Rajma Masala Restaurant style

• Ingredients:----
• 
  
• 1+1/2 cups rajma soaked in enough water overnight 
  
• 
  
• 4.5 cups + ½ cup water ½ cup to be added later on
• 2 tablespoons oil
• 2 bay leaves
• 2-3 green cardamom pods
• 3 black cardamom
• 1-2 cinnamon stick
• 2 onion finely chopped
• 1.5 tablespoons ginger-garlic paste
• 4 tomatoes made into a puree
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon red chili powder or to tast
• salt to taste
  
  
  
  
  
  • 2 Tablespoon Rajma masala for curry
  

To garnish

• 1+ 1/2 tablespoon butter
• 1-2 green chili chopped fine
• 1 teaspoon kasuri methi crushed 
• 2 tablespoons coriander leaves chopped
• ¼ teaspoon garam masala

• INSTRUCTIONs

  • 

    1) Take a presure cooker
  • 2) In a pressure cooker add the shocked rajma, 4.5 cups water, turmeric, salt and 2 tea bags [if using]. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes.
  • 3) The rajma is done when you can easily press it between your fingers. Remove the tea bags and set aside.
    

    
  • #Tips#... 2 tablespoon boild rajma keep separate and grinding ..make a thick paste for later use ..rajma paste keep aside
  • 4) Heat 2 tablespoons of oil in a pan on medium heat
    

    

    , once the oil is hot add bay leaves, cardamom pods, cinnamon stick and black cardamom. Saute for a minute.
  • 5) Add finely chopped onions and cook for 2-3 minutes till translucent.
    

    
  • 6) Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.
  • 7) Once the ginger-garlic is done, add the fresh tomato puree and mix.
  • 8)Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between.
  • 9)After 10-12 minutes, the tomatoes are done when there's no raw smell.
  • 10) Add the dry spices - cumin powder, rajma masala coriander powder and red chilli powder. Also add the salt and mix.
  • 11) Cook the spices for 2 minutes or till oil starts oozing from the sides.
  • 12) Add the cooked rajma and mix.
  • 13) Add water to the curry [the same water which we used to boil the rajma]. You can add 1/2 cup more water here.
  • 14) Cover the pan and cook the rajma curry for 20 minutes on medium-low heat.
  • 15) Add the mashed rajma back into the curry to thicken it. Cover and continue to simmer.
  • 16) After 20 minutes, the curry will thicken, you can adjust the consistency to preference. Switch off the flame.
  • 17) In a small pan, heat 1 tablespoon of ghee or oil. Once hot add ginger julienne and chopped green chilli.
  • 18) Saute for 1-2 minutes till they turn light brown in color.
  • 19) Transfer tempering to the rajma masala. Also add chopped coriander leaves, crushed kasuri methi (dried fenugreek leaves), garam masala and mix and Butte
  • 20) Serve with rice or roti

  
  

  • 

Organic Tawa pullaow

Ingredient:-

For 4 person

1) Organic Basmati Rice 200 gm 

At first take steam basmati rice and mixed 1/2 teaspoon yellow food colour and 1 spoon ghee ,1 teaspoon salt..keep aside

2) Organic Vegitables:--

        2 Capsicum

        1 Carrots

        1 cup  Coulyflower

         1/2 cup Pease

       1 large Onion  chopped 

       2 medium size Tomato chopped

        2 Green chillies chopped

        1+1+1  spoon chopped Mint leaves, coriender leaves, kashuri methi leaves,

    3) Red garlic chutney:--

         4 Dried red chilli  shocked in warm water and 8 cloves garlic 1 cenemon stick ,     Blended together and make a smooth paste..

4) Powder  Masala:---

    1 spoon Cumin seeds 

     1/2 spoon turmeric powder

    1/2 spoon red chilli powder

     1/2 coriender and

    1/2  cumin powder

   2 spoon Pawbhaji powder

Methods ::-----

For the Tawa pulao,

1. Take a pan put 2 tablespoon butter and cumin seeds after  2 second.When the seeds crackle, add the chilli-garlic paste, mix well and sauté on a medium flame for 1 to 2 minutes.
   
2. And the onions, mix well and sauté on a medium flame for another 1 to 2 minutes.
3. Add the capsicum, and other vegitables mix well and sauté on a medium flame for 2 more minutes.
4. Add the tomatoes, mix well and again cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  to mash the vegetables lightly.
5. Add the turmeric powder, salt, chilli powder, pav bhaji masala and 1/4 cup of water, mix welland cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the rice and green peas, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   
7. Serve the  immediately garnished with coriander ,mint,and kashuri methi
   

kachi Keri pudina lemon soda

Ingredients

For 2 Glass juice

• 2 cup Raw Mango / Kachcha Aam Pulp
  
• 1 cup Fresh Mint / Hara Pudina Fresh
• 1 cup Sugar / Chini
• 1.5 tsp Cumin Seeds / Sabut Jeera roasted
• 1.5 tsp Black Salt / Kala Namak
• 1 tablespoon lime juice 
• 1glass soda 
• 2 polo fresh mint

Instructions

• To make mango pulp- Pressure cook whole raw mangoes(approx 3 medium) with 1.5 glass of water for 3 whistles.when cool down, peel and scoop out the pulp with the help of spoon.
• Take the mango pulp ,mint leaves and roasted cumin seeds in the mixer jar and grind to Take sugar powder  added with mixture

  
• Now add salt and mango mint mixture and give it a boil for 2 minutes,after boiling
• Keep aside and let it cool down completely.
• Mix in the lime juice and store in a glass bottle.
• Now take Glass  pure 1/2 Glass of mango pudina juice and add 1/2 Glass soda and add one polo ... sprinkle some salt and black pepper
• Now kachhi Keri lime soda is ready