Ingredients:
Rajma / red kidney beans - 2 cups - soaked overnight
Onions - 2 medium
Tomatoes - 5 medium
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 4
Cumin seeds / Jeera - 1 tsp
Red chili powder - ½ tsp (As per taste)
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp
dry mango powder/amchur - 1 tsp
Ghee / Clarified butter - 3 tbsp
Water - As required.
Salt - As per taste.
Coriander leaves - for garnish
Hing - 1/4 tsp
Mustard - 1/2 tsp
Method:
1) Soak rajma in water for over 8-9 hours or overnight.
2) cook soaked rajma in a pressure cooker for 2-3 whistle / until cooked soft. If necessary you can also add vegetables.
3) In a pan, add oil followed by mustard, jeera, hing, green chillies.
4) Now add chopped onion, then garlic and ginger. Fry then until golden brown.
5) Now add tomato and fry until soft.
6) Once its fried, add turmeric powder, chilli powder, amchur powder, salt and garam masala.
7) Add sufficient water and boil for 4 mins.
8) Now add cooked rajma and boil it in masala mixture for 15-20 mins or until gravy consistency.
9) Garnish it with chopped coriander leaves.
Serve rajma masala hot with plain boiled rice or jeera rice / Roti / chapati / puri.
Note:
1) Make sure that the rajma is soaked well or else it will take a lot of time to cook it.
2) The rajma gravy is not watery but smooth. if you find that the water is too much after the rajma beans are cooked. then cook the rajma without any lid to evaporate the water.
3) If water is too less, then add some hot water.
4) I have used dry kidney beans. Canned beans can also be used. But, donot forget to wash them thorougly before cooking it.
5) You can also use big pot to cook the rajma. but it would take around 45 mins to 60 mins to cook the rajma in a pot.
Ingredients:
Ripened Pineapple -4 Cup
Green Grapes - 1/2 Cup (Optional )
Jaggery - 1/4 cup ( As per your taste )
Tamarind pulp - 1 cup ( As per your taste )
Salt - As per taste
Turmeric / Haldi - 1/4 tsp
For Grinding (Masala) :
Grated Coconut - 1 cup
Black Gram / Urad Dal- 2 tsp
Bengal gram / Chana Dal - 1 tsp
Fenugreek Seeds / Methi - 1/4 tsp
Cumin seeds / Jeera - 1/2 tsp
White Sesame seeds / Til -1.5 -2 tsp
Red Chillies - 8 (As per your taste)
Hing - 1/4 tsp
Curry Leaves - few
For Tempering :
Ghee /oil -2-3 tbsp
Mustard - 1 tsp
Hing - 1/4 tsp
Curry leaves - a few
Method:
1) In a pan or vessel , add water along with tamarind pulp and jaggery. dissolve it well. Now add Pineapple and boil for 10 mins.
2) Meanwhile add all the ingredients of masala and dry roast in a pan until it turns golden brown one by one and when its cooled down grind it with some water and make paste of it.
3) Now add grinded mixture to pan of pineapple and cook in medium flame for 10-15 mins or until it forms the consistency of gravy.
4) Now add the tampering to the thickened gravy and turn off the stove.
Serve pineapple menaskai hot / warm with plain Rice / roti / dosa / Rice Idli / Rava idli .
NOTE :
1) You can substitute pineapple with raw mango / Hog plum/ dry raisins / bitter gourd / ladies finger/ Capsicum / orange peels / Fresh green grapes.
2) when using ladies finger ,bitter gourd or orange peels, roast it well initially and also increase tamarind quantity. Masala paste and other ingredients would remains same.
3) You can also use coconut oil instead of ghee / oil. It actually adds lot of flavour to it.
4) I actually ended up adding too much of water to the gravy. so, i had to boil for a long time to get the gravy thickened. Later mom said that the more you boil the more tasty it becomes .The consistency also thickens. Boiling it well also increases its shelf life. It does not spoil for a week if refrigerated and stays good without refrigerator for 2 days.
5) You can also boil pineapple and then grind them while grinding masala and then boil for sometime . later tamper it.
6) You can also add 2 items together mentioned in note 1.
Ingredients:
Green chillies - 8
Mustard seeds - 1/2 tsp
Hing / asafoetida - 1/2 tsp
Lemon juice - 2 tbsp
Oil - 4 tsp
Salt - to taste
Turmeric powder - 1 tsp
Method:
1) Add oil into pan. when oil is hot, add mustard seeds followed by turmeric and hing.
2) Continuously stir in order to avoid burning these spices, then add salt.
3) Now add all the green chillies, sauté, cover and cook until the skin of chillies becomes soft.
4) Now add the lemon juice in the pan, and toss one final time. Leave it for 2 mins and turn off the flame.
Ingredients:
Chickpeas - 1 cup
Olive oil - 1 tsp
Bay Leaf - 1 (optional)
Cumin Coriander powder - 1/2 tsp
Red Chili powder - 1/4 tsp
Salt - to taste
Method:
1) Soak the Chickpeas overnight. Drain and rinse the chickpeas well. Cook chickpeas with some water and Bay leaf.
