Hot summer day? Warm breeze, schools closed for vacations and what comes to your minds – Sweet, lusciuous mangoes stacked high on the roadside pavements smelling so ripe and waiting to be eaten. Banganapalli mangoes crowd the streets of Madras in every nook and corner and many days when Amma buys it and arranges it in the fruit bowl on the table, one loses the appetite to eat lunch or dinner. There cannot be anything more inviting than sucking on these ripe sweet fibrous fruits and taking in all the sweetness in has to offer in one heady mouthful.

Street Vendors selling Mangoes – Image Courtesy The Hindu.

This particular day we had to attend a family wedding and I realised I had a bunch of mangoes and I couldnt bear to see them wasted so I decided to make Mango Jam at S insistence. I already make Blackberry Jam, Peach Jam, Strawberry Jam every year to see me through the long winters so I decided I had to make Mango Jam. Imagine all the flavour packaged to have for another season!

INGREDIENTS:

2 Mangoes with all the flesh removed or 2 Cups Mango Pulp.

3/4 Cup Water.

2 Cups Sugar.

3 Tbsp Lemon Juice.

1 Tsp Lemon Zest.

3-4 Cloves.

PREPARATION:

• Take a juicy ripe mango and remove the skin. With a knife remove the flesh from either sides and make in to a pulp by remoiving all the fleshy parts..
• Measure out the mango pulp and set aside.
• It is very imperative that you taste the mango to measure out the sweetness, tartness etc of the ripe mangoes.
• There are so many varieties of mangoes like Alphonso, Banganapalli, Malgova, Rumani etc. Each of them have various levels of sweet and that is important in deciding the amount of sugar that goes in.
• Take a wok and add a little water and add the mango pulp allowing it to cook for about 5-6 minutes.
• The most important ingredient that helps in the jam setting is the Pectin available in lemons and limes.
• Now add the measured quantity of sugar about 1 1/2 Cups to 2 Cups depending on the sweetness of the mangoes.
• Add 1 1/2 cups and first, test the sweetness and add more if you need to.
• Keep the heat on medium  and keep stirring every couple minutes to make sure that the mango jam does not get burnt.
• You will require at least 25-35 minutes depending on the quantity that is being made, kind of stove etc.
• Do not attempt to reduce the amount of sugar as sugar and pectin are required in the right quantities for the proper setting of the jam.
• After about 30 minutes switch off the stove and let it sit.
• To test if the jam is done, place a plate in the freezer for a couple of minutes, remove it and quickly and try to spread the jam on the back of the plate.
• If it spreads as a layer on the plate and can be pushed with your finger, then its set.
• Empty on to a clean glass mason jar and store air tight.
• Enjoy delicuious mango jam on a warm toasted bread and savour the sweetness, tartness and freshness from the citrus zest all in one glorious burst.
• Spread it over a warm roti and pack it for your kiddie lunch, melt it with a little vinegar and orange juice to make your own salad dressing!!!
• You own home made jam with no high fructose corn syrup, no chemicals, artificial preserves or xantham gum! Your own jar of  mango goodness preserved for your loved ones.

 Mango Recipes in Anubhavati:

• Yummy Mango Slices sprinkled with Niceness.
• Maavadu/ Vadu Maanga.
• Manga Kuzhambu.
• Manga Oorgai.

In the subject matter of nutrition perhaps the least understood are is protien. There is the eternal quest for foods high in protien and how to add them in to our everyday diet. Whey do we need protein?

A protein is a com plex structure that is made up of smaller units called amino acids. Amino acids are molecules made of carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur. There are 22 different ones in nature that are used in our bodies to make protein. These proteins make up our organs, bones, tendons, ligaments and blood, and also many of our hormones (insulin, growth hormone), our immune system, our neurotransmitters and all of the enzymes of metabolism, digestion and detoxification.

As a result of the normal wear and tear of daily living the proteins that make up these structures break down and have to be repaired or replaced. If one does not get enough daily high quality dietary protein, these structures do not get repaired. And, if one is trying to increase fitness, strength, endurance or power, the athlete needs increased quantities of quality protein to enhance his existing structure. If he does not one gets diminishing energy, mental irritability, lack of training effect, poor sleep, injury, and illness.

