
First grind all the ingredients under grinding table except chana dal.
Grind the ingredients without water, if necessary add 1 or 2 teaspoons of water and grind to paste.
Remove the ground paste in a bowl.
Now grind chana dal to a course paste without adding water.
It should be of grainy consistency.
Add the ground paste, course chana dal paste, coriander chopped, chopped mint and salt.
Mix them well.
Heat oil in a kadai.
Add sufficient oil to deep fry these vadas.
Oil should be medium hot.
To check drop a small chunk of the mixture, if that chunk comes up immediately, then oil is ready to fry.
Dip your palm in water(about a teaspoon of water at a time) and take small balls of mixture and press them to medium thickness vadas and deep fry them.
Once golden brown drain oil and remove on a tissue paper to drain extra oil.
Serve hot with any chutney
Note:
The mixture should course and very thick or else vadas become soggy and drenched in oil.
Alternatively you can flavour your vadas with dill leaves instead of mint.
OR you can also add a single onion chopped to vadas instead of mint.
Potato Roast in South Indian Style
This is a yummy, spicy potato roast, best had with sambhar rice, rasam rice or curd rice.
I don't mind having like crips with coffee.
My children and husband love this potato roast.
Ingredients:
Potato - 1/4 kilo grams,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - 8-10 leaves,
Turmeric - a generous pinch,
Sambhar Powder - 2-3 teaspoons,
Salt.
Method:
Cook Potatoes in water with salt.
Potatoes should be completely cooked but yet should be firm not mushy.
Cool the cooked potatoes and cut them into medium even chunks.
In a broad pan heat oil.
Add mustard seeds and asafoetida.
Add curry leaves.
Lower the heat.
Add turmeric, sambhar powder and salt.(remember you have added salt while cooking the potatoes, so adjust the salt).
Add Potatoes and gently mix to coat the spices.
Cook in low flame, gently tossing.
Take care not to break the chunks.
Cook until the potatoes are lightly browned.(approximately 6-8 minutes).
Serve with any rice.
OR
Alternatively once the spices are coated on the potatoes, spread on the baking sheet and cook in a preheated oven at 180 degree celsius for about 8-10 minutes until lightly browned.
I do serve this roast, with lemon or mango rice as well.
Note:
If you do not have sambhar powder, you can a teaspoon of red chilly powder and 1/2 a teaspoon of coriander seeds powder.
I don't mind having like crips with coffee.
My children and husband love this potato roast.
Ingredients:
Potato - 1/4 kilo grams,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - 8-10 leaves,
Turmeric - a generous pinch,
Sambhar Powder - 2-3 teaspoons,
Salt.
Method:
Cook Potatoes in water with salt.
Potatoes should be completely cooked but yet should be firm not mushy.
Cool the cooked potatoes and cut them into medium even chunks.
In a broad pan heat oil.
Add mustard seeds and asafoetida.
Add curry leaves.
Lower the heat.
Add turmeric, sambhar powder and salt.(remember you have added salt while cooking the potatoes, so adjust the salt).
Add Potatoes and gently mix to coat the spices.
Cook in low flame, gently tossing.
Take care not to break the chunks.
Cook until the potatoes are lightly browned.(approximately 6-8 minutes).
Serve with any rice.
OR
Alternatively once the spices are coated on the potatoes, spread on the baking sheet and cook in a preheated oven at 180 degree celsius for about 8-10 minutes until lightly browned.
I do serve this roast, with lemon or mango rice as well.
Note:
If you do not have sambhar powder, you can a teaspoon of red chilly powder and 1/2 a teaspoon of coriander seeds powder.
Saturday, 17 August 2013
Lunch Menu 1
Raw Banana stir fry , will post the recipe soon,
sandige-huli-or-parippu-urundai kuzhambu or dal dumpling in sambhar,
cumin-pepper-and-coriander-rasam,
Sandige Huli or Parippu Urundai kuzhambu or Dal Dumplings in Sambhar
Sandige Huli as called in Kannada or parippu urundai kuzhambu in tamil.
Sandige Huli is a must on auspicious occasions like wedding, thread ceremony or house warming ceremony etc..
But I don't wait for such occasions, but cook and have with hot steam rice whenever I feel like eating them.
This is my friend S's mom recipe..
Made small alterations according to my taste.
Ingredients:
To Grind:
Tuar Dal - 1 cup(soaked in water for 3-4 hours),
Dry Red Chillies - 2,
Green Chillies - 2,
Coconut - 1/4 cup grated,
Coriander leaves - 1 tablespoon,
Salt.
Tamarind - 1 marble size(soaked in warm water and juice extracted),
Jaggery - 11/2 teaspoon,
Sambhar Powder - 2 tspn,
Salt.
