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.

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:

1. Wash all drumsticks and cut them into big pieces, discard the edges.
2. Put drumstick pieces in a pressure cooker and add some water and steam them upto two whistles on a medium flame.
3. 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.
4. Make a smooth paste with no lumps in it and keep it aside..
5. 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.
6. Stir continuously on medium low flame.
7. When curry gets little thicker add drained drumstick pieces.
8. Stir and press them gently so the flavour mix equally and let it cook for about 2 - 3 minutes on a medium low flame.
9. Switch off the flame, add lemon juice and mix  it well.
10. Transfer it in a bowl and garnish with cilantro and serve hot with chapati or rice.

How to make Tindora (Tondali) Subzi with potato by RinkusRasoi

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karela potato subzi | કારેલા નુ શાક | bitter gourd potato | karela aloo fry by RinkusRasoi

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French bean / Green bean Curry / French bean stir fry/ ફ્ણસી નુ શાક by R...

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Alloo Gobi (Potato Cauliflower subzi)

INGREDIENTS
Potatoes.........................................3 medium
Cauliflower......................................1/2 small
Oil ...............................................1 1/2 tablespoons
Cumin seeds.................................... 1 teaspoon
Ginger........................................... 2 inch piece(cut into thin strips)
Green chillies................................... 3(cut in slits)
Salt to taste
Turmeric powder...............................1/2 teaspoon
Coriander powder.............................. 2 teaspoons
Red chilli powder.............................. 1/2 teaspoon
Garam masala powder......................... 1/2 teaspoon
Fresh coriander leaves..........................2 tablespoons(chopped)
lemon juice......................................1/2 teaspoon

METHOD
1.Peel the potatoes, halve and slice. You can also cut them into small pieces.
2.Wash the cauliflower, remove stems and separate into florets. Trim the stem and cut into small pieces.
3.Heat one to one and a half tablespoons of oil in a Pan. Add cumin seeds, ginger, green chillies and sauté.
4,Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time.
5.After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again.
6.Cook till the vegetables are totally tender. Add lemon juice and Serve hot garnished with fresh coriander leaves.

moong dal ( yellow split peas curry)

Ingredients:

1 1/2 cup yellow moong dal

4 cups of water

1 small onion

1 small tomato

1 tea spoon turmeric powder

1 tea spoon ginger paste

1 tea spoon garlic paster

1/2 tea spoon cumin seeds

2 tea spoon lemon juice

1 tea spoon green chilli paste

salt to taste

pinch of asafoetida

Method:

1. soak the moong dal in water for half an hour

2. boil moong dal in water with little bit of salt and cook for 15-20 mins, until tender and thickned. Add some more water if necessary to prevent drying out.

3. Add turmeric powder, lemon juice in the dal.

4. Heat oil in a pan, add cumin seeds in it. Now saute' onion, garlic and add green chilli paste and ginger paste and cook little bit.

5. Add pinch of asafoetida to the mixture and add this mixture to the dal and mix it very well.

6. Now serve with roti or rice.