Dhaasu Rajma Chawal ! (Spicy Kidney Beans Curry with Rice)

INGREDIENTS:

Rajma (Kidney Beans) - 1 1/2 cups, soaked
Onion - 1 large, fine chopped
Red Bell-pepper - 1 medium, fine chopped
Tomato - 2 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 2 small, chopped
Fresh Coriander - small bunch, chopped
Tej Patta (Bay Leaf) - 1 medium
Bhuna Jeera - 1 1/2 tsp
Shah Jeera - 1 tsp
Badi /Kali Elaichi (Black Cardamom) - 1
Cloves - 2 or 3
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste

COOKING TIME: 30 mins

SERVING: Serves 4

METHOD:

1. Pressure cook the Rajma that was soaked over night and keep aside. Or in the alternative, add the soaked Rajma to the masala already made and pressure cook together.
2. Pour half the oil in a pan, heat it. Add Onion and fry. Keep aside when done.
3. Pour the rest of the oil, keep on high.

4. Add the bell peppers, fry till bellpeppers are lightly browned.
5. Reduce heat to a little less than medium. Add the bay leaf, Badi /Kali Elaichi, Cloves and Shah Jeera. Fry for half a minute. Add the Green Chillies and Ginger, fry for half a minute.
6. Add the tomatoes, fry till oil separates.
7. Mix in the cooked Rajma. Add Coriander Powder, Bhuna Jeera and salt to taste.
8. Cook till the flavors mingle.
9. Add Garam Masala, mix in. Add fresh coriander and remove from fire.

Serve with hot Roti or Naan. Or pour a generous amount over a bowl of rice.
Enjoy !!

TASTY TIP: The Badi/ Kali Elaichi (Black Cardamom) is added for flavor. It can get over powering sometimes, specially if it opens and the seeds disperse. I remove it from the curry before adding the Garam Masala, to ensure there is not too much of a god thing.. sometimes less is more!

Moong Pudina Wali Bharva Shimla Mirch (Bellpeppers stuffed with Green Gram and Mint)

This is the Second in the series of stuffed bell peppers. The stuffing for this one is made of a paste of Green Gram and Mint Leaves. The mix of these flavors is very unique and a dash of lime juice at the end gives it a real spike !



This is surely a dish to inspire. Be sure to hear about it from your guests !!
The dish goes well with Pulao, Biryani and all kinds of Rotis. Adding a simple curry to the mix of dishes makes it a complete dinner extravagance! Hope you like it !

INGREDIENTS:

Green Bell Peppers - 4 medium
Moong Daal (Green Gram) - 1 cup
Fresh Mint Leaves - small bunch
Green Chilli - 1 or 2 small
Lime Juice - a dash
Ginger or Ginger Powder - 1/2 inch cube grated (optional)
Jeera Powder (Cumin Powder) - 2 tsp
Dhania Powder (Coriander Powder) - 1/2 tsp
Garam Masala - 1 tsp
Pam Oil Spray
Water - 1 cup
Salt to taste

COOKING TIME: 40 minutes

SERVING: Serves 4 to 6

METHOD:

1. Boil the Moong Daal and keep aside. Let it cool.
2. After the daal is cooled to room temperature, make it into a paste in a blender. Please read the notes below on how to get the daal to the required consistency.
3. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
4. Make a paste of the Mint leaves, Ginger (optional) and Green Chilli in a mixer.
5. In a pot, add the Moong daal paste, cook it on flame, while adding little water to prevent it from getting burnt at the bottom.
6. Add Jeera Powder, Dhania Powder and Salt. Cook for a bit.
7. Add the Mint-Ginger-Green Chilli paste, cook till the paste blends into the daal mixture. Add Garam Masala.
8. Cook on medium to high flame to let most of the water evaporate to bring to a consistency of a thick paste. Cool the mixture. The stuffing is ready !
9. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
10. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
11. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
12. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
13. When done, garnish the stuffed bell peppers with mint leaves or coriander leaves, as you prefer.
14. Add a dash of Lime Juice when you serve.

Serve with Curry, Rice or Roti.
Enjoy !!!

NOTES:

The Moong Daal needs to be boiled in indirect flame -  place the daal in a container and add water in the ratio of 2:1. So, for 1 cup of daal, use 2 cups of water. Place this container inside a cooker with a little water at the bottom of the cooker. Steam the Daal like you would normally do in the cooker. What comes out is daal thats cooked, but has very little water. The advantage of using indirect flame is that it prevents the dall from burning at the bottom and you get a thick consistency of daal that could be used to make the stuffing.

Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.



This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.

INGREDIENTS:

Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8

METHOD:

1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


GARNISH:

1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!