Rajma Sundal

In my post on Rajma Masala I had already mentioned that my MIL brings loads of them whenever she visits us.

So Rajma sneaks into my kitchen atleast once in a week. One another form of Rajma I make is Rajma Sundal.

This easy recipe just needs a little bit of planning as you need to soak the Rajma for at least 12 Hours.

Ingredients
Rajma - 1 Cup (Soaked overnight or 12 Hours)
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly  - 2
Asafoetida - a pinch
Coconut -1 tablespoon (shredded optional, I did not use it)
Oil -1/4 Teaspoon
Salt - as per taste

Method

Cook Rajma in a pressure cooker for 8 whistles. Allow the cooker to come to room temperature on it own.

In a pan, add little oil, once the oil is warm add the Mustard seeds and allow them to splutter.

Add red chilly and asafoetida and add the cooked Rajma.

Add salt and saute for few minutes. If you want , you can add the coconut at this point.

Munch on this healthy snack.

Alo Gobi Capsicum Sabzi/Potato Cauliflower Capsicum Sabji

I am huge fan of Potato (Who is not?). I make Potato in some form at least once in a week. However, as it is not healthy I can other vegetables and add one or two Potatoes and Make Sabji.

Ingredients
Potato - 2 (Medium, Boiled)
Cauliflower - Few Florets  (Par Boiled, I used Steamer)
Capsicum - 1/2 (Medium, Chopped)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Medium, Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - A pinch
Garam masala - 1/4 Teaspoon
Salt and Oil

Method

In a pan, add a Teaspoon of oil. Once the Oil is warm add the onion and saute it well. Once the onion is cooked add the tomato and saute for a minute and then add the ginger Garlic paste. Saute it well and add the salt so the tomatoes will get cooked soon.

Now add the Masala Powder and saute it well. Do not add any water. Cook it on the low flame and keep it covered.

If you are scared that the masala may burn, then sprinkle some water.

Once the raw flavour is gone, then add the Capsicum, Potatoes and Cauliflower and saute.

Cook for 5 minutes and serve with Rotis.

Kathirikka Kondakadalai Kara Kuzhambhu/ Brinjal Black Channa Gravy

I just cannot eat Dal or Sambhar daily. So I make this karakulambu at least once in a week. It is tangy and tasty. The Brinjal and Black Channa is such a fantastic combination which takes this recipe to a different level.

Ingredients
Small Brinjal - 6 (Cut and put in water so it does not turn black.
Black Channa - 1/4 - 1/2 Cup (Boiled)
Onion - 1 (Large,chopped)
Tomato - 1 (Large , chopped)
Garlic pods - 6
Asafoetida - a pinch
Gingelly oil - 1 Teaspoon
Salt
Tamarind - Golf Size (Soak it in 1 cup of warm water, make pulp and strain and use)
Mustard - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry leaves Powder - 1 Teaspoon
Chilly powder - 1 Tablespoon
Jaggery - 1/4 Teaspoon

Method

In a pan, heat some oil. Add the mustard seeds and allow them to splutter.

Then add the Fenugreek seeds, onion and Saute. Once onion is done, add the garlic and Tomatoes.

Add half salt, so the tomatoes gets cooked faster. Then add the brinjal and saute for few minutes.

Now, add the masalas (Curry Leaves Powder and Chilly powder) and saute. Put the lid on and allow the brinjal to cook.

Once the Brinjal is cooked, add the Tamarind water. Cook till the raw flavor of the Tamarind water is gone.

Then add the  cooked black channa and simmer for 5 minutes.

Add the remaining salt and Jaggery and serve with Rice and appalam or any bland Poriyal like Cabbage Poriyal with coconut.

Notes

• Add the tamarind water only when the Brinjal is cooked. As once the Tamarind water is added, the Brinjal will not get cooked. 
• If you do not have the Curry leaves powder, then add Coriander powder and Curry leaves to the recipe. However the curry leaf powder, will bring a nice aroma to the dish. 
• If you have Jaggery available in your pantry, please do add it as it will enhance the taste of this gravy
• Add judicious amount of this gravy to rice. If you add too much of gravy like Sambhar or Rasam, it may be too tangy.
• Gingelly oil is preferable as it adds more taste to this gravy. 

Spaghetti with Broccoli

Usually whenever I had Spaghetti it is usually served with Tomato Gravy/Sauce. I am not a great fan of Tomato so made Spaghetti without tomato and loads of other veggies.

Ingredients

Spaghetti - 1 Cup (Cooked to Al Dente )
Chilli Flakes - For Seasoning
Italian Seasoning - For Seasoning
Cheddar Cheese - as much or as little as you like
Garlic - 5 pods (Crushed)
Mushroom/Broccoli -  5 (Cut into quarters)
Olive Oil - 1 Tablespoon
Tomato Ketchup - 1 Tablespoon
Oregano - For Seasoining
Basil - For Seasoning
Salt.

Method

• In a pan, add the olive oil and garlic and after 30 second add the Mushroom/Broccoli/Peas and toss for 3-4 Minutes.
• Then add the tomato ketchup,Italian Seasoning,chilli flakes,herbs and toss.
• Then add the pasta and salt and toss.
• Add shredded cheese, chilli flakes and serve hot.

Badusha/Balushahi

I Just cant believe that this is my 100th Post. About 4 years before, if someone would have asked about my cooking skills I would laughed but now it is a different story.

Navarathri is just getting over, and plan Diwali has already started. With few weeks left for Diwali, I have started to make the test batch for Diwali Snacks and savoury. The first Sweet I did for Badusha, as it is my favorite. It is quite easy to make, all that is required to make this is lot patience as the frying of Badusha has to be done slowly on the low flame.

The moment I searched for the recipe, there are a zillion methods explained in different blogs. I used the best of all techniques and made this. 

The Badusha that I made was crunchy outside and soft and flaky inside. 

Ingredients

All Purpose Flour/maida - 1.5 Cups
Butter - 1/4 Cup (Melted)
Oil - 1/8 Cup
Sugar - 1/2 Teaspoon
Cooking Soda - 1/8th Teaspoon
Fresh Curd - 1.5 Tablespoon.
Oil - For frying

For the Sugar Syrup
Sugar - 1/2 Cup
Water - To immerse the sugar
Lemon - 1/2 Teaspoon

Elachi powder - a pinch (Optional)

Method

In a bowl, Add butter,1/8th Cup of oil,Curd,Sugar, Cooking Soda and mix well it  it is frothy and foamy. 

To this add the Maida and mix well into a soft Dough. Dont Knead it too much. 

Cover and rest it for 20 minutes.

Divide into 12 equal portions and shape into a ball. Make a slight indentation in the center of the ball. 

Heat sufficient oil in a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat.

Gradually the Badusha will start floating to the top. Turn gently and fry on the other side till golden. The entire process of frying has to be done on a very low flame.

Once the badusha is golden Brown, drain the excess oil and transfer it into the warm sugar syrup* and leave it for a minute and then arrange in a greased tray. 

*For the Sugar Syrup

In a heavy bottomed pan, place 1/2 cup of sugar and add just enough water to dissolve the sugar.Boil it till you get one string consistency

One string consistency is when you pull the sugar syrup between your thumb and index finger one fine thread has to be formed Before touching the sugar syrup to check for this consistency wet your fingers in water and be cautious as the sugar syrup will be hot

Squeeze lemon once the sugar syrup has come to the one string consistency.