Rajma Chawal (Kidney bean- Rice)....Indian Masala

This is one dish which is relished, both by Young and Old.The rice is usually served steaming hot with Rajma. If you don't get it right,you are likely to loose 'face' and your cooking questioned. Rajma comes in a variety of shapes, color and flavour. I recommend, the normal 'chitra' variety i.e the kidney shaped bean which is deep pink in color having deep 'red etchings'. They are commonly available with the grocers all over.

This dish is a curried preparation.

-01 cup Chitra Rajma. Wash & drown it over night.
-01 cup Onion diced fine.
-01 cup Tomato diced fine.OR 1/2 cup Tomato puree.
-02 tps Ginger and Garlic paste each.
-01 tps each of Red chili powder, Jeera, Coriander powder & Garam Masala.
-01" Cinnamon & 04 cloves.
- Salt to taste.
-03 Tps fresh Coriander leaves. 02 fresh green Chili diced fine.
-1/2 tps Red food grade color.
-1/2 tps Turmeric powder.
-60 ml Cooking Oil.
- Water.


METHOD

Step One

Boil, the overnight wet Rajma, in a pressure cooker to which add a little salt, along with half of the ginger & garlic paste. Also, put in the Cinnamon and 02 Cloves. Remove and keep aside.


Step Two

In a deep vessel ( say a 'Patila') like a wok or kadai pour in the Oil and heat.

Put in the remaining Ginger & Garlic paste, diced green Chili and Jeera.

Fry, as it starts to turn light brown put in the Onion and fry.

Sprinkle in a little Salt when Onions turn transparent. Also, add 02 big spoonful of the boiled Rajma and mash the beans as you fry. You may put in spoonful of water to help make a paste.

Put in all the dry masala and fry till golden.

Add Tomato and fry the masala, adding little at a time, the Water in which the Rajma had been boiled.

Stir fry well to convert the masala to a near paste consistency.

Adjust the salt for the last time and dissolve in the edible red color. Stir.

Now, put in all of the boiled Rajma. Stir, cover to cook when the mixture begins to boil.

Cook covered on low flame. When achieved the desired consistency, switch off the flame.

Garnish with fresh green coriander and serve with steaming rice.

SUGANDHI GOBI (Fragrant Florets)....India Masala

There are times when one does not feel like having a heavy meal. Yet, one does wish to have a flavor able, light but delightful meal. In the season, when one is blessed with abundance of vegetable, Cauliflower stands out as a produce that is unique. It is easy to digest & healthy. It takes on flavors of spices used and can be cooked with least amount of oil or cooking medium.

This is a colorful dish for which you will require:

• Cauliflower florets—300 gms
• Large potato diced--- 01
• Tomato puree--- 03 Tps
• Fresh coriander leaves---02 tps
• Fresh green chili seeded cut into long strips---03-05
• Ginger diced fine---02 tps
• Jeera, cinnamon, powdered---01 tps each
• Red chili powder, Coriander powder---01 tps each
• Garam Masala---1/2 tps
• Green Cardamom powder---1/2 tps
• Salt to taste
• Cooking oil for deep frying---as per requirement
• Water

STEP ONE

1. Heat oil in a wok / kadai and deep fry the potato and florets separately till they attain light golden color.
2. Remove to drain and keep aside.
3. Deep fry the fresh green chili strips for a minute and remove. Keep it aside.

STEP TWO

1. Take a fresh wok / kadai, on low flame, put in 02 tps oil.
2. Put in the Ginger and allow it to fry. In the mean while spread all the dry Masala and salt to taste, around the dry area of the kadai and let it heat till the ginger starts to turn brown.
3. Immediately, stir all in the kadai and fry. Add the tomato puree and blend. Sprinkle in 02 Tps of water and blend all the Masala.
4. First put in the fried potato along with the green chili strips, and fry.
5. After a minute put in the florets and very gently stir and toss to cover all with the blended Masala. Cover for 01 minute to cook.
6. Sprinkle the fresh green cardamom powder and gently stir to blend.

Remove to serving platter, garnish with fresh coriander and enjoy it with Paratha.