Tuesday, February 22, 2011

Rajma & Jeera Chawal , Spicy Red Kidney Beans with Cumin Rice

Rajma And Jeera Chawal - Spicy Red Kidney Beans with Cumin Rice

Rajma and Chawal or Rajma and rice is a punjabi staple , it's what I call comfort food or soul food. It's not as complicated as it seems, with a little prep ahead it takes less than 30 minutes  from start to finish for both jeera rice and Rajma.

Ingredients for Rajma/Red kidney beans curry
1 cup red kidney beans soaked overnight
1 1/2 red onions sliced thinly
2 tomatoes chopped into cubes
1 medium sized potato, peeled and cubed into big chunks
about an inch of ginger, peeled and chopped into pieces
dry ingredients
tbsp of kasoori methi (dried fenugreek)
tbsp red chili powder
tbsp of amchur (dry mango powder)
tbsp of garam masala
salt according to taste
1/2 tbsp turmeric
2 tbsp of tomato paste (optional)

Process.
1. In a pressure pan add soaked red kidney beans, potatoes, ginger, turmeric , salt and fenugreek leaves and pour water accordingly and pressure cook till you hear three whistles.
2. While beans are cooking, heat a pan add 2 tbsp of oil, add all the dry ingredients saute for few seconds, then add onions saute till they turn translucent then add tomatoes and tomato paste.
3. Cook covered till tomatoes are well cooked.
4. Allow for the cooker to cool down and then transfer the contents into sauteed tomato and onion paste.
5. Mix well and adjust for salt, garnish with coriander and serve hot



Jeera Chawal - Cumin Rice


Seriously jeera rice takes 10 minutes from start to finish with less than 5 ingredients and tastes out of the world .

Ingredients
1 cup basmathi rice
3-4 bay leaves
5-6 cloves
1/2 tbsp pepper corns
2 tbsp cumin/jeera
2 tbsp oil/ghee (clarified butter)

1 In a heavy bottom pan add oil/butter, add bay leaves, pepper corns, cloves and cumin and saute for 30 secs.
2. Now add cup of basmathi rice and saute till its well coated with oil or butter
3. Add two cups of water and salt and cook covered on medium heat for about 6-8 minutes.
4. Remote lid and mix the contents gently taking care not to break the rice grains.
5. Cook covered for another two minutes.

Remote from heat allow it to cool down and gently toss the rice as you can see if fluffs up pretty well. To make the rice grains not sticky spray pam either while cooking or once after you remove from heat.

Rajma and Chawal comfort food that I can eat any time of the day !!





8 comments:

Kiran said...

Healthy and yummy.

Chitra said...

Yummy combination.Feel like scooping out a spoon of rajma from your click.

Rina said...

Should try rajma curry..Luv the pot of rice dear..

Sailaja said...

yummy and healthy. Great shots

Soumya..... said...

Lovely and nutritious!

♥Sugar♥Plum♥Fairy♥ said...

Lovely blog and the rajam with rice is a totally wonderful combi!
Ur rice is cooked perfectly and calling my name!

Sreelu said...

Thank you all for your compliments.

Rajesh Kumar said...

Oh yummy yummy! this looks so good. I love these kind of easy but so full of flavor dishes! restaurant in satya niketan

 
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