Panjabi Rajma (Red kidney beans ) Masala Curry...

Hello friends....
Namaskar....
I am sangeeta Agrawal and welcome you to my blog.
Friends..Rajma (red kidney beans) is a very popular North Indian Dish that is made very often in homes with rice and sometimes with roti | chapati | bread.
Whole beans as.. Chole (kabuli chana) kaala chana,lobia,Rajma..etc are very healthy dishes.They are full of proteins that is necessary for our good health.
One of them is Rajma....Which recipe we are going to make today.

Boiled Rajma (red kidney beans ) are simmered in spicy tomato,ginger and green chili gravy with some whole spices.
We make thick gravy of Rajma when we take it with roties and little thin gravy when we use it with rice.

Today I am sharing the super tasty recipe of Rajma which I follow at my home without onion and garlic...Bt tastes awesome.
Cooking Time...40 minutes..
Enough for 2 people

Ingredients...For Pressure cooking.

1. 1 cup rajma (150 ) gram
2. 3 cups of water
3. 1 table spoon salt or as per taste
4. 1|2 tea spoon haldi....( Termeric ) For better colour
5. 1|4 tea spoon baking soda..Or 2 pinch of soda for making Rajma soft.

Ingredients for Rajma  gravy...

1.2 table spoon ...oil or pure ghee as you like
2. 1|2 tea spoon jeera ( Cumin seeds ) and  2 pinch of heeng ( aesafotida)
3. Whole spices...Bay leaf,5 cloves,1 cinnamon stick,2 black cardamom ,4 green cardamom,1 whole red chili and chakra fool and some javitri .
4. 1 bowl tomato puree with green chili and ginger (4 tomatoes.2 green chili and 1 inch of fresh ginger piece )
5. 1 table spoon coriander ( dry)
6. 1  tea spoon red chili powder
7.1 tea spoon cumin powder
8.1 tea spoon garam masala
9.. Fresh  chopped coriander...
10.1 lemon juice.....Enhances too much taste....Sour and spicy.
No need of termeric powder because we have used it at the boiling time of Rajma for better and tempting colour.

Procedure of making Rajma Curry...

Wash rajma ( red kidney beans ) properly till water comes clear. Soak them in enough water ( because it becomes double in size ) for at least 8 hours or better overnight.

Now discard the soaking water and add rajma to the pressure cooker with 2 cups of  water (2 inch above to the rajma ) and add salt and baking soda in Rajma.

Close the lid and put the weight on. Cook it for 2  whistles on high flame for the proper steam ..Then reduce the heat to low and cook for 10 minutes
Let the pressure go down by itself.Then open the cover and check the Rajma.
If rajmas are soft and some of them are open up...It means cooked.
If not soft then again cook for 5 minutes.

Now heat the oil in a pan or wok on medium heat..Once add jeera and heeng..( aesafotida )..When it starts crackling..Then add whole spices as bay leaf(2) cinnamon stick etc.Saute them 30 seconds by half covering plate from avoiding burning.. Because sometimes whole spices splutters.

Then if you like...Onions and garlic...Then add 2 chopped onions and 4 pieces of garlic   and saute them till they become soft and light brown.

Then add tomato puree...And saute it for a minute.While stirring it add dry spices and salt  for better colour and taste.

Cook till the moisture evaporates and oil or ghee starts to leave the sides of pan.
Mix well and add boiled Rajma along with its water.Mix well and let it simmer for 5 minutes.Check the salt and other spices.

If gravy is thin and watery then let it simmer for few more minutes till goes desired consistency...If gravy is too thick then add some water and bring it to a boil.

Lastly add  garam masala powder,lemon juice and chopped fresh coriander.
Punjabi Rajma masala curry is ready to serve.
Enjoy it with your loved ones..

Note...
Over night soaking of Rajma (red kidney beans ) is better for it reduces the cooking time of Rajma.
But if you forget it.. Don't worry.....
Apply a simple trick for all kinds of whole beans like... Chole,masoor etc.
Just boil the water on the high flame upto bubbles.....Then pour the washed rajmas in the pan and cover it for a 1 hour.
Then cook it in the pressure cooker with salt and baking soda.

Some punjabi people don't use baking soda while boiling rajmas...But it very time taking.

The best method of boiling rajma is that..First cook it for five minutes and off the flame.Then releasing the pressure of cooker by itself. . check and stir it with a  spoon and again cook for 5 minutes in the pressure cooker...It takes less time to cook.

If you are using canned beans...Then no need to soak rajma and pressure cook them.Just rinse under the water and use beans in the recipe.

