Can anyone tell me how to make the authentic Rajma to be served with chawal?!


Question: Here's a recipe i found out for u...
Ingredients:

Rajma rice :
Ingrediants :

* 1/2 kg Basmati Rice
* 75 gms Rajma(soaked in water)
* 150 gms Tomato
* 2 onions
* 4 Chillies
* Ginger,garlic paste
* Dhania,Elachi,Cloves,Cinnamon
* 1/2 tsp Red chilli powder
* few leaves Pudina
* Coriander leaves
* Salt to taste

Process :

1. Put oil in a pan.
2. Fry onion and chillies.Add ginger&garlic paste.then pudina leaves and then tomato.
3. Add salt and garam masala powder.Add coriander,rajma and fry rice for sometime.
4. Place it in the cooker and then add sufficient water. Delicious rice is ready.Serve with onion raitha.

or
if u intend to have it with plain rice then try this
Rajma masala1 :

Ingrediants
200g rajma seeds
100g onions, finely chopped
3 green chilies
1 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
150g tomatoes, chopped
50g oil
5g garam masala
2-3 tbsp fresh cream
Salt to taste


Rajma Masala

rajmamasala.JPG (15942 bytes)
Method:

1. Wash the rajma seeds and soak in water for at least 8 hours. Then pressure cook for 30 minutes.
2. Heat oil in a pan, fry the onions along with ginger garlic paste until golden brown.
3. Now add coriander powder, chili powder, chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
4. Add boiled rajma seeds and salt to the tomato mixture and allow to cook for 5 more minutes.
5. Apply fresh cream on the top and serve hot.


Rajma masala 2:
Ingredients

1 can red kidney beans, drained (yields about 1 tightly packed rounded cup of beans)
2 large onions
6 garlic clovettes
A small piece ginger
1/2 tsp black peppercorns
1 stick cinnamon
4 cloves
4 dried red chillies
8-10 green chillies (the small green variety)
1 tsp cumin seeds
2 tomatoes, chopped
1 tsp lime juice, freshly squeezed
2 tbsp coriander leaves, chopped
1 bay leaf, cut into 2-3 large pieces
2 tbsp ghee or cooking oil

Method :

1. Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinammon. Set aside.
2. Mince the remaining onion.
3. Heat the oil and add the bay leaf and minced onion and fry on high heat.
4. When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take in the vicinity of 12-16 mins.
5. Now remove from heat, add the tomatoes, drained beans and salt to taste.
6. Add water as needed. Usually about 1 cup of water is enough for a good gravy.
7. Bring it to a boil.
8. Add the coriander leaves and lime juice.
9. Mix well and heat for about 3-4 minutes.

Serve when hot with any Indian bread or steamed rice.

Note :

1. Canned beans are usually high in sodium. You can wash them under cold water carefully without mushing them to remove any excess salt, drain and use as called for in the recipe.
2. If using dried red kidney beans instead of the canned variety, then soak the beans overnight, drain and pressure cook adding 3/4 cup of water for every 1 cup of soaked dried beans. Drain and use in recipe. Save this drained water to use in making the gravy.
Enjoyyyyyyyyyyyyy


Answers: Here's a recipe i found out for u...
Ingredients:

Rajma rice :
Ingrediants :

* 1/2 kg Basmati Rice
* 75 gms Rajma(soaked in water)
* 150 gms Tomato
* 2 onions
* 4 Chillies
* Ginger,garlic paste
* Dhania,Elachi,Cloves,Cinnamon
* 1/2 tsp Red chilli powder
* few leaves Pudina
* Coriander leaves
* Salt to taste

Process :

1. Put oil in a pan.
2. Fry onion and chillies.Add ginger&garlic paste.then pudina leaves and then tomato.
3. Add salt and garam masala powder.Add coriander,rajma and fry rice for sometime.
4. Place it in the cooker and then add sufficient water. Delicious rice is ready.Serve with onion raitha.

or
if u intend to have it with plain rice then try this
Rajma masala1 :

Ingrediants
200g rajma seeds
100g onions, finely chopped
3 green chilies
1 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
150g tomatoes, chopped
50g oil
5g garam masala
2-3 tbsp fresh cream
Salt to taste


Rajma Masala

rajmamasala.JPG (15942 bytes)
Method:

1. Wash the rajma seeds and soak in water for at least 8 hours. Then pressure cook for 30 minutes.
2. Heat oil in a pan, fry the onions along with ginger garlic paste until golden brown.
3. Now add coriander powder, chili powder, chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
4. Add boiled rajma seeds and salt to the tomato mixture and allow to cook for 5 more minutes.
5. Apply fresh cream on the top and serve hot.


