Rajma Chawal Recipe

Rajma chawal is the most popular combinations in Punjab.If you ask any Punjabi or any North Indian Rajma chawal would definitely feature in their top 5 list.I must say it is a real killer combo Rajma-Chawal-Chaas,a hearty meal.It is also important to cook rajma in a right way to actually start appreciating it.If rajma is cooked nicely it would be soft and creamy,underdone rajma does not taste good.Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

Ingredients:

1/2 cup Rajma/Red Kidney Beans

1 big Onion,chopped

2 big Tomatoes,chopped

1 tsp Ginger-Garlic paste

1/2 tsp Garam masala 

1 tsp Coriander powder

1/2 tsp Cumin powder

3/4 tsp Red chilli powder

1/2 tsp Amchur powder

2 tbsp chopped Coriander

1 tbsp Oil

Salt to taste

To temper:

1/2 " Cinnamon

1 black Cardamom(optional) 

1 Bay leaf

1 green chilli,slit

a pinch of Asafoetida

Method:

Soak Rajma in water with some salt for 8-9 hrs or overnight.

In a pressure cooker heat oil and add cinnamon stick,black cardamom,bay leaf,green chilli and fry for a minute.Add a pinch of asafoetida and also a pinch of garam masala powder and fry a bit.

Grind Onions and tomatoes into a smooth puree.

Add the ground onion-tomato mixture,ginger-garlic paste and fry until the raw smell disappears.I usually grind onions along with the tomatoes,you can even cut onions into fine and fry well and then add tomato puree.Either way it tastes nice.

Now add all the dry masalas like red chili powder, coriander powder,cumin powder,garam masala,amchur powder and salt and fry until the oil leaves the edges.

Add rajma and fry for another 2 mins.Mix everything and cover it and pressure cook for 1 whistle and reduce the flame and cook for 30 mins on a low flame.

Once the pressure is dropped,open the cooker and check the gravy consistency.Add required amount of water and boil for another 5-7 mins.Add chopped coriander leaves and mix.

Serve it hot with plain steamed basmati rice,onion rings,papad and a glass of chaas/lassi.You can even serve it with roti/chapati or Jeera rice.

Cabbage Rice

Ingredients:
2 cups cabbage, finely chopped
1 cup rice cooked
¼ cup coconut
¼ cup pottu kadalai
1 tsp urad dal
1 tsp channa dal
4 green chillies
small piece ginger
mustard
curry leaves
salt
oil

Preparation Method:
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.

Brinji Bath Recipes

Ingredients:
1 cup basmathi rice
1½ cups coconut milk
2 basil leaf
2" cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee

Preparation Method:
Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 7 minutes.

Bengali Pulav Recipes

Ingredients:
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
½ tsp sugar
1 pinch saffron dissolved in
1 tbsp of milk
200 gms ghee
salt to taste

Preparation Method:
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.