- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Rajma Masala
(Red Kidney Bean curry)
Rajma (Red kidney beans) is a Punjab’s favorite dish, extremely popular in North India. There is nothing like hot and spicy plate of Rajma garnished with chopped onions and green chilies accompanied with chawal (rice). Rajama and chawal is a very famous combination and a complete meal in itself.
Rajma (kidney beans) are first soaked before boiling then simmered into spicy gravy made with onion, garlic, tomatoes and traditional Indian spices. Kidney beans are named for their kidney shape. They are high in fiber, high in vegetable protein and high in nutrients. Rajma can be made hot or spicy according to the taste. Beside rice Rajma can be served with any kind of Indian bread.
Rajma (kidney beans) are first soaked before boiling then simmered into spicy gravy made with onion, garlic, tomatoes and traditional Indian spices. Kidney beans are named for their kidney shape. They are high in fiber, high in vegetable protein and high in nutrients. Rajma can be made hot or spicy according to the taste. Beside rice Rajma can be served with any kind of Indian bread.
Ingredients:
1 Cup red kidney beans (Rajma) or Kashmiri Rajma
2 Medium size onions
2 Medium size ripe tomatoes
2 Teaspoons minced garlic
1 Medium green chili – chopped - Remove the seeds and membrane
to reduce the heat
1 Tablespoon fresh grated ginger
3 Tablespoons plain yogurt (optional)
2 Teaspoons Coriander powder
½ Teaspoon Red chili powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala or to your taste
1 Bay leaf
3 Tablespoon vegetable oil
1 Teaspoon salt or to your taste
2 Tablespoons of chopped coriander leaves
¼ Cup fine chopped onions for garnishing
Cooking measurement conversion
Measurement converter
1 Cup red kidney beans (Rajma) or Kashmiri Rajma
2 Medium size onions
2 Medium size ripe tomatoes
2 Teaspoons minced garlic
1 Medium green chili – chopped - Remove the seeds and membrane
to reduce the heat
1 Tablespoon fresh grated ginger
3 Tablespoons plain yogurt (optional)
2 Teaspoons Coriander powder
½ Teaspoon Red chili powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala or to your taste
1 Bay leaf
3 Tablespoon vegetable oil
1 Teaspoon salt or to your taste
2 Tablespoons of chopped coriander leaves
¼ Cup fine chopped onions for garnishing
Cooking measurement conversion
Measurement converter
Directions:
1. Sort through the kidney beans before soaking and remove any shriveled,
damaged, or broken pieces.
2. Place the kidney beans in a large bowl. Make sure the bowl is big enough to
account for the kidney beans expanding during soaking or just add them in the
pressure cooker which is large enough.
1. Sort through the kidney beans before soaking and remove any shriveled,
damaged, or broken pieces.
2. Place the kidney beans in a large bowl. Make sure the bowl is big enough to
account for the kidney beans expanding during soaking or just add them in the
pressure cooker which is large enough.
3. Wash and soak Rajma (Red kidney beans) in water over night (if beans are not
soaked it takes very long time to cook the beans).
soaked it takes very long time to cook the beans).
4. When you initially soak the beans, they become wrinkly as they start
absorbing the water. After soaking the beans for 6 to 8 hours, the skin of the
beans should be smooth. It’s normal for some beans to split open while others
maintain their shape.
absorbing the water. After soaking the beans for 6 to 8 hours, the skin of the
beans should be smooth. It’s normal for some beans to split open while others
maintain their shape.
5. Drain the water out from the soaked beans then wash and rinse them.
6 . In a pressure cooker add soaked Rajma (Kidney Beans)
7. Add 4 cups water, salt and Bay leaf.
7. Add 4 cups water, salt and Bay leaf.
8. Add 1 Teaspoon of oil because when beans are boiling, they create foam and it
can plug up the pressure cooker hole to avoid that little oil is added.
can plug up the pressure cooker hole to avoid that little oil is added.
9. Close the lid of pressure cooker with the weight and cook on medium high heat.
10. In about 8 to 10 minutes pressure cooker starts steaming, turn the heat down
and let the beans cook for 15 to 20 minutes, turn the heat off and wait until
steam goes down. Different brand of cooker required different cooking time.
11. While beans are boiling mince onions and garlic.
12. Chop onions and Garlic and add in a chopper and mince. Mixture should
be coarse.
and let the beans cook for 15 to 20 minutes, turn the heat off and wait until
steam goes down. Different brand of cooker required different cooking time.
