Cook Without Book

Rajma Curry Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups. Preparation Time:  10 mins Cooking Time:  15 mins Makes 4 servings Ingredients 2 cups  soaked and  boiled rajma (kidney beans) 2 cups  roughly  chopped tomatoes 3 tbsp   oil 1/2 cup   grated onions 1 tbsp   garlic-ginger-green chilli paste 1 tsp   chilli powder salt  to taste Method Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally. Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the garlic-g...

Potato Balls  with  Beans Curry Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder. Soaking time:  Overnight Preparation Time:  25 mins Cooking Time:  35 mins Makes 6 servings Ingredients For The Beans Curry 1/4 cup  rangoon na  vaal (field beans/ butter beans) 1/2 cup   rajma (kidney beans) 3 1/2 cups  roughly  chopped tomatoes 1 tbsp   ghee 1/2 cup  finely  chopped onions 2   green chillies  ,  slit green chillies 1 tsp   chilli powder 2 tsp   sugar salt  to taste For The Potato Balls 1 cup  boiled , peeled and  mashed potatoes 1 ...

Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook) This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration. Packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil. Preparation Time:  20 mins Cooking Time:  10 mins Makes 4 servings Ingredients 1 1/2 cups  cooked  rajma (kidney beans) 1 1/2 cups  boiled  sweet corn kernels (makai ke dane) 1/2 cup   chopped spring onions  (including greens) salt  to taste freshly ground black pepper (kalimirch) powder  to taste For The Dressing 2 tsp   cornflour 1 tbsp   onions  , finely chopped 2 tbsp   vinegar 2 tbsp   tomato ketchup 2 tbsp   oil 1/2 tsp   sugar 1/2 tsp   prepared mustard 1/4 tsp   chilli powder 1  clove  garlic (lehsun)  , crushed (optional) 1/2 tsp   salt ...

Ingredients Method 3/4 cup   rajma (kidney beans) 1 1/2 cups   steamed rice (chawal)  (use leftovers if you have any) 1/2 tsp   cumin seeds (jeera) 1  small stick of  cinnamon (dalchini) 1/2 cup   sliced onions 1 tbsp  thinly  sliced ginger (adrak) 1 to 2   sliced green chillies 1/4 tsp   turmeric powder (haldi) 1 tbsp   coriander (dhania) powder 1 tbsp   dried mango powder (amchur) 1/2 tsp   black salt (sanchal) 1 tbsp   oil salt  to taste Soak the rajma in water overnight. Drain and discard the water. Keep aside. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to crackle. Add the onions and sauté for a few minutes till they are translucent. Add the ginger and green chillies and sauté for a few more minutes. Add the soaked rajma, along with 3 cups of water, turmeric powder, coriander powder and salt. Pressure cook for 4 to 5 whistles. ...