Rajma Chawal

About:

This is a very popular vegetarian dish of North India including Punjab and Jammu.

It is an excellent source of proteins for the vegetarians. This is a north Indian vegetarian meal which can be savored on any moody afternoon. This dish is so delicious to eat. This dish is a combination of Rajma and Chawal. By having this dish, you will enjoy the afternoon, which will make you feel that you have eaten something special, tasty today. Some people feel sleepy by eating this and some and in some people it brings back lost energy and wakes your senses up. It depends upon person to person. If you eat this dish the next day, it will be tastier. You can use tinned red kidney beans which can make faster the process of Rajma. There is little bit difference of taste as in tinned red kidney beans, there are preservatives added but it can work for a quick meal.

Ingredients:

1 cup Rajma/red kidney beans (soaked overnight/8 hours)

½ cup finely minced onions

1 teaspoon minced ginger

1 teaspoon minced garlic

1 cup tomatoes puree

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

1 tablespoon butter

2 tablespoons chopped coriander leaves

1 teaspoon vegetable/sunflower oil

Salt to taste  

Rajma

Directions:

1. Put Rajma in a pressure cooker put the soaked remaining water (water should be atleast 4 cups) give 3-4 whistles cook till Rajma are tender.

2. Heat oil to a sauce pan, add minced ginger, garlic and onions. Sauté until onions are soft and golden brown.

3. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.

4. Add the cooked Rajma, salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the Rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.

5. Garnish with coriander leaves .

 
Ingredients for Chawal (Rice):

3 cup rice (soaked in water for ten minutes

1 teaspoon. Cumin seeds

1 teaspoon. Salt

1 teaspoon oil 

3-4 bay leaves

Chawal

Directions:

1. Take a cooker. Put oil and Cumin seeds

2. Stir it till it is golden brown

3. Add 5cup water, put drained rice, salt and bay leaves. Give one whistle to it . Open the cooker see the rice are properly cooked.

Serve hot Rajma and Chawal.

Khatta Meetha Karela

About:

An Axotic Delicious Recipe, tasted as sweet and sour, and slightly bitter, an amazing dish of keralas. Those who have not tasted it, they will miss something.

Taste as achaari keralas.

Ingredients:

Half Kg. Keralas

Directions:

To stuff keralas-

Salt and Red chilies powder according to taste

1tb. sp. Saunf powder(fennel seeds)

1tb.sp. Jeera powder (cumin seeds)

1tb. sp.Dhania powder(Coriander powder)

Amchoor according to taste

For imli chutney, go here: http://deepika2100.wordpress.com/2008/11/25/dahi-bhalla-with-sweet-imli-chutney/

How to cook stuff keralas:

1. Take a pan, put some oil.

2. Put keralas in it.

3. Cover it with a lid.

4. Cook it till they are tender.

5. Remove the lid. Cook them till they are slightly brown.

6. Put the Imli chutney on karelas.

Khatta Mettha Keralas are ready to serve.

Matar Gajar

 

About:

Gajar Matar is a made of Carrots and Peas. It is a nutritious and delicious dish which is rich in Vitamin A.
Ingredients:

1 tbsp. oil
Finely chopped one onion
1 cup peas
1 cup chopped carrot
1 tsp. cumin seeds
Salt according to taste
1 tsp. turmeric powder
1 tsp. red chilli powder

Gajar Matar

Directions:

1. Take a deep pan and Switch on flame

2. Put 1 tbsp. oil

3. Put cumin seeds, stir it till it is light brown.

4. Put chopped onion, stir it , put turmeric powder , red chilli  powder and salt according to taste, stir it

5. Put chopped carrot and peas, stir it , till it leaves oil

6. Put 1 cup water, stir it.

7. Cover it till it becomes tender or give a whistle in cooker.

It is ready to serve.