Buy cheap Tastylia online without a prescription http://spicynotes.net Just another WordPress site Sun, 21 Sep 2014 07:08:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.3 Blog http://spicynotes.net/?p=12 http://spicynotes.net/?p=12#comments Sun, 21 Sep 2014 07:08:05 +0000 http://spicynotes.net/?p=12 The post Tastylia appeared first on Tadalafil Oral Strips.

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Lal Saag Bhaja http://spicynotes.net/?p=17 http://spicynotes.net/?p=17#comments Wed, 17 Sep 2014 07:14:00 +0000 http://spicynotes.net/?p=17 “Lal Saag Bhaja” Lal Saag Bhaja, or Stir fried Lal Saag, is a humble dish made with “Lal saag” which belongs to the Amaranth family. A leafy dark red vegetable also known as Thotakura in Telgu, Tambdi Bhaji in Marathi, a lot of people also refer to it as Lal math or Red Spinach. Its scientific name is Amaranthus Tricolour and  the […]

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“Lal Saag Bhaja”
Lal Saag Bhaja, or Stir fried Lal Saag, is a humble dish made with “Lal saag” which belongs to the Amaranth family. A leafy dark red vegetable also known as Thotakura in Telgu, Tambdi Bhaji in Marathi, a lot of people also refer to it as Lal math or Red Spinach. Its scientific name is Amaranthus Tricolour and  the very popular green version of it is known as Cholai in Hindi.  

Lal Saag not only tastes good but looks great too….This leafy vegetable is low in calories and a good source of Iron, vitamins and essential minerals too. 


As a child I was very fussy when it came to eating green leafy vegetables, spinach in any form was a nightmare, apart from Palak Paneer, I just couldn’t resist it because of the colour and not to forget paneer, Methi….was way to bitter for me….. Lal Saag was the only leafy vegetable which I could have without making any fuss….thanks to Mom’s stories which made me believe that it was a magical dish and would change the colour of rice to a bright red colour.  


However things change with time and now that I am a mum and understand the importance of green leafy vegetables, I try my best to incorporate them in some form of other in our meals. Might sound silly but I too cook up stories trying to make him eat greens like, “Spinach” starts with letter “S” and “Strength” starts with letter   “S ” too, oh ! feeding him peas is also a pain so I tell him “P” is for “Power” and “Peas”starts with letter “P” for my 5 year old and as he is in Kindergarten.  

Well here is a simple yet very tasty recipe of stir fried Lal Saag cooked along with Badi (sun dried lentil dumplings).

Ingredients

Lal Saag (saag) – 2 Bunch
Badi (Sun dried Lentil dumplings) – 1/2 cup
Garlic,minced – 1 tablespoon
Green chillies, slit – 4 pcs
Salt to taste
Mustard oil – 2 tablespoon
Extra oil for frying the Badi’s.

Method

Pick, clean and wash the lal saag leaves thoroughly under running water to get rid of any soil.
Once clean chop the lal saag finely.

Heat mustard oil in a kadhai or wok till it reaches the smoking point, once hot add the badi and fry until it changes colour to golden brown. Drain using a slotted spoon and keep aside to cool.

Once the badi has cooled crush it lightly, so that it breaks up into smaller pieces.

Heat around 2 tablespoons of oil in the kadhai and add the minced garlic and slit green chillies, fry for 2-3 minutes and add the chopped Lal Saag, mix well.

Add salt and mix well, the saag will immediately start to release its water, continue frying for 2-3 minutes and add the crushed badi, mix well.

Cover and cook until the badi is softened and the shaag is well done. (Leafy vegetables have high content of water, hence they can cook on there own. Since we are adding badi which will tend to absorb water from the shaak, if required add a tablespoon or two of water.)

Serve hot along with steamed rice and dal and a dollop of desi ghee 🙂

Notes:

Please clean the saag very well to ensure that there is no soil left.
I love to make green and leafy vegetables in Mustard oil as that’s how my mom makes them, however you could use any cooking oil which you use and I’m sure it will taste great.
While adding salt please go slow, as the quantity reduces considerably.
I have used badi along with the saag but you could make it plain by eliminating the badi.

