Few years ago I was completely ignorant about north Indian cuisine…Even during college time, the only north Indian dish I knew was Butter chicken which is now quite pan-Indian. Its so popular at restaurants in Trivandrum that this sardar I know says, a few minutes at Kalavara restaurant reminds of his paaji in Jalandhar. Even the cook out there is called Cherian Singh!
And after getting acquainted with many friends from north, I became familiar with things like Paratha…palak paneer…dahi vada….gajar ka halwa….The problem with this kind of naming is that they wouldn’t possibly be able to name something like Avial !!
Though I enjoyed these delicacies, I never really ventured into cooking any of em myself.. So last week I decided to make a typical north Indian dish called Rajma masala…Talking of Rajma, I was not familiar with this dish either…Imagine a few years ago, if someone actually quipped from the kitchen..
’Do you know where is Rajma’
I would have said...’I have no idea…I don’t even know her!!’
Rajma was simply a girl’s name for me …like in Rajma Chowdhary or something.
So it was with much apprehension when I saw Rajma for the first time at Dostana supermarket in Hamburg...Popular know as kidney beans this is supposedly be very healthy which made me extra cautious coz I have strange medical condition of being allergic to such food…But on that instance, I didn’t care much and ‘transplanted’ the kidney beans to my shopping cart. I reaching home carrying approximately 500 such kidney beans that evening. The racket was soon busted when my roommate saw the 500 kidney beans hidden behind the shelves and he asked me the dreaded question that a man would fear most at such times.
‘Do you have any idea what to do with this stuff?’
You know, there are the times when you simply wish that a meteor would pass by so that you could divert the topic. But that day I couldn’t count on my luck for such possibilities and had to rely on the life saver of our times, the internet.
I searched in youtube and found a beautiful Pakistani lady making Rajma masala. After watching that for approx 10 min, I saw another Pakistani girl doing the same…and then another……Since I found it very interesting I began searching in youtube for “Pakistani girls making Rajma masala”…Finally I realized that youtube is the wrong place for searching recipes and decided on regular websites…Again I ended up mixing several recipes to suite my taste. So this a mix all recipe.
The problem here is that if you want to make this curry today, you have to start thinking of it yesterday and keep the beans soaked in water overnight…In other words you should be a far-sighted person to make this curry…and you need a vision and immaculate planning!! Such remarkable qualities enable you to make this wonderful dish…I did it!! hic...hic….;-D
Pressure cook the beans(abt 300 gms) along with 2 tbsp of toor dal for around 5-6 whistles…
Heat oil in a pan and do the usual thing with mustards and jeera….add 1-2 red chilies as well.
Sauté the onions(sliced thin 3 nos) along with 2 green chilies until sufficiently fried and add the ginger-garlic paste(3 tsp)...Now add 2 cardamoms, 3 cloves and 1” piece of cinnamon…Once the raw smell goes, add a paste of 3 tsp of coriander powder, 1tsp turmeric, 1tsp pepper powder and half tsp red chilly powder with 2 tbsp of water to avoid the masala’s getting burned. After 2 min add the sliced tomatoes(2 nos) and allow it to cook…When the oil starts separating out and the mixture of onion and tomatoes are smashed properly. Add salt to taste and a pinch of garam masala…Now reduce the flame and add 2 tbsp of curd to it….Finally add the cooked Rajma along with water remaining in the pressure cooker and cover the lid for 5-10 min or until the masala mix has blended well with the Rajma…Check the spice and salt level and adjust maadi accordingly!!
And after getting acquainted with many friends from north, I became familiar with things like Paratha…palak paneer…dahi vada….gajar ka halwa….The problem with this kind of naming is that they wouldn’t possibly be able to name something like Avial !!
Though I enjoyed these delicacies, I never really ventured into cooking any of em myself.. So last week I decided to make a typical north Indian dish called Rajma masala…Talking of Rajma, I was not familiar with this dish either…Imagine a few years ago, if someone actually quipped from the kitchen..
’Do you know where is Rajma’
I would have said...’I have no idea…I don’t even know her!!’
Rajma was simply a girl’s name for me …like in Rajma Chowdhary or something.
So it was with much apprehension when I saw Rajma for the first time at Dostana supermarket in Hamburg...Popular know as kidney beans this is supposedly be very healthy which made me extra cautious coz I have strange medical condition of being allergic to such food…But on that instance, I didn’t care much and ‘transplanted’ the kidney beans to my shopping cart. I reaching home carrying approximately 500 such kidney beans that evening. The racket was soon busted when my roommate saw the 500 kidney beans hidden behind the shelves and he asked me the dreaded question that a man would fear most at such times.
‘Do you have any idea what to do with this stuff?’
You know, there are the times when you simply wish that a meteor would pass by so that you could divert the topic. But that day I couldn’t count on my luck for such possibilities and had to rely on the life saver of our times, the internet.
I searched in youtube and found a beautiful Pakistani lady making Rajma masala. After watching that for approx 10 min, I saw another Pakistani girl doing the same…and then another……Since I found it very interesting I began searching in youtube for “Pakistani girls making Rajma masala”…Finally I realized that youtube is the wrong place for searching recipes and decided on regular websites…Again I ended up mixing several recipes to suite my taste. So this a mix all recipe.
The problem here is that if you want to make this curry today, you have to start thinking of it yesterday and keep the beans soaked in water overnight…In other words you should be a far-sighted person to make this curry…and you need a vision and immaculate planning!! Such remarkable qualities enable you to make this wonderful dish…I did it!! hic...hic….;-D
Pressure cook the beans(abt 300 gms) along with 2 tbsp of toor dal for around 5-6 whistles…
Heat oil in a pan and do the usual thing with mustards and jeera….add 1-2 red chilies as well.
Sauté the onions(sliced thin 3 nos) along with 2 green chilies until sufficiently fried and add the ginger-garlic paste(3 tsp)...Now add 2 cardamoms, 3 cloves and 1” piece of cinnamon…Once the raw smell goes, add a paste of 3 tsp of coriander powder, 1tsp turmeric, 1tsp pepper powder and half tsp red chilly powder with 2 tbsp of water to avoid the masala’s getting burned. After 2 min add the sliced tomatoes(2 nos) and allow it to cook…When the oil starts separating out and the mixture of onion and tomatoes are smashed properly. Add salt to taste and a pinch of garam masala…Now reduce the flame and add 2 tbsp of curd to it….Finally add the cooked Rajma along with water remaining in the pressure cooker and cover the lid for 5-10 min or until the masala mix has blended well with the Rajma…Check the spice and salt level and adjust maadi accordingly!!
I thought the curry came out decently well...infact way beyond my expectations...in other words this time I haven’t accumulated miles unlike the last time when the kadala curry created a record of sorts by earning me 10000 miles in a span of few days….and a frequent flier card to the loo!!
P.S. The chappatti is ready made...