To Temper:
Ghee or Oil - 2 teaspoon,
Asafoetida - a large pinch,
Curry leaves - 8-10 leaves.
Method:
Drain the water completely from dal and grind to course paste.(to medium semolina consistency).
Take 3/4 quantity of this mixture, make small balls out of these mixture and steam them in idly stand for 8-10 minutes.
But if you want to directly cook in sambhar then you can omit this step.
Grind to fine paste with little water the rest of the dal mixture(that is 1/4 of the mixture).
In a broad saucepan, heat oil.
Add mustard seeds, when they crackle add asafoetida.
Add curry leaves.
Add ground paste(1/4 of the mixture).
Add tamarind juice, sambhar powder, jaggery and salt.
Boil until the raw smell goes .
Add steamed dal dumplings and cover and cook in low heat for 2-3 minutes.
Serve with hot steamed rice.
If you have not steamed the dumplings, then once the sambhar is ready, that is when raw smell is evaporated add the dal dumplings .
Adjust the consistency of sambhar and cook in very low heat for 8-10 minutes.
Note:
When adding dal dumplings , they should be warm.
To check the dumplings are cooked, is to pass a skewer in the dumpling. if the skewer comes out clean then it is cooked.
After adding dumplings, take care the flame/heat of the stove should be very low or else the dumplings will break.
Do not keep stirring often after adding dumpling, as this will break the dumplings.
Sandige Huli is a must on auspicious occasions like wedding, thread ceremony or house warming ceremony etc..
But I don't wait for such occasions, but cook and have with hot steam rice whenever I feel like eating them.
This is my friend S's mom recipe..
Made small alterations according to my taste.
Ingredients:
To Grind:
Tuar Dal - 1 cup(soaked in water for 3-4 hours),
Dry Red Chillies - 2,
Green Chillies - 2,
Coconut - 1/4 cup grated,
Coriander leaves - 1 tablespoon,
Salt.
Tamarind - 1 marble size(soaked in warm water and juice extracted),
Jaggery - 11/2 teaspoon,
Sambhar Powder - 2 tspn,
Salt.
To Temper:
Ghee or Oil - 2 teaspoon,
Asafoetida - a large pinch,
Curry leaves - 8-10 leaves.
Method:
Drain the water completely from dal and grind to course paste.(to medium semolina consistency).
Take 3/4 quantity of this mixture, make small balls out of these mixture and steam them in idly stand for 8-10 minutes.
But if you want to directly cook in sambhar then you can omit this step.
Grind to fine paste with little water the rest of the dal mixture(that is 1/4 of the mixture).
In a broad saucepan, heat oil.
Add mustard seeds, when they crackle add asafoetida.
Add curry leaves.
Add ground paste(1/4 of the mixture).
Add tamarind juice, sambhar powder, jaggery and salt.
Boil until the raw smell goes .
Add steamed dal dumplings and cover and cook in low heat for 2-3 minutes.
Serve with hot steamed rice.
If you have not steamed the dumplings, then once the sambhar is ready, that is when raw smell is evaporated add the dal dumplings .
Adjust the consistency of sambhar and cook in very low heat for 8-10 minutes.
Note:
When adding dal dumplings , they should be warm.
To check the dumplings are cooked, is to pass a skewer in the dumpling. if the skewer comes out clean then it is cooked.
After adding dumplings, take care the flame/heat of the stove should be very low or else the dumplings will break.
Do not keep stirring often after adding dumpling, as this will break the dumplings.
Friday, 16 August 2013
Cumin Pepper and Coriander Rasam
This is one of my favourite rasam for the days when I feel low or homesick...this rasam reminds me of those days of childhood with friends and family.
One of my granny's best rasams....the fresh smell of cumin, pepper and coriander seeds roasted in ghee with rest of the ingredients and boiled to rasam , your hunger pangs will automatically lead you to your plate of food. Also good for cold and fever...when nothing tastes good...
Now coming to the recipe,
Ingredients:
Moong Dal - 1 tablespoon (optional),
Turmeric - a pinch,
Salt,
Water - 1 litre,
Jaggery - 1 small marble size(optional).
To Grind:
Ghee - 1 teaspoon,
Urad dal - 2 teaspoon
Cumin - 1 teaspoon,
Pepper Corn - 1 teaspoon,
Coriander - 1/2 teaspoon,
Red Chillies - 1-2,
Curry leaves - 8-10 leaves,
Asafoetida - a large pinch,
Coconut grated - 1 table spoon,
Dry Coconut or Copra - 1/2 table spoon.
Method:
Pressure cook moong dal with a pinch of turmeric and keep aside.
