Rajma chawal

Rajma chawal is one of my favourite dish….it is very nutritional and healthy….it tastes good….It is one of the flavour from punjab……..

Ingredients:
2 cups rajma (red kidney beans)
2 medium onion
2 big tomatoes
1 teaspoon jeera(cumin seeds)
2 teaspoon grated ginger
3 green chilly
1 tablespoon oil
1 tablespoon dhania powder(coriander powder)
1/2 teaspoon haldi powder(turmeric powder)
3 tablespoon chopped coriander leaves
1 1/2 tea spoon black salt
salt according to taste

Method
1.Soak the rajma in overnight. Drain and discard the water. Keep aside.
2.Take 5 teacups of fresh water and pressure cook rajma for 3-4 whistle.
3.Make a gravy of tomato,onion,green chilly and 1 tablespoon of coriander leaves. Keep aside
4.Heat the oil in a non stick pan. Add the cumin seeds and allow to crackle.
5.Add the gravy and sauté for a few minutes till it separetes from oil . Add the grated ginger and sauté for a few more minutes.
6.Add the cooked rajma, along with turmeric powder, coriander powder and salt.
7.add the black salt and mix well. Simmer for a few minutes
8.garnish with coriander
9.Serve hot with plain rice.

Palak Paneer

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This dish has a very authentic taste in itself. Not only that Palak provides iron and folic acid, also paneer has lots of calcium. And as all say that having leafy vegetables twice a week is a must for people who are weak…as it keeps there haemoglobin level good….also you can have is carrot, beetroot…etc Thats why people say that there should be place for one leafy vegetable in our daily diet.

Ingredients:
1 medium bunch of spinach
1 big tomato
1 big onion
1 ½ tsp jeera
2 green chilly
2 tsp ginger-garlic paste
Salt to taste
75 Gms Panner

Method:

1. Boil spinach and keep aside
2. Grind tomato, onion, jeera and make a paste
3. Wash Panner and squeeze it
4. Cut Panner into small pieces and keep aside
5. Take a Kadai and put 3 tbsp oil
6. Now deep fry the Panner in the oil till pink and keep aside
7. Put the tomato paste in the oil and saute for 5-6 mins
8. rind spinach in the mixer and add in the tomato paste and saute for 4-5 mins OR till oil separates
9. Now add Paneer to it and cook for 6-7 mins on slow flame covering with the lid.

Note:Even without garlic the subzi taste very authentic