Wednesday, 29 June 2016

Rajma Masala - Kidney Beans Masala

Rajma Masala - Kidney Beans Masala, this beans is a very good source of protein. I wanted to make this masala for a very long time, but was little hesitant due to the time it takes for cooking. This beans need more time to get cooked, I mean we need to pressure cook it for more whistles. I remember my Mom used to make curry using this rajma beans but still I did not get the guts to try it out. Because, many of my friends have told that it did not come out well for them as the beans was not cooked properly. Somehow I managed to make it, to my surprise it came out well on my first attempt itself :). Lucky me!!! 


I made this as a side dish for chapati, the taste was superb and made a good combo with chapati. When I cooked the rajma, first I pressure cooked it for 7 whistles, I felt it was not cooked even after seven whistles. So I pressure cooked for three more whistles to get it cooked to the correct consistency. When you cook, just make sure the rajma should be soft after it is pressure cooked.

Rajma Masala - Kidney Beans Masala

Preparation Time : 8 Hours | Cooking Time : 40 Minutes | Serves : 4

Ingredients
Rajma / Kidney Beans - 200 gm
Onion - 2 No.
Garlic - 10 cloves
Ginger - 1 inch piece
Tomato - 2 No.
Cashew Nuts - 5 to 6 No.
Bay Leaf - 1 No.
Cinnamon Sick - 1/2 inch piece
Cloves - 2 No.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Cumin Powder - 1/4 tsp.
Coriander Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Chopped Coriander Leaves - 1 tbsp.
Oil - 2 tbsp.
Salt to taste

Method
1. Soak Rajma beans in enough water overnight or about 8 hours. After 8 hours, pressure cook it to 7 to 10 whistles. Drain the water from cooked beans and reserve it for later use.
2. Roughly chop the onions, tomatoes, ginger and garlic.
3. Heat oil in a pan and add bay leaf, cinnamon and cloves. Saute for few seconds and add chopped ginger and garlic. Saute till the raw smell goes off.
4. Add the chopped onions and cashew nuts and saute till the onion become soft and transparent. Allow this mixture to cool to room temperature.
5. In the meantime, grind the chopped tomatoes to make a puree.
6. Once the onion mixture is cooled, add it to a blender and grind it to a coarse paste.
7. Heat oil in a pan and add the onion paste and saute for about 10 minute in low flame, till the raw smell goes away and the oil starts to separate.
8. Add the tomato paste and mix it well. Add turmeric powder and salt and mix well.
9. Once the onion and tomato are well blend and cooked, add half of the drained water from the cooked beans and bring to boil. Add chili powder, coriander powder and cumin powder. Mix it well.
10. Add garam masala and mix it well. Let it cook for few more minutes till the raw smell of masala powder vanishes. Note: I have added little more chili powder here as I felt it was less spicy.
11. Add the cooked rajma beans and allow it cook in the masala.
 12. Add the chopped coriander leaves and mix well. Switch off the flame when the masala becomes thick.

Tasty Rajma Masala / Kidney Beans Masala is ready to serve. Serve it with chapati, roti, naan etc.,

Note:
  1. The cooking time / number of whistle to cook rajma beans purely depends on the variety you use. The darker beans might take longer time and light colored beans may require lesser time. 
  2. The consistency of the masala depends on your preference. Since I made it for chapati, I made it little thick. If you wish to have it like curry, you can switch it off when you have enough gravy in it.

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Monday, 27 June 2016

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma, sabudana is also called as Sago Pearls. Sabudana is commonly used in North India for preparing breakfast and chat especially during fast. We do use in South India for few recipes like payasam and vathal but we rarely use if for making breakfast. 


In this post, I have shown, how to prepare upma using javvarisi. This is a very easy dish to make but the real tough step is soaking the sabudana. If we did not soak it in right manner, either it will become too sticky or it will not be soft. I have used little big pearls which is white and opaque. You can use any variety of pearls but you should take care of the soaking time as it differs for each variety. So... lets move on to the recipe.