In a pan, heat ghee and add the ingredients under grinding table except coconut and dry coconut.
Fry them until urad dal is brown, finally add coconut and fry for a minute.
Cool and grind them with water and copra to smooth paste.
Transfer the ground paste and water to medium sauce pan.
Add salt and jaggery(if you are adding) and boil.
When it starts to boil, it will foam up.
At this stage lower the heat and keep stirring.
Then it will start to boil like normal rasam.(approximately 2-3 minutes).
Boil until all the ground paste blends and nice aroma surrounds the house(approximately 5-6 minutes).
Finally add cooked moong dal and just allow one boil and switch off the flame.
Rasam should be of a thinner consistency.
Serve with hot steamed rice and papad or any stir fry.
Note:
Adding Jaggery and Moong dal is completely optional.
Moong Dal is just to give rasam a bit of texture and heaviness.
If you are not adding moong dal, then add turmeric with water and ground paste and boil.
Adding jaggery is to balance the spiciness of the pepper and not adding jaggery would not make much difference to the taste of the rasam.
This is typically served with steam rice and mixed in a loose consistency and enjoyed like kanji.
One of my granny's best rasams....the fresh smell of cumin, pepper and coriander seeds roasted in ghee with rest of the ingredients and boiled to rasam , your hunger pangs will automatically lead you to your plate of food. Also good for cold and fever...when nothing tastes good...
Now coming to the recipe,
Ingredients:
Moong Dal - 1 tablespoon (optional),
Turmeric - a pinch,
Salt,
Water - 1 litre,
Jaggery - 1 small marble size(optional).
To Grind:
Ghee - 1 teaspoon,
Urad dal - 2 teaspoon
Cumin - 1 teaspoon,
Pepper Corn - 1 teaspoon,
Coriander - 1/2 teaspoon,
Red Chillies - 1-2,
Curry leaves - 8-10 leaves,
Asafoetida - a large pinch,
Coconut grated - 1 table spoon,
Dry Coconut or Copra - 1/2 table spoon.
Method:
Pressure cook moong dal with a pinch of turmeric and keep aside.
In a pan, heat ghee and add the ingredients under grinding table except coconut and dry coconut.
Fry them until urad dal is brown, finally add coconut and fry for a minute.
Cool and grind them with water and copra to smooth paste.
Transfer the ground paste and water to medium sauce pan.
Add salt and jaggery(if you are adding) and boil.
When it starts to boil, it will foam up.
At this stage lower the heat and keep stirring.
Then it will start to boil like normal rasam.(approximately 2-3 minutes).
Boil until all the ground paste blends and nice aroma surrounds the house(approximately 5-6 minutes).
Finally add cooked moong dal and just allow one boil and switch off the flame.
Rasam should be of a thinner consistency.
Serve with hot steamed rice and papad or any stir fry.
Note:
Adding Jaggery and Moong dal is completely optional.
Moong Dal is just to give rasam a bit of texture and heaviness.
If you are not adding moong dal, then add turmeric with water and ground paste and boil.
Adding jaggery is to balance the spiciness of the pepper and not adding jaggery would not make much difference to the taste of the rasam.
This is typically served with steam rice and mixed in a loose consistency and enjoyed like kanji.
Varamahalakshmi Festival Menu
Thursday, 15 August 2013
Beans Stir fry
Simple Beans stir fry.......hhmm yummy with rasam rice or curd rice or just mix with plain rice and ghee..
divine..
Yet one more family favourite. My husband simply loves beans stir fry of course with cocnut.
Most of the south indian food ....vital ingredient...coconut...yes me too..love coconut in my food.
This is a simple, basic beans stir fry recipe done in jiffy...
Ingredients:
Fresh Beans - 250 grams chopped,
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a small pinch,
Urad dal - 1/2 teaspoon,
Dry Red chillies -2 broken,
or
Green Chillies - 2 chopped,
Curry leaves - 5-6 leaves torn,
Coconut grated - 1 tablespoon,
Salt.
Method:
Cook beans in as little water as possible with little salt and a pinch of sugar.
Take care to not overcook.
Do not cover and cook as the beans may lose it fresh green colour.
After beans is cooked, drain the water completely and plunge them into ice cold water, to avoid further cooking and also to retain the green colour.
You can use the beans cooked stock in your rasam or sambhar.
In a kadai heat oil, add mustard.
When Mustard crackles, add asafoetida.
Add urad dal and fry until pink.
Add red or green chillies.
Add curry leaves.
Add cooked beans and fry for couple of minutes.
Adjust salt.
Add coconut and mix well and serve.
divine..
