Rajma/Red Kidney Beans Curry

Wow...I just can't believe I've been gone so long from the blogging work. I need to get back on track. I have a lot of recipes to post, but I just couldn't find the time to upload them to my computer. Will try to be more disciplined now.

Rajma is a very versatile curry, it's great with roti and puri, but it can be eaten just as well with plain rice or rice dishes like pulao or biryani. It's great for parties, but simple enough to make for a night at home.

Here's my simple attempt at it...I buy store bought red kidney beans with no salt added. The no salt added is very important, unless you can remember that when it's time for you to add salt to your curry.
You can also buy the regular dry kidney beans and just soak them overnight.



INGREDIENTS

1 can Red Kidney Beans (well washed, I don't like the taste of the canned juices, so I wash mine really well)
1/2 finely chopped Onion
2 tbsp Tomato Paste (can be home made or store bought, I buy the Hunts Tomato Paste)
Salt
Red Chilli Powder
Garam Masala
Dhania (Coriander/Cilantro) Powder
1 1/2 cup Water
Oil

PROCEDURE

In a heavy bottomed pan, heat about 3 tbsp of oil. Add in the chopped onion and let them soften.
Now add in the tomato paste, water, salt, red chilli powder, garam masala, dhania powder and stir well until there are no lumps. Add in the beans.
Cover and let the curry come to a boil (on medium-low heat).

Done!!!! So, easy for such a famous dish.

Serving suggestion:

In a bowl, top the rajma with some more chopped onion and fresh chopped coriander with a side of a lime wedge. Serve with roti, puri, rice, anything you want!

Arbi/Chamagadda/Taro Root Curry

I just love this stuff!! It's too bad we can only get it a few months out of the year. It's so easy to make into different varieties too. This is my all time favorite recipe with Arbi.



INGREDIENTS

6 Arbi
Red Chilli Powder
Turmeric
Salt
Oil

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Red Chillies

PROCEDURE

Boil the arbi in a pressure cooker until soft. You can also do this on a stove top or in the microwave. Peel off the skin and set aside.
In a pan, heat about 3 tbsp of oil and add in the tadka ingredients. When the dal browns and the mustard seeds splutter, add in the boiled arbi pieces. Break it up a little bit with your fingers. It will mash as it heats.
Add in the turmeric, salt and red chilli powder. Mix well.
You are all set to serve this with rice or roti.

NOTE: If you don't like mashed arbi, you can boil the arbi the night before, peel and refrigerate the pieces. The next day, chop as desired and fry until they are brown.

Cabbage and Peas Curry

INGREDIENTS

1 medium Cabbage -- finely chopped
1/2 medium Onion -- finely chopped
1 cup Peas
3 to 4 Green Chillies -- more or less depending on your spice levels
2 tsp Ginger-Garlic Paste
Salt
Red Chili Powder
Turmeric
Oil

TADKA

Mustard Seeds
Jeera
Channa Dal

PROCEDURE

Fill half of a microwave safe bowl with water and add in the chopped cabbage. Cook until the soft.
Heat about 2 tbsp of oil in a pan and add in all of the tadka ingredients.
Once the mustard seeds splutter, add in onion and green chillies along with ginger-garlic paste.
Add in the cooked cabbage and peas. I used frozen peas, so I waited until the peas were soft. Add in the turmeric, salt, red chili powder and cook covered for a few minutes, so that all of the flavor is absorbed into the cabbage.
NOTE: Once you add the salt, the water from the cabbage will start to come out. It is best if you cook the curry until this the water evaporates.
Serve with rice or roti. YUM!

Weekday Curries

Here are two easy to make curries that are great with Rice or Roti.

Potato and Capsicum Curry

Isn't it strange how no matter where we are we still refer to Green Pepper as Capsicum when it is referenced in a curry? Well, I find it odd anyway, I might just be one of those strange people! :)

Here's a simple every day curry that is easy to make on those nights when you don't have a lot of energy to cook.

INGREDIENTS

2 medium Potatoes -- cubed
1 Green Pepper -- chopped finely
1/2 medium Onion -- chopped finely -- optional
Turmeric
Salt
Red Chilli Powder

Garam Masala Powder
Oil

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Hing

PROCEDURE

Fill a microwave safe bowl halfway with water and add in the chopped potato and green pepper pieces. Cook in the microwave until the pieces soften. You can also cook the pieces in a pressure cooker.
In a pan, add about 2 tbsp of oil and add in all of the tadka ingredients.
Once the mustard seeds splutter and the dals brown, add in the chopped onion and let soften.
Now add in the cooked veggie pieces.
Add turmeric, salt, red chilli powder and garam masala powder. Mix everything well.
The curry is ready to be served.

Okra Fry (Bhindi/Lady's Finger Fry)

Another easy to prepare curry, especially if you buy the frozen okra. Then you don't have to worry about chopping the veggies even.

