The Rajma  is also known as kidney beans. The Rajma is rich in protein. They are some of the richest sources of plant protein, a nutrient that helps build muscle mass. They have high quantities of folic acid, calcium carbohydrates, fibre and proteins amongst other essential nutrients, all of which are important in proper functioning of the body.

This dish is very delicious and healthy too. This can be served with hot pulao, Chapathi and Rotis.

Cooking Time: 20 mins                                            Preparation Time: 10 mins

Servings: 4                                                                  Category: Side dish

Cuisine: Indian

Ingredients required:

Rajma – 1 Cup (soaked overnight)

Cloves /Krambu – 2

Bay leaf – 1

Green Cardamom/ Yelakai – 1

Star anise / Annachipo- 1

Mace / Jathipathri / Jatiphala – 2
Kalpasi / Black Stone Flower – 4

Cinnamon/Pattai  – 1 inch

Fennel seeds / Sombu – ¼ tsp

Sliced green chilli – 2

Turmeric/Manjal Powder – ¼ tsp

Kashmiri chilli powder – 1 tsp

Red Chilli/Milagai powder – 1 tsp

Coriander/Dhaniya Powder – 1 tsp

Garam masala – ½ tsp

Cumin/Siragam Powder – ½ tsp

Dry Kasturi methi Leaves

Tomato puree – 1 cup (Blend 2 medium size)

Oil – 2 tbsp

Salt – to taste

Ingredients to grind:

Onion – 2 Medium size

Ginger – small cube

Garlic – 5-6 cloves

Instructions:

1. Pressure cook the Rajma with 3 whistles and keep it aside.
2. Heat the oil in the kadai and add in the spices.
3. Add grinded paste and cook till raw smell leaves. Add tomato puree and cook for few mins.
4. Add all the powder spices.
5. Saute for 3 mins and add cooked rajma, mix well.
6. When it is done, oil separates
7. Serve hot with chapathi and rotis

Methods:

1. In a Pressure cooker add soaked Rajma , water , salt to taste and pressure cook for 3 whistles
2. Take onion , ginger and garlic in blender
3. Blend until becomes smooth paste and keep aside
4. Heat 2 tsp of oil in a pan
5. Take spices like Bay leaf, Star anise , fennel seeds, Cardamom, Cinnamon, Black Stone Flower,Jadhipathri
6. Saute the spices in oil
7. Add in 2 sliced Green chillies
8. Add in the grinded paste
9. Saute till the raw smell goes
10. Add the tomato puree and mix it for 3 mins
11. Take Powder spices like Turmeric, Kashmiri chilli, Red Chilli, Coriander, Garam masala, Cumin powder
12. Add all the powder spices and small amount of water to prevent burning spices
13. Saute till raw smell goes
14. Add in cooked Rajma(with water used to cook rajma) and mix
15. Add salt Cook till oil separates.
16. Add crushed Kasturi methi leaves
17. Ready to serve !!

 

“Delicious Rajma gravy ready to serve with ghee parathas/chapathis and hot pulao. Do try it and comment below”

 

 

 

           A simple home style Indian mutton dry gravy and it is very easy to prepare at home. It is very spicy and tastes good. You should definitely try this mutton at home, serve it along with wheat paratha, chapathi, dosa and hot rice.

Cooking Time: 45 mins              Preparation Time: 15 mins

Servings: 4                                    Category: Side dish

Cuisine: Indian

Ingredients required:

Mutton- ½ kg

Small/Sambar onions- 1 1/2cups sliced

Mustard seeds/ Kadugu – ½ tsp

Ginger garlic paste- 2 tbsp

Hand full of curry leaves

Oil- 2 tbsp

Coriander leaves for garnish

Black pepper powder/ Milagu podi – ¼ tsp

Salt to taste

Ingredients to marinate:

Turmeric powder/ Manjal podi- ¼ tsp

Cumin powder/ siraga podi – ½ tsp

Kashmiri red chilli powder- 1tsp

Red chilli powder/ Millagai podi- 1 tsp

Coriander powder/ Dhaniya podi – 2 tsp

Fennel powder/ Sombu podi – ½ tsp

Garam masala- ½ tsp

Lemon juice- 1tbsp

Salt to taste

Instructions:

1. Wash the mutton cleanly with turmeric powder and salt, mix all the ingredients and marinate for ½ an hour.
2. Heat oil in a kadai, add mustard once it pops out, add hand full of curry leaves and add 11/2 cups of onion and salt to taste.
3. Once onion turns transparent add ginger garlic paste and saute for 2 mins.
4. Add the marinated mutton and saute it for 2 min.
5. Then add 2 cups of water and cook for 30 min in a medium flame. Once mutton becomes soft, add some pepper.
6. Dry roast it till oil separates and garnish with coriander leaves and it is ready to serve.

 

Methods:

1. Wash the mutton with turmeric and salt.
2. Add all the ingredients to marinate in bowl.
3. Mix well and marinate for ½ an hour.
4. Heat a kadai and pour 2tbsp of oil
5. Add mustard seeds after it pops out, add hand full of curry leaves
6. Add small/sambar onions and add salt to make it transparent
7. Then add ginger garlic paste.
8. Saute untill raw smell goes.
9. Add marinated mutton and sauté for 2 mins
10. Mix well and add 2 cups of water
11. Cover and cook it for 30 min (stir occasionally)
12. Once it is cooked oil separates.
13. Add black pepper for flavour.

“Tasty mutton dry gravy is ready to serve and garnish with coriander leaves. It goes well with hot rice, dosa, chapathi and rotis. Do try it and comment it in below”.