JHATPAT RAJMA

JHATPAT RAJMA

When you want to enjoy your favourite 'Rajma" but don't want to stand in the oppressive heat of kitchen or when you stay alone but miss Mom's Rajma, this recipe is great relief. 

Ingredients

for 5-6 people

• Kidney beans 2 cups (soak overnight. In case you didn't soak overnight,soak them in warm water for 3-4 hours)
• Onion finelly chopped 1
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Tomato paste 3 tbsp
• Oil 3 tbsp
• Bay leaves 2
• Cinnamon 1 stick
• Cloves 2
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Garam Masala 1 tsp
• Coriander fresh for garnishing
• Turmeric powder 2 tsp
• Black pepper powder 1 tsp
• Green chilli chopped 1

Method

• In pressure cooker, put beans and 7 cups water .
• Add all ingredients in the cooker
• Mix well.
• Pressure cook for 50-60 minutes on medium heat.
• The rajma should be well cooked
• JHATPAT RAJMA is ready.
• Garnish with fresh chopped coriander.
• Serve hot wth jeera rice or boiled rice.

Click here to watch full video

TAMATARI CHHOLE AUR BHATURE

Ingredients

                                                                                                    for 3-4 persons

         For Bhatura

• All purpose floor 2 cups
• Yeast 2 tsp
• Sugar 1 tsp
• Salt ½ tsp
• Kasoori methi 1 tsp
• Oil 2 tbsp
• Sufficient oil for frying

For Chana

• Chickpeas 2 cups
• Bay leaves 2
• Cloves 3-4
• Black cardamom 1-2
• Salt to taste
• Tea bag 1 or tea leaves 1 tbsp
• Cumin seeds 1 tsp
• Ginger garlic 1 tbsp
• Tomato chopped 2
• Oil as required
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Chilli chopped 1
• Fried onion 1 tbsp

Method

For Chana

• Soak chickpeas overnight
• Add bay leaves, cloves, cardamom and salt and cook till soft in pressure cooker.
• Brew tea bag/tea leaves in 1 cup water.
• Add tea water to boiled chickpeas.
• Heat oil in pan and add cumin seeds and saute for 10 seconds.
• Add tomatoes and cook well.
• Tomatoes will turn pulpy and oil will start to separate.
• Add powdered spices, salt and green chilli.
• Add fried onion and mix well.
• Add cooked chickpeas and mash them a little.
• Simmer on low heat for 15-20 minutes.
• Tamatari chhole are ready.

For Bhatura

• Mix all bhatura ingredients in a bowl.
• Add enough water to knead a soft dough.
• Put some oil on dough, cover it with cloth and let rise for 45 minutes.
• Make small balls from dough and let rest for 15 minutes.
• Flatten the dough with the hand or with the roller pin.
• Fry the bhatura in hot oil on medium oil.
• Fluffy and puffy bhaturas are ready.
• Enjoy hot bhatura with Tamatari Chole.

MATAR VADI PULAAV

Ingredients

for 3-4 persons

• Onion 2 large
• Garlic 2-3 
• Ginger 1" piece
• Amritsari vadi 60-70 gms
• Basmati Rice 2 cups
• Green peas 1 cup
• Tomato 1 chopped
• Red Chilli powder 1 tsp
• Garam Masala 1 tsp
• Corriander powder 1 tbsp
• Cloves 4-5
• Black cardamom 1
• Cumin seed 1 tsp
• Cinamon 1 stick
• Bay leaves 2
• Black pepper 5-6
• Green Cardamom 2

Method

• Wash and soak rice for 20-25 minutes. Finely crush ginger-garlic.
• Thinly slice onions
• Heat oil in pan and shallow fry vadi on low heat. Take out the vadi and soak in water.
• Heat oil in large pan and saute whole spices till fragrant.
• Add sliced onion and saute
• When onion turn soft, add crushed ginger-garlic.
• Add tomatoes and cook well.
• Add dry spices and salt to taste and mix well.
• Add 1/4 cup water.
• Add green peas and mix well. Cook for 7-8 minutes then add soaked vadi and rice.
• Add cups water. When water starts to boil cover and simmer on low heat for 15-20 minutes.

Matar Vadi Pulaav is ready. Serve hot with chutney or with your favourite raita.