Gharwali Khichdi

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Basic homestyle khichdi is my synonym for comfort food. There is nothing better that can remind you of clean and sumptuous home food than this Khichdi. A bowl of piping hot Mixed Dal Khichdi, a generous dollop of ghee and a fragrant tadka – a complete one pot meal and definitely your answer to a lazy day food.

 

Growing up in a Marwari family, khichdi was a pretty regular affair in the kitchen with so many different variations. Not only was it served with homemade ghee but also with kadhi, pickle, papad, fried munchies and curd. A simple dish was ornated and with that extra touch of love (read Ghee!) from grandmom made it even more delicious. Light on the tummy, nutritious and yummy, this lentil and rice concoction has been one of my all time favorite Indian meal. You definitely can’t go wrong with this one!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup uncooked rice, soaked in water for 30 minutes
  • 1/4 cup uncooked lentils, soaked in water for 30 minutes (I took half moong dal and half Toor dal)
  • 1 green chili, split lengthwise
  • 2 – 3 dried red chilli
  • 2 cloves
  • 1 cardamom pod, seeds removed
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1 1/2 tsp ghee + extra for garnishing
  • 1/2 tsp turmeric powder
  • hing, to taste
  • salt, to taste
  • chopped cilantro leaves, for garnsihing
  • fried onion, for garnsihing

METHOD:

  • Take a saucepan and put it on medium heat. Meanwhile wash the lentils under water a couple of times.
  • Once the saucepan is heated, put ghee. Now add cumin seeds, mustard seeds, hing, green chili, red chilli, grated ginger, bay leaf, cloves and cardamom pod and saute for 10 seconds.
  • Now add the washed lentils and stir for 40 – 50 seconds.
  • Add some salt and turmeric powder and mix it well. Add 1 cup of water and mix it. Cover the saucepan and let the lentil for 10 minutes or so.
  • Once half done, add the washed rice into the saucepan and give it a good stir. Add more salt and around 2 1/2 cups of water and stir. Cover the saucepan with a lid and let the mix cook for 20 minutes or until the rice and lentil is perfectly cooked.
  • Once done, transfer it to a bowl, garnish with coriander leaves, fried onions and a generous dollop of ghee and dig in!

 

Boozy Christmas Bundt Cake

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A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.

Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.

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RECIPE

INGREDIENTS: (Makes 1 bundt cake)

  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup dried apricot, finely choppes
  • 1/4 cup raisins, finely chopped
  • 1/4 cup dates, finely choopes
  • 1 cup rum (or brandy)
  • 2 cup all purpose flour (you can also use whole wheat flour)
  • 3/4 cup granulated brown sugar
  • 1 1/4 cup warm water
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1 ts baking powder
  • 1 tsp vanilla extract
  • 2 tbsp walnut, roughly chopped
  • 1 tbsp candied orange peels, finely chopped (optional)
  • pinch of salt
  • 1 tbsp butter, melted and cooled

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METHOD:

  • Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
  • Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
  • Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
  • In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
  • Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
  • Now add walnuts ad candied peels to the mixture and fold the batter gently.
  • Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.
  • Enjoy!

Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Spiced Semolina Cake with Orange Drizzle

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Simple ingredients, quick recipe and an addictive cake – this Spiced Semolina Cake with Orange Drizzle is juts about that. Its getting quite cold back in Bangalore and all I am craving for is nuts and spices for the extra warmth. And then its December where I don’t need any additional excuse to make homemade cakes. My kitchen smells amazing – some nuts and fruits soaking in booze at one end, cookies baking in the oven, fruits being converted into jam on the stove top, cake cooling down and cream getting whipped up elsewhere. Amidst all this its me – an excited soul who is loving every bit of this scene in my kitchen.

