Rajma Madra

         This is my 1600th post. Made this signature dish of Himachal Pradesh. It is a very nutritious dish where boiled kidney beans are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. 

          It is truly a vegetarian delight with no onion or garlic involved. Usually Madra is prepared with White chickpeas called Chana Madra, but Rajma Madra is equally delicious. You can enjoy it with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it. 

• 1 cup Rajma (Kidney Beans), soaked overnight 
• 2 tbsp. oil
• 1-2 bay leaves
• 1 whole dry red chili
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1/2 mace
• 1/4 tsp. asafetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt, well  beaten
• 1 tsp. ghee 
• 3-4 green chilies
• 1 tbsp. coriander leave, chopped

            Boil the rajma in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle.  Keep aside. 

          Heat oil in a pan and temper with bay leaves, red chili, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds.

          Add all the dry spices and give it a stir. Then add the boiled rajma along with the stock. Combine well and then add the yoghurt.

          Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies. 

          Simmer for 1-2 minutes more and then switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao or any Indian bread.

                       Heat oil & temper with bay leaves, red chili, cumin seeds, cinnamon, 
                       cardamoms, cloves, mace & asafetida. 

                       Add all the dry spices & give it a stir. 

                       Add boiled rajma along with the stock. Combine well.

                       Add beaten yoghurt. Stir continuously on med. flame for 8-10 minutes 
                       or till the gravy slightly thickens. 

                       When done, add ghee & green chilies. Simmer for 1-2 minutes. 

                 Garnish with coriander leaves & relish with steamed rice, jeera rice, pulao 
                 or any Indian bread.

Spinach with Sambar Onions

          Spinach as everybody is aware of, is full of iron and has vitamins, proteins and minerals too. So it is considered very healthy and has to be incorporated in our diet as much as possible. You can just stir fry it, have it pureed and made Palak Paneer or can be had, cooked with lentils, to name a few options. 

          Today I decided why not add some sambar onions and prepare a side dish to be had with chapattis for a light dinner. So here is a simple, yet delicious dish prepared in mustard oil and with a tempering of panch phoron a la Bengali style.

• 3-4 bunches of spinach, cleaned & chopped
• 2 tbsp. mustard oil
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 10-12 sambar onions
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes

    Heat oil in a pan and temper with panch phoron. After it stops crackling, add the asafoetida, garlic and onions. Sauté for a minute on low flame.

          Add the chopped spinach, salt and turmeric powder. Cover and cook till the moisture is all absorbed. Add the chili flakes and give it a mix. Serve as a side dish with either rice or chapatti.

Chickpeas & Sprouts Salad with Yoghurt Dressing

    

         

           

          Chickpeas have a high fibre content, has essential vitamins and minerals. It controls blood sugar levels, protects against heart disease and cancer and aids in weight loss. Sprouts, too contains phosphorus, potassium, dietary fibre, vitamin A, C and K. This combined with yoghurt, which has a cooling effect, are pretty much good for a healthy body.

          So this is a great way of relishing all these three elements in a nutritious salad form. This is a very refreshing and a yummy salad, particularly during summer. It is a wholesome meal in itself. Try pairing it with some clear soup for a balanced meal.

• 1 cup kabuli chana (chickpeas), soaked overnight
• 1/4 cup mixed sprouts
• 1 green chilli, chopped
• 1 tbsp. coriander leaves, chopped
• 1/2 cup yogurt, beaten
• 1 tsp. lime juice
• salt to taste
• 1/4 tsp. pepper powder or to taste
• 2 tbsp. olive oil

          Pressure cook the chickpeas in enough water for 6-7 whistles. When cool, drain and keep aside. Pressure cook the sprouts (without water) too for 3 whistles. Keep aside.

          For the Dressing - Whisk together yoghurt, 1 tbsp. water, lime juice, salt, pepper powder and olive oil. 

          Just before serving, mix the chickpeas, green chilli and the sprouts along with the dressing. Serve, garnished with coriander leaves.

