Wednesday, April 4, 2018

RAJMAH (Kidney Beans)

We also know it as kidney beans and the best we serve it hot with rice.. You might have heard many times.

Rajmah chawal  (Rajma Rice) 
* 250 gms rajmah (kidney beans)
* 1 litre water
* 1 onion
* 1 tomato
* 1/2 tsp salt ,red chilli powder, turmeric powder.
* curd
* corainder leaves to garnish
* Soak rajmah in 1 litre overnight
* Boil them the next day in the same water with 1 tbsp salt.
* Fry some onions till golden brown in ghee, and then pour the tomato puree.
* Cook for few minutes, then add curd and again cook add the boiled rajmah and keep cooking in low flame for 5-10 mins
* Serve hot with rice. Best combination :-) 

#rajma #rice #kidney beans #Indian food

Sunday, February 11, 2018

Dishes For Dibetic People

Diabetes is a disease in which the the body stops producing insulin.

Garlic Bread 
Roasted garlic makes a delicious, fat-free garlic bread. Choose heads with nice big cloves for easy peeling.
  :- 2 roasted garlic heads
:- 1/2teaspoons mixed Italian herbs
:- 1/2 teaspoon salt
:- 2 loaf of French bread, sliced
:- Preheat oven to 350°F. 

:- Peel roasted cloves or squeeze flesh from skin and place in a bowl. Mash with a fork, then mix in Italian herbs and salt.Spread on sliced bread. Wrap tightly in foil and bake for 20 minutes.
Brown Rice Pilaf
Ingredients:-:- 2 cups brown rice
:- 5 1/2 cups water
:- 2 TBSP dried red and green peppers, or 1/2 red, 1/2 green pepper, diced
:- 2 TBSP dried carrots or 1 fresh diced carrot
:- 2 TBSP dried celery, or 2 ribs fresh celery, chopped fine
:- 2 TBSP dried onion, or 1/4 cup diced fresh onion
:- pinch pepper
:- 2 TBSP chicken or beef boullion, or soy sauce
:- 1 TBSP dried or fresh parsley
*Throw all that into a pot. Bring to a boil and then lower heat, cover, and simmer for about 40-50 minutes.
*Keep an eye on it at the last to make sure it does not get too dry. Rice grains will start to split when they are done.
*Add cooked, cubed beef or chicken to make a full meal. Serving size is 2/3 cup, or 3/4 cup if meat is added.
You can make this in a rice cooker also, using smaller quantities of ingredients. Make sure you add enough water to compensate for the dried veggies, they will absorb quite a bit.
Create a full meal by adding beef, chicken, beans, or other protein.

Potato Chowder
:- 6 small potatoes (4 oz, approx. size)
:- 1 med onion, diced
:- 1 carrot, diced
:- 2 ribs celery, diced pepper parsley
:- 2 tsp chicken boullion
:- 3 TBSP margarine or butter
:- 1 cup milk powder
:- 1/4 cup whole wheat flour

*Wash and trim potatoes - leave the skins on. Cube into 1/2 to 3/4 inch cubes.
* Place into pot on stove, or into crock pot.
*Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!).
*Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together.
*Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly.
*Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove).
*Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato)

Corn bread

:- 1 cup corn meal
:- 1 cup whole wheat flour
:- 2 TBSP sugar (omit if you want)
:- 1/4 cup oil
:- 1 TBSP baking powder
:- 1 cup milk, or 1/3 cup milk powder and a cup of water
:- 2 eggs
Blend together to make batter. Pour into greased 8X8 pan. Bake at 400 degrees for 20-25 minutes, or until golden brown and set in the midd

Friday, December 29, 2017

Dishes For Fasting

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.

Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.

Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown



Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.



Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content


Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp

Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.

Sunday, July 23, 2017

Daal Bati and Churma

For daal : 
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely

Oil and Salt to Taste

For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating

#daal, #bati, #churma, #rajasthani dish, #food, #indian food, #cuisine, #jaipur