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:
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.

Paneer pasanda

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:

For Paneer pasanda : Approx. 6 servings

• Paneer - 1 lbs

For sauce or gravy:

• Onion - 1 (pureed)
• Tomato puree - 1 cups
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Paneer - 2 tbsp grated
• Cashew nuts - 1/4 cup tbsp powdered
• Green chili - 1 tsp (finely chopped) [OPTIONAL]
• Heavy cream - 3/4 cup
• Olive oil - 1 tbsp
• Butter - 1 tbsp
• Sugar/Honey - 2 tsp

Dry Spices:

• Whole garam masala - 1 tbsp
• Cumin - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tandoori masala - 1/4 tsp
• Dry Fenugreek leaves (kasoori methi) - 2 tsp
• Salt as per taste

Method:

1. Cut paneer in 1x1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
2. Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
3. Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
5. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
6. Add paneer pieces to the gravy. Simmer for another 5 minutes.
7. Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Eggless banana walnut muffins

Eggless banana walnut muffins
This is a classic recipe for making eggless banana walnut muffins. You can substitute walnuts with any nut of your choice for this recipe.

Ingredients:

• Ripe bananas - 3
• Sugar - 3/4 cups
• All purpose flour – 1.5 cups
• Baking soda  - 1 tsp
• Baking Powder – 1 tsp
• Salt  - 1/2 tsp
• Melted butter - 1/3 cup
• Flax seed powder -1 tbsp + 3 tbsp water
• Walnuts – 1/2 cup coarsely chopped
• Brown sugar – 2 tbsp
• Vanilla extract - 1/2 tsp

Method:

1. Preheat oven to 375 degrees F.
2. Mash bananas and keep side.
3. In a small bowl, add flex seed powder with 3 tbsp water. Mix well.
4. In a large bowl, sift all purpose flour, baking soda and baking powder. Add mashed bananas, flex mixture, sugar, vanilla extract, chopped nuts, salt and melted butter. Mix well.
5. Line the muffin pan with paper muffin cups. Pour the above mixture in each cup. Sprinkle brown sugar on each muffin top. It gives crunch and beautiful brown color to muffins. Bake for 25 minutes or till done.

Serving Suggestion:
Serve banana walnut muffins warm or at room temperature for breakfast.

Ragda Patties (Potato cutlets and dry peas curry)

Ingredients : (For approx. 4 servings)
For Patties:
Potatoes  - 4 (boiled)
Bread slices – 4
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil for shallow frying
Salt as per taste

For Ragda:
Dried whole peas - 1 cup
Onion – ½ cup finely chopped
Ginger – 1 tsp minced
Garlic – 1 tsp minced
Tamarind paste – 1 tbsp
Jaggery – 1 tbsp powdered
Cooking oil – 1 tbsp

Dry Spices for Ragda:
Jira (Cumin seeds) – 1 tsp
Hing (Asafoetida powder) – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder (dry mango)– ½ tbsp
Garam masala powder -1 tsp
Salt as per taste

Method: To make Ragda

• Soak the dried peas overnight or for at least 6 hours. Pressure cook the peas till done.
• Heat oil in a deep pan, Add cumin seeds and Asafetida powder. When it starts crackling, add onions. Sauté onions for a few minutes. Add the ginger-garlic paste and sauté for 3-4 minutes.
• Now add all the dry spices. Sauté for 2 minutes.
• Now add boiled peas, tamarind paste and jaggery. Mix well. Add 2 cups of water and let it simmer for 15 minutes on low-medium heat. Mix well and ragda is done.

To make Patties:

• Boil and peel potatoes. Grate potatoes for smooth texture. Keep aside.
• Take the brown edges off the bread slices. Now dip the bread slices in warm water, aand then squeeze out excess water.
• Add these bread slices to the potatoes. Also add red chili powder, roasted cumin powder and salt. Mix well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki or patties. Patties can be round or oval shaped. Smooth out the edges of the patties and keep aside. [Apply little oil on your palms to avoid patties sticking on your hand].
• Heat griddle or pan, add 1 tbsp oil and shallow fry the patties golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

Garnish and Serving Suggestions:
Place 2 patties on a serving plate. Pour 1-2 ladles full of ragda. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.
Yummy Ragda -Patties is ready to eat.

