How to prepare rajma?!
How to prepare rajma?
and veg manchurian
Answers:
RAJMA
2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves
Preparation:
1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
2. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
3. Add onions and tomatoes. Cook until masala separates from oil.
4. Add salt, turmeric powder and mix well.
5. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
6. Simmer the flame and cook until a thick gravy is formed.
7. Garnish rajma with corainder leaves and serve hot with chapatis or rice.
VEGETABLE MANCHURIAN
Ingredients
Foir Vegetable Balls:
? cup Carrot
? cup French beans
? cup Cucumber
? cup Cauliflower
? cup Pineapple
? cup Cabbage
? cup Capsicum
4 Spring Onion
1 tea spoon Ginger
1 tea spoon Garlic
1 tea spoon Green Chili
3 tea spoon Corn flour
For Sauce:
4 Table spoon Soya Sauce
4 Table spoon Chili Sauce
4 Table spoon Vinegar
4 Table spoon Tomato Sauce
2 Table spoon Chopped Onions
1 Table spoon Garlic and Ginger paste
1 Tea spoon Aginomotto
? cup Pineapple Juice
1 cup Corn flour
Salt and Pepper to taste
Chopped chili to taste
Vegetable Stock
Preparation:
1.Cut all the vegetables into small pieces and boil in half cup of water and drain it.
2.Mix Corn flour or maida in vegetables and heat it in 2 cups of oil.
3.Make small balls of vegetables and deep fry it.
4.Fry chopped onions for 2 min. and add ginger and garlic paste
5.Then ad all sauces and corn flour and fry it for 2 min.
6.Then add vegetable balls into hot sauce
7.Garnish it with churched paneer and serve hot.
--use rajma which has been soaked overnight
--boil it (3-4 whistles in a pressure cooker)
--heat oil
--fry 2 large onions, 3 teaspoon of ginger garlic paste, 3-4 diced tomatoes
--when this mixture is cooked, add one teaspoon of dhania, jeera powder each, 1/2 teaspoon haldi, 1/2 teaspoon sugar, red chilly according to taste
--add the boiled rajma (without the water, dont throw it)
when cooked, add the water in which it was boiled
--add some tamarind chutney according to your taste
--lt it simmer for 2-3 mins on low heat
garnish with chopped corianger leaves
--enjoy!
Rajma 1 Tin (drained)
Onion 1
Tomato 1
Green chilli 1
Garlic 4-5
Ginger an inch
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add the drained Tin Rajma, as this is already cooked, the dish is made quicker.
Garnish with chopped green coriander leaves and serve hot.
you shud see the recipe in bawarchi.com.It gives one of the best recipes.