Yaay!!! Finally, I have touched the end line of marathon! :) I’ve enjoyed this event thoroughly. Today, I will post my last recipe of the year 2009 and the marathon event.
This Rajma is really comfortable and warm food during chilly cold days. Here, the summer is on top of the level so I hardly make this. Though, I would like to share my version with you. In rest part of the world, I know there is a winter in full swing. I know you are suffering a cruel winter so I thought I will share you this simple recipe. :) The Rajma is perfect with Jeera Rice…I meant it’s very comfort and completely satisfying meal in chilled weather.
Well, you and me know that the cardamom, cloves and cinnamon use widely in Punjabi and North Indian gravy. So, why you don’t prepare the ‘CCC’ powder in advance? It comes very handy and can be added in any North Indian gravy. I prepare Cardamom, Cloves and Cinnamon powder – each of them will be in equal part. i.e, 1 tbsp of each – dry roast them and grind into smooth fine powder. Store in a small air-tight container. However, the powder is very strong so please use it well.
- 1 Cup Rajma
- 2 medium Onions - roughly chopped
- 3 medium Tomatoes - chopped
- 1" Ginger crushed
- 2 -3 Garlic cloves - crushed
- ⅛ tsp 'CCC' powder OR 1 Clove, 2 Green Cardamom and 1'' Cinnamon
- 1-2 Bay leaves
- ½ tsp Turmeric pwd
- 1 tsp Red Chili powder - OR to taste
- 1 tsp Coriander pwd
- ½ tsp Garam Masala pwd
- ½ tsp Kitchen King Masala pwd (optional)
- 1 tsp Kasuri Methi/ Dried Fenugreek Leaves
- Salt to taste
- 1 tbsp + 1 tsp Oil
- 1 tbsp Butter
- ) Wash and soak Rajma overnight or 5-6 hours in hot water. Drain and pressure cook with 2 cup fresh hot water until the Rajma is cooked soft yet hold it's shape - about 5 to 6 whistles. Keep it aside.
- ) Heat 1 tsp Oil in a pan, add onions and sprinkle some salt. Sauté it for 3-4 mins until the onions become glossy and light brown. Add crushed ginger & garlic to this. Add chopped tomatoes and cook it 2 -3 mins more. Remove from the heat and let it cool at room temperature. Grind into smooth paste adding the 'CCC' powder or whole cardamom, cloves and cinnamon and little water.
- ) Heat butter and the remaining oil in a pan. Add bay leaves and the onion-tomato paste. It tends to splutter so be careful. Sauté it for few mins about 3-4 mins. Add all the spice powders except garam masala and kitchen king masala pwd. To this, add cooked Rajma and ½ cup water. Adjust the consistency to your choice and let it cook for 10-15 mins on low heat. Stir occasionally. Add ½ cup water and adjust the consistency to your choice.
- ) Finally add the kasuri methi, garam masala pwd and kitchen king masala pwd. Cook for 2 mins more. Remove from the heat. Check for seasoning and adjust. Let it sit for 10-15 mins before serve. Let blend all the spices with Rajma. Serve with roti and rice or simply Jeera Rice.
Jeera Rice Recipe:
2 Cups Cooked Rice | 2 tbsp Ghee (clarified butter) | 1 tbsp Cumin seeds/Jeera
1) For Jeera rice or any pulav/biryani, the rice should be fluffy and separate. You can go here – How to cook fluffy rice with separate grains. I always use this method and I always have a nice result.
2) Heat a ghee in a wide pan, add cumin seeds/jeera. Let it splutter and turn to brown. Add the cooked rice and mix it well. Use your best spatula for mixing. You can mix properly using spatula as it hold the shape of grain. Remove from the heat. Serve hot with Rajma or any curry.
I would like to thank Nupur for this wonderful Marathon event! Thank you very much Nupur! I started this food blog in April 2009 and never looked back. I thank you all my dear readers and fellow bloggers who supported me throughout a year. It’s been wonderful journey!
Wishing you and yours a very HAPPY NEW YEAR 2010!!!
I’ll see you all in next week. Have a great weekend! :)
You might be like this