Chana dal-Lauki Stew: Comfort in a a bowl

Ingredients:
For Chana dal Lauki: [6 servings approx.]
Chana dal (Split yellow) – 3/4 cup
Lauki (Bottle guard) – 1

Dry Spices:
Whole garam masala - 1 tbsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Kasoori Methi -1/2 tbsp

Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger - 1 tbsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Olive oil - 2 tbsp
Salt as per taste

Method:

• Wash dry chana dal a couple of times. Keep aside.
• Peel and cut Bottle guard (Lauki) in medium size cubes and keep aside.
• Pressure cook it with turmeric powder, salt and 2.5 cups of water for 10 minutes on medium heat.
• Now open the pressure cooker (when all the pressure is released), and add cut bottle guard (lauki) to it.
• Pressure cook the above for 10 more minutes.
• For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Add the tadka to the cooked chanadal lauki and add 1/2 cup water and simmer it on low heat 4-5 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Chana dal Lauki with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.

Celebrating Health: High Protein Bean Salad

This healthy salad can easily replace your lunch. It looks appetizing and tastes great as well.

Nutritional Facts:

Kidney Beans: A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum.

In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Source: whfoods.com

Black eyed beans: Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.

Source: whfoods.com

Ingredients:

For Bean Salad [6 servings]

Kidney Beans – 3/4 cup (dry)

Black eyed beans – ¾ cup (dry)
Green peas -1/2 cup (dry)

Butter beans -3/4 cup (dry)(optional)

Corn kernels – 1/2 cup (frozen or fresh)

Sweet Onions -1

Cucumber- 1

Tomatoes - 2

Cilantro -1/2 cup

Lime Juice – 2 tbsp fresh

Freshly crushed Garlic – 2 cloves

Extra virgin Olive oil -1 tbsp

Dry Ingredients:

Chaat Masala – 1 tbsp

Black Pepper – 1 tsp

Roasted Cumin seeds – 1 tsp (powdered)

Sugar – 1 tsp

Salt as per taste

Method:

• Soak all the beans overnight in the separate bowls.
• Next morning, boil kidney beans and keep aside. Now boil black-eyed beans, butter beans and green peas together. Keep aside.
• For salad dressing, In a bowl, add extra virgin olive oil, lime juice, crushed garlic and all the dry ingredients. Whisk together for a minute. Dressing is ready, keep aside.
• Thaw frozen corn kernels in microwave for 2 minutes.
• In a covered sauce pan, cook the fresh or thawed corn kernels for 5 minutes. Cool it down.
• Chop sweet onions, tomatoes and cucumber finely. Clean and chop cilantro finely as well.
• In a salad bowl, add boiled kidney beans, black-eyed beans, butter-beans, green peas, cooked corn kernels, chopped sweet onions, cucumber, tomatoes and cilantro.
• Now prepared salad dressing to the salad. Mix salad gently. Serve chilled. Prepared salad can be stored in the refrigerator for 3-4 days.

Serve fresh with any meal or just as an anytime snack.

Tadka dal (Dal fry)

Tadka dal (Dal fry)
Indian meal is incomplete without dal (lentils). Dal tadka is the most common and frequently cooked dish in our kitchens. Although everyone has recipe for dal fry but each one is unique and have different taste. I’m using three different dals for dal fry. You can use any combination of dals. Dals are good source of protein. Great for kids nutrition too.

Ingredients:
For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste

For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp

Method:

• Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
• Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
• For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.

Garnish:
Garnish the tadka dal with freshly chopped cilantro and some lime juice.

Enjoy with fresh naan, paratha or steamed basmati rice.