Suddenly my mum calls and tells me she made this amazing semolina cake loaded with nuts. Ah! My to do baking list just increased slightly and I set to make this cake since I had everything stocked up at home. The crumbly cake loaded with the goodness from different seeds is a perfect accompaniment during tea time. Garnished with toasted nuts and a tangy orange drizzle, I have got my go to recipe whenever I want to bake something quickly. Delicious, moist and super easy. Try it now!

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RECIPE

INGREDIENTS: (Makes a 8 inch cake)

  • 1 1/4 cup semolina
  • 3/4 cup whole wheat flour
  • 1/2 cup unsalted butter, melted and cooled to room temperature + extra for preparing the baking tin
  • 1 cup light brown sugar (you can use granulated white sugar too)
  • 2 tbsp icing sugar
  • 1/3 cup fresh orange juice
  • 1 tsp orange zest
  • 1/4 cup yogurt
  • 1 cup whole milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 2 1/2 tbsp mixed seeds (I used pumpkin, melon, flax seeds and chia seeds)
  • 1/2 cup blanched almonds
  • 2 tbsp unsalted pistachios, roughly chopped
  • few strands of saffron
  • pinch of salt

METHOD:

  • Preheat your oven to 200 C for atleast 10 minutes. Spread the blanched almonds on the baking tray and allow it to toast for 8 – 10 minutes or until just slightly brown.
  • Once done, take it out of the oven and allow it to cool completely.
  • Again Preheat your oven to 180 C for atleast 15 minutes.
  • Take 2 tbsp of milk and soak the saffron strands in it for sometime.
  • Meanwhile take the cake mould, slightly butter and flour it and keep it aside.
  • Now in a bowl whisk melted butter and brown sugar until a smooth mixture is formed. To this add semolina, whole wheat flour, salt, , orange zest, cardamom powder, mixed seeds, saffron soaked milk, curd and milk and fold in gently until well combined.
  • Allow this mixture to rest for 5 – 10 minutes.
  • Lastly add baking powder and baking soda and fold the mix gently until just combined.
  • Transfer the mixture to cake mould and allow it to bake for 30 – 35 minutes until a skewer inserted comes out clean.
  • Take it out of the oven and allow the cake to cool completely.
  • In a bowl take fresh orange juice and add icing sugar and stir until completely dissolved.
  • Take the cake, generously drizzle the orange juice mixture. Garnish with toasted almonds, pistachios and dig in.

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Dry Fruit Bliss Balls

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Diwali is right here and I can’t contain my excitement. Meeting friends and family, wearing new closed, decorating each corner of the house and then the most important part – eating the most amazing array of food. The festive happiness spread to every nook and corner of the house. The flowers, the diyas, those little lights, all ready to adorn my house and then the laddus and cookies all making my kitchen smell sweet and fragrant.

I try to lose my self control during my favorite festival of the year and this year is going to be no different. Yes, I will gorge on the traditional desserts and some fried snacks during get togethers but then I will try to watch and eat. I know its slightly difficult but these pretty Dry Fruit Bliss Balls solves this problem. No compromise on the fun, food and flavor for sure!

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These dry fruit loaded bliss balls is an amazing way to serve your desserts + dry fruits this year. Pop them into your mouth and your sweet craving is taken of. Dry fruits and Diwali brings back lots of childhood memories. I have grown up watching my parents gifting dry fruits to friends and family or offering dry fruits to guests when they came to greet. This treasure trove of dry fruits is a nice twist to the usual bowl of mixed dry fruits. Fun and an easy affair, this yummy bliss ball will solve all your end minute stressful Diwali preparation.

