Rajma Chawal

Rajma Chawal

Prep Time: 10 hrs

Cooking Time: 40 mins

Servings: 4

Ingredients:

2 cups Basmati Rice (steam cooked)

100 gms rajma (kidney beans)

2 onions sliced

4 tomatoes sliced

1 tsp chilli powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp turmeric powder

2 tsp ginger-garlic paste

½ tsp ajwain (carom seeds)

3 tbsp oil

1 tbsp chopped fresh coriander for garnish

Salt to taste

Method:

1. Soak rajma overnight (7-8 hrs) and cook them in a pressure cooker till they are soft (5-6 whistles).
2. Heat 2 tbsp oil in a pan and onions and cook till they are transparent then add ginger garlic paste and cook till the raw smell is gone then add the tomatoes and cook till they are soft.
3. Add chilli powder, coriander powder, turmeric powder and cumin powder along with little salt and mix well and cook for 2 mins.
4.  Cool the above mixture and blend into a smooth paste.
5. Heat 1 tbsp oil and add ajwain and sauté for 30 secs. Now transfer the gravy paste into the pan and cook till oil separates.
6. Now add the rajma and mix well and adjust the salt. Add the water left in the cooker to the desired consistency and cover and cook for 4-5 mins then add the garam masala and cook for another 2 mins.
7. Remove and garnish with chopped coriander and serve hot with steamed Basmati Rice or roti of your choice.

Co-zy Tips:

1. Add some ghee to rice while cooking as it add to it flavour and aroma and also helps the rice to avoid sticking.
2. Ready to use tomato puree can also be used for this recipe for richer colour and consistency of the gravy.

Quick and Easy Tomato Pulao

Tomato Pulao

Prep Time: 10 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 cups of rice

5-6 red tomatoes cut into big chunks

2 onions sliced

4-5 pods of garlic crushed

2 green chillies cut into half

2 sprigs of curry leaves

1 tbsp of chopped coriander

Whole garam masala (1” cinnamon, 4 cloves, 3 cardomom, 5-6 peppercorns, 1 bay leaf)

1 tsp cumin

1 tsp mustard

1 whole red chilli

1 tbsp oil

½ tsp turmeric

1 tsp red chilli powder

2 tsp coriander powder

Salt to taste

Water as required

Method:

1. Wash and soak the rice for at least 30 mins.
2. Heat oil in a pressure cooker or rice cooker or pressure pan; add the whole garam masala, cumin, mustard and red chilli.
3. After frying for 30 secs add onions, green chilli and garlic and sauté. Add turmeric and salt as it helps to cook the onions quicker.
4. After the onions are transparent add chilli powder and coriander powder and add the chopped tomatoes and chopped coriander and mix well. Cook for 2 mins.
5. Add the soaked rice and sufficient water and bring it to a boil. Adjust the salt if required.
6. Cover and cook for 2 whistles.
7. Serve with raita of your choice.

Co-zy Tips:

You can cook it with ghee instead of oil to give it a rich flavour, else add little ghee after you serve before eating.

Easy Vegetable Soft Noodles (Veg Hakka Noodles)

Vegetable Soft Noodles

Prep Time: 30 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 packs of Noodles (Chings)

2 tbsp oil

1 large bowl of shredded vegetables (cabbage, capsicum, carrots and beans)

1 onion thinly sliced

Spring onion greens cut into 1”

1 tsp Pepper powder

½ tsp Ajinomotto (optional)

2-3 tsp Dark Soya sauce

1 tsp vinegar in chilli

2 tsp green chilli sauce (optional)

Salt to taste

Method:

1. Boil water in a pot and add some salt and 2 tsp oil. After the water starts boiling add the noodles cook for 3-4 mins. Remove when they are 80% done. (DO NOT COOK THEM COMPLETELY).
2. Strain the noodles and spread them on a plate and apply some oil so that they do not stick.
3. Heat a wok; add oil. After the oil is hot add onions and stir for 30 secs. Add all the vegetables and stir for 1 min.
4. Add salt, pepper, soya sauce, ajinomotto, chilli sauce and vinegar and give a quick stir.
5. Add the noodles and mix gently without breaking the noodles. Try and toss the noodles.
6. Garnish with spring onion greens and serve hot.

Co-zy Tips:

Do not let the noodles rest for long.

Corn-Capsicum Fried Rice

Corn-Capsicum Fried Rice

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

2 cups rice (cooked with little oil)

1 onion finely chopped

1 cup sweet corn (blanched)

2 capsicums finely chopped

Spring onion green chopped

2 tsp dark soya sauce

½ tsp pepper powder

Pinch of ajinomotto (optional)

1 tbsp oil

Salt to taste

Method:

1. Cook the rice in a cooker adding 2 tsp of oil to prevent sticking after cooking. Spread the rice in a wide plate before cooking.
2. Heat oil in a wok and add onions and fry till they turn pink.
3. Then add corn and capsicum and sauté for 2-3 mins.
4. Add soya sauce, salt, pepper and ajinomotto and stir for 1 min and add the cooked rice and mix well along with rest of the ingredients.
5. Garnish with spring onion greens and serve hot with choice of your sauce.

Co-zy Tips:

1. It is quicker to use frozen corn by just steaming it in Microwave for 2 mins prior to cooking (frozen corn is available in all seasons too).
2. You may use red and yellow bell peppers too to give vibrant colour.
3. You may also use short grain rice (jeera rice) to make this.
4. This recipe can be made from left over rice as well, but the rice should not be sticky.
5. It makes a great recipe for lunch box.