RAJMA MASALA

 

Prep Time  : 10 mins

Cooking Time  : 25 mins

Serve  : 2

INGREDIENTS

Rajma / red kidney beans  -  250 gms

Water  -  2 cup

Chopped onion  -  1 medium size

Onion paste - 1 onion

Ginger garlic paste  -  1 tsp

Coriander powder  -  1 tsp

Red chilly powder  -  1 tsp

Turmeric powder  -  1/2 tsp

Kashmiri mirch powder - 1 tsp

Tomato paste - 1 tomato

Chopped tomato - 1

Clove   -  2 - 3 clove

Black pepper   -  2 - 3

Cumin seeds - 1/4 tsp

Cardamom powder  -  1/4 tsp

Cinnamon  -  1 inch stick

Garlic cloves - 2 - 3

Salt  -  to taste

Oil  - 2 tbsp

Clarified butter - 1/4 cup

METHOD

Wash and soak red kidney beans/rajma over night.

Pressure cook with red chilly powder,salt and two cup of water for 10 mins.

Once cooled,reserve the rajma water.

Heat oil in a pressure cooker,add sliced onion and saute until brown.

Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.

Now add tomato paste and saute until oil leaves the pan.

Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.

Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.

Serve hot with chapati.

BANANA PEA FLOWER SMOOTHIE

 

Prep Time : 15 mins

Total Time : 15 mins
Serve : 2

INGREDIENTS
Banana   -    2
Ice cubes  -  8 -10

Honey       -          2 ts

Melon seeds - 2 tbsp

Curd         -           2 cup

Pea flower - 5 - 6

METHOD

Boil half  cup of water in a pan,once boiled turn off the pan and add the pea flower and cover the pan.

After 15 mins strain the water and add in the curd and mix well.

Take a blender add all the above listed ingredients and blend it.
Pour the mixture into a glass.

Garnish with melon seeds.
Serve chilled.

POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted chana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.

BANANA SMOOTHIE

 

Prep Time : 15 mins

Total Time : 15 mins
Serve : 2

INGREDIENTS
Banana   -    2
Ice cubes  -  8 -10

Honey       -          2 ts

Melon seeds - 2 tbsp

Curd         -           2 cup

Cinnamon powder - 1/4 tsp

METHOD
Take a blender add all the above listed ingredients and blend it.
Pour the mixture into a glass.

Garnish with melon seeds.
Serve chilled.

CHICKEN CURRY

 

Prep Time :15 mins

 Cooking Time :30 mins

 Serve :4

 INGREDIENTS

 Chicken pieces - 1 kg

 Chopped onion - 4

 Ginger paste - 1 tbsp

 Garlic paste - 1 tbsp

 Kashmiri mirch powder - 1 tsp

 Red chilly powder - 1 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Curd - 1/2 cup

 Whole black pepper - 4 - 5

 Cloves - 4 - 5

 Black cardamom - 1

 Green cardamom - 2

 Cinnamon - 1 inch stick

 Mace - 1 piece

 Bay leaf - 2

 Salt - to taste

 Oil - 1/2 cup

 METHOD

 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste

. Heat oil in a pan and add bay leaf and chopped onion and saute until transparent

. Now add chicken and fry for 4 - 5 mins.

 Add chopped onion and whole garam masala paste and mix well.

 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well. Cook in a high flame until oil leaves the pan.

 Add one cup of water and salt and cook for five mins.

 Garnish with coriander leaves and serve

Jeera rice

INGREDIENTS 

Gobind bhog rice - 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobind bhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with chicken curry.