Rajma Masala Curry-Punjabi Rajma Masala Recipe

Preparation Time-40 minutes
Serving-6

Ingredients:

• Rajma (Red kidney beans)-150 gm
• Onion-2 (Grind to make paste)
• Tomato puree-100 gm/1/2 cup
• Finely chopped ginger(lengthwise)-2 inch
• Chopped green chilli-2
• Grated garlic-12 to 15
• Grated ginger-1 inch
• Cumin seeds-1 tbsp
• Asafoetida/hing-2 pich
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/2 tsp
• Butter-1 tbsp (optional)
• Cooking oil-2 tbsp
• Chopped coriander leaves
• Salt to taste

Method:

• Soak the rajma overnight and boil it for two whistle with 2 glass of water, 1/2 tsp salt and 1/2 tsp turmeric powder in a pressure cooker on medium flame.
• Separate the water from boiled rajma (keep the boiled rajma water for further use).
• Heat a pan, add cooking oil and let the oil heat properly.
• Add hing and cumin seeds into the hot oil, fry it for few seconds.
• Add grated ginger and garlic and fry it for 30 seconds.
• Add turmeric powder and red chilli powder and mix it.
• Add onion paste and fry it for a minute on medium flame.
• Add tomato puree, mix it and cook it for 2 minutes on low flame.
• Add cumin powder, coriander powder and black pepper powder, mix it properly with masala paste.
• Cover it and cook it for a minute on low flame, keep stirring in between.
• Fry the masala paste till oil is separated from the masala.
• Increase the flame to high and add rajma stock (boiled rajma water).
• Add 1/2 cup of water and stir it.
• Add chopped green chilli, chopped ginger and boiled rajma into the pan.
• Add salt to taste(I had already added salt while boiling rajma).
• Cover the pan and cook it for 2-3 minutes on medium flame.
• Add garam masala powder, chopped coriander leaves and butter and turn off the flame.

Serving process:

• Serve in a plate, Garnish with coriander leaves, onion rings and butter.
• Ready to serve with plain steam rice, jeera rice or pulao.

Raw Mango Chutney-Kacche Aam ki Chutney-Green Mango Chutney

Preparation Time-10 minutes
Serving -8

Ingredients:

• Raw Mango-2
• Mint leaves(washed and chopped)-1/3 cup
• Coriander leaves(washed and chopped)-1/3 cup
• Garlic cloves (peeled)-10
• Green chilli-2
• Salt to taste
• water-4 tbsp

Method:

• Peel the mango and chop it into pieces, discard the seed.
• Put all the ingredients into blending jar and blend it without water for 5-7 seconds.
• Add little water and grind it again till it turns into smooth thick paste.
• Serve fresh or keep in refrigerator and consume it within 2 days.

Aam Panna-Kairi Panha-Raw mango Summer Juice

Preparation time-30 minutes
Serving-6

Ingredients:

• Raw mango-5 (medium size)
• Mint leaves-1/3 cup
• Sugar-200 gm
• Salt-1/2 tsp
• Black salt-1/2 tsp
• Lemon juice-1 tsp
• Roasted cumin seeds powder-1 tsp
• Water
• Ice cubes

Method:

• Wash the mango properly and boil it with 3 cups of water in pressure cooker for one whistle .
• Allow it to cool down, drain the water and keep the water aside for further use.
• Peel the boiled mango, separate the pulp in a bowl.
• In a blending jar: add mango pulp, sugar, mint leaves, lemon juice, salt, black salt, roasted cumin powder and ice cubes.
• Blend it into thick smooth juice, transfer the liquid into a jar.
• You may consume it immediately (recommended) or preserve and use it for upto 2-3 days. 
• Serving:Take a glass, add few ice cubes and black salt into the glass.
• Fill 1/2 of the glass with prepared panna and dilute with chilled water as per your taste.
• Decorate with mint leaves and serve chilled.

Kadai Paneer-Restaurant Style Kadhai Paneer

Preparation time-45 minutes
Serving-5

Ingredients:

