For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version? I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour.
Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too. So check out the step by step pictorial recipe to prepare it.
- 1 cup rajma, soaked overnight
- 300 gms. mutton on bones, cubed
- few kaffir lime leaves
- 1 potato, boiled & cubed
- 2-3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1-2 dry red chilies
- 1-2 bay leaves
- 1 onion, chopped
- 1-2 fresh red chilies, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder or to taste
- 1/2 tsp. garam masala powder
- 1 tsp. ghee
Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.
Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.
Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.
Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.
Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.
When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.
Pressure cook mutton & kaffir lime leaves in 1 cup water for 20 minutes on
a low flame after the first whistle.
When done, discard lime leaves & keep aside.
Heat oil & fry potatoes lightly.
Temper same oil with cinnamon, cardamoms, cloves, bay leaves & dry
red chili. Saute for a few seconds.
Add onion & fresh red chilies. Fry till light brown.
Add ginger-garlic paste, tomato paste & all dry spices mixed with 1/4 cup
water. Fry till oil separates.
Add fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly.
Cover & simmer for 4-5 minutes on a medium flame.
When done, add ghee & give it a mix. Serve with plain steamed rice, plain
Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.
Here is a simple and a hearty Tomato broth with some colored bell peppers thrown in. As the name implies, it has kaffir lime leaves and more of garlic for that extra lemony and garlicky flavor. It is nutritious, wholesome and also light on the stomach. In fact you can relish it anytime of the day along with bread sticks or croutons. It is best suited to beat the winter blues.
- 1 & 1/2 cups colored Bell Peppers, diced
- 1-2 onions, chopped
- 3-4 tomatoes, cubed
- 3-4 garlic cloves
- 8-10 kaffir lime leaves
- salt to taste
- pinch of turmeric powder (opt)
- 1/2 tsp. pepper powder
- 1 tbsp. oil
- 1 tsp. garlic, grated
- 1 tbsp. lime juice
- 1 tbsp. coriander leaves, chopped
Pressure cook the tomatoes, onion, garlic, salt, turmeric powder, pepper powder and kaffir lime leaves in 2 1/2 cups water for 2-3 whistles. When cool, discard the leaves and blend to a puree. keep aside.
Heat oil in a pan and sauté the garlic till light brown. Add the bell peppers and saute for 2 minutes. Add the blended tomato puree and bring it to a boil.
Simmer on a medium flame for 3-4 minutes. When done, add the lime juice and give it a stir. Garnish with coriander leaves and serve along with bread sticks as a light meal.
Want to have a light chicken curry for dinner? Then here is this delicious lemony and peppery flavored dish just for you. I went a little low on the spice level, but it can be adjusted accordingly. Increase the quantity of pepper or green chilies if you want it to be spicy and make it a soup like consistency if desired.
I added some coriander stalks along with the leaves for the gravy base. For more intense flavor, drop in a few kaffir lime leaves. This will give the dish a lingering aroma. It can be relished either with plain steamed rice, jeera rice, plain Biryani, naan, paratha or any Indian bread. So check out the step by step pictorial recipe to prepare it.
- 1/2 kg chicken, curry cut
- 2-3 tbsp. oil
- 1 tsp. pepper powder
- salt to taste
- 1/2 tsp. turmeric powder
- 3 tbsp. lemon juice
- 1/2 tsp. lime zest
- 1 small onion, chopped
- 1" ginger, chopped
- 3-4 garlic, chopped
- 1-2 green chilies
- 10-12 coriander stalks, chopped
- 2 tbsp. coriander leaves
- 1 tsp. roasted cumin powder
- coriander leaves, sliced lime & sliced onion to garnish (opt)
Marinate the chicken pieces with 1 tbsp. oil, 1 tbsp. 1 tbsp. lemon juice, lemon zest, salt, 1/2 tsp. pepper powder and 1/4 tsp. turmeric powder for an hour.
Grind the onion, ginger, garlic, green chilies, coriander stalks and coriander leaves into a smooth paste. Keep aside.
Heat 1 tbsp. oil in a pan and shallow fry the chicken pieces till light brown. Drain on a kitchen towel and keep aside.
Heat remaining oil and sauté the ground paste till the oil separates. Add the fried chicken, salt to taste, cumin powder, remaining turmeric powder and 2 cups water.
Simmer, covered on a low to med. flame till they turn soft and the gravy reduces according to the desired consistency.
Add the remaining lime juice and pepper powder. Mix well and serve, garnished with coriander leaves, sliced lime and onion.
Marinate chicken with oil, salt, pepper powder, turmeric powder, lime zest &
lime juice for an hour.
Grind onion, ginger, garlic, green chilies, coriander stalks & coriander leaves
into a smooth paste.
Heat 1 tbsp. oil & fry chicken pieces till light brown in colour.
Heat remaining oil & saute the ground paste till oil separates.
Add turmeric powder & cumin powder followed by the
chicken, salt & 2 cups water. Cook, covered till gravy is slightly thick.
Serve, garnished with coriander leaves, sliced lime & onions.
Bottle Gourd or Lauki has a lot of health benefits. But it is detested and not liked by many. But it can be dished out in a delicious way and in any form. So why not a soup? So, here is my version of a curried and Lemony Bottle gourd soup which is just awesome.
I added some kaffir lime leaves to give a refreshing flavour. Serve this soup along with some croutons or bread sticks for a satisfying, filling and a healthy meal. Pressure cook it to save time and voila!! you have a one-pot light meal right in front of you.
- 1/2 of a small bottle gourd, roughly chopped
- 1 onion, sliced
- 1 tsp. ginger garlic paste
- 2 tbsp. oil
- 2 bay leaves
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 8-10 kaffir lime leaves
- coriander leaves & chili flakes to garnish (opt)
Heat oil in a pan and sauté the bay leaves for a few seconds. Add the onions and fry till light brown.
Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till oil separates.
Add the bottle gourd and the kaffir lime leaves. Combine well and pressure cook in 2 1/2 cups water for 3-4 whistles.
When cool, discard the bay leaves and lime leaves. Preserve few bottle gourd pieces to garnish.
Puree the same and heat through. Serve, garnished with the bottle gourd chunks, coriander leaves and chili flakes.
A very light and a refreshing lemony soup made with Bell Peppers and Cabbage. This is a complete meal in itself with the goodness of few vegetables. Perfect for a diet control and a light dinner.
As cabbage and bell peppers are low in calories, they are a good combination for a healthy nutritious soup. The addition of kaffir lime leaves and lemongrass gives this soup a slight lemony flavor and not to forget the tanginess that comes from the lime juice.
- 1 cup assorted bell peppers, cut into wedges
- 1 cup cabbage, cut into big chunks
- salt to taste
- 1/2 tsp. pepper or to taste
- 3 cups stock
- 7-8 kaffir lime leaves
- 1 stalk lemongrass, cut into three
- 1 tsp. garlic, chopped
- 1 tbsp. olive oil
- juice of 1/2 lime
- coriander leaves to garnish
Heat oil in a pan and sauté the garlic till it changes color. Then add the rest of the ingredients (except, lime juice and coriander leaves) and bring it to a boil.
Simmer on low flame for 10-15 minutes or till the veggies turn soft but they should have a slight crunch.
Discard the lime leaves and add the lime juice. Mix well and serve, hot, garnished with coriander leaves.