          

     

Chickpeas & Bell Peppers Salad

         
            
          A great option for weight watchers, this chickpea and bell pepper salad is very nutritious and wholesome. It can be served as a main course too. Just throw in some more veggies of your choice and you have a complete meal in front of you. You can drizzle some dressing for some added flavour. 

• 1/2 cup kabuli chana (chickpeas)
• 1/2 cup assorted Bell Peppers, chopped
• 1/4 cup green papaya, grated
• 1 onion, chopped
• 1/2 cucumber, chopped
• few lettuce leaves, sliced
• 2-3 tbsp. coriander leaves, chopped
• salt and pepper powder to taste

          Combine all the ingredients, except salt, in a bowl. Just before serving add salt to taste and toss well. 

Brown Rice Salad with Bell Peppers & Sprouts

         
         
          A healthy alternative to white rice, brown rice contains all the fiber needed, has less cholesterol and is good for diabetics. It is best served at room temperature. Any leftover rice too, can be used for this recipe. A great meal for those who desire to shed some weight. Add some mustard sauce for that extra zing to the dish. Enjoy this wholesome salad accompanied with some grilled delicacy.

• 1/4 cup brown rice, soaked for 30 minutes
• 1/2 cup red, yellow and green capsicum, sliced finely
• 1/2 cup sprouts, steamed
• 1 onion, sliced
• 1-2 green chilies, chopped
• salt to taste
• 1 tsp. lemon juice
• pepper powder to taste
• 2 tsp. olive oil
• fresh coriander leaves to garnish
• 1 tsp. cheese, grated (opt) for garnishing.

          Pressure cook the rice with plenty of water for 3 whistles. Let it stand for 15 minutes. Drain and keep aside. 

           Mix with all the other ingredients and serve, garnished with coriander leaves and grated cheese (opt).

Black Chana (Chickpeas) and Veggie Salad

         
           A healthy and nutritious salad for all weight watchers. It is a perfect balanced meal any time of the day along with some clear soup as It contains no fat or cholesterol. Corn, broccoli, spring onion, celery and carrot too can be included.
       
 

• 1/2 cup black chana (chickpeas), soaked overnight
• 1 small cucumber, sliced
• 1/2 cup red, yellow and green capsicum, sliced
• 1/2 beetroot, sliced (opt)
• 1 onion, sliced
• 1-2 green chilies, chopped
• few coriander leaves, chopped
• 1 tsp. olive oil
• 1 tsp. lime juice
• salt, chili powder and pepper to taste

          Pressure cook the chana in 2 cups water for 5-6 whistle. Drain and mix with all the chopped veggies. 

          Add salt, chili powder, pepper powder, olive oil and lime juice and toss well. Serve at room temperature.

Chana Madra (Kabuli Chana / White Chickpeas Curry - Himachali Style)

          
          This is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight with no onion or garlic involved. It can be enjoyed with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 1 cup Kabuli Chana (White chickpea), soaked overnight and boiled
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1 mace
• 1/4 tsp. asafetida (Hing)
• 1 tsp. cumin seeds
• 1 tbsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt
• 1 tsp. ghee 
• 2 tbsp. mustard oil
• 1 tsp. raw rice
• 3-4 green chilies
• 1 tbsp. coriander leave, chopped

          Boil the Chana in 1 1/2 cups water for 5 minutes on a low flame after the first whistle. Soak the rice in water for 15 minutes and grind to a fine paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida.

          Add all the dry spices and give it a stir. Then add the boiled chickpeas and combine well. Add the yoghurt and the rice paste. 

          Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies. 

          Simmer for 1-2 minutes and switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

                   Heat oil & temper with cumin seeds, cinnamon, cardamoms, cloves, mace
                   and asafoetida.

                                Add all the dry spices & give it a stir. 

                               Then add boiled chickpeas & combine well. 

                                Add yoghurt & the rice paste. 

                          Stir continuously on medium flame for 8-10 minutes or till gravy
                          slightly thickens. 

                                Add ghee & green chilies. Simmer for 1-2 minutes.

                 Garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao,
                 paratha, poori, appam, idiyappam or chapati.