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Easy Chicken Pilaf http://spicynotes.net/?p=18 http://spicynotes.net/?p=18#comments Thu, 11 Sep 2014 14:17:00 +0000 http://spicynotes.net/?p=18 Easy Chicken Pilaf or Pulav….as the name suggests is an easy one pot meal. A very aromatic and flavorful dish which is mildly spicy and tangy too. The recipe is very simple and easy to follow, made with very few ingredients which are easily available in our daily kitchen.The best thing is that its a […]

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Easy Chicken Pilaf or Pulav….as the name suggests is an easy one pot meal. A very aromatic and flavorful dish which is mildly spicy and tangy too. The recipe is very simple and easy to follow, made with very few ingredients which are easily available in our daily kitchen.
The best thing is that its a complete meal in itself and does not require any accompaniments, best paired with a light salad. A perfect dish for busy weekdays or a lazy weekend lunch.

Ingredients

Rice,short grain rice  – 2 cups
Chicken – 400 grams ( on bones)
Onion – 3 medium
Tomato, chopped – 1 medium
Ginger – 1 inch piece
Green chillies – 2-3
Green coriander, chopped – 3 tablespoon
Fresh mint, chopped – 3 tablespoon
Yogurt – 2 tablespoon
Fennel seed powder – 1 tablespoon
Garam masala powder – 1 teaspoon
Green cardamom – 4
Cloves – 5-6
Black pepper corns – 10-12
Cinnamon stick – 2 inch
Bay leaf – 1 piece
Lemon juice – 1 teaspoon ( optional)
Oil  – 2 tablespoon
Salt to taste

For garnish

Green chillis, slit lengthwise – 1-2
Green coriander, chopped – 2 tablespoon
Ginger, julienne – 1 teaspoon
Ghee ( Clarified butter) – 1 tablespoon

Method

Clean, wash and keep the chicken aside
.
Clean, wash and soak rice for 30 minutes.

Finely slice the onions and keep aside.

Clean wash and finely chop fresh green coriander and mint leaves.

Make a paste of green chillies along with ginger and yogurt. Add fennel seed powder and garam masala powder and keep aside.

Heat oil in a heavy bottom pan and add the whole spices (green cardamom, cloves, black pepper corns, cinnamon stick and bay leaf), once the spices start popping and release the aroma add the sliced onions and fry.

Fry the onions till they turn pink (we do not want the onions to turn brown), once they are done add the chicken mix well and fry until they turn opaque.

Once the chicken turns opaque add the chopped tomatoes mix well and fry for 2 minutes, until the tomatoes are mushy , add the wet masala paste, salt , mix well and fry until oil separates. (NoteWet masala paste made with ginger, green chillies,yogurt along with fennel seed powder and garam masala)

Fry well and once the oil has starts to appear on the sides of pot add the chopped coriander and mint leaves,mix well and fry for a minute or two.

Once the herbs blend well add the soaked rice fry for 2-3 minutes and add around 4 cups of hot water, mix well and let it come to a boil. ( I use 2 cups of water for every 1 cup of rice )
As the pilaf comes to a boil reduce the heat to low, cover and cook, stir occasionally to avoid the rice from sticking to the bottom of the pan. Once the rice is cooked almost 60% add the fresh lemon juice and mix well, cover and continue cooking. (Adding lemon juice at this stage will not only add flavor to the rice but will also keep the rice fluffy and avoid getting sticky.)
Keep checking and once the rice is almost cooked through add the freshly chopped green coriander, ginger juliennes and slit green chilli, cover and cook on high flame for 2 minutes and then turn off the heat.
Let the pilaf stand covered for at least 15-20 minutes, this will allow the flavors to blend well. Once you are ready to serve add a tablespoon of ghee, mix well and serve hot. 
Enjoy 🙂
Notes
This Pilaf  was a regular at our home and mom used to make it with regular short grain rice hence I have used the same but you could also use Basmati rice as well. However I suggest you use a short grain rice as we have fried the rice along with the masala and in doing so there are chances that long grain rice would break.
As I have used yogurt in the masala for the pilaf, so its important that the whatever rice you wish to use is soaked well. This will help the rice to cook fast.
You must be wondering why have I used Yogurt, tomato and lemon juice in one dish and won’t to be too sour…..well it won’t until the yogurt you are using is too sour. If by chance the yogurt that you are using is sour then you could skip the lemon juice.
Usually this Pilaf is made in Ghee but i have made it in vegetable oil, to keep it healthy……Now that does not mean we compromise with the taste and flavor of the dish. So I have added a tablespoon of ghee just before serving…..this adds richness  and enhances the flavor as well. 
      