Yet one more family favourite. My husband simply loves beans stir fry of course with cocnut.
Most of the south indian food ....vital ingredient...coconut...yes me too..love coconut in my food.
This is a simple, basic beans stir fry recipe done in jiffy...
Ingredients:
Fresh Beans - 250 grams chopped,
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a small pinch,
Urad dal - 1/2 teaspoon,
Dry Red chillies -2 broken,
or
Green Chillies - 2 chopped,
Curry leaves - 5-6 leaves torn,
Coconut grated - 1 tablespoon,
Salt.
Method:
Cook beans in as little water as possible with little salt and a pinch of sugar.
Take care to not overcook.
Do not cover and cook as the beans may lose it fresh green colour.
After beans is cooked, drain the water completely and plunge them into ice cold water, to avoid further cooking and also to retain the green colour.
You can use the beans cooked stock in your rasam or sambhar.
In a kadai heat oil, add mustard.
When Mustard crackles, add asafoetida.
Add urad dal and fry until pink.
Add red or green chillies.
Add curry leaves.
Add cooked beans and fry for couple of minutes.
Adjust salt.
Add coconut and mix well and serve.
Vegetable Pulao
This is my friend G's recipe. I should say she is a wonderful cook and a good friend of mine.
I have made some modifications according to the taste of my family.
Though my veg pulao is a restaurant style and I will post it sometime.
Original recipe calls for adding coconut, I have omitted it.
Again it makes a delicious one pot meal with raita and goes without saying, that good for packed lunches too.
Ingredients:
Basmati Rice - 2cups (soaked for 15 minutes),
Oil - 2 Tablespoon,
Shahi Jeera - 2 teaspoon
Onion - 2 medium sliced,
Tomato - 4 chopped,
Mixed Vegetable - 1 cup chopped (beans, carrot, potato, peas...)
Salt.
To Grind:
Saunf - 1 teaspoon,
Cinnamon - 2 inch peice,
Cloves - 5,
Star Anise - about 1/4 inch size,
Cardamom - 1,
Green Chillies - 10-12,
Ginger - 1 inch,
Garlic - 5 cloves,
Coriander - 1 teaspoon,
Mint - 1 tablespoon,
Turmeric - 1/4 teaspoon.
Method:
Grind the ingredients under the grinding table to smooth paste with as little as water as possible and keep aside.
In a broad pan add oil and heat.
Add shahi jeera and allow to crackle.
Add onions and fry until light brown.
Add mixed vegetables and fry for 2 minutes.
Add tomatoes and fry until mushy.
Add ground paste and fry until nice aroma emits.
Add 4 cups of boiling water. (measurement is always 1 cup of rice : 2 cups of boiling water).
Add salt and stir.
Drain the water from soaked rice completely.
Add rice to boiling water.
Cover and cook until rice is completely cooked and fluffy. (about 15-20 minutes approximately).
Enjoy with raita.
Note:
If you do not have shahi jeera add normal cumin seeds.
To cook rice for pulao, always add boiling water.
After adding rice to boiling water, cook the rice in high flame until the water evaporates(approximately 10 minutes)
Completely lower the flame after water evaporates and cook for another 5 more minutes.
Remove from heat and cover and keep for 2 more minutes.
Take care not to stir the rice too many times while cooking.
Whole process of cooking the rice, might need only 2-3 times of stirring to ensure even cooking.
Add a teaspoon of ghee once completely cooked to enhance the flavour and taste, again its optional.
I have made some modifications according to the taste of my family.
Though my veg pulao is a restaurant style and I will post it sometime.
Original recipe calls for adding coconut, I have omitted it.
Again it makes a delicious one pot meal with raita and goes without saying, that good for packed lunches too.
Ingredients:
Basmati Rice - 2cups (soaked for 15 minutes),
Oil - 2 Tablespoon,
Shahi Jeera - 2 teaspoon
Onion - 2 medium sliced,
Tomato - 4 chopped,
Mixed Vegetable - 1 cup chopped (beans, carrot, potato, peas...)
Salt.
To Grind:
Saunf - 1 teaspoon,
Cinnamon - 2 inch peice,
Cloves - 5,
Star Anise - about 1/4 inch size,
Cardamom - 1,
Green Chillies - 10-12,
Ginger - 1 inch,
Garlic - 5 cloves,
Coriander - 1 teaspoon,
Mint - 1 tablespoon,
Turmeric - 1/4 teaspoon.
Method:
Grind the ingredients under the grinding table to smooth paste with as little as water as possible and keep aside.
In a broad pan add oil and heat.
Add shahi jeera and allow to crackle.
Add onions and fry until light brown.
Add mixed vegetables and fry for 2 minutes.
