Rajma Masala-Punjabi Rajma Masala

Kidney beans, also known as rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. And kidney beans is the main component that is used in preparing the dishes. The health benefits of kidney beans are not just for a part of the body but improves the overall health of our body. The benefits of kidney beans definitely makes us include this pulse in our daily diet.

Rajma Masala is a famous punjabi side dish. To be say frankly i tried this for first time :p .. When i was browsing I got this from sharmis passions .. Immediately bookmarked and tried today.. hmmm wow! it came out really well. I was happy :D and jumping out in joy.. I have given recipe below try out and drop me your feedback below in comment box..

Ingredients:

1. Rajma- 3/4 cup

2. Onion- 1 small

3. Garam Masala- 1/4 tsp

4. Cream/Milk- 1 tsp

5. Kasoori methi- 1 pinch

6. Coriander leaves

7. Salt

To Temper:

1. Oil- 2 tsp

2. Jeera- 1 tsp

To Grind:

1. Onion- 1 big

2. Tomato- 1 big

3. Ginger- 1/2 inch

4. Garlic- 4 pods

5. Red Chilli- 4

6. Coriander Seed- 1 tsp

7. Cinnamon- 1/2 inch

8. Cloves- 2 no

Preparation:

1.  Add 1 tsp of oil and saute all the ingredients given below to grind. Once it gets saute allow it to            cool and grind as a smooth paste without adding water.

2.  Add the remaining oil and add jeera once it burst it out add onion and saute it well.

3. Then add the onion tomato paste and garam masala.

4. Now add Boiled rajma water and rajma and salt. Let it boil for mins

5. Cover it with lid so that the rajma can absorb the gravy well. Later add milk/cream as your wish           cook for 2 mins. Switch off the flame and garnish with coriander leaves and kasoori methi if                 needed. Today i didn't added kasoori methi. But taste was good. 

6. Serve it with roti or hot steamed rice. HMmmm yum yum yummmy!*! 

Note:

1. Adding Cream and kasoori methi is an optional. You can skip that too. Today i added only milk but       taste was good.

2. Pressure cooking time will depends upon the variety of rajma. So choose the proper variety. 

Beetroot Chaas

Last day in my friend's engagement one of my friend udhaya asked me why you were not posting juices..? Ohh then only it struck my mind why we didn't nu..? Usually i will eat fruits as it is because i believe that if we grind and strain na we don't get fiber.. But for the people who are in diet must take as juice instead of eating as such..

I know only simple way of beetroot juice later i came to know about this beetroot chaas and tried today oh ohh its really cool... :-P Its very healthy and refreshing chaas.. Try it in your home and drop me your feedback..

Ingredients:

Beetroot- 4 tsp (grated)
Carrot- 2 tsp(grated)
Mint Leaves- 5 leaves
Jeera- 1/2 sp
Curd- 3 tsp
Salt- 1/2 sp
Water

Preparation:

1. Grate beetroot and carrot and keep it aside.

2. In the mixer grind everything with little water.

3. Remove from mixer and add remaining water and strain it well.

4. Serve top with mint leaves and curd drops and serve chill.

Mango Pachadi-Mango Dessert-Mangai Pachadi

Perfect dessert for this perfect summer is Mango pachadi… Though we can get mango very easily during summer time we will make this simple dessert easily within 10 mins.. Try it in your home and drop me your feedback..

Ingredients:

1. Mango/Mangai-1
2. Jaggery- 1cup
3. Green Chilli- 1
4. Red Chilli- 1
5. Mustard Seed- 1 ts
6. Water- 1/2 cup
7. Ghee- 2 ts
8. Salt- a Pinch

     

Preparation:

1. Peel off the skin of mango and chop into fine cubes. Grate the jaggery and keep it aside.

2. Take a pan add 2ts of ghee once it gets heated add mustard seed after it burst it out add the green chilli         and red chilli.

3. Now add ½ cup of water and a pinch of salt. Allow it to boil. Once it gets boiled add the cubed                   mango’s.

4.  Using a lid close the pan. Let the mango boil in the water for few mins.

5. Then open the lid and add grated jaggery powder. Let the jaggary get dissolved into mango. Keep in the        flame until the mango get stick to jaggery syrup.

6. Now remove from flame and server chill/ hot.. Hmmm yummyyyy tangy pachadi ready….:)

Channa Chaat

Channa Chaat is quick snack for evening and its oil free too.. when we feel lazy we can make this as evening snack and enjoy eating :)..

Ingredients:

1. Channa- 2 cup
2. Onion- 1
3. Tomato- 1
4. Carrot- 1/2
5. Mango- 3 tsp
6. Lemon Juice- 2 tsp
7. Chaat masala- 1 tsp
8. Coriander leaves
9. Salt

Preparation:

1. Soak the channa for 7 to 8 hrs.

2. Pressure cook it for 8 whistle with water and salt.

3. Remove it  from cooker and drain the water.

4. Chop the onion,tomato,mango and carrot.

5. Now take one vessel for mixing. Add boiled channa and onion,tomato,mango,carrot
    mix it gently.

6. Now add chaat masala,lemon juice and coriander leaves and mix it.

7. Chana chaat is ready to eat.. Enjoy eating..