2) Cook for 3 whistles or about 8-9 minutes. Make sure you do not overcook it as it would get mashed easily. Wait for it depressurize (you can also keep the pressure cooker under cold water for a quick release).
3) Drain the chickpeas well and discard the bay leaf. You can retain the water and use in curry or to make soup.
4) Make sure the chickpeas is dry using paper towel or cloth towel.
5) Meanwhile preheat Oven to 350 F.
6) To the drained chickpeas, add Olive oil, Cumin coriander powder, red chilli powder and salt. (or the seasoning of your choice. You can add them after they are roasted too).
7) Add some oil in a skillet and roast seasoned chickpeas for 5 minutes.
8) Take baking tray and line it with parchment paper and spread out the chickpeas on it.
9) Bake for about 45 minutes or until crisp and golden. I baked for about 60 mins.
10) Shake the tray intermittently to redistribute the Chickpeas.
Keep them stored at room temperature in an air tight container. You can store them for 2 days to 1 week. But, in winter it tends to become soft soon. So, try to make in small portions.
Note:
1) You can also use canned Chickpeas, 2 cups worth, instead of dry chickpeas. Make sure to rinse it well.
2) Add oil only to get the spices blended well with chickpeas.
3) You can add chilli powder if you want it to be more spicy.
Variations:
1) As an alternative to chilli powder you can also use Paprika or cayenne.
2) Just Piri piri mix can also be use with oil and salt.
3) Chinese flavoring: 1/2 tsp sesame oil flavored with 1 clove garlic, about 2 tsp sesame and lots of sea salt.
4) Italian flavoring : 2 tbsp Vegetarian Parmesan (or use Nutritional yeast), 1/2 tsp olive oil flavored with 1 clove garlic, pinch of pepper and sea salt.
5) Hot Indian Blend: 1/2 tsp oil flavored with 1 clove garlic, 1/4 tsp Garam Masala, 1/4 tsp Cumin Coriander powder, 1/4 tsp turmeric, Pinch of pepper and table salt to taste.
6) Sweet flavoring: 1/2 tsp cinnamon and 1 tbsp of honey. Or just sprinkle some brown sugar / Coconut sugar / Cinnamon sugar on top. A light drizzle of Maple syrup or agave nectar also works.
Ingredients:
All purpose flour / Maida - 1/2 cup
Turmeric powder - a pinch
Rice flour / corn starch - 1 tbsp
Pineapple Pieces - 1 cup
Yogurt - 2 tbsp
Yeast - 1 tbsp
sugar - 1 tbsp
saffron - 3-4 (Optional)
Lemon juice - 1 tbsp
Oil
To Prepare Sugar syrup -
Sugar - 1 cup
Water - 3/4 cup
1) Boil them together until it starts to boil.
2) Add lemon juice to avoid crystallization.
3) Now turn the flame to medium and boil for 15 mins to get 1 thread sugar syrup.
Method:
1) Take Luke warm water in a bowl. Mix sugar and yeast and keep it aside to raise. (3 or 4 mins would be enough).
2) Meanwhile, mix all dry ingredients with curd.
3) Now add yeast mixture to make smooth batter.
4) Keep it aside to raise for 15-20 mins.
5) After 15 mins add oil and saffron powder. If necessary, add water to get the batter consistency.
6) Dip pineapple pieces in jalebi batter and fry jalebi 's.
7) Once jalebi 's are fried in oil. Dip the fried jalebi directly into sugar syrup for 20-30 secs and place them on serving plate.
Crispy Pineapple jalebi 's are ready to eat.
Ingredients:
All purpose flour / Maida - 1/2 cup
Turmeric powder - a pinch
Rice flour / corn starch - 1 tbsp
Yogurt - 2 tbsp
Yeast - 1 tbsp
sugar - 1 tbsp
saffron - 3-4 (Optional)
Lemon juice - 1 tbsp
Oil
Zip lock cover - 1 or 2
To Prepare Sugar syrup -
Sugar - 1 cup
Water - 3/4 cup
1) Boil them together until it starts to boil.
2) Add lemon juice to avoid crystallization.
3) Now turn the flame to medium and boil for 15 mins to get 1 thread sugar syrup.
Method:
1) Take Luke warm water in a bowl. Mix sugar and yeast and keep it aside to raise. (3 or 4 mins would be enough).
2) Meanwhile, mix all dry ingredients with curd.
3) Now add yeast mixture to make smooth batter.
4) Keep it aside to raise for 15-20 mins.
5) After 15 mins add oil and saffron powder. If necessary, add water to get the batter consistency.
6) Using zip lock covers make jalebi 's.
7) Once jalebi 's are fried in oil. Dip the fried jalebi directly into sugar syrup for 20-30 secs and place them on serving plate.
Tasty Jalebi's are ready to eat.