Thanku Friends...
Thanks again..

"Aamras Kesariya.......Step by step Photos"

Hello friends...
Namaskar..
I am sangeeta Agrawal and I heartily welcome you at my blog.
Friends..Mango is the king of all fruits.people love to eat it all over world.we make many dishes from mango.One of them is Aamras.

Aamras means juice of mango pulp.It is basically a ripe mango puree.... Which is traditionally extracted using hands.It is served as a side dish at every meal.It is very delicious and simply unmatchable.

Ingredients...
1.2 ripe mangoes (Dashari or Alphonso)...Must be sweet in taste.(500 gram in weight..2 cup pulp..
2. 2 table spoon sugar or as needed
3. 1|2 tea spoon butter
4.1|2 tea spoon jeera and a pinch of hing
5. 1|2 tea spoon black pepper
6. 1 tea spoon black salt
7. 1|2 tea spoon dry ginger powder
8.1|2 tea spoon garam masala
9. 1|2 tea spoon cardamom powder
1o. Saffron

Instructions...

1. First wash the mangoes properly and dip them in water for 2..3 hours so that it's inner heat dissolved.

2. Now with the help of fingers.. Press the mangoes gently to loosen the pulp.

Take off the tip and squeeze out the pulp in a clean bowl..... Discard the seed of it.

Next after squeezing them completely...add some water to the seeds and extract the pulp of seeds.

Next...Add a little butter or plant based oil.Add a pinch of aesafotida and jeera.After crackling it...Add mango pulp and cook for 5 minutes.Then add sugar,all spices and water according to your consistency.

Cook again for 5 minutes and off the flame.Add cardamom powder and saffron.Garnish it with chopped almonds,pistachios and saffron.Let it cool in the fridge for some  time...Or serve as hot with roties,paranthas and puries

Note...
1.If you don't want to use your hands.....Grind the mango pieces in the mixture.
But the chunks of its pulp makes it more tasty....When it is made by hands...And it is the speciality ofAamras.

2. You can make it without cooking.Just mix everything in the puree of mangoes......Chill for couple of hours and garnish it as your taste.

3. Aamras can be served as hot or cold dish.....In both case...Taste is yummy.

Thanku Friends....
Thanks again.

Warermelon's Rind (Tarbuje k chilke ka ) Juice and halwa...

Hello friends...
Namaskar...
I am Sangeeta Agrawal and heartily welcome you at my blog...
Friends... Watermelon is the yummy fruit of summer .... Very healthy and tasty.
Friends...We can make many dishes of watermelon's rind.....As bhajiya, coftay,candy, sabji...Etc.
So today..We are making juice and halwa from it.

Ingredients..
1. 2.1|2 kg Watermelon (grated 250 gram)
2.100 gram powder sugar
3.40 gram milk powder or mawa
4.1|2 tea spoon cadamom powder
5. 1 tea spoon coconut powder
6. 2 table spoon finely chopped dry fruits
7. 1 table spoon butter or plant based oil

Method...
First grate the watermelon rind and collect the mixture in a bowl.Squeeze and separate the mixture.

Put a kadai (wok) ..Add butter and roast the mixture.Cover and cook it until it becomes soft.It takes about...20 minutes to cook.

Now add the sugar and stir it till the mixture turns dry.

After few minutes add mawa or milk powder in it... Otherwise it will become sticky...After cooling a little.

Again fry and add cardamom powder and dry fruits....And coconut powder...For enhancing the taste if it.

Now water melon's rind Halwa is ready......

Juice....
Add the salt,black pepper, sugar and lemon in the juice of the mixture ......And enjoy it.

Or
Add some fresh pieces of watermelon in this remaining juice...And grind it.
Yummy juice is ready..
Garnish it with mint leaves and enjoy it.

Note...
You can make Halwa..Without any milk,mawa or condensed milk...
Without any animal fat.
Just roast and cook till it becomes soft.Add sugar and mix it well...Add dry fruits of your choice.
It also tastes super.

You can use pressure cooker for cooking the mixture as we use for carrot halwa.

Thanku Friends....
Thanks again.

Bottle Gourd Kalakand ( Lauki Dessert )

Hello friends.....
Namaskar....
I am sangeeta agrawal and I welcome you at the bottom of my heart.
Friends.... bottle gourd is a very healthy vegetable of summer.we enjoy it by making ... Sabji , bhajiya ,raita,pudding, muthiya, coftay etc.
Today we are making ,Lauki ka kalakand...Very rich in the taste.