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Taking a short break….. http://spicynotes.net/?p=19 http://spicynotes.net/?p=19#comments Thu, 31 Jul 2014 17:20:00 +0000 http://spicynotes.net/?p=19 Taking a short break…..off for a vacation…..will be back soon, with recipes n more☺☺

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Taking a short break…..off for a vacation…..will be back soon, with recipes n more☺☺

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Eid Mubarak http://spicynotes.net/?p=20 http://spicynotes.net/?p=20#respond Tue, 29 Jul 2014 05:30:00 +0000 http://spicynotes.net/?p=20 Eid Mubarak!!!!! Wishing peace n happiness,  stay blessed…..

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Eid Mubarak!!!!!
Wishing peace n happiness,  stay blessed…..

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Vegetable Toast Cups http://spicynotes.net/?p=21 http://spicynotes.net/?p=21#respond Sun, 27 Jul 2014 13:12:00 +0000 http://spicynotes.net/?p=21 “Vegetable Toast Cups” Vegetable Toast Cups are wholesome and healthy appetizers made with whole wheat bread and vegetables. Its a great alternative to sandwiches and bread pizza and can be made at a short notice with just a few ingredients.The best thing about this is that  these are easy to make and you could get […]

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“Vegetable Toast Cups”

Vegetable Toast Cups are wholesome and healthy appetizers made with whole wheat bread and vegetables. Its a great alternative to sandwiches and bread pizza and can be made at a short notice with just a few ingredients.
The best thing about this is that  these are easy to make and you could get your little ones involved in making these too. Usually I keep the chopped veggies along with the cheese ready, while I prepare the muffin tin my lil one is busy mixing the filling….and trust me its fun to work along with kids. Just let them enjoy and fill up the bread cups, sprinkle the shredded cheese. Its a delight looking at them eagerly watching the bread cups bake in the oven….

 Indeed a Kid friendly recipe…..they not only enjoy helping and making these but love too eat them too…

Ingredients

Whole wheat Bread, – 8 slices
Onion, chopped – 1 small
Tomato, de-seeded and chopped – 1 small
Capsicum, chopped – 1/2 cup (I used red and green capsicum)
Black olives, sliced – 1 tablespoon
Green olives, sliced – 1 tablespoon
Mozzarella cheese, shredded – 3 tablespoon + 1/2 cup
Salt to taste
Chilli flakes – 1/4th teaspoon
Oregano – 1/8th teaspoon

Preparation

Pre-heat oven on 200°C or 400°F

Method

Trim the sides of the bread, flatten the bread slices using a rolling pin. Butter a muffin tray and press the flattened bread slices into the molds of the muffin tray.

In a large mixing bowl add the chopped onion, tomatoes, capsicums, sliced green and black olives along with 3 tablespoon of  shredded cheese. Add salt, oregano and red chilli flakes, mix well. Divide the filling mixture into 8 equal portions.
Place 1 teaspoon of shredded mozzarella in each of the molded bread cups, place one portion of the mixture in each bread cup. Sprinkle some more shredded cheese over the filling and bake in pre-heated oven for   15 – 18 minutes.
Once done the edges of the bread will turn crisp and golden brown, run a small knife around the mold to loosen the bread cups, remove from mold and serve immediately
Notes:
I have used whole wheat bread but you could use regular white bread also.
For the filling, I have used the most basic ingredients but you are free to use any vegetables of your choice like broccoli,mushrooms, baby corns or you could even use chicken, eggs or sausages for the filling.
Usually muffin tins come in 6 0r 12 cup sizes and if you are baking these in the 12 cup tin then you could alternatively leave 4 of the cups empty. Also avoid the tins that are very thin, as it often tends to burn the muffin.
Well If you are planning to make these with your kids then don’t worry much about dividing the filling, just let them randomly fill the cups.

