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Rajmah is a very popular dish in greater pan-jab area. We can make many dishes with it. Rajmah chawal is very popular food which is served with tamarind water with onion on chaat stalls. It also goes well with chapati, tandoori roti, mexican fried gorditas and naan etc etc. Here below is the whole process how I made it:

Ingredients (For 8 bowls/katoris)
250 grams/1.5 bowl dry rajmah
6.5 cups of water
1/2 tin of tomato paste(85 grams)
1 spoon of salt
1/2 tsp of turmeric powder
1 big onion
1 inch piece of grated ginger
pinch of asafetida
1 tsp of cumin seeds
2 tbsp of oil
1 finely chopped green chili
1/4 tsp of red chili powder
1/4 tsp of garam masala
handful of chopped cilantro
Method
1. Soak the rajmah with enough water overnight or atleast 5 to 6 hours.
2. Next wash it with fresh water. Now take the soaked rajma with salt, turmeric powder, asafetida and 6.5 cups of water. Pour one drop of oil and mix. Boil it in the pressure cooker. As soon as first whistles comes, lower the heat to the minimum and let it cook for 30 minutes. Now remove from fire. Open it when it gets cooled down completely.
3. Now heat the 2 tbsp of oil in a frying pan. Add cumin seeds. Let it splutter till it stops itself. Now add finely chopped or grated onion and ginger and cook it till translucent.
4. Next add 1/2 tin of tomato paste or finely chopped 4 tomatoes. Cook it till it starts separating oil.
5. Now add this to the boiled rajmah.
6. Now again keep the pressure cooker of boiled rajmah on the fire. Cook it till desired consistency and remove from fire.
7. Add garam masala and handful of chopped cilantro.
8. Transfer it into serving bowl. Delicious rajmah is ready to serve,
Enjoy Healthy Cooking!!!
See more recipes:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
Stuffed tori
Tamarind water with onion
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We need cilantro/coriander leaves/hara dhaniya/phakchi for almost everything. We use it in chutneys, garnishing, in vegetables, snacks, soups, etc etc...list is long. Today I am writing about its preserving for long time:
What we require:
Fresh cilantro
Kittchen tissue towls/paper
plastic container with cover/plastic bag
First Method
1. First of all, wash several times with fresh water in small bucket or pot.
2. Now give it a jerk by holding it in hands so that most of the water can be removed.

3. Next place it on any thing for 10 to 15 minutes (I keep it on the sides of plastic basket, see the pictures) so that water can be evaporated.
4. After that wipe out with any dry towel. By this time there will be no outer moisture of water with which we have washed it.
5. Now fold this washed and wiped out cilantro in a tissue paper and keep it in a plastic container and close the lid. alternatively it can be kept in plastic bag and tie the knot.
6. Now keep it in the refrigerator. By this method it can stay fresh more than one week.
Second Method
1. Wash and dry its moisture as written in first method from steps 1 to 3.
2. After wiping out its moisture, now cut it finely with a knife.

3. Keep it in any plastic container and close the lid or can be kept in plastic bag in flat position. Zip lock bag can be used.
4. Keep it in the freezer section of the refrigerator. Use it whenever it is needed. It can be used for months for everything.
Third Method
1.Wash and dry its moisture.
2. Now chop finely.
3. Spread it on any tray or on chopping board for 10 minutes,st that all its moisture evaporates which comes to it after chopping.

4. Now wrap it in a paper towel/tissue paper properly and keep it into a air tight container.
5. Keep it in the refrigerator and use as required for many days.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
Moong Beans Sprouts
Pakodi/Fulki
Green Chilies Paste
How to preserve curry leaves
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Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

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Yard long beans are a good source of protein, vaitmin A, vitamin C, potassium etc etc. Generally it is eaten as sabzi. Today I have made its parantha/paratha/puronthe and it turned out very well. Here below is how I made it:

Ingredients
2 cups of wheat flour
10 yard long beans
1 fresh green chili
1 small onion
1 inch piece of ginger
salt to taste
1 tsp of cumin seeds
1/2 tsp of garam masala
oil
Method
1. Cut the yard long beans into small pieces. Now take beans ginger and green chilies into vegetable copper . And chop it very fine. Now chop the onion with knife or in veg chopper.

2. Now take all the chopped beans, green chili, ginger onion, cumin seeds, salt, garam masala and wheat flour/aata. Make a soft dough just like we make for chapatis or for any other paratha. More the beans less the water will be used for dough.
3. Keep it rest for 10 minutes.
4. Heat the tava, pan. Make balls out of dough. Now roll the parantha in round shape with rolling pin on chakla/wooden surface or any hard surface with the help of dry wheat flour/plethan.
5. Place the rolled parantha on the hot tava. When it seems drying, turn it to the other side.
6. Apply the oil to the both sides and cook till crisp..
7. After getting crist, take out from the tava. Delicious yard long beans is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Stale roti chilla
Makki ka Plain Chilla
Dibba roti
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.

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FUN COOKING

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