Add tomatoes and fry until mushy.
Add ground paste and fry until nice aroma emits.
Add 4 cups of boiling water. (measurement is always 1 cup of rice : 2 cups of boiling water).
Add salt and stir.
Drain the water from soaked rice completely.
Add rice to boiling water.
Cover and cook until rice is completely cooked and fluffy. (about 15-20 minutes approximately).
Enjoy with raita.
Note:
If you do not have shahi jeera add normal cumin seeds.
To cook rice for pulao, always add boiling water.
After adding rice to boiling water, cook the rice in high flame until the water evaporates(approximately 10 minutes)
Completely lower the flame after water evaporates and cook for another 5 more minutes.
Remove from heat and cover and keep for 2 more minutes.
Take care not to stir the rice too many times while cooking.
Whole process of cooking the rice, might need only 2-3 times of stirring to ensure even cooking.
Add a teaspoon of ghee once completely cooked to enhance the flavour and taste, again its optional.
Wednesday, 14 August 2013
Onion Poha
Yet one more classic South Indian Karnataka breakfast.
It is savoured as a morning breakfast.
Goes well even with evening tea.
Chai and poha completely compliment each other.
Ingredients:
Thick Poha - 2 cups(Soaked in water and drained),
Oil - 1 tablespoon,
Mustard - 2 teaspoons,
Cumin - 1 teaspoon,
Asafoetida - a pinch,
Ground nuts - 1 tablespoon,
Chana Dal - 1 teaspoon,
Green chillies - 6-8 finely chopped,
Curry Leaves - 10-15 leaves,
Onion - 2-3 medium (chopped),
Salt,
Sugar - 1 teaspoon,
Coconut grated - 1 tablespoon,(optional)
Lemon juice - 1 tablespoon.
Method:
In a kadai, heat oil.
Add mustard seeds, when it crackles add asafoetida and cumin.
Add groundnut and chana dal and fry until brown.
Add green chillies and curry leaves and fry.
Add chopped onion and fry until pink.
Add soaked and drained poha.
Add salt and sugar and mix well.
Cover and cook in very low heat for 3-4 minutes.
Add Grated coconut(optional) and chopped coriander.
Allow this to cool for 3-4 minutes.
Add lemon juice and serve warm with tea
It is savoured as a morning breakfast.
Goes well even with evening tea.
Chai and poha completely compliment each other.
Ingredients:
Thick Poha - 2 cups(Soaked in water and drained),
Oil - 1 tablespoon,
Mustard - 2 teaspoons,
Cumin - 1 teaspoon,
Asafoetida - a pinch,
Ground nuts - 1 tablespoon,
Chana Dal - 1 teaspoon,
Green chillies - 6-8 finely chopped,
Curry Leaves - 10-15 leaves,
Onion - 2-3 medium (chopped),
Salt,
Sugar - 1 teaspoon,
Coconut grated - 1 tablespoon,(optional)
Lemon juice - 1 tablespoon.
Method:
In a kadai, heat oil.
Add mustard seeds, when it crackles add asafoetida and cumin.
Add groundnut and chana dal and fry until brown.
Add green chillies and curry leaves and fry.
Add chopped onion and fry until pink.
Add soaked and drained poha.
Add salt and sugar and mix well.
Cover and cook in very low heat for 3-4 minutes.
Add Grated coconut(optional) and chopped coriander.
Allow this to cool for 3-4 minutes.
Add lemon juice and serve warm with tea
Raw Mango Rice
Mangoes always makes my mouth watery.
I like them raw, ripe and even half ripe.
I like grated raw mango with my poha and upma.
Again this is a very basic simple raw mango rice.
Great as breakfast, lunch, dinner or even packed lunches.
Can be made in jiffy and enjoyed by whole family.
HHmmm....my mouth is watering, although I had it just now.
Ingredients:
Rice - 1 1/2 cups(cooked and cooled),
Raw Mango - 1 cup grated ( has to be sour),
Green Chillies - 5-6,
Salt.
To Temper:
Oil - 1 tablespoon,
Mustard - 2 teaspoon,
Asafoetida - a large pinch,
Groundnuts - 1 Tablespoon,
Chana dal - 1 teaspoon,
Turmeric Powder - 1 teaspoon,
Whole Red Chillies - 3-4 broken,
Curry leaves - 1 sprig,
Chopped Coriander leaves - 1 tablespoon,
Coconut grated - 1 tablespoon(optional).
Method:
Cook rice and spread it to cool. I would like to cook at least 2 hours before and cool it.
Add salt to rice once it is cooled.
