Rajma

Ingredients:
1 can Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves

Method:
Wash and pressure cook the rajma. Keep aside.
Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
Add onions and tomatoes. Cook until masala separates from oil.
Add salt, turmeric powder and mix well.
Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
Simmer the flame and cook until a thick gravy is formed.
Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or with jeera rice.

Idli & sambar

Ingredients:
3 Cups Par boiled rice
1 Cup Urad daal
Salt to taste

Method
Rinse and soak rice and urad daal seperately in water for 2 hours. Grind the two seperately, and mix them togetherwith salt.
Keep it overnight so that this will ferment,before making idlis.
Coat a flat vessal with oil, and pour the idli flour into this vessal and
pressure cook for 45 minutes in low heat without pressure cooker weight.

Enjoy the Idli’s with hot Sambhar and with peanut chutney

Allu Gobi Curry

Allu-ghobi is a very easy dish to make and have this curry with chapthi’s….it will be really delicious.Myself and viki we both love this dish a lot…

Ingredients:
2 cup diced potoes
1 chopped Onion
3 chopped Green Chillies
1 cup chopped tomatoes
1 medium head of cauliflower
1 tsp ginger-garlic paste
1/2 tsp Mustard seeds(optional)
1/2 tsp cumin seeds
1 tbsp Refined Oil
1 tbsp chilli powder
1/2 tsp turmeric
As required Salt
2 or 3 Curry Leaves
1/2 cup chopped cilantro
1/4 cup chopped mint
1/4 tsp garam masala
1/4 tsp corainder powder

Method:
Heat the oil in a pan over a gentle flame.
Add the mustard seeds,cumin seeds,turmeric when they crackle, add the chopped onions, green chillies,ginger-garlic paste and the curry leaves.
Fry for 3 minutes.
Add the tomatoes,potatoes,cauliflowe,salt,chilli powder and very little water to cook.
Cook till the potatoes are soft then add mint leaves,garam masala and coriander powder and rest it for 2 more minutes.
Garnish with cilantro and Serve the dish with chapathi’s or pulka’s.

Panner Makhani Pasanda

Ingredients:
150 gms paneer
12-14 chopped cashew nut
12-14 chopped raisins
1 inch ginger
2 nos. chopped green chillies
1/4 cup corn flour
1 tblsp chopped green coriander leaves
1/4 cup white flour
salt to taste
For makhani gravy:
250 gms Tomato
1 bay leaf
1 tblsp ginger paste
1 tblsp garlic paste
4-5 whole dry red chilli
5 gms mixed whole garam masala
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp kasuri methi
1/4 cup cream
2 tblsp butter
1 tblsp sugar
salt to taste

Method:
Cut the paneer into 1 inch thin slices and stuff the chopped cashew nuts, raisins, green chillies and ginger in between two slices.
Now make a batter of coating consistency, by mixing corn flour, white flour and lemon yellow color.
Dip the stuffed paneer in the batter and deep fry it in oil. Keep it aside.
Now boil the raw tomatoes, whole dry red chillies, garam masala, bay leaf, ginger paste and the garlic paste till the tomatoes are mashed.
Strain the tomato mixture well and boil the strained tomato puree and cook it by adding red chilli powder, kasuri methi, salt and sugar.
Add cream and butter once it starts thickening and mix it well. Check the seasoning.
Garnish with cream, butter and green coriander leaves and serve hot.