In our experience very few people are getting enough daily quality protein to maintain optimum health and performance. Protein is the key nutrient for recovery and longevity.

Lobia or Black Eyed Peas is an excellent source of protein specially for vegetarians. One serving of black-eyed peas contains 70 calories, making it a low-calorie option when served without additional condiments.  Each serving also contains three grams of protein. The beans do not contain any fat or cholesterol.

As with all legumes, black-eyed peas are very good fiber sources, providing 4 grams or 16% of the recommended daily value. There are two types of dietary fiber:  soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease. Soluble fiber may also help patients with diabetes maintain improved blood sugar levels because the fiber helps to slow the rate of absorption of carbohydrate.  It is also a rich source of pottasium, sodium, iron and zinc. I had picked up a couple packs at Whole Foods lasst weekend and I was determined to use it a least twice a week towards my protien intake. This is a simple satvik preparation of Lobia without much oil or too much ingredients, inspired from 1000 Indian Recipes by Neelam Batra.

INGREDIENTS:

1 1/2 Cups Lobia or Black EYes Peas.

3 Cups Water.

Salt to taste.

Oil.

1 Tsp Cumin Seeds

1 Tbsp Ginger Paste.

1/2 tsp Garlic Paste.

1 Green Chilli.

2 Tomatoes Finely chopped.

1/2 cup chopped cilantro.

1 Tbsp Ground Dhania Powder.

2 tsp Kasuri methi.

1/2 tsp Ground Cumin Powder.

1/4 Tsp trurmeric Powder.

1/4 tsp garam masala powder.

1/2 Cup thick Yoghurt.

PREPARATION:

• If you are using dried black eyes peas, then soak it in water overnight and pressure cook it in salt  for one or two whistles. Allow the steam to escape and then remove from the cooker and set aside.Make sure that the beans have cooked well in the pressure else cook it for a couple more minutes.
• Next we prepare the sauce base – add oil to a heavy kadai and when its hot enough, add the cumin seeds and allow them to sizzle and fry in the oil. Quickly add the ginger, garlic, and sliced green chilies and stir fry for a couple more minutes.
• Add the chopped tomatoes and the cilantro and cook for about 5-7 minutes until its well cooked and all the waters evaporate. Now add the dry powders – dhania powder, kasuri methi, cumin powder and turmeric and incorporate the powders into the mushy tomatoes and stir in well. This should be done for a minute or two.
• Now reduce the flame to a medium low and slowly add the thick curd to the kadai, stirring the kadai constantly to prevent the curd from breaking up in the heat.
• Remove the sauce from the kadai, set aside and add the boiled soft and creamy lobia or balck eyed peas to the kadai, without too much of the water in which it was cooked, Reserve this water on the side.
• When the peas have warmed up well, add the prepared sauce and the reserved water to adjust the consistency of the gravy. Add only as much water as needed. Simmer the gravy on slow flame for  15 minutes or so. It is important to keep the flame low so the flavours of the sauces permeate the lobia slowly and enhance the flavours of the dish.
• Sprinkle garam masala and chopped cilantro and switch off the flame and keep covered until its ready to be served.
• Serve Rassedar Lobia with Paranthas or Rotis.

Today was one of those days when I actually “craved” for chat foods! I had to have anything that could even  remotely be categorised under “chat”! I check my pantry and I was out of puffed rice..else I could have made Bhel Puri/Jhaalmuri. No time for pani puris and there was too much prep work needed for Channa Chat. Uncheck!  Not enough boiled potatoes to make regular cutlets, but I remembered watching a TV show where the host used corn to make some sort of a patty for a burger. I turned to dear Sanjeev Kapoor for help and he did not disappoint me…These fast fix Makki Aur Alu ki Tikki were super easy and super yuummmmmmyyyyy!!! Make this evening for your family before they come home and let me know what they thought of it!

