RAJMA MASALA / RED KIDNEY BEANS CURRY

Rajma is a popular North Indian vegetarian side dish consisting of rajma (red kidney beans),in a thick gravy with many of the spices, onion and tomato and is served with chapathi or rice. Actually it is a Punjabi Cuisine. See the recipe below.

RAJMA MASALA

INGREDIENTS


Rajma / Red kidney beans - 1 cup
Onion - 1 (big)
Tomato - 2 (medium)
Garlic - 6 pod
Ginger - 1 piece
Cardamom - 2
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala - 1 teaspoon
Cumin seeds - 1 pinch
Salt - to taste
Cooking oil - 1 teaspoon
Kasoori methi / dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 3 teaspoon
Butter - 1 teaspoon (optional)


METHOD


   Soak Rajma in water for 9 hours. Cook it with cardamom and water till rajma get soft. Drain excess water and keep aside. Keep the drained water too. Put a pan on flame and pour some oil when it get hot. Splutter cumin seeds and add finely chopped onion to it. Saute well. Add finely chopped ginger and garlic to it and saute well. Add chilly powder, garam masala, Turmeric powder and salt. After 1 minute, add finely chopped tomato pieces and saute. Grind 1 laddle full cooked rajma and kasoori methi to make a fine paste. Add cooked rajma and the drained water to the tomato mix and combine well. Add kasoori methi paste to the curry when it get boiled. Cook for 5 minutes more. Finally add fresh cream and butter and mix well. Turn off the flame. Healthy Rajma Curry is ready. Serve it with Chapathi.

How is it?

Please Share Your Comments and Suggestions Here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

BUTTER CHICKEN / MURGH MAKHANI

   Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi  (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.

   Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.

BUTTER CHICKEN



See the Recipe

INGREDIENTS


Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste


PREPARATION


   Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...


HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.

BINDU JAYESH
bindurohinipillai@gmail.com