Rajma

Ingredients:

1 cups rajma ( kidney beans)

1 large onion finely chopped

3 medium-sized tomatoes

5-6 garlic cloves, 1/2 cm ginger, 3 chillies (blend into a paste)

1/2 teaspoon coriander powder

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Pinch of asafeotida

Salt to taste

1/2 teaspoon masala powder

1/2 teaspoon cumin seeds (jeera)

3 tablespoon melted butter/ olive oil

3 tablespoons cream

3-4 cups of water to cook rajma (pressure cooker)

2 cups of rajma stock

Methods:

1) Rinse and soak rajma/ kidney beans overnight. The beans should be soaked for 8-9 hours.

2) The next day, wash beans thoroughly and place in the pressure cooker with 3-4 cups of water.

3) Pressure cook rajma beans for 20-30 minutes.

4) Press to check if rajma beans have cooked well. Strain rajma from rajma stock and set aside for cooking.

5) Over medium-to-low heat, add olive/ butter in a heated pot.Add cumin seeds and allow the seeds to turn brownish.

6) Then, add onions and cook till soften and golden brown.

7) Add ginger, garlic and chilli paste and cook for 2-3 minutes.

8) Add chopped tomatoes, stir and cook for another 3-4 minutes.

9) Stir all the spices (tuemric powder, red chilly powder, coriander powder, asafoetida and masala).

10) Add beans, rajma stock and salt to taste into the tomato mixture (ensure to stir properly). Simmer for 10-15 minutes over medium-to-low heat.

11) Finally, add cream and simmer for another 1-2 minutes.

12) Serve rajma with rice or naan

Comments

Phulia or Foolia Puri Recipe

Ingredients: 3 cups of flour Pinch of salt Pinch of sugar 1 teaspoon cumin powder 1 tablespoon yeast 250ml warm water 4 teaspoons ghee 2 cups canola oil Methods: 1) In a mixing bowl add flour, salt, sugar cumin powder ad yeast. Mix all the ingredients. 2) Add ghee and stir further. 3) Add warm water in small portions and mix with a spoon. 4) Knead with your hands to form dough. Add 1 teaspoon of ghee and knead further form smooth dough 5) Cover dough with a cloth and place a warm place for half-an-hour. 6) Knead further and break dough into smaller pieces. 7) Roll dough to a thickness of 4mm. Use a glass and cut dough into smaller phuli. 8) Add canola oil in a heated frying pan. 9) Add 4-5 phulia(s) and fry till light brown. Ensure to cover phulia for softeness. Serve with your favorite dish.

Pineapple Pie

Ingredients: *Pastry 125g butter 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder *Pineapple Filling 1 medium pineapple (grated/chopped) 1/4 cup water 1 teaspoon butter 1 lemon 3 tablespoon custard powder 1 cup sugar Methods: *Pastry 1) Preheat oven to 180C. Grease a cake tin with margarine or butter. 2) In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. 3) Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. 4) Place pastry into the oven and bake for 10 minutes till golden brown. 5) Remove from oven and cool the pastry. *Pineapple Filling 1)Add water and pineapple in a pot and boil with sugar. Add lemon juice and butter. 2) Remove from heat and stir custard powder. 3) Pour over cooled pastry and spread, evenly.

Custard Pie

Ingredients: Pastry 1/2 cup sugar 125g butter 2 eggs 2 cups flour 2 teaspoons baking powder Custard Fillings 1.5 cups milk 3 tablespoons custard powder 3 dessert spoons sugar Methods: Pastry Preheat oven to 180C. Grease a cake tin with margarine or butter. In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. Place pastry into the oven and bake for 10 minutes till golden brown. Remove from oven and cool the pastry. Fillings In heated milk add sugar and custard powder. Keep stirring till the mixture turns thick and creamy. Pour mixture on the pastry and spread evenly. Cut pie pieces into desirable sizes. Serve custard pie with tea or as a dessert.

Kittyz Kitchens

Search This Blog