Rajma masala 2:
Ingredients

1 can red kidney beans, drained (yields about 1 tightly packed rounded cup of beans)
2 large onions
6 garlic clovettes
A small piece ginger
1/2 tsp black peppercorns
1 stick cinnamon
4 cloves
4 dried red chillies
8-10 green chillies (the small green variety)
1 tsp cumin seeds
2 tomatoes, chopped
1 tsp lime juice, freshly squeezed
2 tbsp coriander leaves, chopped
1 bay leaf, cut into 2-3 large pieces
2 tbsp ghee or cooking oil

Method :

1. Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinammon. Set aside.
2. Mince the remaining onion.
3. Heat the oil and add the bay leaf and minced onion and fry on high heat.
4. When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take in the vicinity of 12-16 mins.
5. Now remove from heat, add the tomatoes, drained beans and salt to taste.
6. Add water as needed. Usually about 1 cup of water is enough for a good gravy.
7. Bring it to a boil.
8. Add the coriander leaves and lime juice.
9. Mix well and heat for about 3-4 minutes.

Serve when hot with any Indian bread or steamed rice.

Note :

1. Canned beans are usually high in sodium. You can wash them under cold water carefully without mushing them to remove any excess salt, drain and use as called for in the recipe.
2. If using dried red kidney beans instead of the canned variety, then soak the beans overnight, drain and pressure cook adding 3/4 cup of water for every 1 cup of soaked dried beans. Drain and use in recipe. Save this drained water to use in making the gravy.
Enjoyyyyyyyyyyyyy

http://www.recipezaar.com/recipes.php?q=...

http://www.recipezaar.com/recipes.php?q%...

http://www.indianfoodforever.com/punjabi...

this one?

Rajma - Jeera Rice (Curried Red Kidney Beans with Cumin Rice)

Ingredients:

1 cup red kidney beans soaked overnight
3 cups water
1 big onion
1 bay leaf (optional)
1 tsp chopped ginger
1 tsp chopped garlic
pinch of asafoetida(optional)
pinch of turmeric powder
1 tsp cumin seeds
1 tsp red chilli powder
2 big tomatoes finely chopped
1/4 tsp of ground garam masala (2 cloves,1/2″ cinnamon and 1 green cardamom)
1/2 tsp cumin pwd
1 tbsp coriander pwd
1 1/2 tbsps oil or ghee(clarified butter)
salt to taste
chopped fresh coriander leaves for garnish(optional)

Wash the kidney beans and soak in water overnight.Next morning, pressure cook until soft or cook in a large pot of water till soft.Remove half a cup of cooked beans, crush coarsely and keep aside.
Grind onion, ginger and garlic to a very fine paste.
Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.Mix well.
Add the tomatoes and cook till ghee seperates.
Add the cooked whole beans along with the residue water left while pressure cooking it.Cover and cook for 3 mts.
Add the crushed kidney beans and a cup of water.Mix well.Add garam masala and cook till required gravy consistency.
Garnish with chopped coriander leaves.
Serve hot with steamed rice,jeera rice,chappatis or phulkas.

Jeera Rice
Ingredients:

1 cup long grain rice or basmati rice
1 tbsp ghee
1 tbsp cumin seeds
1 bay leaf
1/4 tsp sugar
1/4 tsp clove-cinnamon powder
1 1/2 cups water
salt to taste

Wash rice well and soak in water for 20 minutes.
Heat ghee in a heavy vessel.Add the cumin seeds and let them turn brown.
Add the bay leaves and fry for few seconds.Add sugar and drained rice(keep aside the drained water)gently stiring for a mt.
Add spice powder and salt.Mix.Add water and bring to a boil.
Cover and cook on simmer till rice is cooked and water evaporates and see that each grain is separate.Serve hot with rajma or any curry of your choice.

http://www.sailusfood.com/categories/ric...
(*-*)

Ingredients

Rajma -1 cup
Onion-1
tomato-2
for tampering
Oil 2 tbsps
coriander powder-2 teaspoons
jeera powder-1 teaspoon
garam masala-2 teaspoons
cumin seeds(jeera)
ginger paste
garlic paste
salt to taste

Cook the rajma well in a pressure cooker without adding salt.
It should be coked very well.
Remove the excess water from the cooked rajma and keep it aside.
In a saucepan, add oil and jeera, after they splutter, add the cut onions and fry till they become translucent.
Then add the cut tomatoes and fry again till its well cooked.
Then add the jeera powder, coriander powder, garam masala powder and salt to taste.
Then add the water obtained after cooking the rajma.
After 2 in add the cooked rajma and garnish with coriander leaves.
Serve with hot rice.





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