Rinkusrasoi: Dinner Menu

Showing posts with label Dinner Menu. Show all posts

Monday, April 29, 2019

Rajma Curry recipe | राजमा करी | Rajma chawal Recipe | Rinkus Rasoi

Ingredients:Rajma…………………….....1 cupGhee………………..............2 tbspOil…………………………....1 tbspBayleaf……………………....1 leafCardamom……………….....3 Cloves…………………….....3Ginger Garlic paste..............1 tbspCrushed onion……………....1 onionTomato Puree…………….....2 tomatoesRed Chilli powder…………...1 tspCumin Coriander powder…..1 tspGaram masala……………....¼ tspTurmeric……………………..a pinchKitchen king masala………..1 tbspSalt…………………………...to tasteAmchur powder……………...½ tspKasuri Methi………………...1 tbspMethod:

Soak rajma in water for about 8 - 10 hours or leave it for overnight.
Boil rajma in a pressure cooker for about 5 - 6 whistles. Put a pan on a medium flame,add ghee and oil, let it melt.
Now add bayleaf, cardamom,cloves,ginger garlic and saute them. Now add onion,tomato Puree, cook until raw ness go away.
This time add red chilli, cumin, coriander, garam masala,turmeric powder,kitchen king masala and salt. Mix the gravy and let it cook for about 1 - 2 minutes.
When oil appears on the top of the gravy add our boiled rajma and amchur powder in it. Mix it well by adding little water in it and let it cook for 2 - 3 minutes.
At last add kasuri methi and switch off the flame. Transfer it in a bowl and garnish with cilantro and serve it hot with chapati or rice.

Thursday, January 24, 2019

Drumstick Curry | Sahajan Fali ki Subji | Sargava nu shaak | RinkusRasoi

Ingredients:

Fresh Drumsticks………………..few

Water…………………………..…...as required

Yogurt…………………………..…..3 tbsp

Ginger paste……………………...1 tsp

Red chilli powder……….…....½ tsp

Cumin powder…………………….½ tsp

Coriander powder……………….½ tsp

Turmeric powder………………….½ tsp

Garam masala…………………….¼ tsp

Salt……………………...…………….to taste

Sugar…………………...…………….2 tsp

Oil…………………………..………...1 tbsp

Mustard seeds……………………..1 tsp

Cumin seeds……………………….½ tsp

Hing………………………………....¼ tsp

Green chilli……………………….2 medium

Lemon juice……………….…...1 tsp

Method:

Wash all drumsticks and cut them into big pieces, discard the edges.
Put drumstick pieces in a pressure cooker and add some water and steam them upto two whistles on a medium flame.
Meanwhile, take yogurt in a bowl and add ginger paste, red chilli, cumin, coriander, turmeric, garam masala powder,salt, sugar and mix them well by adding ½ cup of water.
Make a smooth paste with no lumps in it and keep it aside..
Put a pan on a medium flame, add oil and mustard seeds, let it crackle. Now add cumin seeds, hing, green chilli and mixture of yogurt in it.
Stir continuously on medium low flame.
When curry gets little thicker add drained drumstick pieces.
Stir and press them gently so the flavour mix equally and let it cook for about 2 - 3 minutes on a medium low flame.
Switch off the flame, add lemon juice and mix it well.
Transfer it in a bowl and garnish with cilantro and serve hot with chapati or rice.

Tuesday, January 2, 2018

Masala Kharek

Ingredients:

Fennel seeds................1 Tbsp.

Cumin seeds.................1 Tbsp.

Amchur powder

Anardana powder

Dry Ginger powder..........1 Tbsp.

Hing ( asafetida).............pinch

Sugar...........................3 Tbsp.

Salt to taste

Lemon Juice..................2-3 Tbsp

Dry Date.......................8-10 pieces

Method:

1. In a bowl add 1/2 cup water, salt and lemon juice. Soak dry dates in it for 8-10 hours

2. Take the dates and out from the water make a slit on once side and let it dry for 4-5 hour

3. In a pan dry roast fennel seeds and cumin seeds.

4. Once its dry then add rest of the ingredients accept lemon juice in it and mix well.

5. Add lemon juice in to the spice mixture and again mix everything well

6. Take little amount of mixture in hand and stuff dry date with it.

7. Serve in a plate after meal.

Thursday, May 11, 2017

Kacchi Keri Panna / Raw Mango Drink / Kachi Keri No Baflo કાચી કેરી નો બાફ઼લો

Click below to watch Video

Ingredients:

Raw Mango.................... 1 medium

Jaggery.............................1/2 cup

Cumin .............................1 tsp

Black Salt ........................1/2 tsp

Red Chili Powder ............1/4 tsp ( optional)

Salt to taste

Method:

Boil mango in a pressure cooker and cook for 2-3 whistle
Take the mango out in a bowl and add water in it and let it cool down for a while
Seperate pulp, seed and skin by pressing gently and discard skin and seed
Add pulp in to the mixture bowl .
Add jaggery , cumin powder, black salt, chilly powder and regular salt. Blend everything together
Take some ice in a glass and pour aam panna on top and enjoy cold and refreshing drink in a hot summer day

Thursday, November 17, 2016

Rajsthani Daal Baati | दाल बाटी | How to make perfect Baati | RinkusRasoi

Click below to watch Video:

Dal Baati (दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan and Braj, Nimar and Malwa regions). Dal is basically prepared using Combination of Mix daals ( like Tuver, Moong, urad, chana daal and masoor) All these pulses/lentils are cooked together . First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. And finally, the boiled daal is added and cooked. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi(yogurt) and water. Tennis ball-sized round balls of this dough are cooked in well heated traditional oven. When the "baati" becomes golden brown in colour, it is greased with ghee and is then served with dal, Churma, rice, green chutney, Raw Mango chutney, green salad with lots of onion and fresh buttermilk.