Rajma Masala Recipe

Rajma Masala Recipe is delectable peppery gravy prepared using red kidney beans or rajma. In this recipe, the Rajma Masala is prepared by cooking the boiled rajma beans with the dry ginger and pepper based gravy, which adds a rustic flavour to the dish.

The dish is supposed to be slow cooked, so that the flavors are well incorporated into the rajma. The Rajma Masala tastes better, after resting it for couple of hours before consumption.

Serve the Rajma Masala Recipe along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad With Lemon and Coriander Recipe for the weekday lunch.

You can even pack the Rajma Masala into an office lunch box or kids school lunch box along with jeera rice and chaas.

How to make Rajma Masala Recipe

1.     To begin making Rajma Masala Recipe, wash and soak the rajma overnight. Pressure cook with enough water for 6 whistles, turn the heat to low and cook for another 15 to 20 minutes.

2.     Turn off the heat and allow the pressure to release naturally.

3.     Heat ghee in a heavy bottomed pan, add the bay leaf.

4.     Add the chopped onion, ginger and garlic and saute until the onion turns golden.

5.     Add the tomato puree and cook until the masala is cooked well. This will take 3 to 4 minutes.

6.     Now, add the coriander, turmeric, red chilli powders, garam masala, dry ginger, pepper powder and saute until the ghee separates out. This will take 2 minutes.

7.     Add the boiled rajma, enough water to your desired consistency, season with salt and let the  Rajma Masala simmer for 10 to 15 minutes.

8.     Once the Rajma Masala thickens a bit, garnish with coriander leaves and switch off the heat. Check the salt and spices and adjust to suit your taste.

9.     Serve the Rajma Masala along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for the weekday lunch.

Ingredients

·         2 cups Rajma (Large Kidney Beans) , soaked for 8 hours

·         1 Onion , finely chopped

·         2 cloves Garlic , pounded using a mortar and pestle

·         2 inch Ginger , finely chopped

·         2 Tomatoes , pureed

·         1/2 teaspoon Turmeric powder (Haldi)

·         2 teaspoon Coriander (Dhania) Powder

·         1 teaspoon Red chilli powder

·         2 teaspoon Black pepper powder

·         1 teaspoon Dry ginger powder

·         1/2 teaspoon Garam masala powder

·         1 Bay leaf (tej patta)

·         Coriander (Dhania) Leaves , Small bunch, finely chopped for garnish

·         1 tablespoon Ghee

·         Salt , to taste

Spicy Pasta Recipe with Roasted Vegetables

Spicy Thai Pasta Recipe is a delicious pasta recipe that packed with flavors from the thai curry paste and roasted vegetables and makes a perfect dinner along with a chilled salad and a juice.

Crunchy carrots, beans and capsicum stir fried along with delicious boiled pasta and tossed in flavour packed thai curry paste.

Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect dinner. 

How to make Spicy Thai Pasta Recipe with Roasted Vegetables

1.     To begin making the Spicy Thai Pasta Recipe with Roasted Vegetables, you can either us store bought Thai Green curry paste or you can make it at home. 

2.     If you wish to make the homemade paste follow this Vegetarian Thai Green Curry Paste Recipe. 

3.     We will first cook the pasta along with salt in boiling water along with a little salt until al dente.

4.     Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.

5.     Drizzle a bit of olive oil to prevent the pasta from sticking to each other. Keep the pasta aside.

6.     In wok heat oil on medium heat, add chopped ginger and garlic and saute for a couple of minutes.

7.     Add the vegetables-carrot, beans and capsicum. Continue to stir fry for 2-3 minutes until the vegetables are well roasted. 

8.     Once you the vegetables are roasted add the thai curry paste, fresh cream and cooked pasta.

9.     Saute the pasta until it gets well coasted with the thai curry paste. 

10.   At this stage add in the lemon juice, brown sugar, chili flakes, and salt. Stir well to combine.

11.   Once Spicy Thai Pasta Recipe With Roasted Vegetables is combined well, check the salt and spices and adjust according to taste.

12.   Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect dinner. 

13.   You can also serve the Spicy Thai Pasta Recipe Wth Roasted Vegetables for winters as part of a hearty Sunday brunch along with Broccoli Almond Soup Recipe for a cozy dinner.

Ingredients

• 300 grams Spirali pasta
• 1/4 cup Carrots (Gajjar) , cut into strips
• 1/4 cup Green Bell Pepper (Capsicum) , cut into strips
• 1/4 cup Green beans (French Beans) , cut into strips
• 1/4 cup Thai Green Curry paste
• 1/2 cup Fresh cream
• 1 teaspoon Lemon juice
• 1 teaspoon Brown Sugar (Demerara Sugar)
• 1/2 teaspoon Red Chilli flakes
• Salt , to taste
• 1 tablespoon Cooking oil
• 1 teaspoon Garlic , chopped
• 1 teaspoon Ginger , chopped

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Gujarati Khichu Recipe

Khichu is a Gujarati, healthy and delicious, snack/breakfast that is gluten free and vegan. It is prepared with rice flour that is added to hot boiling water along with spices like ajwain and jeera. This mixture is then shaped into small disks with an indent in the centre and steamed in a idli cooker. 

It is almost like having a savoury donut but unlike a regular donut, this one is dense and steamed. The process of making it is actually very interesting. 

Serve Khichu Recipe as a healthy evening snack along with a hot cup of Masala Chai or by itself as a light evening snack.

How to make Gujarati Khichu Recipe 

1.     To begin making Gujarati Khichu recipe, we have to first get the dough for the khichu ready. 

2.     Preheat a steamer with water in it.  Meanwhile, in another pan heat 2 cups of water and add ajwain, cumin seeds along with salt, ginger & green chillies.

3.     Let the water come to a rolling boil.

4.     Without reducing the heat, quickly dust the rice flour all over the boiling water. (It is important that you scatter the flour all over the boiling water) Do not stir. 

5.     Allow the water to rise up on its own. It will begin to moisten the rice flour within 30 seconds or so.

6.     Using the back of a wooden ladle carefully (so as not to splatter the hot water) and vigorously stir the mix for a minute.

7.     Remove the Khichu from the heat and pour the Khichu mixture in a bowl. 

8.     When the Khichu dough is hot yet but easy to handle, pinch the dough in 12 balls of equal size.

9.     Make an indent in the centre like that of a doughnut. 

10.  Transfer these Khichu onto the steamer and steam them for 5 – 7 minutes

11.  Remove the Khichu from the steamer and serve hot.

12.  Serve Gujarati Khichu Recipe as a healthy evening snack along with a hot cup of Masala Chai or by itself as a light evening snack.

Ingredients

·         2 Cups Water

·         1 cup Rice flour

·         1/2 teaspoon Ajwain (Carom seeds)

·         2 teaspoons Cumin (Jeera) seeds

·         Salt , to taste

·         2 Green Chillies , finely chopped

·         1 inch Ginger , finely chopped