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:

1. Soak rajma in water for about 8 - 10 hours or leave it for overnight.
2. 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.
3. Now add bayleaf, cardamom,cloves,ginger garlic and saute them. Now add onion,tomato Puree, cook until raw ness go away.
4. 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.
5. 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.
6. 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.

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.

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Roasted Green Salsa | Mexican Tomatilo Salsa Verde | RinkusRasoi

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Paneer Corn Samosa

Corn is in the season these days and l love to include corn in my recipe wherever i can :) ... and when its mixed with paneer and make samosa then its a " Win - Win " recipe for kids and a " crowd pleasure" for any party..

Ingredients:

Paneer........................1 cup
Corn..........................1 cup
Oil.............................1 Tbsp
Red chili powder............1 tsp
Chaat Masala................1/2 tsp
Ginger chili paste...........1 Tbsp
Cilantro.......................1 Tbsp
Salt to taste

For Dough :

All Purpose Flour (Meda) .........2 cups
Ghee.................................2 Tbsp
Salt to taste


Method:

1. In a bowl, mix All purpose flour, salt and ghee and knead dough with help of water. Cover with damp cloth and keep it aside for 10- 15 mins
2. In a pan, add oil, corn, salt and saute for 3-4 mins.
3. Add paneer, red chili, chaat masala, ginger-chili paste, cilantro and mix everything
4. Now take a small amount of dough and roll round pur of 4 inch diameter and cut in the middle to make two part.
5. Now take on half and join the flat side to make a cone shape and add one table spoon stuffing in it
6. Seal the top by applying some water and make a shape of samosa.
7. Fry samosa in hot oil of medium flame until its golden brown
8. Serve hot with tamarind and green chutney.

Homemade Manchurian Sauce | Multi Purpose | Vegetable Gobi Corn Manchurian

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Anjeer ( Dry fig ) Halwa / Burfi Sugar Free Recipe | RinkusRasoi

Ingredients:

 Anjeer (dry fig) ……………..8oz
 Ghee (clarified butter)….1 tea spoon 
Sugar …………………………2 tea spoon (optional)

 Method: 

1. Soak dry fig in the warm water for 2 hours 2. Drain and make fine paste ( add 1-2 table spoon of water if required) 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous 4. After 5-10 min the mixture will begin to leave the side of the pan as it dries up. 5. Add chopped dry fruit and again cook for 1-2 minutes. 6. Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces. 7. Make pieces after it cools down .

Masala (Spicy) Boondi | Kara Boondi | Snack recipe by Rinku

Ingredients

Besan...........................1 cup

Hot oil..........................1 tbsp

Water............................as required

Peanut.........................½ cup

Curry leaves.................10 to 15

Masala:

Red chili.......................2 tsp

Amchur........................2 tsp

Black salt....................½ tsp

Chaat masal................ ½ tsp

Method: 

      1.In a bowl, mix besan and hot oil
2.        Add water as required, and make batter which has pouring consistency (when you drop it from a spatula, it should have an even flow)
3.       Heat the oil in a pan and start frying the boondi
4.       Take a small amount of batter on a ladle and spread it on a spatula specially designed for boondi (boondi zara). Don’t tap it, the boondi will fall by itself
5.        Once all the boondi has dropped from the spatula, remove it from the top of the pan and clean it
6.        Fry the boondi until you have a nice light golden color and then keep aside
7.       In the same oil, fry the raw peanuts and the curry leaves to make the masala
8.       Mix all the ingredients for the masala and keep it aside on a bowl
9.       Add peanuts, curry leaves and the masala boondi and mix it very well
10.   Serve as a snack or use it on boondi raita

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