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.

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.

Semolina Pizza

I would like to call this dish as a quick dish bcos it can be made in no time…… specially when an unexpected guest turns out. Small pizzas which i am sure kids will also love to brunch. And we can indirectly make them eat vegetables as many of the kids do not like eating vegetables.

Ingredients:
200gms semolina
2 cups of mixed vegetables (cabbage, capsicum, tomato)
1 ½ tbsp ginger chilly paste
1 packet ENO
1 tsp heeng
1 cup sour curd
Salt to taste
Water to make batter thin

Method:

1. Take a vessel put semolina and then add finely chopped cabbage, capsicum and tomato.
2. Now add ginger chilly paste, salt, curd, eno and water to make the batter thin.
3. Pour 3tbsp batter on the nonstick pan or a tawaand make small Pizza serve with tomato sauce or green chutney.

   PN: Once the batter is ready make pizzas within 15 mins only.

Golden Ring

Ingredients:

1 cup maida
6 medium potatoes
1 cup green peas
1 ½ tbsp ginger paste
2 tbsp coriander leaves
1 ½ tbsp lemon juice
1 tbsp garam masala
1 tsp chaat masala
1 tbsp green chilly paste
1tsp oil for the dough
oil required for deep frying
Salt to taste

Garnish With:
Tomato sauce
Sev
Green chutney

Method:

1. Boil potatoes and green peas and smash it
2. add ginger chilly paste, lemon juice, salt gram masala and mix it well
3. Take maida and make firm dough by adding oil and salt
4. make small balls of the mixture and flatten it and keep aside.
5. make thin rotis out of the dough and cut thin slice of approx 1 inch of those rotis. thn you can cut that slice in two and cover the side of the tikkis by the maida roti
6. deep fry those tikkis
7. While serving garnish with sauce, green chutney and Sev.

Pudine ki chutney

Ingredients:
30-40 mint leaves
20-30 coriander leaves
2 tsp lemon juice
1 tsp jeera
½ tsp hing
1 ½ tsp sugar
3-4 green chilly
Salt to taste

Method:
1. Grind everything together.
2. Serve after cooling.
3. You can make ice cubes of this chutney and keep in the refrigerator. Use as and when required.

Moong dal kachori

Ingredients:
1 cups maida
3tbs oil
1 1/2 cups moong dal
2tsp red chilly powder
Salt to taste
1 tsp sugar
1 ½ tsp haldi
1 tbs paste of cinnamon and luvung
1 ½ tsp aniseed powder

For the stuffing:
Method:

1. Soak moong dal in water for 3-4 hrs
2. coarsely grind in the mixi and keep aside
3. Take oil in a pan and put the moong dal mixture and stir constantly till it gets cooked.
   (you get to know that the moong dal is cooked if it does not stick to the pan)
4. Add red chilly powder, salt, sugar, haldi, aniseed powder, cinnamon and luvung paste.
   Saute for 5-6 mins or till the aroma comes.Keep aside.

   For atta:
   Take atta add oil into it. Use little water or as required and knead firm dough.
   Apply little water and keep aside for 30 mins by covering with a wet cloth.

   For kachoris:
   Make 8 balls of maida dough and make small rounds fill it with 1 ½ tbs of moong dal mixture and fry in il or ghee till pink.

   For garnishing:
   1. Take kachori in the plate, put imli ki chutney, pudine ki chutney, curd, chaat masala, sev and serve.