Kidney Beans (Rajma) Pulao

This has been a protein week at home. We didn’t decide that we going on a high protein diet but it turned out so. As a fitting finale I tried the Rajma Pulao. I landed on this recipe in a website when I was looking for a different rice variety. Again the website recipe had onions which I dropped and added a few items to the menu and landed on this one. But please excuse me for the picture coz we were running late to office already, so no time to decorate. The picture has been captured directly from the rice cooker. Hope you enjoy this one.

Ingredients:

Basmati Rice - 1 cup
Kidney beans – 1 cup
Capsicum - 1 (sliced into small pieces)
Ginger – 1 inch
Green Chillies - 2
Cumin powder – 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Dry mango powder - 1 tbsp
Red chilli powder – ½ tsp
Salt according to taste
Bay leaf - 1
Curd – 2 tbsp
Mint leaves – a small handful
Cliantro – for garnishing
Oil/Ghee – 1 tbsp

Method

Soak the kidney beans overnight and cook them three fourth in a pressure cooker. In a pan, add the oil/ghee. When it is hot add the bay leaf, ginger, green chillies, capsicum and the spices. Cook until soft for about 3- 4 mins. Add the cooked kidney beans and mint leaves. Transfer the contents to a rice cooker. Wash the basmathi rice and add it. Mix salt as per taste. Then add curd and required amount of water. Allow it to cook. Garnish with cilantro and serve hot with raita.

Yard Long Beans Lemon Rice

I tasted this recipe in the life member prasadam counter in Mayapur. Actually I am not a big fan of Lemon Rice but this one was out of the world. The lemon rice gets a unique taste because of the yard long beans. So I decided to try this at home and it did come out well. Moreover for office goers this is a real quick dish to prepare.

Ingredients:
Rice - 1 cup
Lemon - 1
Yard Long Beans – 10-12
Turmeric powder – 1tsp
Ground Nuts - a few(optional)
Green Chillies - 3.
Curry leaves – a few
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad Dhal – 1 tsp
Channa Dhal – 2 tbsp
Asafoetida - a pinch
Corriander leaves – a small bunch
Salt – as per taste

Method :
Wash and cook the rice in a pressure cooker.

Squeeze the juice from the lemon and keep it.

Cut the yard long beans into 2cm size pieces.

Heat oil in a pan, add the beans and fry well till the beans becomes tender and soft.

Remove the beans from the oil and keep it separately.

Next in the same pan to the oil, add the mustard seeds and once they burst add the urad dhal and channa dhal. When they become golden brown add the green chillies, curry leaves and ground nuts and fry well.

Next add the fried beans, then add the asafoetida and the turmeric powder.

Next add the cooked rice, lemon juice and salt. Mix well.

We can also add little dry grapes and cashew if need along with the ground nuts and fry them.(This is optional) Garnish with coriander leaves and Serve Hot.

Corn Capsicum Masala

This goes well with chapati and even plain basmati rice. I actually tasted this dish at our favourite restaurant in Chennai “ Copper Chimney”. Then after getting back home I googled to find a lot of corn and capsicum masala recipes but, with onion and garlic :-(.I,then did my own additions and deletions and landed up on an awesome corn capsicum masala. And these days we don’t have corn capsicum masala at Copper Chimney, because we make it at home. Jai


Ingredients
Capsicum - 2 large ones
Corn – 2 cups
Oil – 1 tbs
Ghee – I tbs
Tomatoes - 6 large ones
Green chilies – 2
Ginger – 1 finger length
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Bay Leaf – 1
Fresh Cream – 3 tbs
Coconut milk – 2 tbs
Salt as per taste
Sugar – 1/2 teaspoon(Optional)
Coriander leaves – a small bunch

Method
First wash the tomatoes and boil them with water till their skin starts coming out.After that drain the water and cool it. Next peel the skin and add them to a mixer.Add the green chilies,ginger and grind them to a fine paste. In a pan add the ghee and heat. Add the Bay leaf. Next add the ground paste, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well.After cooking for a 5 minutes. Next add the coconut milk and also water based on your need. I usually add 1 to 1 1/2 cup. Stir at regular intervals and make sure the gravy doesn’t stick to the bottom. This will take 10 to 12 minutes. In the meantime heat oil in pan and add the chopped capsicum and corn. Roast the vegetables till they become crisp and slightly brown here and there. Now, to the gravy add the garam masala, salt and sugar(optional). Mix well. Allow it to cook for 2 minutes.Now add the vegetables and then after another two minutes reduce the flame and add the cream. Mix well again and allow to cook for another 2 to 3 minutes. Garnish with coriander leaves and yummy Corn Capsicum masala is ready to serve.