INGREDIENTS

1 package Frozen Okra -- probably about 20 to 30 Fresh Okra
Turmeric
Salt
Red Chilli Powder
Oil

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Hing

PROCEDURE

Run the frozen okra under warm water in a colander, sprinkle with some salt and set it aside.
In a pan, heat 2 tbsp of oil and add all the tadka ingredients.
When the mustard seeds start to splutter and the dals brown, add in the okra pieces, cover and let cook until the okra browns and it is no longer sticky.
Add in turmeric, some more salt (if the salt you sprinkled on top wasn't enough), red chilli powder.
Your okra curry is ready to go!!!


So the next time you don't feel like cooking or you have unexpected guests, try these curries will make it seem as if you slaved in the kitchen to get them done, but they are easy as 1-2-3.

Chole - Channa Masala

INGREDIENTS

2 cans Garbanzo Beans -- washed. You can also get the regular beans and soak them in water overnight
1/2 can Tomato Paste -- about 3 oz. I used the 6 oz can of the regular Hunts Tomato Paste
1 small Onion -- finely chopped
Water
Oil
Salt
Turmeric
Channa Masala
Dhania Masala
Amchur Powder
Red Chilli Powder

PROCEDURE

In a large pan, heat oil and add the chopped onion.
Once the onion softens, add in the tomato paste and about 2 to 2 1/2 cups water, based on how think you like your gravy. Mix everything well until you get a gravy like consistency and add in the washed beans.
Cover and let cook until the beans are cooked and the gravy comes to a boil.
Now add in the turmeric, salt, red chilli powder, dhania powder, channa masala and amchur powder.
Mix everything well. I served it with roti, but it's great with rice too.

Easy Breezy Cauliflower

I never really liked cauliflower, it's just a vegetable I eat if there is nothing else, but mom makes this a lot and I love it this way because you don't really taste the cauliflower too much.


INGREDIENTS

1 whole Cauliflower -- seperated into bite size florets
4 tbsp Besan
1 tsp Jeera
Turmeric
Salt
Red Chilli Powder
Oil

PROCEDURE

Add the florets and enough water to soak them, in a microwave safe bowl. Heat until the cauliflower florets are just a little soft. Took about 4 minutes for me.
In a pan heat about 3 to 4 tbsp of oil (the cauliflower and besan will soak up the oil, so you need a little extra than you would put in a regular curry) and add jeera. Once the jeera browns add in the cauliflower pieces. I like my curries a little crispy, so I let them brown for a little while.
Once the pieces are cooked throughly, add in the besan, turmeric, salt and red chilli powder to taste, mix everything well and cook until the raw smell from the besan disappears. Should take about 2 to 3 minutes.
Remove from heat and serve with rice or roti.

Eggplant Curry

INGREDIENTS

3 medium sized Eggplants
3/4 medium Onion -- finely chopped
1 1/2 tsp Red Chilli Powder (or to taste)
1/2 tsp Turmeric Powder
1 tsp Salt (or to taste)
4 Tbsp Oil

PROCEDURE

Grind and make a paste of the chopped onion, chilli powder, turmeric and salt.
Part each eggplant on the top into fours and add in the grinded onion mixture.
In a pan, heat oil, and add in the stuffed eggplant.
Cover and let it cook for about 5 minutes or until the eggplants are soft. Remove the cover and let it cook for a further 10 minutes, to get all of the rawness of the onion and the eggplant to go away.
Serve with roti or rice.
The curry is usually supposed to be a little oily, mine came out too dry, so you could also try adding a little extra oil.

Carrot Kurma

INGREDIENTS

4 medium Carrots -- chopped into desired size pieces
1/2 medium Onion -- finely chopped
1 medium Tomato -- cubed
1/2 cup Peas -- I use the frozen kind
1 tsp Ginger-Garlic Paste
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 cup Milk (or Yogurt)
2 tbsp Oil
Salt

PROCEDURE

Microwave the chopped carrots for about 5 minutes in a bowl with water. The water will help the carrots maintain their color and it will make them soft faster.Heat the oil in a pan and add in the chopped onion and ginger-garlic paste. Cook until the raw smell goes away and the onion are translucent.
It is now time to add the tomatoes. Cook the tomato until it turns a light red and add in carrots and peas. If the carrots seem under-cooked, leave them covered in the pan for a little while longer.
Once the peas and carrots are cooked add turmeric, salt, red chilli powder, garam masala powder and mix everything well.
Add in milk and let it come to a boil and reduce. Once you have a gravy like consistency, the kurma is ready.
Serve with rice and/or roti.
Note: If you are using yogurt, mix it with some water to make it a liquid consistency first.

Mixed Vegetable Curry

This is a recipe I like to make when I don't have a lot of time, but still gives me that slow cooked taste.

