Rajma:
Wash 1 ½ rajma. Wash nicely and soak overnight. Pressure cook it with split green chilli and salt to taste.
In a non stick pan, add 2 finely chopped onions, a split green chilli and ginger garlic paste Dry roast this mix nicely-for a good 8-10 mins.. Add 4 grated tomatoes.(so as to remove the skin).Mix nicely .Add salt to taste, 1/2 tsp dhania pwdr,1/2 tsp red chilli pwdr,1/2 tsphaldi, little amchur ,little chaat masala.. Cook the mixture for another 5-10 mins. Transfer the rajma to this pan and bring the whole mix to a boil.let it cook on low flame for another 20 mins after that. Transfer to a serving bowl and garnish with coriander.
- Level of difficulty: Difficult
- Serves 3
- Self Appraisal –5/10
This is not the first time I have struggled to make our all time favourite delicacy. Tried my moms tip of grating the tomatoes to remove the skin but still could taste mota mota tamatar in the gravy. Maybe her other suggestion of soaking the tomatoes in warm water, removing the skin and then grating them is a better idea. So our suggestion: Don’t take the easy sounding way outJ Stick to what is first recommended.
Bhindi Masala
Wash about 300 grams of lady finger thoroughly ,then wipe it dry. Remove the ends, cut it in half if too long, then slice it lengthwise without splitting it. Make a masala mixture in a bowl by adding 1 tspn salt,1/2 tspn haldi.1/2 tspn dhania,1/2 tspn red chilli pwdr,1/2 tspn amchur.mix this nicely ,and fill all the slits in the bhindis with this mixture.
Take some oil in a non stick pan. When hot ,add all the stuffed bhindis, mix nicely once, let it cook on a low flame. Don’t turn or mix too frequently for the fear of turning them lacy. It’ll take about 15 mins for the bhindi to cook.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal – 7/10
There is something amiss....need some expert to go through the recipe and help us get it right.
Aam Panna
Aa haa...Our all time favourite thirst quencher in the sweltering heat.
Wash about ¾ kgs ambis-about 7 ambis. Pressure cook the washed ambis, wait for them to cool. Separate the skin, scoop out all the pulp and transfer to a blender with the water in the cooker. Blend the whole mixture with about 3 Tbspn of sugar, salt to taste,3tspn bhuna jeera powder,1tspn black salt. Once done, transfer to a large steel container, and add mashed pudina leave(1 Tbspn). Mix nicely .Refrigerate to serve chilled.
While serving...if the consistency is too thick, add water ,salt and sugar to taste. Garnish with mint.
- Level of difficulty: Easy
- Serves 15 glasses
- Self Appraisal –9/10
It came out fantastic.....reminded me of school days....it lasted us for about 4 days. we had to dilute the concentrate and modify it with a pinch of salt, black salt and little sugar everytime.
Wash 1 ½ rajma. Wash nicely and soak overnight. Pressure cook it with split green chilli and salt to taste.
In a non stick pan, add 2 finely chopped onions, a split green chilli and ginger garlic paste Dry roast this mix nicely-for a good 8-10 mins.. Add 4 grated tomatoes.(so as to remove the skin).Mix nicely .Add salt to taste, 1/2 tsp dhania pwdr,1/2 tsp red chilli pwdr,1/2 tsphaldi, little amchur ,little chaat masala.. Cook the mixture for another 5-10 mins. Transfer the rajma to this pan and bring the whole mix to a boil.let it cook on low flame for another 20 mins after that. Transfer to a serving bowl and garnish with coriander.
- Level of difficulty: Difficult
- Serves 3
- Self Appraisal –5/10
This is not the first time I have struggled to make our all time favourite delicacy. Tried my moms tip of grating the tomatoes to remove the skin but still could taste mota mota tamatar in the gravy. Maybe her other suggestion of soaking the tomatoes in warm water, removing the skin and then grating them is a better idea. So our suggestion: Don’t take the easy sounding way outJ Stick to what is first recommended.
Bhindi Masala
Wash about 300 grams of lady finger thoroughly ,then wipe it dry. Remove the ends, cut it in half if too long, then slice it lengthwise without splitting it. Make a masala mixture in a bowl by adding 1 tspn salt,1/2 tspn haldi.1/2 tspn dhania,1/2 tspn red chilli pwdr,1/2 tspn amchur.mix this nicely ,and fill all the slits in the bhindis with this mixture.
Take some oil in a non stick pan. When hot ,add all the stuffed bhindis, mix nicely once, let it cook on a low flame. Don’t turn or mix too frequently for the fear of turning them lacy. It’ll take about 15 mins for the bhindi to cook.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal – 7/10
There is something amiss....need some expert to go through the recipe and help us get it right.
Aam Panna
Aa haa...Our all time favourite thirst quencher in the sweltering heat.
Wash about ¾ kgs ambis-about 7 ambis. Pressure cook the washed ambis, wait for them to cool. Separate the skin, scoop out all the pulp and transfer to a blender with the water in the cooker. Blend the whole mixture with about 3 Tbspn of sugar, salt to taste,3tspn bhuna jeera powder,1tspn black salt. Once done, transfer to a large steel container, and add mashed pudina leave(1 Tbspn). Mix nicely .Refrigerate to serve chilled.
While serving...if the consistency is too thick, add water ,salt and sugar to taste. Garnish with mint.
- Level of difficulty: Easy
- Serves 15 glasses
- Self Appraisal –9/10
It came out fantastic.....reminded me of school days....it lasted us for about 4 days. we had to dilute the concentrate and modify it with a pinch of salt, black salt and little sugar everytime.
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