Paneer with Mixed Veggie Paratha / Cottage Cheese Veggie stuffed Flat Bread

Paratha is our all time favorite and we make different types of paratha. One of them is paneer mixed veggie paratha which is my favorite. I add grated paneer to make mixed veggie paneer paratha. Adding Panner always enhance the food in my kitchen. Traditionally parathas are served with some ghee or butter, simple raita and spicy Indian pickle.

Ingredients
Dough
All purpose flour– 1 cup
Wheat flour – 2 cups
Butter – 2 tbs
Water – 1 ½ cup
Salt
For Filling
Paneer – 400g grated
Cabbage – 1 cup
Tomatoes – 21/2 chopped finely
Cashews – 10
Mixed veggies – 1cup ( I used frozen )
Coriander powder – 1 ½ tsp
Cumin powder – 1 tsp
Amchur powder – a pinch
Madras Curry powder- ½ tsp
Garam masala powder – ¼ tsp
Chilli powder – 1 tsp
Turmeric powder-1/4 tsp
Cilantro – 1 tbs finely chopped
Cumin seeds -1/4 tsp
Fennel seeds- ¼ tsp
Salt to taste
Oil

Method
Dough
Mix all the flour in a bowl, add salt, butter and water. Mix it until becomes a pliable dough. Add more flour if it’s sticky or little oil if it’s too dry. Set it aside for 15 mins.
Filling
Grate the panner. In a hot wok, add oil, cumin seeds, fennel seeds, cashews and cabbage. Fry it for 3 mins. Now add tomatoes, all the powdered ingredients and fry them for till the tomato becomes mushy. Now add the mixed veggies, cilantro and salt. Leave this for 5 mins. Finally add the grated paneer and mix it for few mins. Turn off the fire.
Take a small amount of the dough and roll it in your hands to make a ball shape. Take some flour for dusting. Now, dust this ball shape dough with little flour and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more. Take a small amount of the filling and make a small ball shape. Place this filling in the centre of the dough. Now cover the filling with the dough by bringing the ends upwards enclosing the filling all sides. Pinch the dough together on the top to cover the filling completely. Make sure the filling is completely covered. Use a rolling pin to flatten the filled dough /bread. In a hot pan /tawa, place the paratha and apply some little oil on all sides and on top. After 2 mins flip to another and repeat the process the rest of the parathas.

Note: The filling should be dry.

Punjabi chole / Spicy Black chick pea gravy

Chole or chenna masala is a spicy gravy with chick pea from Punjabi cuisine. There are two main kinds of  chickpeas namely Desi and Kabuli. Desi varieties are small, dark seeds and rough coated. Kabuli varieties are larger seeds, light coloured and smooth coated. I have used the Desi variety in my recipe. The spices that I have used for my recipe are fresh ground which gives a nice aroma to the dish.


Ingredients:
Black Chick pea/ Desi chena/ Garbanzo beans - 1 cup
Tomatoes - 2-3 (medium sized)
ginger (grated)- 1 tsp
hing/ Asafotida- a pinch
Amchur powder/ Dry mango powder- 1 tsp
kasoori methi (dry fenugreek leaves)- 1 tsp
Bay leaf- 1
Channa chat masala- 1 tsp
salt to taste
cilantro (coriander leaves) to garnish
Baking soda- a pich (optional)
butter- 1 tbsp


Masala

corriander seeds (dhaniya)- 1 tsp

cumin seeds (jeera)- 1 sp

cinamon stick- 1 (1 inch)

Black pepper- 1/2 tsp

Red chillis- 2

cloves- 3-4

cardamon- 1

Preparation:
Boil the chickpeas in a pressure cooker with a pinch of Baking soda. Stain the boiled chick peas and save the stock. Dry roast the ingredients for the masala. Cool it and blend them with a handful of boilded chickpeas to get a fine paste. Heat a pan and add butter. Add grated ginger, chopped tomaotes, hing, kasoori methi and saute them till the tomatoes become tender. Add the masala and amchur powder and fry it for two minutes. Add the chick peas along with the stock and salt allow them to cook. Add channa chat masla and cook for 2 minutes. Remove from heat and garnish with cilantro and serve with lemon wedge.


