RAJMA(KIDNEY BEANS)
KIDNEY BEANS AS WE INDIANS KNOW POPULARLY AS RAJMA IS GREAT SOURCE OF ANTIOXIDANTS AND IS GOOD FOR HAIR AND SKIN....
LETS LOOK AT AN EASY PEESY RECIPE OF RAJMA WHICH IS DELICIOUS AS WELL AS SIMPLE TO PREPARE...
LETS GET STARTED WITH IT...
INGRIDIENTS:
1. RAJMA- 1 CUP SOAKED OVER NIGHT AND THEN WASHED PROPERLY.
2. JEERA POWDER- 2 TSPN
3. DHANIAPOWDER- 2 TSNP
4. CHOPPED TOMATO- 1 BIG
5.ONION PASTE- 3-4 TSPN
6. GINGER GARLIC PASTE- 2 TO 3 TSPN
7. DRIED RED CHILLI- 1 PIECE
8. 2 GREEN CHILLI- HALF SLIT
9.SALT-AS PER TASTE.
10.RED CHILLI POWDER- 1 TBSPN
11.TURMERIC POWDER- 1 TSNP
12. CHOPPED POTATO- 1 SMALL.
13.OIL- FOR FRYING.
14. GARAM MASALA- ELAICHI,LAUNG,TEJPATTA,
METHOD:
1. SOAK RAJMA FOR OVERNIGHT AND NEXT DAY BEFORE COOKING WASH IT PROPERLY.
2. NOW TAKE OIL IN KADHAI OR PAN AS U DESIRE AND ADD GARAM MASALA AND DRIED RED CHILLI IN TO IT. KEEP THE FLAME MEDIUM HIGH. LET IT COOK FOR 30 SEC.
3. NOW ADD ONION PASE, GINGER GARLIC PASTE AND AGAINLET IT COOM FOR 1-2 MIN ON MEDIUM HIGH FLAME.
3. NOW ADD CHOPPED TOMATO AND MIX THEM PROPERLY AND COOK FOR 2-3 MIN.
4. NOW WHEN TOMATO BECOMES BIT SOFT ADD ADD DRIED MASALA LIKE TURMERIC POWDER, JEERA POWDER,CORIANDER POWDER,RED CHILLI POWDER.
NOW LOWER DOWN THE FLAME AND LET THE WHOLE MASALA COOK ON LOW FLAME TILL OIL COMES OUT FROM ENTIRE MASALA.
5. NOW ADD CHOPPED POTATOES AND AGAIN COOK FOR SOMETIME COVERING WITH A LID.
6. AFTER 3-4 MIN ADD SOAKED RAJMA AND THEN GIVE IT A GOOD MIX ON HIGH FLAME FOR 4-5MIN. AT THIS POINT ADD SALT ACC TO TASTE.
7. NOW TAKE A PRESSURE COOKER AND SHIFT ENTIRE RAJMA INTO IT AND ADD WATER TILL LEVEL IT COVERS ENTIRE RAJMA.
8. PUT IT ON MEDIUM FLAME TILL 7-8 WHISTLES.
9.OPEN THE LID AND IF THERE IS WATER COOK IT FOR FOR SOME MORE TIME ON HIGH FLAME. WAIT FOR THE WATER TO VAPOUR UP.
10. TAKE IT OUT IN A DISH AND SERVE HOT WITH RICE.
