Rajma

Another rajma recipe
Ingredients:

• 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
• ½ cup finely chopped onions
• 1 teaspoon chopped ginger
• 1 cup chopped tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 tablespoon butter
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower Oil
• Salt to taste

Process:
See Cooking Lentils and Legumes/Beans for cooking Rajma.
Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.
Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.
Add the cooked rajma , salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.

Carrot salad

This salad is served almost daily at my grandparents place. Somehow it tastes far better there than when I make it!

Ingredients:

• 4 large carrots: Grated thick
  
• 1/2 lime

Dry Ingredients:

• 1 full red chilli
• 1/2 spoon mustard seeds
• Few Fenugreek seeds
• A pinch of asofetida
• Few curry leaves

Process:

• Add some oil
• When the oil is hot add all the dry ingredients
• When the mustard seeds start sputtering, take off the heat and add it to the grated carrots
• Add salt and lime and you're ready to consume!
  

Aloo Bhindi

Ingredients:

• 20 small okra
• 2 potatoes
• 1 spoon cumin seeds
• Masala: 1 spoon dhania powder, 1/2 spoon chilli powder, 1/4 spoon amchur (mango powder)

Process:
NOTE: Since okra tends to become slimy, I cooked the potatoes and the okra separately initially and then put it all together.

• Wash the okra before cutting. Cut the ends off both sides of each okra
• Cut the potatoes into thin, long pieces (about the same size as the okra)
• Add oil in two separate pans. Add cumin seeds in each
• Once the cumin seeds start sputtering add the okra in one pan and the potato in another
• Salt both veggies
• When the okra and potatoes are about 3/4 cooked, transfer all of them into the same pan
• In the now empty pan add a little oil and all the masala powders
• Now add all the veggies back in and stir it all together
• Close and cook (stirring occasionally) until it's all cooked

Rajma

One more excellent recipe from Gagan!
Ingredients:
1 onion (paste from fresh onions)
5-6 tomatoes (paste from fresh tomatoes)
2-3 cloves of garlic (paste from fresh)
ginger paste (paste from fresh)
1 chopped green chili
1 cinnamon stick
1 Black cardamom
2 tejpata
Jeera
2-3 cloves
Salt: to taste
Turmeric
Red chili powder
Dhaniya powder (1 tea spoons)
1 cup curd
Rajma
Garam masala


How to make:

Boil rajma and keep aside. Don't cook it completely.
Fry ginger garlic paste.
Add onion paste and cinnamon stick, black cardamom, tejpata ,jeera, cloves, green chili. Cook till it leaves oil.
Add the tomatoes paste and salt and cook well till it leaves oil.
Add curd and cook well.
Now, add turmeric, red chilli, and dhaniya powder. Cook for 3-4 mins.
Add rajma and pressure-cook to mix the masala and rajma well.
Add garam-masala.

Shahi Paneer

Thanks to Gagan!

Ingredients:

Finely chopped onions: 1 (big one)
Finely chopped tomatoes: 4 (big ones)
1 chopped green chili
Paneer: 1 packet
Tomato sauce: 1 spoon
Sugar: 1/2 table spoon
Salt: to taste
Turmeric
Red chili powder
Garam masala: 1 table spoon
Heavy Whipping Cream (get at least 2 small cartons)
Dry fruit (10-15 raisins, 3-4 chopped almonds, 10-15 chopped cashews)


How to make:

Fry onions and green chili in a pan.
Add tomatoes and salt and cook well. Make sure there is no water left and the tomatoes are well cooked.
Add turmeric and red chili powder and cook for 2-3 minutes.
Add cream, sugar, tomato sauce, and sugar and cook on slow heat.
After 5 minutes, add paneer and cook on slow heat till the gravy thickens. Add more cream if required. If the gravy gets too thick, add some milk, but don't use water.
Add the dry fruit and garam masala and cook for 3-5 minutes.

Channa

Thanks to Gagan!
Ingredients:

Channe
Onions 2 (cut lengthwise)
Tomatoes: 4 (finely chopped)
Garlic
Ginger
1 chopped green chili
1 cinnamon stick
1 Black cardamom
2 tejpata
Jeera
2-3 cloves
Salt: to taste
Turmeric
Red chili powder
Dhaniya powder (3 tea spoons)
Tamarind water (cook tamarind in some water for 10-15 minutes. Add some sugar or jaggary.)

How to make:

Boil channa and keep aside.
Fry onions and keep aside.
In a pan heat some oil, add cinnamon stick, black cardamom, tejpata , jeera, cloves, chopped garlic, ginger, and green chili and fry. Now, add turmeric powder, chili powder, and dhaniya powder and fry well. You will know it is done from the aroma of cooked dhaniya powder. Remove the cooked masala from the pan. (you can add it on top of the onions you cooked earlier)
In the same pan cook the tomatoes.
Now, mix the onions and masalas to the tomatoes and cook some more.
Add the channa to the mix and pressure cook, if required. At this time you can add the tamarind water to the channa.
Enjoy :)