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“Kheer” http://spicynotes.net/?p=22 http://spicynotes.net/?p=22#respond Wed, 23 Jul 2014 12:15:00 +0000 http://spicynotes.net/?p=22 Its been 11 months since I started writing “Spicy Notes” and this is my 100th Post on the blog. A wonderful journey indeed…..thanks to all my lovely readers and followers who have constantly been there and motivated me to do better.As this is my 100th Post!! it calls for a celebration, and no celebration is […]

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Its been 11 months since I started writing “Spicy Notes” and this is my 100th Post on the blog. A wonderful journey indeed…..thanks to all my lovely readers and followers who have constantly been there and motivated me to do better.
As this is my 100th Post!! it calls for a celebration, and no celebration is complete without something sweet, in Hindi we say “Kuch Meetha Ho Jaye” (Let’s have something sweet) The first thing that came to my mind was “Kheer” yes our very own Indian rice pudding, and why not its one sweet dish which is a part of most celebrations across our nation.

“Kheer”

“Kheer” is also known as “Payasam or Payasa” in South India, “Payesh” in Bengal, In many temples Kheer is cooked as and offering to God and  later served as “Prasad” or “Bhog” to devoties. According to legends  the origin of kheer dates back to the days of “Lord Krishna”.
Being born and grown up in Kolkatta I have a special connection with the Bengali culture and cuesine and “Kheer” or “Payesh” plays an important role here. It is the first solid food which is given to a child when he or she is almost 6 months old, the ritual is called “Annaprashon”. Its an occasion for celebration which is attended by the extended family and friends.
In North India when the bride comes to the bridegrooms house for the first time after marriage there is a function known as “Chauka Cchulai”, the newely wed bride would be cooking for the first time in the bridegrooms house and symbolises the official handover of the “Bhandara Keys” (Keys to the pantry or grossery store room)….and “Kheer” is one of the five dishes which she cooks.

“Kheer” is a traditional Indian desert, which is cooked throughout India, an essential dish in many feasts and celebration across regions and relegions. Indian food is as diverse as India itself, hence regional variations in recipes are common and the one that I am about to share is from Northern India. A traditional recipe which has a thick n creamy texture and loaded with dry fruits….

Ingredients

Rice – 1/4th cup
Full cream Milk – 6 cups
Sugar – 1/2 cups
Green Cardamom, powdered – 4
Almonds – 10 – 12
Pistachios – 12 – 14
Cashew – 6-8
Raisins – 1 tablespoon

Method

Clean and wash rice until the water is clear. Soak rice in water for 45 minutes to an hour. Once the rice is soaked well and has softened crush the rice into small pieces.

Heat milk in a heavy bottom pan, once the milk comes to a boil add powdered cardamom, reduce heat and let it simmer on low flame for 8-10 minutes.

Add rice, stir and let the rice cook in milk, keep checking and stir the rice ocassionally to avoid the formation of any lumps. This will also avoid the rice from sticking to the bottom of the pan. Keep scraping the dried milk from the side of the pan and add to the milk in the pan.

While the kheer is cooking, blanch the almonds and pistachios, and chop them.( please see notes below for blanching ). Slit the Cashew into halves.

Once the rice is almost done, and the milk starts to thicken add the chopped nuts mix well and add the sugar. When you add sugar, the sugar melts and the kheer becomes a bit runny but don’t worry, continue cooking and stir ocassionaly. This is the most critical time as once you add sugar there are chances that the kheer will stick to the bottom of the pan, so be alert. Very important don’t forget to scrape the dried milk on the sides of the pan and keep adding it to the pan.

By now the kheer would also thicken, add the raisins, mix well and turn off the flame.

Pour the kheer into individual servings, garnish with some chopped almonds and pistachios and enjoy it hot, warm or even cold.

Notes:

I have used Basmati rice for making the Kheer, hence had to break it, by doing so the rice will cook faster and the kheer will have a thick creamy consistency. However if you use small grain rice, the result would be the same.

For this Kheer recipe I have used full cream milk as we want the kheer to be thick and creamy, but if you want you could use lowfat milk too.

