Rajma Masala

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Ingredients:
For Rajma Masala: Approx. 4 servings

• Red kidney beans (Rajma) - 1 cup
• Onion - 1, coarsely chopped
• Garlic - 2 tsp, chopped
• Ginger - 2 tsp, chopped
• Green chilies - 2 cut lengthwise
• Tomato - 1 large chopped
• Cooking oil - 1 tbsp
• Butter - 1 tbsp
• Sugar - 1 tsp
• Fresh cilantro - 2 tbsp finely chopped
• Water - 4 cups

Dry Spices:

• Cumin seeds - 1 tsp
• Red chili powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt as per taste

Method:

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish Rajma with freshly chopped cilantro and serve hot with basmati rice.

Rajma Masala

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.

Quick Gajar Halwa: Carrot Pudding

Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara.......

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  - 2 cups
• Onion - 1/2 cup finely chopped
• Ginger garlic paste - 1/2 tbsp
• Green chilies - 2 finely chopped
• Fresh cilantro leaves - 2 tbsp finely chopped
• Cumin seeds - 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Chana dal vada : A crunchy snack for soggy weather

Pinni: A traditional Punjabi sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:
Approx. 24 Pinnis

• Whole wheat flour - 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) - 1 cup grated [optional]
• Almonds - 1/2 cup coarsely chopped
• Cashews - 1/2 cup coarsely chopped
• Clarified butter(Ghee) - 2 cups
• Cardamom powder - 1 tsp
• Milk - 3 tsp

Method:
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Pinni: A traditional Punjabi sweet