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma

Preparation Time : 30 Minutes | Cooking Time : 20 Minutes | Serves : 2

Ingredients
Javvarisi / Sabudana - 100 gm
Moong Dal - 2 tbsp.
Shallots - 5 No.
Carrot - 1 No.
Green Chili - 3 No.
Lemon - 1/2
Curry Leaves - 2 Sprigs.
Coriander Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Roasted Ground Nuts -  1 tbsp.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make javvarisi upma.
a. Soak sabudana in water for half an hour. Ratio: For 2 cup sabudana soak it in 1 cup water.
b. Soak moong dal / paasi paruppu for 10 to 15 minutes in water. Then, drain the water and cook the moong dal separately with enough amount of water. Make sure not to mash the dal. It should be just cooked.
c. Grate the carrot. Peel the shallots and slice it length wise/
d. Chop the green chilies, coriander leaves and curry leaves.
e. Squeeze the juice of half a lemon.
2. Heat oil in a pan and add mustard seeds and urad dal. When the mustard seeds splutter, add the cumin seeds. Once the cumin seeds sizzle, add the shallots, green chilies and curry leaves. Saute till the shallots become soft and transparent.
3. Add roasted ground nuts and grated carrots and saute for 2 minutes.
4. Add turmeric powder and salt and mix well. Add the soaked sabudana and mix well.
5. Now add the cooked moong dal and mix it well.
6. Switch off the flame and add the lemon juice and coriander leaves and mix it well.

Tasty Javvarisi Paasi Paruppu Upma / Sabudana Moong Dal Upma is ready to serve. Tastes better when hot.

   Note:
  1. I have used the little bigger size sabudana which is white and opaque, hence it did not required much time for soaking. If you use the nylon type, transparent sabudana, then you should soak it for 5 to 8 hours.
  2. Make sure the soaked sabudana is little dry and soft before cooking else, upma will become very sticky.
  3. You can skip adding lemon juice. I like the sour taste, so I have added lemon juice. It will taste good even without adding it.
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Friday, 24 June 2016

Vegetable Mutton Curry

Vegetable Mutton Curry, I am not sure, if you guys have tried combination of mutton and vegetables. But believe me, mutton goes well with many vegetables like drumstick, chow chow, carrot, beans, potato, bottle gourd etc. My favorite combination is mutton with drumstick. The drumstick will taste awesome when added to mutton curry. The preparation will be little different for drumstick curry, will try to post the recipe soon.

Vegetable Mutton Curry

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 3

Ingredients
Mutton - 100 gm
Onion - 1 No.
Beans - 5 to 6 No.
Potato - 1 to 2 No.
Onion - 1 No.
Tomato - 2 No.
Gated Coconut - 3 tbsp.
Chicken Masala - 1 tbsp.
Mint Leaves - 2 Sprigs.
Cinnomon Stick - 1/2 inch piece
Clove - 2 No.
Cardamom - 1 No.
Fennel Seeds - 1/4 tsp.
Oil - 1 tbsp.
Salt to taste

To Grind
Shallots - 10 to 12 No.
Garlic - 6 to 8 cloves
Ginger - 1 inch piece
Green Chili - 2 No.

Method
1. Keep all the ingredients ready to make Vegetable Mutton Curry.
a. Pressure cook the mutton pieces with some salt and turmeric powder for 5 to 6 whistles.
b. Wash and cut the vegetables to one inch pieces.
c. Peel and wash the garlic, ginger and shallots.
2. Slice the onion and roughly chop the tomatoes. Keep all the whole spices ready. Heat few drops of oil in a pan and fry the shallots, garlic, ginger and green chilies for few minutes. Grind this mixture to a coarse paste. Sorry, I did not capture the photo of ground paste.
3. Dry roast the grated coconut and chicken masala. Allow it to cool.
4. Grind the coconut mix to a smooth paste by adding little water. Sorry,  I did not capture the photo of ground paste. Heat oil in a pan and add the whole spices and fry for few seconds. Add the onions and saute till they are soft.
5. Add the ground shallot, ginger, garlic, green chili paste and saute till the raw smell goes off. Now add the chopped tomatoes and saute for a minute.
6. Add salt and saute till the tomatoes are soft and mushy.
7. Add the vegetables and mix well.
8. Add required water and allow it to cook till the vegetables are cooked. Once the vegetables are cooked, add the cooked mutton pieces and mix well.
9. Now add the ground coconut masala and mix well. Allow it to boil for another 10 minutes on medium flame.

