RajmaNorth Indian Vegetarian (Punjabi)

~~Ingredients~~

•2 cup: Red Kidney Bean

•1 large: Onion

•1 inch: Ginger

•3 medium size: Tomatoes

•1 tsp: Garam masala

•A pinch: Turmeric

•1/4 cup: Oil

•3 quarts: Water

•1 tsp: Salt

•Coriander leaves small bunch

~~Method~~

1.Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.

2.In the meantime make masala of onions, garlic, ginger and tomato.

3.Add to the beans and cook again till most of the liquid dries up and the beans are
soft and thoroughly cooked.

4.Garnish with coriander leaves and serve.

Shahi Paneer ~~Ingredients~~ (Serves: 6)

•250 gm: Paneer (cottage cheese)

•1/4 cup: Beaten curd

•1/2 cup: Milk

•1 1/2 cup: Tomatoes (chopped fine)

•1/2 cup: Onion (chopped into strips)

•1/2" piece: Ginger chopped fine

•2-3: Green chillies chopped fine

•2-3: Cardamoms (crushed)

•1/2 tsp: Garam masala

•1/2 tsp: Red chilli powder

•2 tsp: Tomato sauce

•3 tsp: Ghee or butter

•Salt to taste

~~•For Garnish

◦2 tsp: Grated paneer

◦1 tsp: Chopped coriander

~~Method~~

1.Chop paneer into 2" fingers.

2.Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

3.Blend in a mixer till smooth.

4.Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

5.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

6.Garnish with chopped coriander and grated paneer.

Kadhi

KadhiIngredients: (Makes One Glass)

•6 cups: Sour curd

•5 tsp: Gram flour

•1 tsp: Mustard seed

•1/2 tsp: Turmeric powder

•10 : Green chillies

•1" piece: Ginger (finely chopped)

•1/2 tsp: Asafoetida powder

•6 tsp: Oil

•3 cups: Water

•Salt to taste

~~For Pakoras~~

•12 tsp: Gram flour

•4 medium size: Onions

•8 : Green chillies

•1 tsp: Red chilli powder

•4 tsp: Oil

•Oil for frying

•Salt to taste

•Sufficient water for the batter

~~Method For Kadhi~~

1.Churn the curd along with gram flour and water.

2.Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes Add the churned curd, turmeric powder and salt Boil on a high flame and then simmer for 15 minutes. Set aside.

~~Method For Pakoras~~

1.Finely chop onions and green chillies.

2.Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.

3.Deep fry in small portions.

4.Add these pakoras in kadhi.

5.After adding pakoras boil kadhi for five minutes

Sambar~~Ingredients~~

•Ingredients 'A'

◦1/2 fresh: Bitter gourd (pavakkai)

◦1 pc: Brinjal (egg plant)

◦1 pc: Drum Stick

◦4 pcs: Ladies finger

◦3-4: Red chillies (split into 2)

•Ingredients 'B'

◦1 cup: Sambar dal (Red gram dal)

◦1sprig: Curry leaves

◦½ tsp: Turmeric powder

◦1 cup: Water

•Ingredients 'C'

◦Size of a golf ball: Tamarind

◦1sprig: Curry leaves

◦¼ tsp: Asafoetida powder

◦1 tsp: Red chilli powder

◦¼ tsp: Grated molasses

◦2 tbs: Coconut oil

◦Salt to taste

◦1 cup: Water

•Ingredients 'D'

◦¼ tsp: White gram dal

◦2 tbs: Dried coriander seeds

◦¼ tsp: Fenugreek

◦4 no: Dried chilli

◦½ tsp: Coconut oil

•Ingredients 'E'

◦2 tsp: Coconut oil

◦2-3: Dried chillies split into two

◦1 tsp: Mustard

•Ingredients 'F'

◦A few: Coriander leaves

~~Method~~

1.Clean the vegetables and slice into long pieces.

2.Wash the dal.

3.Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into
the dal. Keep it aside.

4.Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.

5.Mash the tamarind in 1 cup water and strain.

6.Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and
molasses.

7.When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.

8.Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

9.Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.