Ingredients:
Strawberry - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Ice cube - 4/5
Strawberry ice cream - 1 scoop (Optional)
Method:
1) Mix all the ingredients and blend it to enjoy delicious strawberry milkshake.
Ingredients:
Strawberry crushed - 4 cups
Sugar - 4 cups
Salt - pinch
Lemon juice - 1/4 cup
Method:
1) Mix crushed strawberry, sugar, salt and lemon juice.
2) Boil in a low flame for around 30 mins with constant stirring.
3) Then increase the heat and boil for 20 mins in high flame.
4) Once it gets cool down, refrigerate to store it for 2-3 weeks.
Yummy homemade strawberry jam is ready to eat.
Ingredients:
Paneer / cottage cheese - 200 or 250 gms cubed or diced
Cashew - 2 tbsp
Tomatoes - 4-5 medium size
Green chili - 4 medium
Ginger - 1 inch
Garlic - 2
Kasuri methi / dry methi leaves - 1 tsp
Garam masala - 1 tsp
Red chili powder - ½ tbsp
Butter - 2tbsp
Turmeric - 1/4 tbsp
Coriander / cilantro - few for garnishing (optional)
salt and sugar - as required
Oil - 2 tbsp
Fresh cream / Milk - 1/2 cup
Method:
1) Heat oil. Add ginger, garlic, green chillies and fry till the raw aroma disappears.
2) Add tomato puree and stir well for 5mins.
3) Add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
4) Add turmeric, red chili powder, kasuri methi, garam masala and mix well.
5) Add Cream / milk and mix well.
6) Now add water and stir. simmer on a low flame.
7) Now add the paneer and cook them for 2-3 minutes till they become soft.
8) Lastly add coriander leaves to garnish them.
Note:
1) Do not cook paneer for a long time as the paneer will become dense.
2) Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. if you add cream in the recipe then you might have to add less sugar.
3) It is preferred to use fresh, ripe red tomatoes.
4) Soak the cashews, if you have time and then grind with some water to a smooth paste. You can also add some water to the cashew with out soaking it and grind them to a smooth paste.
5) siracha sauce can also be added.
Ingredients:
Bitter gourd - 1 medium
Gram flour / Besan - 4 tbsp
Salt - as required
Sugar - 1/4 tbsp (optional)
Red chilli powder - 1/2 tbsp
Cumin / Jeera - 1/4 tbsp
Amchur powder / Dry mango powder - 1 tbsp
or
lemon juice
Oil - to fry
Method:
1) Wash bitter gourd in water and then soak in water and salt for 1-3 hours.
2) After 3 hours remove the bitter gourd from water and squeeze for excess water.
3) Add all the ingredients except oil and then mix well.
4) Heat oil and fry the bitter gourd to get crispy yummy karela.
Ingredients:
Mamdikayi (Mango) - 1 large
Green / red chillies - 4
Coconut - 1 cup
Garam masala - 1 tbsp
Jeera / Cumin - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Pepper - 1/4 tsp
Mustard - 1/4 tsp
Salt - as per taste
Sugar - 1/2 tsp (Optional)
Tamarind - Optional
Curry leaves - few
Hing - 1/2 tsp
Oil - for seasoning
Method:
1) Cut mango into long pieces and boil in water until soft and keep it aside.
2) Make paste of all the ingredients.
3) Now Mix cooked mango pieces and the paste in a pan.
4) Season the mixture with some mustard, jeera, curry leaves, hing.
5) Boil the mixture for 10 mins.
6) If required add some sugar and salt to adjust the sourness of the gravy. Add water if you want it thin.
Ingredients:
Toor dal - 1/2 cup
Masoor dal/pink lentils - 1/2 cup (Optional)
Chopped spinach/palak - 2 cups
Green chili - chopped
Ginger - 1inch
Cumin seeds - 1 tsp
Asafoetida - ¼ tsp
Turmeric powder - ½ tsp
Red chili powder - ½ tsp
Water - as required
Ghee / Clarified butter - 2 tbsp
Lemon juice - 2tbsp
Salt - as required
Method:
1) Wash lentils and then cook in a pressure cooker with turmeric powder and water till the dal become soft and mushy. mash the dal and keep aside.
2) Heat ghee in a pan and add cumin, chopped ginger and fry for a minute.
3) Now add the chopped chilies followed by asafoetida.
4) Add chopped spinach and saute for 7-8 minute till the spinach becomes soft and stops releasing water on a medium flame.
4) Now add mashed lentils and mix well.
5) After 2mins add red chilli powder and water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
6) Finally add salt and lemon juice and cook for 6-7 minutes.
Ingredients:
Sweet Corn
Aluminium foil
Salt
Pepper
Butter
Method:
1) Preheat oven for 400F for 5mins.
2) Wrap the corn using aluminium foil and then bake them for 40mins.
3) Turn the corn after 20mins to ensure that it is baked evenly.
4) Once its baked, smear butter as needed.
5) Sprinkle salt and pepper on it as needed. Yummy corn is ready to eat.