11. While beans are boiling mince onions and garlic.
12. Chop onions and Garlic and add in a chopper and mince. Mixture should
be coarse.
13. On high heat add the oil in a nonstick frying pan or a heavy bottom stainless
steel frying pan. Add minced onions and garlic and sauté, while periodically
stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the
heat high so that all the onion water evaporates quickly.
steel frying pan. Add minced onions and garlic and sauté, while periodically
stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the
heat high so that all the onion water evaporates quickly.
14. While onion mixture cooks add the tomato to the same food chopper or
blender and puree.
blender and puree.
15. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onions.
16. Once the onions become light brown add Coriander powder, red chili powder,
Turmeric powder and mix with the fried onions and fry for few seconds.
the onions fry for 8 to 9 minutes, frequently stir the onions.
16. Once the onions become light brown add Coriander powder, red chili powder,
Turmeric powder and mix with the fried onions and fry for few seconds.
17. Add Tomato puree and yogurt and mix. With the tomato puree and yogurt
masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporates quickly, and then turn the heat down. Frequently keep stirring the
masala.
masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporates quickly, and then turn the heat down. Frequently keep stirring the
masala.
18 In about 5 to 6 minutes tomato puree and onion will blend together.
19. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done. Turn the stove off.
19. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done. Turn the stove off.
20. Once the steam of pressure cooker goes down open the cooker and check if
Rajma become tender.
Rajma become tender.
21. Transfer the cooked onion masala from frying pan to the cooker, with the
cooking spoon mix the onion masala and cook for 10 to 12 minutes, keep the
heat to medium, stirring periodically.
cooking spoon mix the onion masala and cook for 10 to 12 minutes, keep the
heat to medium, stirring periodically.
22. Once beans become tender and gravy start becoming thick add some of
chopped chilies, grated ginger.
chopped chilies, grated ginger.
23. Add garam masala and cook for 5 to 6 minutes. If the gravy looks too thick
add some more water.
24. With the spoon mash some of the beans, this will thicken the gravy and the
onion masala and beans will blend in together. Once you have the desired
consistency of gravy turn the stove off.
add some more water.
24. With the spoon mash some of the beans, this will thicken the gravy and the
onion masala and beans will blend in together. Once you have the desired
consistency of gravy turn the stove off.
25. Add some of chopped coriander leaves and mix.
26. When ready to serve heat rajma and transfer the rajma into a serving dish and
garnish with fine chopped onions and chopped coriander leaves.
26. When ready to serve heat rajma and transfer the rajma into a serving dish and
garnish with fine chopped onions and chopped coriander leaves.
Tips:
1. Cook Rajma (kidney beans) in pressure cooker, otherwise it takes too long to
cook the beans.
2. After opening the pressure cooker beans should be tender, if they are not then
close the lid of pressure cooker and cook again.
3. . The process of preparing kidney beans involves sorting, soaking, cooking,
draining, and making onion masala. It takes some time, but it’s easy.
4. If you do not have time to soak the beans, then try Quick soaking method.
Here's a quick-soak method for cooking beans:
1. Cook Rajma (kidney beans) in pressure cooker, otherwise it takes too long to
cook the beans.
2. After opening the pressure cooker beans should be tender, if they are not then
close the lid of pressure cooker and cook again.
3. . The process of preparing kidney beans involves sorting, soaking, cooking,
draining, and making onion masala. It takes some time, but it’s easy.
4. If you do not have time to soak the beans, then try Quick soaking method.
Here's a quick-soak method for cooking beans:
- Sort and rinse the beans to remove any debris.
- In a large pot, cover the beans with at least 2 inches of water.
- Bring to a boil over high heat, then reduce heat and simmer for 2 minutes.
- Remove from heat, cover, and let soak for at least 1 hour or longer.
- Drain and rinse the beans with fresh, cool water.
- Cover with fresh water and simmer until tender.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chole Back urad dal
Lima beans Black beans
Power soaking the beans Chapatti (Pulkha or Roti)
Boiled white rice Poori
Lachha paratha Pudian ka raita
(Spiral layered paratha) (Yogurt with mint leaves)
Chole Back urad dal
Lima beans Black beans
Power soaking the beans Chapatti (Pulkha or Roti)
Boiled white rice Poori
Lachha paratha Pudian ka raita
(Spiral layered paratha) (Yogurt with mint leaves)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved