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.

Chaat Masala

Chaat Masala is used in almost every dish be it dahi vada, fruit dish, Pani Puri, bhel puri or dahi puri. You can top up your dish with chaat masala and relish it. There are the basic ingredients which are required to make chaat masala and are available in almost all houses. Easy to make and can be stored for 5-6 months. You can store this in an air tight container.

Ingredients:
1 cup roasted jeera
7-8 Kashmir chilli roasted
1 cup roasted coriander seeds
1 cup aamchoor powder
1 cup salt
3 tablespoons black salt
4 tablespoon kali mirch

Method:
1.Grind finely all the ingredients together in the mixer grinder.
2.Store in the airtight container.
3.use as required

Note: After roasting all the other ingredients except coriander seeds put the gas off and than roast the coriander seeds so they are lightly roasted and does not burn.

Dahi vada

One of the most popular dishes through out India is dahi vada. Dahi vadas can be made in different ways. You can also make stuffed dahi vadas by stuffing dry fruits. Stuffed dahi vadas are very much popular in marwaris.

One of the most popular and the common way is making dahi-vadas by using urad dal. There are people who use moong dal instead of urad dal….some use urad dal and moong dal in equal quantity….Also vadas are served with sweet dahi or plain dahi with some tadka. The best part of this dish is that you can have it any time of the day as a snack or either as a side dish to the main meal.

Makes 24 dahi vadas.
For the vadas
2 cup urad dal,
1/2″ piece ginger
3 green chillies
a pinch soda bi-carb(optional)
salt to taste

For serving
6 cups beaten curds
5 tablespoons imli ki chutney
salt to taste
For garnishing
chilli powder
roasted jeera powder

For making the vadas
1.Soak urad dal for 6hrs.
2.Wash and drain the urad dal.
3. Grind together the urad dal, ginger, green chillies and salt in a grinder to a coarse paste.
4. Add the soda bi-carb to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
5. Wet your hands and take 2 tablespoons of the batter on your palm. Deep fry in hot oil on a slow flame till the vadas are golden brown.
6.Drain on absorbent paper if required(As after soaking them in hot water excess oil will come out anyways).

How to proceed
1.Soak the deep fried vadas in water for about 30 minutes.
2.Before serving, squeeze out the excess water.
3.Keep the vadas on a serving dish and top with curd.
4.Garnish with red chilli powder, jeera powder and salt and serve with imli khajur ki chutney.

Sangri ki subzi

Ingredients:
1 cup Sangri
3 tbsp oil
1 tbsp rai powder
½ tsp haldi powder
1 tbsp mirchi powder
1 tsp garam masala
1 tbsp dhania powder
2tsp sugar optional
A Pinch of Hing
Salt to taste

Method:
1.Soak sangri for 8-10 hrs
2.Wash it thoroughly and pressure cook it for 3 whistles
3.wash again after pressure cooking
4.Take the sangri in a bowl and add haldi powder, mirchi powder, dhania powder, salt, and rai powder.
5.Heat oil in the pan now add hing and sangri. Simmer for a while and add 2 tsp sugar and garam masala
6.You can keep this dish in fridge for a weeks time.