Archive for February, 2012

Rajma Masala

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When R’s Mom wrote about how her husband RD makes Rajma which is out of this world, I requested her for the recipe. She asked RD and check how he jotted down the recipe in such a neat and orderly manner. When I tried the recipe for the first time, the quality of Rajma I had used were not good. They were adamant to get cooked and hard as stone. Although the gravy turned out lipsmacking good, the Rajma beans wouldn’t disintegrate. I made this again yesterday with better quality of Rajma and we were all bowled over by the taste. I tweaked the recipe only a teeny weeny bit. Here’s RD’s recipe copied and pasted verbatim with the only two changes that I made in parenthesis.

Getting the Rajma Ready
Soak Rajma beans overnight – use lukewarm water (I added a pinch of baking soda to the water)
Cook the beans in a pressure cooker – about 6-7 whistles are required

The Gravy – Ingredients
3 midsized onions – finely chopped
2 midsize tomatoes – minced – or a bowl of tomato puree
2 green chillies
2 cloves of Garlic and little ginger – you can use Ginger garlic paste as well
3 – spoons of curd.
2 spoons of cooking oil
1 small cube of butter
Turmeric – Haldi
Garam Masala / Rajma Masala (I used Everest Chicken Masala powder)
Jeera – Cumin seeds
Mustard seeds – Rai
Jeera Powder – 1.5 spoons
Dhaniya Powder – 1 spoon
Little bit of Hing
Coriander to season

Heat the oil in a kadai and add the cumin seeds and mustard seeds. After about 1 min, add the onion, ginger, garlic and green chillies and fry till the onion become soft and brown in color.
After about 5 mins add the minced tomato and fry for about 2 mins.
Then add the haldi, garam masala, salt, hing, jeera powder and dhaniya powder, mix well and continue till you begin to see the oil separating out of the mixture.
Add the curd and mix well and cook for about 2 min
Now add the rajma beans, about 2 cups water (or more depending on your taste) and cook till rajma is soft. This is about 7-8 min.
Mash some of the rajma like you do in pav bhaji.
Add the butter on top.
Garnish with coriander and serve with Rice.


Keeping up with the self imposed tradition, celebrated Sunny’s birthday yet again this year. Ma made Nolen Gurer Payesh and I made a few mini cakes and cupcakes.

Recipe source: Ruchik Randhap

AP flour / maida – 1 cup
Unsweetened cocoa powder – 6 tbsp
Powdered Sugar – 1/2 cup + 3 tbsp
Baking soda – 1 tsp
Instant coffee powder – 1 tsp
Salt -1/8th tsp
Odourless oil – 1/4 cup [I used sunflower oil]
White vinegar – 1 tsp, diluted
Vanilla extract/essence – 1 tsp
Water – 3/4 cup
Bottle gourd – 1 cup grated
1. Preheat oven at 180 degrees C for 10-15mins.
2. Grease a 7″ round cake tin with oil and line it with parchment paper – or just grease it well & dust it with flour. Keep aside.
3. Sift all the dry ingredients – flour, cocoa, sugar, salt, baking soda & coffee powder together in a large bowl
4. Make a small well in the centre of the dry ingredients and add the wet ingredients – oil, vinegar, vanilla & water. Mix well.
5. Squeeze out excess water from the bottle gourd and add to the mixture and combine. Pour the contents into the prepared cake tin and bake for 30-35mins or till the skewer inserted in the centre comes out clean.
6. Remove the cake from the oven and allow it to cool in the tin for 10-15 after which you can gently invert it onto a wire rack and leave it uncovered to cool completely.

PS: I made 2 small cakes and 6 cupcakes with this batter and baked for around 20 mins.

During my childhood days, visits to Udupi would be incomplete without dropping by the very famous Diana. I still remember very well that I always ordered Puri Kurma and Rose Milk. While others would order Diana special cutlets, I would not as much as sniff them. I would happily hog on my favourite palette. There was one more favourite which my Ajja would get parceled from Diana if ever he visited Udupi just for us back home. The dish was Dingri Paneer and it used to taste out of the world. We used to literally lick off the containers. Now that I am a Mommy and educate my kids on how important it is to eat veggies for them to grow ‘beeeg’ and ‘strong’, I have no other way but to eat them myself. Cutlets are one of the best ways to consume lots of veggies while gastronomical pleasure is guaranteed.

On this Valentine’s Day, make these cute looking, tongue tingling, beet red, heart shaped snacks for your loved ones.

Recipe Source: Divya’s Easy Cooking
Potato – 3 medium, cooked and mashed
Carrots – 3 medium, peeled and grated
Beetroot – 1 big, peeled and grated
Onion – 1 medium, chopped
Green chilly – 1, chopped
Garlic – 2-3 cloves, chopped
Salt to taste
Garam masala – 1 tsp
Bread slices – 4, dipped in water and squeezed to a pulp
Bread crumbs – 100 gms
Maida – 2 tbsp
Oil – for frying

1. Heat oil in a kadai and add green chillies and garlic paste.
2. Saute for a minute and then add the chopped onion.
3. When the onion starts turning light brown, mix in the grated carrot and beetroot.
4. Add garam masala and salt to taste and mix well.
5. Cook on a low flame till the water evaporates and the mix becomes dry.
6. Let it cool and then mix in the mashed potatoes and bread pulp.
7., Make small balls of the mix and flatten it using your palms. You can use a cookie cutter or a round shaped lid of any container to cut into desired shape
8. Keep it in the fridge for a while to firm up.
9. Make a paste using ½ a cup of water and maida. (You may use whisked egg instead)
10. Dip the flattened discs first in the maida-water and then roll it in the bread crumbs.
11. Arrange on a plate and refrigerate for 2-3 hours.
12. Heat oil in a kadai for deep frying the cutlets. Make sure the oil is really hot before putting in the cutlets.
13. Add the cutlets to the hot oil and fry till they become dark brown on both sides.Serve hot!!