Punjabi Rajma Masala

Days just pass by and i still have my larder full with legumes that are waiting to be cooked.
Today is the Red kidney beans day for us at home. I have been having this ardent desire to cook the wholesome Punjabi Rajma masala from many days. The Red kidney beans as the name suggests, visually resemble the shape of kidney and are red in color. Rajma is an integral part of the cuisine in northern region of India. Both dried and canned kidney beans are available throughout the year. So here comes the recipe!!

Ingredients

1 cup Rajma/Red 

 KidneyBeans

2 medium onions

1 Bay Leaf

1 Black Cardamom

1 green Cardamom

1 green chilly

2 medium tomatoes

1 tsp Coriander Powder

1 tsp Cumin Powder 

1 tsp Garam masala powder 

1 tsp Kasuri methi

1 tsp Red chilly powder 

1/2 tsp Turmeric powder

1/2 cup Coriander leaves 

Salt to taste 

Directions

Wash rajma under cold running water until the water runs clear. Soak them in water for 6-8 hours or overnight. Discard the water and boil rajma  in a pressure cooker. Fill in water till it is completely immersed. Wait for the 4-5 whistles for it to cook. Ideally, the beans should squish easily between the tongue and the roof of the mouth with little effort. The best is when you see cracks in it. Drain the rajma in a colander and keep the rajma liqueur of it aside for later use.

Take a pan and heat oil in it on medium heat. Add bay leaf, black cardamom and green cardamom. Let it induce the flavors in the oil for a few seconds. Add the finely chopped onions. Saute it till its golden brown in color. Add ginger garlic paste to it, mix it well and let it cook for 1 to 2 minutes, till the hint of rawness disappears. Add the pureed tomatoes to the pan. Let it simmer on low flame.Cook till you see the oil separating at the edges. 

Now add all the dry masalas ( Salt, turmeric, red chilly powder, coriander powder, cumin powder) to the mixture. Let the masalas cook for some time. Later take a spoonful of rajma and mash it up a bit in the masala. And then put the rest of rajma in it and let it simmer for 4 to 5 minutes.  After this add green chilly, kasuri methi, coriander leaves and garam masala to the mixture and let it cook for 2 minutes. Your Punjabi Rajma masala is ready to serve.

TIP:

• If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Jeera Rice. white rice or Roti.

Linking this to the Let's Cook: Legumes / Lentils  event hosted by Radhika

Pepper chicken (Kali Mirch Murgh)

Enjoying a sumptous meal on Sunday afternoon is an ultimate pleasure. Residing in a multi-storey building with so many families together has it own plethora of initiatives. The clock ticks 12"0 clock and you can sense different smells emanating from each home. Every woman busy in the kitchen, toiling hard to give the best food of the week to their family. Its the festive mood lingering in everyones mind that ticks their ribs to cook a mouth watering platter. What a wonderful way to begin a week!! 
Three cheers to my family, my mom who always had an edge over her generation to cook even the simplest two ingredient dish to a sumptous affair. My dad, the masterchef at our home always made me and my siblings to wait for Sunday for the exemplary food he cooked. Mutton Biryani, Liver and kidney curry, Mutton korma, Mutton fry, Raita, Rotis and Salad were laid on our table for the Sunday fests. 
Well, tried my best to reach atleast 10% of what my Mom and Dad used to do for me. Wish, i each time get inspired by my childhood memories and the neighbours around me to excel in what i cook for my husband. Love my best critic!! My Husband!!

Ingredients
500 grams of Chicken pieces
½ tsp. Turmeric Powder 
1 tsp. Ginger Paste
1 tsp. Garlic Paste
100 grams of Green Chilli Paste
Salt (to taste)
1 Lemon Juice 
2 tbsp Cooking Oil
1 ½ tsp. Cumin Seeds
4 Curry Leaves
2 medium Onions
1 ½ tbsp. Coriander Powder 
2 tsp. Crushed Pepper
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)


Directions
Marinate the chicken pieces with turmeric, ginger paste, garlic paste, green chilli paste, salt and lemon juice. Chop the onions and keep them aside.
In a kadai or heavy based pot, heat the oil and add the cumin seeds. When the cumin seeds crackle, add in the chopped onions and sauté until golden brown.
Now add the curry leaves, coriander powder and crushed pepper. Sauté for 2 minutes and add in the marinated chicken.
Sear on high flame, then reduce heat and cook for another 15 minutes - stirring occasionally.
Sprinkle in the chopped coriander leaves and cook for 2 minutes. Before serving garnish with more crushed pepper and coriander leaves. Serve it hot with Pulav or Roti, Naan and Paranthas.