Please note that the kheer will thicken up even after you turn off the flame so I suggest that you turn off the flame before it reaches the desired consistency.

Blanching – Is a process of cooking in which the fruit or vegetable and in this case Almonds and pistachios are put into hot boiling water, for a very short time, removed and put into ice cold water or under running water to stop the cooking process.
When we blanch Almonds and Pistachios, the skin becomes soft and can be easilly removed.

I have blanched the nuts in the microwave as it is very easy and comes handy.
Put the almonds in a microwave safe bowl, add enough water so its well immersed and microwave on high for 2-3 minutes.


Pistachio has a softer skin as compared to almonds so you can microwave for 90 seconds to 2 minutes on high.

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Nachni or Ragi Dosa http://spicynotes.net/?p=23 http://spicynotes.net/?p=23#respond Thu, 17 Jul 2014 07:44:00 +0000 http://spicynotes.net/?p=23 “Nachni or Ragi Dosa” Dosa is a traditional breakfast dish from Southern India,these are typically made with a batter consisting of rice and lentil . Rice and lentil are soaked and then ground to a fine paste allowed to ferment and then used to make dosa. This traditional breakfast has a number of variations, like […]

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“Nachni or Ragi Dosa”

Dosa is a traditional breakfast dish from Southern India,these are typically made with a batter consisting of rice and lentil . Rice and lentil are soaked and then ground to a fine paste allowed to ferment and then used to make dosa.

This traditional breakfast has a number of variations, like the Rava dosa, Mix lentil dosa , Wheat Dosa, Oats cheela etc. and one such variation is the Nachni or Ragi dosa. Nachni or Ragi as it is commonly known in India is basically Finger Millet. It is rich in protein, calcium, high in fiber, rich in iron making it one of the most healthy whole grains. Though a healthy grain, but it should be consumed in moderation and is not suitable for people suffering from kidney stones.

This recipe of Nachini Dosa is what I had learnt from a friend of mine who comes from Karnataka a Southern state of India. Its a fermented batter recipe, though you need to plan in advance and does take some time to prepare the but the dosas are worth the effort This crispy dosa is an healthy breakfast option which can be served along with chutney and sambhar.


Ingredients

Ragi flour – 1 cup
Rice – 1 cup
Split Urad Dal – 1/2 cup
Poha – 1/4th cup
Fenugreek seeds – 1/2 teaspoon
Salt to taste
Water – 1/2 cups
Oil to roast the dosa

Method

Clean and soak rice for 4-5 hours. Add the fenugreek seeds to the urad dal and soak for 4-5 hours.

Wash the poha under running water, drain and keep aside. Drain the soaked rice and grind it into a smooth paste along with 3-4 tablespoon of water. Transfer into a large mixing bowl and keep aside.

Drain the urad dal and fenugreek seeds and grind itno a smooth paste using little water. Once done, add it to the rice paste. Add a tablespoon or two of water and remove any batter that is stuck on to the sides of the grinding jar. Keep this liquid aside.

Add the ragi flour along with salt to the rice and urad dal batter and mix really well, ensuring that there are no lumps.
Add the water that we had kept aside. If you feel that the batter is very thick then adjust the consistency by adding a little water at a time. Cover the mixing bowl with a lid or cling film and let the batter ferment over night or at least for 8-9 hours.

 
Once the batter has fermented overnight it will almost double up and small little air bubbles will also appear,
  

Heat a tawa or griddle, pour a ladle of batter and quickly spread the dosa with the back of the ladle moving it in a circular motion, working outwards from the center.
Drizzle some oil on the edges and  and let it cook from one side, once the dosa is done and the edges start to curl, fold the dosa over and remove from the tawa.

Serve hot and crispy ragi dosa along with chutney coconut chutney or tomato chutney and sambhar.

 Notes:

Make sure that the batter is well ferment, usually if you leave it over night in a warm place it ferments well but if you live in a cold place then it might get difficult.
In that case you could either place the batter in a casserole, or what I prefer to do is warm a cup of water in the microwave for 2-3 minutes, remove the water, turn off the power supply and place the covered batter in the microwave and leave it overnight. The batter gets fermented well.