I grinded together raw mango grated and green chillies together without water to smooth paste.(I grinded as my son doesnt like the raw mango grating with his rice)
The water in the mango is enough to grind it.
Now it is completely up to you to grind or not.
In a medium broad pan add oil and heat it.
Add mustard seeds when it crackles add asafoetida.
Add groundnuts and chana dal.
Once they are browned add red chillies and curry leave.
Now if you have not grinded green chillies, you can add chopped green chillies at this stage.
Add turmeric powder and ground mixture
or
Grated Raw mango and fry it, until it comes to a lump without sticking to pan.
Add chopped coriander and grated coconut and mix well.
Add this mixture to cooked rice and mix well.
Warm the rice and serve.
Note:
Raw mango has to be sour, other wise it will not balance the spice, salt and sourness in the rice.
Coconut is completely optional or you can flavour it with a teaspoon of coconut oil.
You can also grind coconut along with raw mango and green chillies without water.
I like them raw, ripe and even half ripe.
I like grated raw mango with my poha and upma.
Again this is a very basic simple raw mango rice.
Great as breakfast, lunch, dinner or even packed lunches.
Can be made in jiffy and enjoyed by whole family.
HHmmm....my mouth is watering, although I had it just now.
Ingredients:
Rice - 1 1/2 cups(cooked and cooled),
Raw Mango - 1 cup grated ( has to be sour),
Green Chillies - 5-6,
Salt.
To Temper:
Oil - 1 tablespoon,
Mustard - 2 teaspoon,
Asafoetida - a large pinch,
Groundnuts - 1 Tablespoon,
Chana dal - 1 teaspoon,
Turmeric Powder - 1 teaspoon,
Whole Red Chillies - 3-4 broken,
Curry leaves - 1 sprig,
Chopped Coriander leaves - 1 tablespoon,
Coconut grated - 1 tablespoon(optional).
Method:
Cook rice and spread it to cool. I would like to cook at least 2 hours before and cool it.
Add salt to rice once it is cooled.
I grinded together raw mango grated and green chillies together without water to smooth paste.(I grinded as my son doesnt like the raw mango grating with his rice)
The water in the mango is enough to grind it.
Now it is completely up to you to grind or not.
In a medium broad pan add oil and heat it.
Add mustard seeds when it crackles add asafoetida.
Add groundnuts and chana dal.
Once they are browned add red chillies and curry leave.
Now if you have not grinded green chillies, you can add chopped green chillies at this stage.
Add turmeric powder and ground mixture
or
Grated Raw mango and fry it, until it comes to a lump without sticking to pan.
Add chopped coriander and grated coconut and mix well.
Add this mixture to cooked rice and mix well.
Warm the rice and serve.
Note:
Raw mango has to be sour, other wise it will not balance the spice, salt and sourness in the rice.
Coconut is completely optional or you can flavour it with a teaspoon of coconut oil.
You can also grind coconut along with raw mango and green chillies without water.
Chana Pulao
This is, I would say the choley with rice to make a one pot dish, instead of choley and chapati or poori or bhatura.
This is one pot dish great for quick meal and complete in itself.
Great for packed lunches too with some raita or if you like it my way with curd rice.
This is a very simple pulao, can be made in 15 minutes with 15 minutes of preparation time.
I tried this for saturday afternoon lunch with curd rice and the family just loved it and enjoyed.
Now coming to the recipe,
Ingredients:
Chickpeas or Chana - 1cup(soaked for 6-8 hours),
Basmati Rice - 2 cups(soaked for 15 minutes)
Oil - 1 tablespoon,
Cumin - 2 teaspoon,
Onion - 1 large sliced,
Fresh Ginger and Garlic Paste - 1 teaspoon,
Tomatoes - 3-4 medium.(thinly sliced).
Dry Spice Powders:
Red Chilly Powder -11/ 2 teaspoons,
Coriander Seeds Powder - 2 teaspoons,
Cumin Powder - 1/2 teaspoon,
Turmeric Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Salt.
Kasoori Methi or chopped Coriander - 1 teaspoon.
Method:
Cook the chickpeas in a pressure cooker with enough water and salt for 5-6 whistles until soft, but not mushy.
In a large pan, heat oil and add cumin.
Once the cumin crackles, add onion.
Fry onion until light brown.
Add Ginger-Garlic paste.
Fry until raw smell evaporates.
Add tomatoes and fry until mushy and oil leaves the sides.
Add all the dry spice powders except garam masala powder.
Fry for 1-2 minutes, until raw smell evaporates.
Add 4 cups of boiling water. I always add 2 cups of boiling water for 1 cup of rice.
It depends on the quality and maturity of rice.
Add garam masala powder.
Add Kasoori Methi now, if you are adding it.
