Rajma chawal

Rajma chawal is one of my favourite dish....it is very nutritional and healthy....it tastes good....It is one of the favour from punjab........

Ingredients:
2 cups rajma (red kidney beans)
2 medium onion
2 big tomatoes
1 teaspoon jeera(cumin seeds)
2 teaspoon grated ginger
3 green chilly
1 tablespoon oil
1 tablespoon dhania powder(coriander powder)
1/2 teaspoon haldi powder(turmeric powder)
3 tablespoon chopped coriander leaves
1 1/2 tea spoon black salt
salt according to taste

Method
1.Soak the rajma in overnight. Drain and discard the water. Keep aside.
2.Take 5 teacups of fresh water and pressure cook rajma for 3-4 whistle.
3.Make a gravy of tomato,onion,green chilly and 1 tablespoon of coriander leaves. Keep aside
4.Heat the oil in a non stick pan. Add the cumin seeds and allow to crackle.
5.Add the gravy and sauté for a few minutes till it separetes from oil . Add the grated ginger and sauté for a few more minutes.
6.Add the cooked rajma, along with turmeric powder, coriander powder and salt.
7.add the black salt and mix well. Simmer for a few minutes
8.garnish with coriander
9.Serve hot with plain rice.

Sangri ki subzi

Ingredients:
1 cup Sangri
3 tbsp oil
1 tbsp rai powder
½ tsp haldi powder
1 tbsp mirchi powder
1 tsp garam masala
1 tbsp dhania powder
2tsp sugar optional
A Pinch of Hing
Salt to taste

Method:
1.Soak sangri for 8-10 hrs
2.Wash it thoroughly and pressure cook it for 3 whistles
3.wash again after pressure cooking
4.Take the sangri in a bowl and add haldi powder, mirchi powder, dhania powder, salt, and rai powder.
5.Heat oil in the pan now add hing and sangri. Simmer for a while and add 2 tsp sugar and garam masala
6.You can keep this dish in fridge for a weeks time.

Math ke vade ki subzi

Math ke vade ki subzi is made with sour curd and leftover vadas. This is very tasty
as it is spicy a0nd sour. Mostly rajasthani recipes are found to be with lots of oil and spices. And with a very unusual taste. cumin seeds and hing are part of almost every dish.There is a proverb that "what likes the eyes that suits the tongue"

Ingredients:
2 cups math ki daal ke vade
1 cup sour dahi
2tsp dhania powder
1 ½ tsp lal mirchi powder
½ tsp haldi
Salt to taste
1 ½ tbsp oil

Method:
1.Take 2 ½ cups of water in a vessel and add dhania powder, lal mirchi powder, salt and haldi in to it.
2.Take oil in a pan and add jeera
3.Once jeera crackles add the masala water and let it boil
4.Than add whipped curd and vade.
5.Let it boil for 3-4 mins
6.Serve immediately

Vada Pav

VADA PAV …..listening to the name my mouth starts watering…....Vada Pav is life for any mumbaikar….an all time favorite snack which u can grab anytime and munch it…even if you are in the local train or walking down the street. Vada pav is not the seasonal thing…one can have vada pav irrespective of season or timing ………In the college canteen while on a break, while roaming with friends, even when out of office or especially when Mumbai local trains are late and waiting for the train vada pav is the best option for all I have seen. Especially with hot and spicy garlic chutney and onions. It’s so tasty that one can’t resist eating.

Basically vada pav is a maharastrian dish. But it is found almost everywhere and people enjoy with leisure…Today I tried making vadapav at home as I am basically from Mumbai. so I MISS vada pav so much here that this time I thought let me use my hands on it as I have seen my mother making it so easily and use to be so delicious ....And as tried out the recipe my mother use to make it turned to be amazingly yummy…………so thought lets share with all who are true fans of vada pav…and those who are not “which I highly doubt” I bet they would love it once they eat VADA PAV.

Ingredients:
8 pavs
3 tbsp garlic chutney
3 cups boiled and mashed potatoes
2 tsp ginger and green chilly paste
1tbsp garlic minced
5-6 curry leaves
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp hing
2 tbsp oil

For covering
1 1/2 cup besan flour
1/2 tsp turmeric powder
1 1/2 tsp oil
salt to taste
a pinch of soda
Oil for deep frying

Method:

1. Take oil in apan and add mustard seeds, when they start dancing add hing and curry leaves
2. Now add the gingerand green chilly paste along with minced garlic and saute for a while
3. Add the mashed potatoes and salt and toss well
4. Remove from heat and cool it at room temperature
5. make 6 balls out of the mixture and keep aside

For the covering:

1. Take all the ingredient ina large bowl and make a batter adding water as required
2. Dip the vadas in this batter and coat it well
3. Deep fry this vadas in the hot oil and till golden color

To make vada pav:

1. Slice the pav from between and apply a bit of garlic chutney or as spicy you require, place one vada on it while covering it with the other slice

Note: You can also put 1tbsp of chopped onions in the vada pav as it will make it even more tastier.