INGREDIENTS

Mixed Veggies - your choice (I used a 1/4 bag of frozen veggies that had beans, corn and carrots and 1 medium potato peeled and finely cubed)
1/2 finely chopped Onion
1/2 tsp ginger-garlic paste
1/2 cup Milk
1/4 tsp Turmeric Powder
1 tbsp Chilli Powder
1 tbsp Garam Masala
3/4 tbsp Coriander Powder
Salt
Oil

PROCEDURE

I first washed the frozen veggies in warm water and put them in a microwave safe bowl. I added the cubed potatoes to this bowl and put everything in the microwave for 5 minutes.
Meanwhile, I heated about 1 1/2 tbsp of oil in a pan and added the chopped onions. Let this cook for about 5 minutes or until the onions soften, add the ginger-garlic paste and cook again until the raw smell goes away.
It is now time to add in the microwaved veggies. Mix everything together well and let the pieces cook. The beans usually take the longest, so keep an eye on them. The best way to check to see if all the pieces are cooked is to take a wooden spoon and cut a piece. It should split in two without much effort.
Once the veggies are all cooked, it should take about 5 minutes, add the turmeric, salt, chilli powder, garam masala and coriander powder. Mix everything well and add in milk. Yogurt (or curd) can be used also, but I was out of curd so I used milk instead.
If the curry tastes too spicy, or too salty, more milk can be added. You can also use more milk if you want a gravy curry.
Serve with rice and/or roti.

Potato Curry

INGREDIENTS

1/2 large Onion - finely chopped
4 large Potatoes - boiled and cubed
a small bunch Cilantro - finely chopped

1 tsp Ginger/Garlic Paste
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
Salt to taste
2 tbsp Oil

TADKA

Jeera
Channa Dal
2 Red Chillies

PROCEDURE

Heat a pan with the oil and add the tadka ingredients. Once the dal browns, add the chopped onion and let it soften. Now add the ginger/garlic paste, boiled potatoes, turmeric, salt and red chilli powder. Mix well with the chopped cilantro and add more chopped cilantro on top to garnish.

Serve with rice and/or roti.

Tiranga

No, we didn't cook/eat the flag!!!!

I had some chopped carrots and green peppers in the freezer and 2 medium potatoes. None of them, on their own, would make enough curry for both of us. So I decided to combine them all.

INGREDIENTS

3 Small Carrots

1 and 1/2 Green Peppers

2 Medium Potatoes

1/2 Medium Onion

1 and 1/2 tsp Ginger/Garlic Paste

1/2 tsp Tumeric Powder

2 tsp Salt

1 tbsp Chilli Powder

1 tbsp Garam Masala

1/4 cup Milk

Few drops Lime Juice

TADKA (optional)

Mustard Seeds
Jeera

Urad Dal

Channa Dal

2 Red Chillies

a pinch Hing

PREPARATION

Run the frozen green peppers and carrots under warm water and chop the potatoes into small cubes. Put all three of these in a microwave safe bowl and put the bowl in the microwave for 5 minutes.

In the mean time, finely chop the onion and heat oil in a pan. Once the oil heats, add the optional tadka ingredients. Once, the mustard seeds splutter, add the chopped onion. After the onion get soft, add the ginger/garlic paste and cook until the raw smell goes away. Then add the microwaved vegetables. Doesn't it look like the Indian flag?

Let the veggies cook for about 5 minutes or until the pieces are tender. Add the tumeric powder, salt, chilli powder and garam masala powder. Mix well and cook for a further 2 minutes.

It is now time to add the milk and the lime juice. Freshly sqeezed lime is fine, but I generally tend to use lime juice from the bottle because it stores better than a real lime.

Done!!! Serve with rice or roti or both.

Tindora Fry

Well, as promised! Here's that first blog.
I love fried food. I know it isn't good for me, but it's still delicious.
One of my all time favorites is Tindora (Dondakai) Fry.
Here's the version mom taught me, with a few modifications made by my husband.

INGREDIENTS

Tindora - 1/2 lb

Tumeric - a pinch

Salt - to taste

Chilli Powder - to taste

Oil

TADKA

Mustard Seeds

Cumin Seeds

Urad Dal

Channa Dal

MASALA

Garam Masala - 1 tbsp

Cumin Powder - 1 tbsp

Coriander (Dhania) Powder - 1 tbsp

PREPARATION

I usually like to take time on the weekends to chop up all my vegetables and freeze them. This way I can pick what I want during the week and use it without the hassle of chopping the vegetables.

I generally chop the tindora fine, so that it fries better, but since my husband and I have taken to eating rotis and fries don't go well with that, I decided to make rounds this time.

After I take the tindora out of the freezer, give it a good wash under warm water, this will help separate the pieces.

In a pan, add about 2 tbsp of oil, on medium heat. When the oil is heated add the tadka ingredients. Once the mustard seeds splutter and the dals brown, add the tindora pieces. For faster cooking, put the tindora in the microwave for about 5 mins.

Cover the pan immediately, so that the water from the frozen tindora doesn't splatter every where. Once the water has reduced, the lid can be removed and you can now fry the curry.

If you like a wet curry, you can keep the lid on for the entire process.

Once the pieces brown, add tumeric, salt, chilli powder and mix well.

For those who like the masala taste, you can also add the masala ingredients to your liking.

The end product will look something like the first picture.

Serve with roti or rice.