Rajma rolls for lunch kid's lunch boxes

    Every evening the same thought disturbs all mothers like me,the big question is "What should I pack for the kids lunch box the next day"So I thought of taking a short cut this time. I had made rajma masala the previous night.So removed some of the rajma just before adding water to it for the gravy.To see my recipe on rajma click here      

Little quantity of rajma that i removed before adding water for the gravy

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So rolls(rajma in chapati) are going to school the next day

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rajma with some ketchup

roll them up

ready to be packed to school

Rajma masala (kidney beans in gravy)

        Hi guys,today I am sharing with you one of my favourite recipes,rajma masala,or kidney beans in gravy.this is a all time favourite in my family because of the soft texture of the kidney beans.The rajma I use is of the light brownish variety (see the pic below) and not the reddish brown or the maroon type.this particular type cooks very well when pressure cooked and forms a yummy thick gravy.

ingredients

rajma or kidney beans-soaked overnight and pressure cooked with salt till soft

onion-2 medium(finely sliced)

ginger garlic paste-1 tablespoon

tomatoes -2 large finely chopped

coriander leaves

salt -as per taste

turmeric powder 1 teaspoon

coriander powder-1 tablespoon 

chili powder-1 heaped teaspoon

kasuri methi powder-half teaspoon

garam masala-1 teaspoon

roasted cumin powder-1 teaspoon

sugar -1 teaspoon

Take all the ingredients


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fry the onions with salt and tumeric

strain out the pressure cooked rajma (do not discard the water)

 after the onions have turned soft and started changing colour ,time to add the tomatoes and the ginger garlic paste

now the coriander and chili powder

add in the rajma

saute along with the spices for two to three minutes

in goes the coriander leaves,kasuri methi powder,sugar
garam masala,and roasted cumin powder

now the water from the cooked rajma

let it simmer for three minutes

I like this consistency(you can adjust the water according to your taste)

mouthwatering rajma ready to be served with rice or roti

Add caption

notes  -soak the rajma overnight
                   pressure cook in salt water till 3 to 4 whistles
                  strain out the water but reserve the water for the gravy

Rajma masala (kidney beans in gravy)

        Hi guys,today I am sharing with you one of my favourite recipes,rajma masala,or kidney beans in gravy.this is a all time favourite in my family because of the soft texture of the kidney beans.The rajma I use is of the light brownish variety (see the pic below) and not the reddish brown or the maroon type.this particular type cooks very well when pressure cooked and forms a yummy thick gravy.

ingredients

rajma or kidney beans-soaked overnight and pressure cooked with salt till soft

onion-2 medium(finely sliced)

ginger garlic paste-1 tablespoon

tomatoes -2 large finely chopped

coriander leaves

salt -as per taste

turmeric powder 1 teaspoon

coriander powder-1 tablespoon 

chili powder-1 heaped teaspoon

kasuri methi powder-half teaspoon

garam masala-1 teaspoon

roasted cumin powder-1 teaspoon

sugar -1 teaspoon

Take all the ingredients

fry the onions with salt and tumeric

strain out the pressure cooked rajma (do not discard the water)

 after the onions have turned soft and started changing colour ,time to add the tomatoes and the ginger garlic paste

now the coriander and chili powder

add in the rajma

saute along with the spices for two to three minutes

in goes the coriander leaves,kasuri methi powder,sugar
garam masala,and roasted cumin powder

now the water from the cooked rajma

let it simmer for three minutes

I like this consistency(you can adjust the water according to your taste)

mouthwatering rajma ready to be served with rice or roti

Add caption

notes  -soak the rajma overnight
                   pressure cook in salt water till 3 to 4 whistles
                  strain out the water but reserve the water for the gravy

Bhindi posto (ladysfinger with poppy seeds)

Bhindi posto

           

Poppy seeds or khus khus is eaten all over India in different ways,in the north it is very often put in the spicy gravies,down south it forms avery important component of chicken preparations,while in the Eastern parts of India,especially West Bengal preparations of poppy seed pastes with vegetables like ridge gourd,potatoes,cauliflower or ladysfinger are very popular.Poppy seed preparations are all the more popular for the seeds unique flavour and cooling properties,as they form an integral part of a light meal in hot summer afternoons.I am sharing here the poppy seed preparation with ladysfinger

Ash gourd with coconut

Ash gourd,another member of the gourd family,is not a very popular vegetable even among the vegetarians.Ash gourd is very widely used in south India in sambar and in north India it is known for its much loved version-the petha.Rich in fibre and flavour this modest vegetable can find a very befitting position in the every day meal.I am sharing today the vegetarian version of this recipe(as this can take  a non-vegetarian form by adding prawns).This is one of my mothers recipe that I have grown up eating,and am sure will be equally loved by you.

Ash gourd with coconut

Ingredients

Ash gourd-half Kg

grated coconut-2 tablespoon

red chillies -2

bay leaves -2

green chillies-2 cut lengthwise

coriander powder-2 teaspoon

cumin powder-1 teaspoon

tumeric powder -1 teaspoon

salt -as per taste

sugar -one and half teaspoon

cumin-1 teaspoon

fenugreek seeds -1 teaspoon

oil-of your choice

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finely sliced after discarding the seeds

add salt and leave for 10 minutes

take the ingredients

two more ingredients,cumin and coriander powder

add red chilli,bay leaf ,fenugreek and cumin to hot oil

squeeze out the water

add to the pan,with tumeric,cumin,coriander powder

time for the sliced green chillies

stir for sometime ,then add the coconut

in goes the sugar

reduce the flame and cook for10 minutes

serve with hot steamed rice

Spinach and corn whole wheat bread sandwich

    Any kids party at my place is incomplete without sandwiches,the children simply love them.Cheese or no cheese the sandwiches are always the most wanted part of the menu.Encouraged by them, I try out a different filling every time.So this time i am sharing with you a very nutritious and healthy sandwich recipe,spinach and corn wholewheat bread sandwich.

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Spinach ,corn wholewheat bread sandwich

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Ingredients

for the filling

       2 cups of washed and chopped spinach

2 cups of raw (not boiled)corn

2 teaspoon of minced garlic

salt to taste

ingredients 

for the white sauce

butter-1tablespoon

flour-2 tablespoon

oregano-1 teaspoon

pepper-1 teaspoon

chilli flakes-1 teaspoon

sugar-1 teaspoon

salt-as per taste

milk-one and half cup(at room temperature)

Add caption

Take the ingredients for the filling

add the garlic in little oil

put the spinach

now the corn(raw)

in goes the salt

let the corn cook in the water released by the spinach ,then dry up all the water

take the ingredients for the white sauce

butter in the pan

flour

saute for sometime

when starts changing colour add milk

now oregano,chilli flakes,salt sugar and pepper and stir it dry

Put the spinach corn mix and let it dry

now the secret ingredient,a dash of vinegar

and little tomato and chilli sauce

on the bread

cover and apply butter on both sides

ready to serve ,yum,yum

 Tip-Grated cheese can also be added in the white sauce ,but goes very well even without it.