Monday, 23 May 2016

Rajma Rice

Rajma Rice is one of the healthy one pot meal perfect to be made on weekends and can be accompanied with simple raita. This is my mothers recipe, and I have done few add ons by adding khada masala as she never uses them in the dish. Rajma is also known as Red Kidney Beans.

Check my other Rajma recipe here below...
Rajma Curry

Basmati Rice 3/4th cup
Rajma 1/2 cup
Onion 1 small sliced
Tomato 1 small sliced
Green Chili 1 slit
Ginger Garlic Paste 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Garam masala 1 tsp
Salt as per taste 
Oil 2 tbsp
Bay Leaf 1
Cinnamon 1 "
Cloves 3
Freshly chopped Coriander Leaves few
Water for soaking and cooking rajma - as per needed
Water for cooking rajma rice - 3/4th cup

Lets ready Rajma...

Wash and Soak Rajma Overnight. 
Drain the water and pressure cook them for around 7 - 8 whistles or as per the quality of rajmas or until done. 
{Note: Don't overcook them as it may become mushy}.

Once done and pressure releases, open and keep ready aside.

Lets Ready Rice...

Wash and soak rice for around 10 minutes.
Drain of the water and keep ready aside.

Lets cook Rajma Rice.....

In a Pressure Cooker, heat oil. Once oil heats, add bay leaf, cloves, cinnamon, onion and green chili and saute for a minute. Now add ginger garlic paste and saute until onions are done.

Now add tomatoes. Saute well until the raw smell of tomatoes are gone. 

Now add the masalas - turmeric powder, red chili powder, coriander powder and garam masala and mix well. Cook for a minute until the masalas are cooked and totally mixed.

Now add boiled rajma and mix well.

Add the soaked drained rice, water and salt and mix well once.

Closed the lid and pressure cook for 3 whistles.

Once pressure release, open the lid, gently mix rajma rice.

Transfer to serving bowl / plate. 

Garnish with coriander leaves.

Enjoy with family and friends....

Submitting this post to herbsspicesandtradition - Event Announcement Hosting My Legume Event, Susan's page and Lisa's page May 2016 dated. 

Thursday, 19 May 2016

Palak Aur Paneer Ki Sabji

Palak Aur Paneer Ki Sabji is one of the Healthiest sabjis, perfect for lunch accompanied with roti and chapati. Green leaves are so much valuable in all means that it is always considered to include in our food regularly. This sabji is so quick to make as well as tastes delicious as the favorite paneer is fried and added, which gives that extra taste needed along with palak.

Palak 1 cup
Paneer 1 cup, cubed
Onion 1 small, chopped
Tomato 1 small, chopped
Green Chili 1, chopped
Oil 2 tbsp + 1 tbsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Salt as per taste


Peel, wash and chop palak.

Keep the chopped vegetables ready.

In a pan heat 2 tbsp oil. Once heated, add cubed paneer. Fry the paneer both sides, until light brown. Transfer to a plate and keep ready aside.

In the same pan, add 1 tbsp oil and as it gets heated, add onion and green chilies and saute.

As onion turns transparent, add tomatoes and saute until raw smell goes.

Now add turmeric powder, red chili powder,and salt as per taste and mix well.

Now its time to add chopped palak. Allow palak to cook for 2 - 3 minutes and then add fried paneer. Cook for a minute and its done.

Transfer to a serving bowl.

Enjoy this healthy delicious sabji with roti or chapati.

Monday, 9 May 2016

Mango Ice Cream

Mango Ice Cream..... Ohhhhhh wowwwww na....

What more needed in this peak summer. Mango and Ice Cream na...
So presenting a easy, simple, tasty delicacy - Homemade Mango Ice Cream. Summers is always of mangoes and Ice creams, so I decided to make mango ice cream as mango and Ice cream both being my all time favorite, I guess many people's all time favorite

This  ice cream is made with ingredients available at home and yes of course mango being the main ingredient needed.


Mango 2 
Milk (full cream) 1/2 ltr
Malai 1/2 cup
Sugar 1/4th cup

For Garnish:

Mint leaves


Wash, peel and chop the mangoes roughly. Transfer to a mixed jar. 


Now add sugar, malai and milk and blend well.

Transfer to a well cleaned plastic air tight container and lock / close the lid.

Keep into the freezer for at-least 8 hours.

Scoop out. Garnish with mint leaves.

Enjoy with family and friends, and keep the heat at bay.


I have used Devgad Alphonso Mango.

I used less amount of sugar as Devgad Alphonso Mangoes are quite sweet by themselves. Sugar quantity can be adjusted as per sweetness required.

I have used home malai, got from boiling milk. Fresh cream can also be used if home malai is not available.

I freezed the ice cream overnight.
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