• Paneer (cut into cubes)-200 gm
• Onion (Chopped in square shape)-2
• Green pepper(Chopped in square shape)-1
• Green chilli(slit)-3
• Chopped onion-2
• Chopped tomato-1
• Garlic cloves(peeled)-10 to 12
• Chopped ginger-1 inch
• Cumin seeds-1 tbsp
• Coriander seeds-1 tbsp
• Fennel seeds-1 tsp
• Whole Black pepper-1 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Garam masala powder-1 tsp
• Fresh cream-2 tbsp
• Cooking oil-3 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Heat a non-stick pan, roast all the whole spices on low flame for 2 minutes.
• Turn off the flame when the spices starts to change the colour, let the spices cool down little bit.
• Put it into the blending jar, grind it into powder and keep it aside.
• Heat a pan, add cooking oil and let the oil heat.
• Add chopped garlic and ginger and fry it for few seconds.
• Add chopped onion, fry the onions on medium flame till it turns little soft.
• Add chopped tomato and fry the tomato till it turns soft, add little salt to cook the tomato faster.
• Turn off the flame and let it cool down completely.
• Put it into the blending jar and blend it into paste (do not add water).
• Heat the same pan, add oil and let it heat.
• Add green chill, onions(chopped  in square shape), capsicum (chopped  in square shape) into the hot oil.
• Fry the chopped onions and chopped capsicums on high flame for a minute.
• Simmer the flame to medium, add red chilli powder and turmeric powder into the hot oil.
• Add the prepared masala paste, fry the masala for a minute on medium flame.
• Add the roasted masala powder, mix it and fry it for another minute.
• Add cream (whisk it before use) and mix it properly into the fried masala paste.
• Add 1/2 glass of water and stir it properly.
• Add paneer and salt to taste(we already used little salt at the time of onion, tomato fry).
• Add garam masala powder, mix it and cook it for 2 minutes on low flame.
• Add chopped coriander leaves and turn off the flame.
• Garnish with coriander leaves and fresh cream and ready to serve.

Dum Aloo-Kashmiri Shahi Aloo Dum-Aloo Dum-Indian Potato Curry Recipe

Preparation Time-40 minutes
Serving-6

Ingredients:

• Baby Potato (boiled and peeled)-600 gm
• Chopped onions-3
• Garlic cloves(peeled)-10 to 12
• Chopped ginger-2 inch
• Cashew nut-12 to 15
• Curd (whisk it)-1/2 cup
• Tomato puree-1/2 cup
• Cumin seeds-1 tsp
• Kasuri methi-1 tsp
• Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, 1/4 javitri, 2 loung cloves)
• Turmeric powder-1 tsp
• Red chilli powder-1 and 1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-6 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.
• Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
• Heat a pan, add 2 tbsp oil into the pan and let the oil heat.
• Add whole garam masala and fry it for 5-7 seconds, add cashew nut and fry it for 10 seconds.
• Add chopped ginger and garlic in pan and fry it for a minute.
• Add chopped onion and fry it till it turns little soft.
• Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (do not add water).
• Heat the same pan, add oil and let it heat.
• Once the oil is heated, add cumin seeds and let it splutter.
• Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
• Add the masala paste and fry it with red chilli and turmeric powder for 1-2 minute on medium flame.
• Add coriander powder, cumin powder and black pepper powder into the masala paste, mix it.
• Mix it properly and fry the masala till the oil is separated from the masala paste.
• Add tomato puree, mix it and cook it for 2 minutes on low flame (cover the pan).
• Add curd (simmer the flame before puting it in the pan), stir it continuously.
• Fry the masala on low flame for one more minute, add one glass of water and stir.
• Add garam masala powder add salt to taste ( I had already added salt in the potato).
• Crush the kashuri methi on your palm and put in the gravy, stir it.
• Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
• Add  coriander leaves and turn off the flame.
• Ready to serve with roti, rice and pulao etc.

Mango Jam-Quick and Easy Mango Jam Recipe

Preparation time-30 minutes
Serving-6

Ingredients:

• Mango (Alphonso or any )-3
• Sugar-100 gm
• Lemon juice-1 tbsp

Method:

• Peel the mango and chop it (discard the seed).
• Blend the chopped mango into puree (do not add water).
• Turn on the flame and put a pan over it.
• Add the mango puree into the pan, stir it and let it come to boil(cook on medium-high flame).
• Simmer the flame to low-medium, add sugar and lemon juice, stir it.
• Cook it for 2-3 minutes on low -medium heat, make sure sugar is dissolved properly.
• Simmer the heat to low flame, cook it for another 5-6 minutes (keep stirring).
• Turn off the flame and let it cool completely.
• Store in a clean and dry jar, keep refrigerated and use it within a week.

Simple and Easy Mix Vegetable Raita

Preparation time-20 minutes
Serving-4

Ingredients:

• Curd/yoghurt-400 gm
• finely chopped onion-1/2
• finely chopped cucumber-1/3
• finely chopped tomato-1/2
• finely chopped green chilli-1
• Red chilli powder-1/2 tsp
• Chat masala powder-1/2 tsp
• Roasted masala powder-1/3 tsp (cumin seeds, coriander seeds, black pepper and dry red chilli-roast it on tawa and grind it)
• finely chopped coriander leaves
• Salt to taste

Method:

• Whisk the curd well, add all the chopped vegetables and mix it.
• Add all the spices and salt into it, mix it properly.
• Sprinkle some roasted masala powder and ready to serve.