Note: Chole goes well with pooris and Batura. I can also be serve with rotis and rice.


Health facts: Chickpeas are good source of proteins, folate and zinc. Desi variety in particular has a higher dietary fiber content than the lighter ones and hence it is a healthy source of carbohydrates for persons with diabetes or insulin sensitivity.

Palak Paneer/ Cottage cheese in Spinach sauce

A rich and healthy delicacy goes well with any kind of roti. Palak Paneer is also known as saag paneer. If paneer is not on hand and you want a diary free option you can also use Tofu or veggies like potato/Cauliflower. Spinach is one of the good sources of vitamins and also the most nutrient-dense vegetable. Palak Paneer is absolutely wonderful with naan / Basmati Rice.


Ingredients
Spinach /Palak - one large packet/ 3 bunches
Tomatoes - 3 large tomatoes ( finely chopped tomatoes)
Paneer - 10 - 15 cubes
Green Chilies - one ( slit length wise)
Ginger - Finely chopped
Nutmeg Powder - A pinch ( Optional )
Coriander powder - 2 1/2tsp
Cumin Powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric- 1/4 tsp
Fenu greek Leaves-1/4 tsp
Garam Masala - 3 pinch
Cumin Seeds- 1/4 tsp
Whipping cream - 1/2 tbsp (Optional)
Salt to taste
Oil

Method
Wash the spinach and put in boiling water. Let it boil for 4 mins and turn off the heat. Wait few minutes to cool and put them in the blender. In a hot oil pan add cumin seeds, ginger, chillies, and tomatoes. Fry it for 2 mins . Now add coriander powder,cumin powder, Chili powder, Turmeric, Garam masala and salt. Cook it on a medium flame till the tomatoes cooked / mashed well. Then add fenugreek leaves, nutmeg powder and blended spinach into the tomato sauce pan. Saute till the masala and spinach cooked/ cook it on low flame till 10 - 15 mins. Add the paneer cubes at the end. Let it simmer for 2 - 3 mins and turn off the heat. Add little cream to the palak paneer and give slight stir.




Note: Lightly sauté paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional; you can add paneer cubes just as they are.)

Malai Muttar Paneer / Creamy cottage cheese curry

Malai Muttar Paneer is a delicious dish from the Punjabi cuisine. Malai  means cream, muttar refers to green peas and paneer is Indian cottage cheese. This paneer dish is very rich and creamy and there are high chances that you get addicted to it. This is not a very complex recipe and is relatively easy to cook, but does not compromise on its quality and taste. When I learnt about this recipe I was just amazed how such simple recipe could taste so great.

Ingredients

Paneer- 200 gms

Peas- 1 cup

tomatoes( chopped)- 2 (medium size)

ginger- 1 inch (grated)

cabbage (chopped)- 1/4 cup

whole cashews- 10

broken cacshews- 5

blanched almonds- 5 (chopped)

raisins- 6-7

fresh cream/ whipping cream- 1 cup

milk- 1/2 cup

coriander powder- 1 tsp

cuminpowder- 1/2 tsp

red chilli powder- 1 tsp

garam masala- 1/2 tsp

Kasoori methi (dry fenugreek leaves)- 1 tbsp

cardamon powder- 1/4 tsp

hing/ asafotida- 1 pinch

butter- 2 tbsp

cilantro (coriander) leaves to garnish

Preparation:

Grate the paneer. Soak the whole cashews for half an hour. Heat 1 tbsp of butter in a pan. Add the chopped cabbage witha pinch of hing until golden brown and then add the chopped tomatoes and ginger and fry them until they become tender. Allow it to cool and grind them along with the soaked cashews into a fine paste. Now heat 1 tbsp of butter and add the broken cashews, blanched almonds, Kasoori methi and cardamom powder and fry them until golden brown. add the raisins, coriander powder, cumin powder, red chilli powder, garam masala and fry them for a minute in medium heat and then add the ground paste. Add required water so that the paste doesn't stick to the bottom of the pan and also to get a perfect gravy consistancy. Add green peas, grated paneer and salt and allow them to cook for 5 minutes. Then add milk and cream and cook for 5- 10 minutes. Remove from heat and granish with cilantro leaves.

Note: Malai paneer can be served as a main course with roti, naan, pulav for lunch and dinner. It is also party favourite.