Kugan's Kitchen Part 2

[tscii]Friends I made this rajma pulao this sunday for lunch.
Every one enjoyed it in my house.



RAJMA PULAO

Ingredients:

½ cup rajma (red kidney beans)
1 cup basmathi rice
1 cup coconut milk
1 cup green capsicum cut into squares
1 onion chopped
2 tomatoes chopped
4 pips garlic chopped
1 small piece of ginger chopped
2 green chillies sliced
1 tsp red chillie powder
½ tsp cumin seeds
Salt to taste
2 tsp ghee or oil
Cut coriander leaves to garnish

Method:
Wash the rajma well and soak in clean water for about 6 hours.
Add salt to rajma and cook it in the water which you soaked it.
Once cooked drain the water in a container, keep the rajma aside.

Now wash the rice, add the 1 cup coconut milk, and 1 cup of the
water in which the rajma was boiled, add salt and cook it in a rice cooker.

Heat a wok with the ghee or oil, add in the cumin seeds,
Now add in the ginger and garlic, sauté well.
Now add the onions and fry well, add in the green chillies,
the tomatoes and fry well, add in the salt and chillie powder.
Stir till the tomatoes turn mushy. Heat until all the moisture is absorbed.
Add in the cut capsicum and the cooked rajma.
Stir nicely and remove. Add the cooked rice and gently mix every thing. Garnish with the coriander leaves and serve with onion raitha.

Note: you can add cauliflower or broccoli instead of capsicum.

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kugan, oru doubt... everytime I cook rajma, I feel it's not cooked right... undercooked even if I soak overnight & cook for 6-7 whistles or even more... I have to put it in the cooker twice to get it cooked... ANY TIPS?..

Aarthi,

happy to hear that u liked chapathi. As u said, it will be very filling, i prepare pulka chapathi, with that combination. so 2 is more than enough.
Give me the feedback after u prepare wheat dosa.
thanks aarthi
selvi

Aarthi, this is my version of broad beans poriyal.

broad beans poriyal: (method 1)
===================

wash and cut broad beans - 1/4 kg
sambar onions - 3 , chopped
green chilly - 2 slit
red chilly - 1
yellow moong dhal - 2 tblsp soaked
salt - reqd
oil - 1 tsp
curry leaves - few
coconut - 2 tsp grated
or soya granules - 2 tsp
turmeric powder - 1/4 tsp
mustard seeds - 1/2 tsp
urad dhal - 1/2 tsp

Wash and cut broad beans according to our wish. cook moong dhal with little water, till it is half done.
Strain water in a container and keep aside.
Use the strain water to cook broad beans in microwave high for 2 minutes,(time may vary depends upon the quantity of the vegetable)
Now in a kadai, pour oil, mustard seeds, urad dhal let it pop up then add onion, chillies, curry leaves. Let the onions turns slight brown colour, then add moong dhal and the vegetable, mix thoroughly. Add reqd salt, turmeric powder, cover and cook for 3 minutes.
Now add either coconut or soya granules, mix properly let it cook for 2 minutes and remove.

Method 2:
=========

same as above, instead of moong dhal, we can use toor dhal.


Method 3:
========

same as above, no dhals .

Cook broad beans, with salt, chilly powder, turmeric powder in the microwave for 3 to 4 minutes.

in a kadai, do the same seasoning, add the vegetable and 1/2 tsp of saunf coarsely ground, mix thoroughly. finally add coconut or soya granules.

When u make sambar/kootu/more kulambu, u can prepare method 3.
when u make kara kulambu/vathal kulambu/puli kulambu u can prepare either method 1 or method 2

Same way u can prepare french beans, cabbage.

with cluster beans i make method 2 and method 3

try and give me ur feed back

kugan will also write her way of preparation.

selvi

kugan,

my list is keep on increasing. so much receipes are there in the queue. rajma is different and looks very easy receipe. i will try this thursday and give u the feed back.
peerkangai receipe i found, tomorrow i am preparing kootu of ur style and thokayal.

thanks kugan
selvi

kugan,
for thayir roti, after mixing the flour with curd, should we keep for sometime or immediately can we make rotis. plz let me know this.
selvi

Dev, I have no idea why your rajma does not get cooked.
I too usually soak it over night.

Six seven whistles, my rajma will go kola kola.
I normally after the 3 whistles, let it cool by itself.
Try soaking in hot water, also add little baking soda.
Try and see Dev.
Friends if any one has different ideas please post.
Thanks. Kugan98

Thanks Selviem for posting nice recipes of broad beans.
Hope Aarthii tries all your methods.


Selviem after mixing for the tayir roti, I made the rotis immediately.
They were nice. Thanks to Suvai.

thanks kugan

today for dinner i am planning to make thayir roti.

selvi

[tscii] Try this simple snake gourd raitha.


SNAKE GOURD RAITHA

Ingredients:

1 medium snake gourd
1 cup of thick curd more or less
1 medium onion sliced
2 green chillies sliced
1 sprig curry leaves
½ tsp cumin seeds
½ tsp mustard seeds
Little asafoetida
1 tsp oil
Salt to taste
Little coriander leaves

Method:
Clean the snake gourd and slice it.
Steam the snakegourd, remove when half cooked.
Beat the curds well add salt.
Add in the steamed snake gourds.
Heat oil in a pan, add in the cumin seeds and mustard seeds.
Add in the onions, curry leaves, asafetida and green chillies.
Sauté for a minute, pour over the curds.
Mix well , garnish with coriander leaves, serve with rice.


Note: some people like to add ground coconut to this raitha.

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