Monday, February 14, 2011

Rajma and Pulao Rice for a Lazy Sunday Brunch

Last weekend I realized that since the day I started writing the blog I haven't shared my hubby's favorite dish or I can say his weakness "Rajma Chawal". Rajma is a variety of Kidney beans and literally mean the "King Bean". Rajma Curry is very popular in North India & is normally relished with Basmati rice. Kidney beans high in protein, folate and mineral content. The high levels of magnesium  provides added cardio vascular health benefits. Red kidney beans are popular ingredient of mexican cuisine too. We usually add rajma to make burritos and wraps.



I prefer to make Kashmiri Rajma (which are very RED in color easily available in Indian Grocery stores) cooked in onion tomato gravy over slow heat with a blend of indian spices. Many people like to have Rajma with jeera rice and yogurt. I always like to add a handful of veggies and soya nuggets at home in my rice, to make it more colorful and nutritive. Though my hubby is an expert in cooking this dish, here is my simple recipe of the most popular comfort food worthy of being tried and enjoyed.


If you claim to love eating or cooking Indian food, you must give this a try !!!


Ingredients For Rajma Curry:
Rajma (Red kidney beans): 1cup
Onions: 2, medium size
Tomatoes: 4, medium size
Ginger Juliens: 1 tsp
Garlic paste: 1/2 tsp
Add Salt and chilli (Degi mirch): to taste
Turmeric Powder: 1/2 tsp
Black cardamom: 1
Dry Methi flakes: 1 tsp
Cumin seeds: 1 tsp
Fresh Garam masala: 1 tsp (bay leaves, cloves, pepper corn, black cardamom, cinnamon, cumin)
Amchoor Powder: 1tsp
Roasted cumin powder: 1 tsp
Rajma Masala : 1 tsp
Fresh coriander: few sprigs
Oil: 2-3 tsp
Water: 3 cups
Yogurt: 2 tsp, optional




Method:
Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.




In a pressure cooker add water, beans, salt, turmeric  and a black cardamom
Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)




In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek. 




Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
Season with blend of spices to taste. 
Set aside for cooling.
Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste. 


Click Here for Printable Recipe - My Creative Flavors


This Tadka can be made ahead and added to boiled beans. 
Add Tadka to cooked beans and simmer for another 15-20 minutes. 
Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
Add some yogurt or fresh cream to get the silky consistency and rich flavor. 
Garnish with fresh coriander sprigs.




Delicious rajmas can be filled in tortillas, topped up with bell peppers and cheese to make a burrito. 
Else, enjoy fresh and hot bowl of  rajma, the indian way with Pulao Rice and yogurt .... !


Ingredients for Vegetable Rice :
Basmati Rice: 1 cup
Cumin seeds : 1tsp
Soya Nuggets: 7-8, soaked in water
Carrots, Peas, Corn: 1/2 cup
Onion: 1, sliced
Tomato: 1, sliced
Black cardamom: 1-2
Cloves, pepper corns: 3-4
Sugar: 1 small tsp
Lime Juice: 1/2 tsp
Salt, Chilli : 1 tsp or to taste
Oil: 2 tsp


Method:
Wash and soak basmati rice for  one hour.
In a non stick skillet, heat oil and add cumin seeds and let it crackle. 
Boil water and add rice and salt to make jeera rice.
To make veggie rice, heat oil, crackle jeera and add black cardamom, cloves, peppercorns, followed by  sliced onions, tomatoes, soya nuggets and veggies. 
Saute for 5-6 minutes.
Season with salt and chilli to taste. 
Boil a little more than 2 cups of water (add a little more than double the quantity of water, if cooking rice in an open pan).
Squeeze a dash of fresh lime or few drops of white vinegar.
This makes the rice grains more fluffy and soft and grains don't stick with each other.
Now add the rice and cook on low medium heat for 15 minutes till tender.
And your Pulao Rice is ready !!!




Enjoy my favorite Pulao Rice with Rajma Curry, serve with Mango Pickle & fresh green chillies.

Sending this post to Sandhya's Kitchen for MLLA Event & Susan's Event !!!

and recipeLion blog hop
 


SaturdaySwap

16 comments:

The Foodie said...

I love rajma chawal sonia....and as usual very beautiful pics..cheers.

shruti said...

I tooo love rajma rice....and you have made them sooo very tempting that I feel like grabbing from this page and jut have them....yummmmicious!!

Barbara @ Modern Comfort Food said...

What a gorgeous and totally swoon-worthy recipe, Sonia. I will struggle to locate the methi flakes and amchoor powder, but otherwise I have everything on hand for this recipe and am rearing to make it!

Tanvi said...

I love rajma and rice too..a typical delhite that I am!Looks yum!

Panchpakwan said...

Love rajma and chawal anytime.
Your's looks delicious..Nice presentation too.

Hind said...

Wah!!Your rajma chawal looks so yummy.
Your own style....presentation... photography par excellent.

aipi said...

You probably realize how difficult it is to get everyone in the family to like a dish..in mine rajma -chawal is it! I too often make it for our weekend brunches..your spread looks very very tempting with perfect clicks :)

This is my first visit to your blog but I love the food you feature here. I'll be back often:)

US Masala

Marly said...

Looks delicious!

A SPICY PERSPECTIVE said...

Fantastic! I'd love to sit down and enjoy this meal right now! Such gorgeous colors and flavors!

Violet said...

Beautiful photograhy... we'd love to have you feature some of your dishes at kitchenartistry.com

Megan said...

I do like Indian food so I'll have to give this a try. I love your photos, they're stunning!

Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} said...

What a super cool meal! I've wanted a reason to get a new pressure cooker.... I've been told the new ones are so great and totally unlike the ones our moms had. This is a meal my hubby would love too! Thanks for linking to Saturday Swap!!

Sonia said...

Thanks guys for stopping by my space. I'm glad that you all liked rajma rice... !

Krishan said...

Rajma n rice use to be our favorite dish.It still continues be so for my wife and my all the daughters too liked it. W oh wonderful photos

Oh She Glows said...

I LOVE your blog! Thank you so much for your wonderful submissions. Gorgeous photography.

lisa said...

Excellent, I was in hunt for a good rajma recipe and I think I will be making it this weekend, let you know soon.

I always love steaming hot rajma and steaming hot white rice together. But have not made it together like this. And I'll be making this soon now.

Related Posts Plugin for WordPress, Blogger...