Vegetable Mutton Curry is ready to serve! Serve it with hot steamed rice or as an accompaniment with chapati or roti. 


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Thursday, 23 June 2016

Aloo Methi - Fenugreek Leaves with Potato

Aloo Methi - Fenugreek Leaves with Potato, this is one of the most common and known combination. Everyone know that methi leaves are known for its bitterness, but when we add the boiled potatoes with these leaves, some how it reduce the bitterness and enhance its taste. As other dishes, this aloo methi also can be made in many ways. The recipe I shared here is one of the basic and easy way to prepare it. This can be taken as a side dish for any rice varieties. And, no doubt this goes well with chapati as well.


Aloo Methi - Fenugreek Leaves with Potato

Preparation Time : 20 Minutes | Cooking Time : 15 Minutes | Serves : 2

Ingredients
Fenugreek Leaves - 1 Bunch
Potato - 1 No.
Shallots - 10 to 15 No.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Dry Red Chili - 3 No.
Curry Leaves - 2 Sprigs.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make aloo methi.
a. Destem the methi leaves and wash it.
b. Peel the shallots and roughly chop them.
c. Boil the potato and mash it roughly.
2. Heat oil in a pan, add mustard seeds and urad dal. When the mustard splutters, add the cumin seeds. When the cumin seeds sizzle, add the chopped shallots, curry leaves and dry red chilies. Saute till the onion turns transparent.
3. Add the methi leaves and saute for a  minute.
4. Add salt and mix well. Wait till the methi leaves are cooked well. Cook on medium flame, no need to add water while cooking. Leaves will ooze out some water when it is cooked.
5. Once the leaves are cooked, add the mashed potato and mix it well. Adjust salt if required.

We are done! Simple and easy aloo methi is ready to serve. Serve it with rice as a side dish or enjoy it with chapati.


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Wednesday, 22 June 2016

Vazhakkai Puli Kuzhambu - Raw Banana Curry

Vazhakkai Puli Kuzhambu - Raw Banana Curry, today I am here with yet another puli kuzhambu recipe. In South India, we make kuzhambu/curry almost every day for rice. We use different vegetables to make this kuzhambu/curry. So, here I have shown one such option to make. Generally, we make this kuzhambu along with dry fish. Vazhakka and Karuvadu make a wonderful combination. But here, I have just showed the curry using only raw banana.


Vazhakkai Puli Kuzhambu - Raw Banana Curry

Preparation Time : 15 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Vazhakkai / Raw Banana - 1 No.
Shallots - 10 to 15 No.
Garlic - 10 cloves
Tomato - 2 No.
Tamarind - Goose berry size
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/4 tsp.
Gingelly Oil - 1 tbsp.
Salt to taste

To Grind
Grated Coconut - 1/2 Cup.
Shallots - 2 No.
Garlic - 2 cloves
Cumin Seeds - 1/2 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1 tbsp.

Method
1. Keep all the ingredients ready for making Vazhakkai Puli Kuzhambu
a. Peel the shallots and garlic and roughly chop them.
b. Roughly chop the tomatoes.
c. Soak the tamarind in warm water for 15 minutes.
d. Peel the skin and cut the raw banana / vazhakkai into medium sized cubes and soak it in water till cooked.
2. Take a blender and add all the ingredients listed under 'To Grind' section and grind it to a fine paste. Add required water while grinding. Keep the ground paste aside.
3. Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add the shallots, garlic and curry leaves. Saute till the onion turns soft. Now add the cubed raw banana / vazhakkai.
4. Saute the raw banana for 2 minutes and then add the chopped tomatos.
5. After adding tomatoes, saute it till the tomatoes become soft. Now add salt and turmeric powder and give it a nice mix.
6. Add required amount of water to cook the raw banana and allow it boil. Once the raw banana is half cooked add the ground masala paste and mix well.
7. Allow the curry to cook till the raw banana is well cooked. Note: Do not over cook the raw banana as it will break easily.

Vazhakkai Puli Kuzhambu - Raw Banana Curry is ready to serve. Enjoy with hot steamed rice.


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