This is my friends V's recipe. When I tasted her mixed beans gravy in East Indian Bottle Masala..It tasted awesome..something very different and very tasty then our normal beans gravy. When I asked her the secret..she revealed that it was done in a special spice mix called 'east indian bottle masala' that she get's it from mumbai, when she visits. Then I googled and tried to make the masala recipe.. I coudn't, then again I asked her to get me the recipe..She got it from her aunt..
I will post the recipe for the spice mix recipe in one of my later posts.
Trust me it really makes a difference. Your gravy with beans will never be the same boring taste.
Though the original recipe is very simple, but I made changes to suit for both roti and rice.
To give the body to the gravy, I have added some coconut and grounded with rest of the spices and finally flavoured nicely with East Indian Bottle Masala.
Ingredients:
For Grinding:
Dry Red Chillies - 4-6,
Onion - 1 medium,
Ginger - 1 inch,
Garlic - 3 cloves,
Cloves - 3,
Cinnamon - 2 inch.
Red Kidney Beans/Rajma - 1 cup(soaked overnight or 8 hours),
Black Chic peas - 1/2 cup(soaked for overnight or 8 hours),
Oil - 1 tablespoon,
Cumin - 2 teaspoons,
Tomatoes - 5 medium Skin Peeled and pureed,
East Indian Bottle Masala - 1 teaspoon,
Salt,
Chopped Coriander - 1 tablespoon.
Method:
Pressure both the kidney beans and chic peas with enough water and little salt, for 3-4 whistles and keep aside.
Ground the ingredients under grinding table with water to smooth paste.
In a Medium pan sauce pan, heat oil.
Add cumin, when it crackles add ground paste.
Fry the paste until, the oil leaves the sides.
Add pureed tomatoes and cook for 3-5 minutes, until tomatoes are well cooked and raw smell evaporates.
Add East Indian Bottle Masala Powder and add the cooked beans with water and adjust salt.
Simmer the gravy for 15 minutes, until you get the medium consistency and garnish with chopped coriander.
Serve with rice or rotis.
Note:
Take care while adding salt, as you have already added some while cooking the beans.
The beans cooked liqueur
r is too much, then add as much, for desired consistency. Either to medium thickness or thick consistency as you desire.
I will post the recipe for the spice mix recipe in one of my later posts.
Trust me it really makes a difference. Your gravy with beans will never be the same boring taste.
Though the original recipe is very simple, but I made changes to suit for both roti and rice.
To give the body to the gravy, I have added some coconut and grounded with rest of the spices and finally flavoured nicely with East Indian Bottle Masala.
Ingredients:
For Grinding:
Dry Red Chillies - 4-6,
Onion - 1 medium,
Ginger - 1 inch,
Garlic - 3 cloves,
Cloves - 3,
Cinnamon - 2 inch.
Red Kidney Beans/Rajma - 1 cup(soaked overnight or 8 hours),
Black Chic peas - 1/2 cup(soaked for overnight or 8 hours),
Oil - 1 tablespoon,
Cumin - 2 teaspoons,
Tomatoes - 5 medium Skin Peeled and pureed,
East Indian Bottle Masala - 1 teaspoon,
Salt,
Chopped Coriander - 1 tablespoon.
Method:
Pressure both the kidney beans and chic peas with enough water and little salt, for 3-4 whistles and keep aside.
Ground the ingredients under grinding table with water to smooth paste.
In a Medium pan sauce pan, heat oil.
Add cumin, when it crackles add ground paste.
Fry the paste until, the oil leaves the sides.
Add pureed tomatoes and cook for 3-5 minutes, until tomatoes are well cooked and raw smell evaporates.
Add East Indian Bottle Masala Powder and add the cooked beans with water and adjust salt.
Simmer the gravy for 15 minutes, until you get the medium consistency and garnish with chopped coriander.
Serve with rice or rotis.
Note:
Take care while adding salt, as you have already added some while cooking the beans.
The beans cooked liqueur
<a href="https://spicesorigin.com/>thanks for information</a>
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