Punjabi Rajma

 Ingredients:-

 
  1.Red kidney beans(rajma), soaked overnight,

  2.oil  3 tsp

  3.Bay leaves  2

  4.onions, choped 2 medium

  5.Ginger choped 1 inch piece

  6.garlic choped 6-8 cloves

  7.turmeric powder1/2 tsp
 
  8.Red chilli powder 2 tsp

  9.Coriender powder 1 tsp

  10.cumin powder 1 tsp

  11.Tomatoes choped3 medium

  12.Salt to taste

  13.Garam masala powder  1 tsp

  14.Fresh coriander leaves chopped 1 tsp

 

  Method:-

 Pressure cook rajma with five cups water till five whistles or totally  cooked  and soft . Heat
oil in a deep pan. Add bay leaves and onions and saute till golden. Add ginger and garlic and continue to saute for a min;Add red chilli powder coriander powder, turmeric powder,cumin powder,and stir . Add tomatoes and salt and cook till tomatoes are are cooked and oilleaves the masala. Add rajma along with the cooking liquour and mix.cook on low heat for fifteen min; stirring in between. Adjust salt and add garam msala powder. Cook for five min:. Garnish with coriander  leaves and serve hot with steamed rice.

Daal Makhani

 Ingredients:

 1.1 cup whole black urad daal.

2.1/4 cup bengal gram

3.1/2cup kidney beans

4.1tsp cumin seeds

5.1-2tsp green chillies, sliced thinly

6.1tsp ginger garlic paste

7.1 tsp cumin - coriander powder

8.1 tsp cardamom powder

9.1 medium red onion

10.1 tsp dried fenugreek leaves (kasuri methi)

11.3 tsp butter or(1-2tsp of vegetable oil)

12.2-3 cloves

13.2 cinnamon stick

14.1bay leaf

15.1/2 turmeric powder

16.1 cup tomatoes puree

17.1 cup cream

18. salt to taste and cilantro to garnish

Recipe:-

1. Soak the lentils and kidney beans overnight.

2. Rinse them cold water

3. Cook them in a pressure cooker for 3-4 whistles. it alright to cook longer cos its hard to spoil this dish.the long cooking also enhances the flavor for this dish.

4. Cook until cooked , almost mushy.

5. Take a potato masher / ladle and mash the lentils well.

6. Meanwhile ,in a saucepan, add butter (or 1

7. Add the tomatoes puree ,close the lid and cook for 5 min until the raw tomato smell leaves

8. Now add the lentil mixture.

9. Reduce the heat to simmer , add salt close the lid and slow cook for 15-20 min.

10. Stir occasionally to avoid the lentils from sticking to the bottom.

11. Add the fenugreek leaves along with cardamom powder, stir and then the cream(or2% milk/ fat free milk)

12. Cook for 5 more min and serve hot garnished with naan / roti garnished with cilantro