NOTE: PALAK AND RAJMA ,this combination is one word superb.Wholesome and nutritious this can be made in 10 mins using baked beans if you are in a hurry.
U need:
Fresh palak: 1 bunch cleaned and chopped very fine.
Cooked rajma: 1/2 cup
Onion minced: 1/4 cup
Green chilli-ginger paste: 2 tsp
Tomato puree: 2 tablsp
Chilli powder: 1/2 tsp
Curry powder: 1 tsp
Pepper powder: 1/2 tsp
Turmeric:1/4 tsp
Oil: 2 tablsp
METHOD:
1. Heat oil in a kadai.When hot add the ginger-green chilli paste and saute.Add the chilli powder and the grated onions.Continue stirring sprinkling some water.Add 1/2tsp sugar.Now add the tomato puree and turmeric and curry powder.Stir well till the paste is well blended.Add the cooked Rajma.
2.Add 1/4 cup water and simmer till the rajama and the masala is well blended. Finally add the finely chopped palak and mix we..Add salt.
3. Cover with a lid and cook for 3 to 4 mins.Open the lid,stir well.Add the pepper powder and cook till the water dries up and the curry is almost dry.
4. Garnish with a little finely minced green chillies and serve.
If using baked beans you can avoid the tomato puree,instead use the sauce of the baked beansand beans instead of Rajma.Rest same.
NOTE: This dish with its unique flour of curd and hung curd is ideal with parathas and Pulao. Rich is flavour and delicious in taste this is an ideal party recipe.
U need:
Coarsely mashed Potatoes: 2 cups
Grated onion or finely minced onion: 1/2 cup
Ginger-green chilli paste: 2 tsp
Hung curd: 1/4 cup
Fresh beaten curd: 1/2 cup
Kitchen king masala: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Kasoori methi: 1 tsp
Ghee: 3 tablsp
Cashew paste: 2 tsp
Salt to taste
Cinnamon powder pinch
Honey: 2 tsp
Coriander leaves to garnish
METHOD:
1. Soak 2 tsp cashew in 3 tsp curd for 10 mins.Grind to a smooth paste.
2. Heat ghee in a kadai. When hot add the green chillies-ginger paste and sauté.Now add the grated onion and continue stirring.
3.Add kitchen king masala. Stir. Add the hung curd and continue mixing.Add red chilli powder and garam masala powder.Cook till the hung curd is well blended.
4. Add the cashew paste and cook further sprinkling a little water Cook till the ghee starts oozing out.
5.Add the coarsely mashed potatoes and stir well. Add salt.Continue cooking for 5 mins. Add 1&1/2 cup water and simmer for 6 to 8 mins.
6. Add the cinnamon powder,honey and crushed kasoori methi. Finally add the beaten curd and gently stir well.Simmer for another 5 mins.
7.Transfer the kurma to a serving bowl.Garnish with coriander leaves and serve.
NOTE: Variety rice is very popular in our country.And the most preferred is ofcourse Biryani.Pulao comes next veg or non veg.Here I have given a recipe where dry white peas is used giving a new twist to the rice.
U NEED:
Dry white peas: 1/2 cup soaked for 2 hours
Fresh green peas: 1/2 cup
Basmati rice: 1 cup
Onion: 1 sliced julienne
Cinnamon stick:2
Cardamom:3
Cloves:3
Whole pepper: 1/2 tsp
Aniseed: 1 small
Kitchen king masala: 1 tsp
Garam masala: 1/2 tsp
Fresh curd: 2 tablsp
Mint leaves: 2 tsp
Coriander leaves:2 tsp
Turmeric: 1/2 tsp
Ghee: 2 tablsp + 2 tablsp
METHOD:
1. Wash rice and soak for 20 mins.Drain excess water. Heat 2 tablsp ghee in a deep bottom kadai. When hot fry the drained rice on medium heat for 5 mins.Set aside.
2. Pressure cook the white peas with very little water.Open the cooker lid and cool the peas.
3.Heat another kadai.Add 2 tablsp ghee,add the cloves,cinnamon sticks,whole pepper and cardamom.Add the aniseed and saute. Now add the sliced onions.Fry well. Add the kitchen king masala and stir well.Add mint leaves and coriander leaves.Continue frying.
4. Add beaten curd and stir till the cud blends well into the masala. Add the green peas and continue cooking.Add the fried rice.Stir well.Add salt and garam masala.Stir for another 5 to 6 mins. Add 1&1/2 cups water and cover with a lid.Cook till the rice is almost done.
5. Drain water from the white peas and add to the cooking pulao.Toss well.Switch off the gas and cover the pulao with a lid.Let it rest well for 15 mins. the steam will further cook the rice to perfect texture.
5. Heat some oil in a small kadai.Cut 1 bread slice to small square.Fry these in the hot oil and before serving garnish the pulao with these fried bread cubes.
Serve hot with a raita of your choice.
Happy cooking!!!!!!!