Ingredients and measurement
1. 700 gram bottle gourd (grated 250 gram in weight)
2. 250 gram milk
3.125 gram roasted mava
4. 125 gram sugar
5. 2 table spoon finely chopped dry fruits
6.1 table spoon pure ghee for the finishing
7. 1 tea spoon cardamom powder

Method.....
First wash the bottle gourd properly.Then peel and grate it.Now squeeze it so that much moisture would not remain.

Now put a pan (kadai..Wok)on the flame and add squeezed lauki... Roast it for few minutes for better taste.

Now add milk and cook it... Until the whole milk is soaked in the bottle gourd mixture.

Then add sugar and cook it while stirring... until the whole sugar syrup of bottle gourd id merged and cooked.

Now add roasted mava and a pinch of green food colour.Again stir it continuously and fastly touching the bottom of kadai....Till the mixture comes out on the solidifying consistency.

Now add green cardamom powder and half dry fruits.

Transfer it in a greased container and garnish it with dry fruits.Cut it in the shape of your choice and enjoy it.

Note....
1.Use fresh bottle gourd
2. Non stick pan should be avoided for making sweets....Because you can't stir  fastly.....touching the bottom of pan....That is very necessary for the actual taste of sweets.
3. Cut it after coming the mixture on the room temperature.

Thanku Friends....
Thanks again.

Pure Pine Apple Juice ..with a twist

Hello friends.... Namaskar...
I am sangeeta Agrawal and heartily welcome you at my blog...
Friends....Mostly we prepare fruit shakes at home but avoid pine apple....
Friends....If we prepare at home....You would find amazing results.....

Ingredients....
1.pine apple pieces...1 bowl
2. Sugar....4 table spoon
3.crushed ice or cubes
4. 1 lemon

Method....
First wash the pine Apple properly...Then cut the both ends of it.Now cut it in the round shape pieces...4or5 as possible.
Then peel the thick skin of all round pieces.Then again cut the middle hard part of the pine apple as comfortable.
Now clear pine apple is ready.

Cut the pine apple in small pieces with a sharp knife.Put in the mixer jar with half glass of water.Grind  and drain in the sieve.....
Pure pine apple juice is ready ...No need of any sugar and essence....So..... Healthy.

Flavours of sugar can And Mausami...

If you add ..2 or 3 table spoon sugar or honey in the pine apple juice.....You would find yummy taste of sugar cane....Nobody can guess.

If you add 1 or 2 table spoon sugar with a lemon....You would find the mausami taste of it.It is amazing...
Try and enjoy it.

Note.......
1. Always take fresh fruits
2.cut the thick layer of pine apple so that no thorns remain.
3. Before serving..Garnish it with a cube of pine apple and lemon.

Thanku Doston.....
Thanks again.

Custard fruit salad and custard icecream With steps....

Hello friends,I am sangeeta Agrawal and I heartily welcome you at my blog....
Friends... Summer season means...Cool and light diet...Easy to digest and yummy to taste.....
So....Today...We are making cool cool custard salad  and icecream...

Ingredients......
1. 2 table spoon custard powder (20 gram)
2. 500 ml. milk
3.60 gram sugar or honey
4.Mixed fruits...As you like

Method...
First take 2 table spoon custard powder in a bowl.

Add 125 ml.milk from 1|2 litre milk to make a smooth paste.

Boil the remaining milk (375 ml.) with 5 table spoon sugar.Mix well and remove.... from the flame.

Then add the paste so that  lumps could not form in the custard mixture.Cook again for 2-3 minutes.Keep stirring....So that it avoids burning and solidifying in the bottom.

Let it cool.Then add .. Properly washed and chopped fruits and put in the fridge at least for 2 hours.

Now.... Cool cool fruit custard is ready to enjoy.

Method of custard icecream.........

Friends..... Ingredients for the custard icecream is the same .But method is  that.....
First take a flat tray.... Square or rectangular as you have.Then first spread the custard mixture in the tray as  making a layer.Then spread fruits over it.Again make the second layer of custard milk on the fruits....And freeze it over night  covering it with a clingwrap.

Custard icecream is ready.... Separate it from the fridge ....few minutes before serving.....For the better creamy taste.

Note ....
1. If you are using honey  instead of sugar... Then add it in the custard milk after  coming the milk on the room temperature.

2. After removing on the flame.....Stir it for few minutes and cover it for avoiding the layer of mixture.Let it cool completely.

3. You can add cardamom powder,tutti frutti and wet and peeled almonds  for the better taste.

Thanku Friends....
Thanks again.