Completely drain water from rice and add it to the boiling water.
Cover and cook until the rice is completely cooked and fluffy.
Add chopped coriander and mix well and enjoy with some raita
Note:
For fresh ginger garlic paste, chop both of them finely and finely paste it in a pestle and mortar or
place the chopped ginger and garlic on a wooden top and roll it from a rolling pin.
Take care while adding salt as we have added salt while cooking chickpeas as well.
Save the chickpeas cooked stock and add to the pulao instead of plain water, so the nutrients stay intact.
If you dont have dry chickpeas or no time to soak, you can use tinned chickpeas as well. cook them only for 3 whistles.
This is one pot dish great for quick meal and complete in itself.
Great for packed lunches too with some raita or if you like it my way with curd rice.
This is a very simple pulao, can be made in 15 minutes with 15 minutes of preparation time.
I tried this for saturday afternoon lunch with curd rice and the family just loved it and enjoyed.
Now coming to the recipe,
Ingredients:
Chickpeas or Chana - 1cup(soaked for 6-8 hours),
Basmati Rice - 2 cups(soaked for 15 minutes)
Oil - 1 tablespoon,
Cumin - 2 teaspoon,
Onion - 1 large sliced,
Fresh Ginger and Garlic Paste - 1 teaspoon,
Tomatoes - 3-4 medium.(thinly sliced).
Dry Spice Powders:
Red Chilly Powder -11/ 2 teaspoons,
Coriander Seeds Powder - 2 teaspoons,
Cumin Powder - 1/2 teaspoon,
Turmeric Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Salt.
Kasoori Methi or chopped Coriander - 1 teaspoon.
Method:
Cook the chickpeas in a pressure cooker with enough water and salt for 5-6 whistles until soft, but not mushy.
In a large pan, heat oil and add cumin.
Once the cumin crackles, add onion.
Fry onion until light brown.
Add Ginger-Garlic paste.
Fry until raw smell evaporates.
Add tomatoes and fry until mushy and oil leaves the sides.
Add all the dry spice powders except garam masala powder.
Fry for 1-2 minutes, until raw smell evaporates.
Add 4 cups of boiling water. I always add 2 cups of boiling water for 1 cup of rice.
It depends on the quality and maturity of rice.
Add garam masala powder.
Add Kasoori Methi now, if you are adding it.
Completely drain water from rice and add it to the boiling water.
Cover and cook until the rice is completely cooked and fluffy.
Add chopped coriander and mix well and enjoy with some raita
Note:
For fresh ginger garlic paste, chop both of them finely and finely paste it in a pestle and mortar or
place the chopped ginger and garlic on a wooden top and roll it from a rolling pin.
Take care while adding salt as we have added salt while cooking chickpeas as well.
Save the chickpeas cooked stock and add to the pulao instead of plain water, so the nutrients stay intact.
If you dont have dry chickpeas or no time to soak, you can use tinned chickpeas as well. cook them only for 3 whistles.
Plantain Stem Raita or vazhathandu Raita
Vazhzathandu or plantain stem is one of my favourite veggies.
I love this in either raita or just simple stir fry with coconut.
Even kootu is said to be very tasty, but I have never tried it.
It rich in dietary fibre, so more reasons to eat at least once a week.
My grand mother used to cook it to perfection, even now I miss her food.
Now coming to the recipe,
Ingredients:
Plantain Stem - 1 medium size,
Salt,
Yogurt - 1/2 cup.
To be Ground to Paste:
Coconut - 1 cup,
Green chillies - 4-5,
Cumin - 1 teaspoon.
For tempering:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry Leaves - 1 sprig.
Method:
Cut the outer part of plantain stem, until you get white firm stem.
Cut them into roundels, carefully removing the fibre from your index finger.
Chop them into small pieces and drown them in sour buttermilk or lemon juice squeezed water to avoid darkening of the plantain stem.
Once the plantain stem is chopped cook them in boiling water with little salt until completely cooked and drain water and keep aside.
Ground the ingredients under grinding table.
First grind coconut with little water to fine paste and then add cumin and green chillies to coarse paste.
In a medium broad pan , bring ground paste and plantain stem to boil.
Switch off the flame. Add Yogurt and adjust the salt.
Temper with ingredients under the tempering table.
I love this in either raita or just simple stir fry with coconut.
Even kootu is said to be very tasty, but I have never tried it.
It rich in dietary fibre, so more reasons to eat at least once a week.
My grand mother used to cook it to perfection, even now I miss her food.
Now coming to the recipe,
Ingredients:
Plantain Stem - 1 medium size,
Salt,
Yogurt - 1/2 cup.