RECIPE

INGREDIENTS: (Makes 12 – 14 balls)

  • 1 cup Mejdool Dates, pitted and roughly chopped
  • 1/2 cup dried figs, roughly chopped
  • 2 tbsp golden raisins
  • 3 tbsp almonds, roughly chopped
  • 2 1/2 tbsp unsalted pistachios, roughly chopped
  • 3 tbsp desiccated coconut + extra for rolling
  • 2 tbsp black chia seeds
  • 1 tbsp walnuts, roughly chopped
  • 2 tbsp poppy seeds
  • 1/2 tsp cardamom powder
  • 5 – 6 saffron strands, roughly chopped
  • 1 tsp cold pressed coconut oil (optional)

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METHOD:

  • In a food processor put dates, figs, raisins, almonds, pistachios, desiccated coconut, walnuts, poppy seeds, chia seeds, cardamom powder and saffron strands and  blitz it until the mixture doesn’t have big chunks of dry fruits.
  • Add coconut oil and grind it again. Make sure not to over grind it else you will get dry fruit butter.
  • Scrape down the sides of the food processor and transfer the mixture into a bowl.
  • Take 3/4 – 1 tbsp of the mixture and make balls out of it. Roll it into desiccated coconut and keep aside.
  • You can keep the bliss balls at room temperature and serve within 1 day or keep it in the fridge and serve cold.

Happy Diwali!

 

 

 

 

Easy Rajma Masala (Kidney Beans Curry)

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When I think about Indian comfort food, Rajma Chawal tops my list every time. I am not the kind of person who loves to eat Indian food everyday, but eating different cuisines and combinations each day, Rajma Chawal provides that brief hiatus where I go back to my roots, simple home style food where the magic of spices is unparalleled.

As a child mum used to make different versions of Rajma – sometimes without onion garlic, sometimes with a bit of cream and sometimes with potatoes in it. I enjoyed all these different varieties, but my favorite was the one which my friend used to get in her lunch. I remember gobbling down her entire lunch in school on days she got Rajma. I often tried to replicate her recipe, but failed each time. I think that it is the world’s best Rajma chawal and my friend refuses to share the recipe.

Each bite of this curry unveils the perfect blend of Indian spices. The melt in your mouth rajma (kidney beans) along with a flavorful onion-tomato gravy instantly can win anyone’s heart. Pair it with basic steamed rice, pickled onions and papad – quick and easy meals are sorted!

RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 3/4 cup uncooked rajma (kidney beans), soaked overnight
  • 1 cup onion, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 4 – 5 -cloves of garlic, roughly chopped
  • 1 green chili, cut lengthwise
  • 1 – 2 bay leaf
  • 4 – 5 curry leaves (optional)
  • 1 inch ginger, finely chopped
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 2 tsp rajma masala powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp  garam masala
  • 1/2 tsp kasuri methi (optional)
  • salt, to taste
  • pinch of baking soda (optional)
  • 1/4 cup cilantro, finely chopped for garnishing
  • lemon wedges, to serve

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METHOD:

  • Drain the water from the overnight soaked kidney beans and transfer the beans to a pressure cooker. Add 3 1/2 cups of water, bit of salt and baking soda in the pressure cooker and close the lid. Allow the kidney beans to cook on medium flame for atleast 4 – 5 whistles. (You can let it cook for more whistles until the beans is tender and cooked).
  • Once the whistles are done, allow the steam to escape on its own. Take the rajma out and drain the liquid. Do not throw it away since we will use it later.
  • Meanwhile take the chopped onions, chopped tomatoes, garlic cloves and ginger and make a fine paste using a mixer grinder.
  • Put a sauce pan on medium flame. Add ghee. Once hot add the cumin seeds and allow it to crackle. Add the green chili, curry leaves and bay leaf and saute for 10 – 15 seconds.
  • Now add the tomato- onion paste and cook it on low flame. After a minute or so add salt, turmeric powder, coriander powder, red chili powder, half of rajma masala and let the mixture cook until all the moisture is evaporated. This will take about 8 – 10 minutes.
  • Once cooked add the cooked kidney beans along with the remaining rajma masala and give it a quick stir.
  • Add the rajma stock (and more water if you like it watery), cover it with a lid and bring the curry to boil.
  • Add kasuri methi and adjust for salt and spice levels and let it cook for another minute or so.
  • Now garnish with coriander leaves and serve with rice.

Enjoy!