I have lived almost 25 years in Rae-Bareli, a district in Uttar Pradesh, India. My friends always used to ask me Rajma preparation with less oil. I thought of making this type and also posting it in "bookmark recipe: every tuesday event". In this recipe, i did not fry any ingrediants, so it takes less time for preparation. The taste of this type of Rajma recipe is different but nice. It has low caloires and gets digested easily. So i want to share it with my bloggers friend and i hope they will relish it.
rajma[red kidney beans]-2cups
onion-2 small, chopped
turmeric powder-1/2 tsp
red chilly powder-1/2 tsp
garam masala-1/2 tsp
a pinch of hing
Jeera [cumin seeds] -1/2 tsp
salt to taste
Grind onion and tomato coarsly. Add 5 cups water and rajma in the pressure cook. Add ginger garlic paste, onion-tomato paste and all the spices except garm masala. Pressure cook for 20 minutes on slow flame after one whistle. When it is done, heat 1 tbsp oil in a pan, add hing and Jeera (cumin seeds) to it. When jeera crackles, add it to Rajma curry.
Garnish with coriander leaves before serving.
It is best combined with rice.
PULAV [RICE AND VERMICELLI]
I saw this recipe foodbuzz blog. I made a little change in the recipe.
rice-1 and a 1/2 cup, soaked for 1/2 hour
garlic- 4-5 finely chopped
ginger-small piece finely chopped
jeera [cumin seeds]-1/2 tsp
Roast vermicelli in a little oil and keep it aside. Heat oil in a pan and add all the whole spices in it, When crackles, add onion. When onion is transperate, add rice and water. When boiled, dim the flame and after 5 minutes add vermicelli and salt into it. Cover it till rice is done.
U can add vegetables to it but here i make a combo of rajma n rice
sendint to the eventHits-rice started by Sangee