Rajma-Whitebeans Curry

Rajma-WhiteBeans Curry

Ingredients

1/2 a small cup rajma(soak overnight or soak 6hrs before you cook)

1/2 a small cup white-beans(soak overnight or soak 6hrs before you cook)

1 big onion finely chopped

2-3 green chillies finely chopped

2 small tomatoes

1tsp ginger-garlic paste

pinch of turmeric

2tsp red chilli powder

salt to taste

4-5 tsp oil

1tsp garam-masala

1 cup water

curry leaves

Method

• Pressure cook both the rajma and whitebeans together  in a cooker for 5 to 8 whistles(if soaked 6hrs before you cook) and pressure cook them for 3 whistles if soaked overnight…..if rajma and whitebeans together measures 1 cup,then smash 1/2 a cup of rajma and whitebeans into a paste and keep the other half aside….
• In a vessel pour oil and once it is hot add finely chopped onions,green chillies,some salt  and fry till the onions turn light brown……add ginger-garlic paste and fry for a minute……add tomatoes and cook till the tomatoes are soft…
• Add turmeric powder,redchilli powder,curryleaves and mix well….
• Now add boiled and smashed rajma-whitebeans along with the kept aside  rajma-whitebeans and mix well…..add some water and garam masala…..cook for 5mts with a closed lid…….adjust salt and when the gravy thickens garnish with coriander leaves and switch off the stove…….
• serve with rice/roti…..

 

Phool Makhani

Phool Makhani

Ingredients

1 small cup Phool Makhani (lotus seeds)
2 Onions(1 onion make as a paste and, finely chop other onion)
2-3 tomatoes(should have more pulp)
ginger garlic paste ½ tbsp
1/2 to 1 glass coconut milk
3 – 4 green chilli’s finely chopped
½ tbsp poppy seeds(gasagasalu)
2 – 3 cloves(lavangam)
1/2 inch  cinnamon(chekka)
1 tbsp coriander powder(dhaniyal podi)
½ tbsp jeera(jeelakarra)
2 blades of 1 star-anise(anaspuvvu)
2 bay leaves
4– 5 cahews(jeedipappu)
pinch of turmeric  pwd
1 tsp red chilli pwd
salt to taste
oil as required

Method

• In a vessel  fry phool makhani on medium heat until they turn golden color……. Keep them aside.
• In the same vessel fry cloves, cinnamon, star anise, corriander pwd, jeera for a minute or two  until the arromatic smell comes and keep aside……Now in the same vessel add poppy seeds, bay leaves and cashew nuts and fry for a min. Keep the roasted masala ingredients aside. (fry all the above without oil)..
• Cut one onion into big chunks of pieces. Fry the cut onions in 1/2tsp oil until they turn light brown.
• Once all the ingredients are cool enough, grind the roasted masala ingredients(cloves,cinnamon,start anise,corriander pwd,jeera,poppy seeds,bay leaves,cashewnuts) and keep aside…..now grind fried onions adding some water to a smooth paste and keep aside ……grind tomatoes to a smooth paste and keep aside ….
• In a cooking vessel add oil and once the oil is hot, add finely chopped onion pieces and fry till the onions turn brown and add  ginger garlic paste, turmeric pwd and fry for a minute.
• Now, add the grounded onion and tomato paste and cook for 10 more min on low flame…….now add the grounded masala powder(cloves,cinnamon,start anise,corriander pwd,jeera,poppy seeds,bay leaves,cashewnuts) and fry for a minute. By this time the curry sticks to the vessel now,add coconut milk to make it little more gravy.  Add sufficient salt and red chilli  powder .
• Once this is done the gravy is almost ready. Just 5 min before removing from the flame, add the deep fried Phool Makhani, and mix well.After 5mts switch off the stove  and garnish with coriander leaves……serve hot with rice,roti………