To be Ground to Paste:
Coconut - 1 cup,
Green chillies - 4-5,
Cumin - 1 teaspoon.
For tempering:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry Leaves - 1 sprig.
Method:
Cut the outer part of plantain stem, until you get white firm stem.
Cut them into roundels, carefully removing the fibre from your index finger.
Chop them into small pieces and drown them in sour buttermilk or lemon juice squeezed water to avoid darkening of the plantain stem.
Once the plantain stem is chopped cook them in boiling water with little salt until completely cooked and drain water and keep aside.
Ground the ingredients under grinding table.
First grind coconut with little water to fine paste and then add cumin and green chillies to coarse paste.
In a medium broad pan , bring ground paste and plantain stem to boil.
Switch off the flame. Add Yogurt and adjust the salt.
Temper with ingredients under the tempering table.
Tuesday, 13 August 2013
Rajma
Rajma or red kidney beans in gravy is one of the family favourite.
Love to have this with hot steamed rice and some raw roundels of onions.
My kids fight with each other to have the last bit of it.
Very satisfying, comforting rajma chaval.
I do with lot of variations, depending on the mood of the day while cooking rajma chaval.
Today I am posting a very basic rajma recipe, but with lot of flavours.
Now coming to the recipe,
Ingredients:
Rajma or Red Kidney Beans - 250 grams(soaked for 6-8hours),
Oil - 1 tablespoon,
Cumin - 1 teaspoon,
Onion - 1 large,
Ginger - 1 inch,
Garlic - 2-3 cloves,
Tomatoes - 3-4 medium sized,
Mint - 1 tablespoon chopped.
Dry Spices:
Coriander Seeds Powder - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Cumin Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Turmeric Powder - 1/2 teaspoon,
Salt.
Method:
Pressure cook red kidney beans with enough salt and water.
Grind onion, ginger and garlic into fine paste without water and keep aside.
Boil tomatoes in hot water, until you are able to remove the skin, cool, remove the skin and puree it and keep aside.
In a medium broad sauce pan heat oil, add cumin.
When cumin crackles add ground onion, ginger and garlic paste.
Fry in medium low heat until the mixture turns pink in colour and fat leaves the sides.
Add tomato puree and allow to boil until the tomatoes are cooked and the raw smell evaporates.(approximately 4 minutes)
Add all the dry spices except for garam masala powder.
Fry the dry spices for couple of minutes.
Add cooked rajma with the cooked liqueur.
Add Garam masala powder and cover and simmer for 25-30 minutes.
Finally add chopped mint and serve with hot steamed rice.
Note:
If you find beans cooked stock is more, save some and add it later if required.
The longer it simmers, it tastes better.
If you do not have mint, you can either add kasoori methi or fresh finely chopped coriander.
Take care while adding salt as kidney beans is also cooked with salt.
Love to have this with hot steamed rice and some raw roundels of onions.
My kids fight with each other to have the last bit of it.
Very satisfying, comforting rajma chaval.
I do with lot of variations, depending on the mood of the day while cooking rajma chaval.
Today I am posting a very basic rajma recipe, but with lot of flavours.
Now coming to the recipe,
Ingredients:
Rajma or Red Kidney Beans - 250 grams(soaked for 6-8hours),
Oil - 1 tablespoon,
Cumin - 1 teaspoon,
Onion - 1 large,
Ginger - 1 inch,
Garlic - 2-3 cloves,
Tomatoes - 3-4 medium sized,
Mint - 1 tablespoon chopped.
Dry Spices:
Coriander Seeds Powder - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Cumin Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Turmeric Powder - 1/2 teaspoon,
Salt.
Method:
Pressure cook red kidney beans with enough salt and water.
Grind onion, ginger and garlic into fine paste without water and keep aside.
Boil tomatoes in hot water, until you are able to remove the skin, cool, remove the skin and puree it and keep aside.
In a medium broad sauce pan heat oil, add cumin.
When cumin crackles add ground onion, ginger and garlic paste.
Fry in medium low heat until the mixture turns pink in colour and fat leaves the sides.
Add tomato puree and allow to boil until the tomatoes are cooked and the raw smell evaporates.(approximately 4 minutes)
Add all the dry spices except for garam masala powder.
Fry the dry spices for couple of minutes.
Add cooked rajma with the cooked liqueur.
Add Garam masala powder and cover and simmer for 25-30 minutes.
Finally add chopped mint and serve with hot steamed rice.
Note:
If you find beans cooked stock is more, save some and add it later if required.
The longer it simmers, it tastes better.
If you do not have mint, you can either add kasoori methi or fresh finely chopped coriander.
Take care while adding salt as kidney beans is also cooked with salt.
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