Friday, July 30, 2010


Rajma a famous indian delicacy served almost everywhere from traditional street foods to dhabas to 5 star hotels. This is especially popular in north india. It is usually served with steaming hot rice. Kids never say no to this meal. A fulfilling meal, cherished by all the age groups. Rajma comes in many varieties from Dark colour, Red Colour and Chitra. I have used chitra rajma in this but you can use any depending on what colour you want in the final product. I have used lemon juice in this recipe but you can use imli water instead of lemon juice.


Kidney Beans 200 gm                               Onion 2 Pc (Small)
Tomato 2 Pc (Small)                                  Chilly Powder 1 Tsp
Salt To Taste                                               Asafoetida 1 + 1 Pinch
Cumin Seeds 1 + 1 Tsp                            Tej Patta 1 Pc
Black Cardamon 1 Pc                                Cinnamon 1 Pc
Lemon Juice 1 Tsp                                     Oil 1 Tsp
Coriander Leaves For Garnishing           Fresh Cream 2 Tbsp
Ginger Paste 1 Tsp                                    Garam Masala 1 Tsp


*) Soak Rajma Overnight and wash properly in the morning.
*) Grind tomato and onion together in a mixer.


In a pressure cooker add soaked Rajma, Tejpatta, Black Cardamon and 1 tsp Salt, 1 ½ Glass Water. Pressure cook it for 8-9 Whistels and then sim the gas for 5 minutes.

In a pan, add Oil. Heat it and add Asafoetida and Cumin Seeds. Let the seeds splutter. Add Ginger paste and Onion Tomato paste to the pan and mix it evenly. Sim the gas and let it cook for 5 minutes. Add Fresh Cream to the pan and mix it with the paste. Let it cook on low flame till the oil leaves the sides.

In the meanwhile open the pressure cooker and check rajma. It should soften. Add this to the pan including tejpatta and black cardamom. Mix rajma with the paste evenly. Let a boil come and then low the flame and let it cook for 10-15 minuutes. Keep on stirring in between. Add Salt to taste, lemon juice and garam masala in this mixture.

On a separate flame, take a small pan, add 1 tsp oil to it. Add Asafoetida and Cumin seeds to it. When it splutter add chilly powder. Switch off the flame and add this mixture to rajma. Mix it and add coriander leaves and 1 tsp fresh cream for garnishing.

PS: Sending this entry to FoodPalletteSeries Black Event

Tuesday, July 20, 2010


Also known as ‘Okra’ or ‘Bhindi’. This is a dry dish served in dinner or in lunch with hot parathas. This gives you authentic Indian flavor and can be easily available across the world in Indian stores. There are many ways to prepare this dish. Some prepare it “Bharwa” means filled inside with the spices and then cooked. This particular recipe is made b cutting the lady finger into small pieces and then preparing it. Another variation of this vegetable is prepared without using onions and following the same recipe.


Lady Finger 400 Gm                                    Oil 2 Tsp
Onion 1-2 Pieces                                         Fennel Powder 1 tsp
Coriander Powder 1 Tsp                            Salt to taste
Red Chilly Powder 1 Tsp                           Garam Masala 1 Tsp
Coconut Powder 2-3 Tsp                           Cumin Seeds   1 Tsp
Asafoetida 1 Pinch                                       Turmeric Powder 1 Tsp 
Green Chilly 1-2 Pieces                              Dry Mango Powder 1 Tsp


*) Finely chop the Onions length wise.

*) Wash the Lady fingers and cut down its top. Then cut the lady finger round wise into 4-5 equal size pieces.

*) Finely chop the green chilly.


Switch on the flame to low. Add Oil in it. Add asafoetida and cumin seeds. Let them sprinkle. Add Green Chilly, Turmeric Powder, Little Salt and Coriander Powder. Mix it properly. Add Lady finger to it. Mix it with the spices. Do not add water into it as this particular vegetable leaves water. To ensure that it doesn’t stick to the pan, sprinkle few drops of water to it. Cover it with the lid. Keep on stirring in between so it doesn’t stick to the pan. After 4-5 minutes, add rest of the salt with the remaining spices and coconut powder. Mix it properly. Keep it covered for few more minutes.  Take it out on a serving plate and serve it with hot paratha.

Friday, July 16, 2010


Also known as Rava Halwa or Sooji halwa. A purely indian delicacy, a very famous sweet , very easy to make at home within a matter of few minutes. This sweet is also used in indian festivals as a traditional sweet especially during fasts, navratris and pooja. The main ingredient of this is semolina and you can decide on how much to roast it depending on the taste and colour you want in the final product. If you want this to be made in 5-7 minutes, you can roast the semolina in advance and then it takes very less time.


1 Bowl Semolina                      1 Bowl Sugar
3 Bowl Water                             2-3 Tsp Chopped Almonds
5 Small Cardamon                   2-3 Tsp Coconut Powder
1 Tsp Oil


• Finely chop the almonds.
• Grind the cardamon to make its fine powder


Switch on the flame. Kepp the flame on low. Take a non stick pan, add Oil. Heat it. Add semolina to it. Mix it with oil. Keep on stirring it. It takes time and patience to roast semolina. Remember to keep the flame on low. You can roast the semolina in bulk and keep it in a airtight container. Smell will start coming once it is near ready. You can roast it from light brown colour to dark brown colour depending on the colour of halwa you want in the finished product. Some people prefer it to be white too.

On the second flame, put a pan and add water to it. Once it starts boiling, add sugar to it. We are not making its chashini, but mixing the water and sugar for the halwa. You can put it separately too after semolina is roasted.

When semolina is roasted add water and sugar mixture to it and keep on stirring. Add Cardamon powder and half coconut powder and half chopped almonds at this time. Mix it properly till the water is soaked.

Take out the halwa on a serving bowl. Garnish it with rest of the almonds and coconut powder, Dish is ready to serve.