I have made these dosas on a regular tawa, and have started by putting a teaspoon of oil on the tawa and have spread it using a wet cloth, then have poured the batter and spread it. By doing so the dosa comes out crispy and nice and it does not stick to the tawa also.

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Cheese Stuffed Vegetarian Rice Balls http://spicynotes.net/?p=24 http://spicynotes.net/?p=24#respond Sun, 13 Jul 2014 08:01:00 +0000 http://spicynotes.net/?p=24 Cheese Stuffed Vegetarian Rice Balls as the name suggests, rice balls stuffed with cheese rolled in bread crumb and deep fried. These rice balls have multiple layers and are bursting with flavor,it has a cheesy core covered with a layer of seasoned soft rice and vegetables and finally the crispy outer layer. “Cheese Stuffed Vegetarian […]

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Cheese Stuffed Vegetarian Rice Balls as the name suggests, rice balls stuffed with cheese rolled in bread crumb and deep fried. These rice balls have multiple layers and are bursting with flavor,it has a cheesy core covered with a layer of seasoned soft rice and vegetables and finally the crispy outer layer.

“Cheese Stuffed Vegetarian Rice Balls”

There are numerous methods of making rice balls, some make it with the sticky rice, with powdered rice, sometimes steamed or even boiled. The one which I am about to share is inspired by the Italian Arancini….these are stuffed rice balls coated with breadcrumb and deep fried. It typically consists of meat in tomato sauce, rice and mozzarella. 

However, my recipe is very simple and easy to make using leftover rice. You can serve them as an appetizer for a get together or enjoy them as a teatime snack. The best think about these are that you can make them beforehand and freeze, they remain well for 4-5 days, fry them as and when needed and enjoy.

Ingredients

Rice, cooked – 1 cup
Carrot, grated – 1/2 cup
Green bell pepper, finely chopped – 1/4th cup
Green olive, chopped – 1 tablespoon
Black olive, chopped – 1 tablespoon
Pickled jalapenos, de-seeded and chopped – 1 tablespoon
Mixed Italian Herbs – 1/2 teaspoon
Crushed black pepper – 1/4th teaspoon
White sesame seeds – 1 teaspoon (optional)
Mozzarella Cheese, cut into 1/2 inch cubes – 12 -14 pcs
Fine bread crumb – 2 tablespoon
Salt to taste
Oil for deep frying

For outer coating 

Corn flour – 3 tablespoon
Water – 1/4 cup
Bread crumb – 1 cup

Method

In a large mixing bowl place the cooked rice, grated carrot, chopped green bell pepper. Add the chopped green and black olives along with the mixed herbs, crushed black pepper, sesame seeds and salt. Mix well.

Add the bread crumb and form a dough. (I had used around 2 tablespoon of breadcrumb to make a firm dough, but you may alter the quantity as required). Divide the dough into 12-14 equal portions.

Take one portion of the rice and vegetable mixture, place it on your palm and flatten it making a small depression in the center. Place one small cheese cube at the center, cover and roll it into a ball. Ensure that the cheese cube is well covered. Repeat the same process to make the remaning rice balls.

Once all the rice balls are made prepare the corn flour and water wash by mixing corn flour and water in a bowl, place the breadcrumb in a shallow plate alongside. Now dip the rice ball in the corn flour wash, transfer coated rice balls into bread crumb and quickly roll over ensuring that the balls are well coated with breadcrumb. Repeat same process for the remaining rice balls. Keep aside. 


Heat sufficient oil in a kadhai, carefully slide the rice balls one at a time into the hot oil, deep fry until golden brown. Drain with a slotted spoon and keep on absorbent paper.

Serve hot along with any dip or ketchup of your choice. 
Enjoy 🙂

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Rajma Masala http://spicynotes.net/?p=25 http://spicynotes.net/?p=25#respond Wed, 09 Jul 2014 13:45:00 +0000 http://spicynotes.net/?p=25 “Rajma Masala” Rajma Masala is one of the most commonly prepared and popular vegetarian dish from Northern India. It’s a a thick curry preparation of rajma in a tomato and onion based gravy cooked along with basic Indian Spices available in most homes. As popularly known in India “Rajma” is the Hindi name for “Red […]

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“Rajma Masala”

Rajma Masala is one of the most commonly prepared and popular vegetarian dish from Northern India. It’s a a thick curry preparation of rajma in a tomato and onion based gravy cooked along with basic Indian Spices available in most homes.

