Thursday, July 26, 2012

Punjabi Style Traditional Rajma Curry | Rajma Chawal | Rajma Masala

Rajma Masala is one of the famous north Indian cuisine. This dish can be explained as Rajma cooked in a onion and tomato puree with a blend of all the spices.  This dish can be searved with rice or chapathi or roti.

Preparation Time: 40 minutes

Servings: 4

  • 1 1/2 cups Red kidney beans (rajma), soaked overnight
  • 3 tablespoons  oil
  • 3 bay leaves
  • 2 medium onions, finely chopped
  • 3 medium tomatoes, pureed
  • 6-8 cloves garlic, chopped
  • 1 inch piece ginger, chopped
  • 1 tablespoon  coriander powder
  • 1 tablespoons cumin powder
  • 2 tablespoons red chilli powder
  • 1/2 tablespoons turmeric powder
  • 1 tablespoons garam masala powder
  • Soak Rajma beans Overnight (or atleast 6 hours).
  • Pressure cook Rajma with five cups of water and salt till totally cooked and soft
  •  Heat ghee and fry onions and bay leaves  for 2 to 3 minutes.
  • Add ginger and garlic and continue to sauté till the mixture turns golden.
  • Add tomato puree, mix and continue to cook.
  • Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.
  •  Add the cooked red kidney beans along with the cooked water
  • Add salt for according to taste.
  • Add garam masala powder.
  • Lower the heat and simmer for about fifteen to twenty minutes on low heat.

  • Serve Hot

Wednesday, July 11, 2012

Rasam Recipes : South Indian Instant Easy Tomato Rasam | Tomato Saaru | Tomato Rasam | Thili Saaru

In South Indian thali, a must dish is Tomato Rasam. It is a perfect match for white rice. Easy to make and tasty to have. If one wants to go for a light dinner, white rice, tomato saaru and curds makes the best. It is also known as thili saaru, because it will be very thin (liquid). One can even drink it as it is. It tastes tangy spicy and yummmy.

Preparation Time: 15 minutes

Servings: 4


  • 3 medium tomatoes
  • 2 table spoon jeera(cumin seeds)
  • 1 table spoon oil
  • 1 strand curry leaves
  • 1 table spoon mustard seeds
  • a pinch of  hing (asofoetidia)
  • 1 cup grated coconut
  • ½ table spoon sugar
  • 1 string coriander leaves
  • Salt as per taste

  • Blanch tomatoes in hot water, and keep them aside.
  • Grind grated coconut and tomatoes to smooth paste.
  • Take a non stick pan, add oil.
  • Once oil is hot, add mustard seeds and jeera.
  • When they start spluttering, add asafoetida and curry leave.
  • Now add the coconut and tomato mixture and sufficient amount of water.
  • Let the saaru boil for 8 - 10 minutes.
  • Add sugar, salt and mix well.
  • Grnish the saaru with coriander leaves
  • Serve hot with white rice and curds
PS:  One can use sambar powder to enhance the taste of the saaru.

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