Rajma Masala

Ingredients:

• 1 cup Rajma (Kidney Beans)
• 1 cup finely chopped onion
• 3-4 tomatoes (pureed)
• 1½ tablespoon of ginger garlic paste
• 1 teaspoon of coriander powder (dhana powder)
• 1 teaspoon of red chili powder
• ¼ teaspoon of turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon rajma masala
• ½ teaspoon cummin seeds
• ½ teaspoon fennel seeds
• 1 teaspoon kasuri methi
• 1 teaspoon chopped mint

Method:

1. Wash and rinse rajma. Soaked in sufficent water for 8-9 hours or overnight.
2. On the next day, drain the water and rinse again with fresh water. Place this rajma in a pressure cooker with 3-4 cups of water and little salt. Pressure cook on high flame for about 4-5 whistle.
3. Heat oil in a pan. Add cummin seeds and fennel seeds. Let them crakle. Add chopped onion. Saute for a while. They should not get burnt.
4. Add ginger-garlic paste and keep stiring. Add Tomato puree and saute continiously.
5. Add all spice powders. Keep mixing until the mixture get cooked. It may take 15-20 minutes.
6. Add rajma along with the water you cooked in, into the masala mixture. Add salt and let it boil and cook for 15 minutes. Check the consistency. Rajma should not be watery and also not too thick.
7. Add chopped mint leaves and simmer the curry by reducing the heat to low.
8. Add kasuri methi and stir it. Switch off the flame.
9. Serve hot with rice or paratha.

Sev Bhaji

Ingredients:

• 1-1½ cups spicy sev
• ¾ cup onion sliced
• ¾ cup fresh grated coconut
• 5-6 garlic pods
• 2 medium tomatoes chopped
• 1 teaspoon garam masala
• 1 teaspoon Kolhapuri masala
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon clove and cinnamon powder together
• 1-2 tablespoon cilantro
• 3-4 table spoon oil
• 3-4 cups water approximately
• salt to taste

Method:

1. Heat 2 tablespoon of oil in a pan. Add coconut, onion and garlic pods to it. Give it a proper stir and cook for about 10 minutes. Switch off the flame and let it cool down.
2. Add the cooled mixture to the grinder with chopped tomatoes. Grind to a smooth paste.
3. Heat 2-3 tablespoon of oil in a pan and add a pich of red chili powder to it and let it sizzle. Slowly add the paste and saute continiously. Mix all the masala powders and salt, and give a proper stir. Cook until the paste becomes almost dry.
4. Boil about 3 cups of water in a different pan. Add the boiling water to the paste slowly. Give a stir and let it boil for 1-2 minutes. Turn off the flame.
5. Get a bowl. Add spicy sev to it. Add spicy curry to the bowl. Garnish with chopped cilantro. Serve it with bread or roti.