As popularly known in India “Rajma” is the Hindi name for “Red Kidney Beans”, There are a number of variety of Rajma available in the market but the best ones are supposed to come from the hilly regions of Northern India (Jammu & Kashmir, Shimla in Himachal Pradesh).

These dark red kidney shaped legumes are rich in potassium, magnesium , iron and protein , hence making it a great alternative to meat for vegetarians. Rajma is low on calories, high in protein and fiber, loaded with disease fighting antioxidants which promotes healthy and strong immunity.
Being high in fiber and protein it helps in maintain healthy blood sugar level, is rich in vitamin K and B making it good for the brain.. High fiber content (both soluble and insoluble) helps in cleansing the digestive track and improves bowel movement.Its high magnesium and fiber contents helps in reducing bad cholesterol and having a healthy cardiovascular system.

This legume is not only healthy but is rich in taste and flavor, a versatile ingredient indeed which can be used to make salads, soups, stews, cutlets and not to forget our very own “Rajma Chawal”.

Rajma Masala is comfort food, you can have it with steamed rice, roti and never worry about leftovers as it even tastes better the next day. I usually make extra and keep the leftover in the fridge, warm it up well the next day in fact let the gravy thicken so it gets a more creamy texture and just enjoy it with toasted bread…..Oh! I’m drooling…Perfect for a lazy weekend meal and loved by all.

Ingredients

Rajma, dry – 1 1/2 cups
Onion – 2 medium
Garlic – 2-3 cloves (Fat ones)
Ginger, grated – 1 teaspoon
Tomato, chopped – 2 medium
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 tablespoon
Garam masala powder – 1 teaspoon
Bay leaf – 1
Green cardamom – 4-5
Cloves – 5-6
Cinnamon stick – 2 inch
Oil – 3 tablespoon
Salt to taste
Fresh chopped green coriander for garnish

Preperation

Clean and wash the Rajma and soak overnight or at least for 8-9 hours.

Method

Rinse soaked rajma 2-3 times under running water. Pressure cook rajma along 4 cups of water, salt, bay leaf, 2 green cardamoms, 3 cloves and cinnamon stick. (I had cooked until 4 whistles, this may vary, depends on the variety of Rajma)

While the rajma is cooking, make a paste of one and half onions and garlic, to this paste add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and keep aside.
Finely chop half of the remaining onion and keep aside.

Once the rajma is cooked, turnoff the heat, let all the steam escape from the pressure cooker before you open.
Heat oil in a kadhai, add the remaining green cardamom and cloves, once they start releasing the aroma add the finely chopped onion. Fry the onion for 2 minutes and when they start to change colour add the onion garlic and masala paste. Mix well and fry for 3-4 minutes, add grated ginger and chopped tomatoes and salt. Mix well and fry until the tomatoes turn mushy and oil starts appearing on the sides. 
Add masala to the boiled rajma, mix well add garam masala powder and bring it to a boil, close the lid of the pressure cooker and cook unit one whistle. Turn off the flame and let all the steam escape before you open the pressure cooker. (You must be wondering why pressure cook again but this ensures that the flavors blend well with the rajma, also if the rajma was a bit under cooked initially it will be well done by now. )
Garnish with freshly chopped coriander and serve hot along with steamed rice. Enjoy 🙂
Notes:
The cooking time of rajma depends primarily on the variety, the ones which I used are not the really dark red ones and were cooked in 4 whistles, but the dark red ones usually take a bit more time may be around 6-7 whistles. 
Do remember we have added salt while boiling the rajma, hence  go slow while adding salt while preparing the masala. 
These days Pre boiled canned Rajma is easily available in most supermarkets, if you are using them then you can just prepare the Masala and add the cooked Rajma and pressure cook for one whistle. Doing so will ensure that the flavors of the masala is well blended with the Rajma.
Also note that the above mentioned masala ingredients in the recipe would be sufficient for 2 cans of 14 Oz or 400 gms (Net Wt.).

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