Rajma Masala

Rajma Masala is a north Indian recipe; it can be and enjoy it with rice, puri or naan it can be served in lunch as well as in dinner also.



Ingredients

• Red kidney beans 2 cups soaked for overnight
• Water 4 cup
• Onion 2 medium, finely chopped
• Ginger and garlic 1 tablespoon finely chopped
• Asafetida ½ teaspoon
• Turmeric powder ½ teaspoon
• Cumin seeds 1 teaspoon
• Red chilli powder 2 teaspoon
• Tomato 2 finely chopped
• Garam masala teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 2 tablespoon
• Oil 2 tablespoon
• Salt to taste
• Coriander leaves finely chopped for garnishing

Method

Take the over night Soaked rajma for and drain the water properly. Add water and salt in pressure cooker and put rajma to it. Cook it on high heat level. Once first whistle is there cook for another 10 minutes on low heat so that rajma becomes soft and tender.

Take a pan and heat oil into it. Put cumin seeds to it. Add bay leaves if available, chopped ginger-garlic and asafetida. Fry it lightly. Now add chopped onions and fry till they turn golden brown. Add all spice powders to it except garam masala.

Now add chopped tomatoes in the pan. Fry it till the oil is separated. Add rajma in the pan now and cook it. Add salt to it and cook for 15-0 minutes. Finally add garam masala and cook for 5 minutes.
Garnish the rajma masala with finely chopped coriander leaves and ginger.

Sita bhog

Dear friends today I am preparing a mouth watering sweet dish Sita bhog for you all . It is also known that this sweet is a favorite dish to Goddess Sita.

Ingredients

• 250 grams rice flour,
• 50 grams maida;
• 50 grams ghee;
• 50 grams paneer,
• 250 grams sugar,
• Silver foil;
• 1 tsp. Of rose essence and cardamom powder.
• sev mould

Method:

For syrup put 1 cup water in sugar and prepare syrup of one-thread consistency. Remove from fire and keep it warm.

Blend together rice flour, maida and cardamom powder. Grind paneer to a paste and mix in, heat the ghee, when it melts, put into the flour and knead with your hands to an extremely smooth dough. The dough should be quite stiff. Do not add any water, but if the dough is not of the righter consistency put in a little more melted ghee.

Sev Mould

Now heat enough ghee for deep frying to smoking, lower the heat and put the mixture in a sev mould and press into the ghee. Fry over a very slow fire to a golden brown colour. Drain nicely and toss into the syrup.

When all the mixture is used up and the sev is in the syrup, sprinkle essence on top. After about 10 minutes, drain out the sev and put in a clean plate. Cover with foil. Now its ready to serve