INGREDIENTS:

1 1/2 Cup Sweet Corn.

1 Medium Potatoe boiled soft.

1 Tsp Jeera Seeds.

1 Tsp Saunf

1 Green Chilli chopped fine

1 Tbsp Ginger chopped fine.

1 Medium Onion chopped fine.

1/4 Tsp Turmeric Powder.

3/4 Tsp Red Chilli Powder.

3/4 Tsp Garam Masala.

1 Tsp Dhania Powder.

2 Tsp Chat Masala.

2 Tbsp Lemon Juice.

1/2 Cup + 1/2 Cup Bread Crumbs.

Salt to taste.

Oil to deep fry/shallow fry.

PREPARATION:

• Keep all the ingredients ready at hand before starting the prep as the whole process hardly takes more than 20 minutes. Its a wonderful quick fix snack for you and your family with ingredients that are always at hand.
• In a kadai, add a spoon of oil and when its hot,  season with jeera and saunf. When they sizzle, add the green chillies and the ginger and allow them to get fried in the oil.
• Follow with the chopped onions and mix it around and immediately add the sweet corn kernels.
• Now add all the dry masala powders except the chat masala  - Turmeric Powder, Red Chilli Powder, Garam Masala and dhania powder. We add the powders at this point as we want the powders to part cook in the heat of the kadai.
• Mix for a couple more minutes and switch off the stove.
• Transfer to a mini food processor or a mixer and add the 1/2 cup of bread crumbs.  The bread crumbs allow the flavours to mix in and acts as a binding agent. Keep the remaining bread crumbs for dredging the tikkis before you fry them.
• When they are almost well pulsed add a smal bunch of chopped corriander leaves, the lemon juice and the chat masala.
• At this point add the boiled potatoe ( optional) and mix it in.
• When they come together to form a homogenous mixture , empty on to a clean dry bowl.
• The mixture has to be thick and not sticky. If you feel there is still moisture left over, add a little more bread crumbs, but adjust the salt accordingly.

• Using your palms, make out little patties , dunk them in to the bread crumbs and shallow fry them on  your dosa pan.
• Optionally, you could deep fry them in oil.

• Make a serving base of  micro greens, finely julienned cabbage and carrots and add a dash of lemon juice and chat masala for that extra crunch.
• Place warm cutlets over the salad base and enjoy with a side of Tomato Ketchup or Sweet Tamarind Chutney.
• Makes about 10 medium sized tikkis.

HINTS:

1. You can omit out the potatoes completely. I had one boiled potatoe already in my refrigerator so I wanted to use it.
2. When you use the sweet corn that is frozen , keep it out for at least 30 minutes before you use it.
3. ELse transfer to a microwave for about 2-3 minutes and transfer to a kitchen tissue so all the extra moisture is absorbed. This would make your cooking on the stove top faster.

Punjabi Channa Masala has always been a favourite dish close to my heart, and we make it very often as a prepare ahead party dish and a dish to take for long travels by train and by road. Its always a pleasure to travel by train from one city to the other, with family, having loved ones meet you at the station and take auto rickshaws to their respecive homes.   I miss those days of train journeys overnight, packing our clothes  with great gusto, and of course the food. Amma always used to make soft parathas and Onion Thokku  for train travel as it keeps without spoiling . She would have spent hours frying the onion thokku in a kadai slathered in oil.  I loved this version with the meetha from the imli sweet chutney. Almost reminded me of the green ragada gravy that I have always wanted to have in the bangalore roadside stall, but never ever got approval for!!!

INGREDIENTS:

1 Medium sized Onion coarsely chopped.

6 cloves of garlic chopped.

4 Dried Red Chullies.

3 pieces of ginger each 2 inch long and 1/2 inch thick.

1 Tsp jeera.

2 Tbsp Dhania Powder.

2 Tsp Salt.

2 Tsp Sugar.

1 Tsp Ground Fennel Seeds or Saunf.

1/2 Tsp Ground Turmeric.

1/2 Tsp Ground Cardamom Powder.

3 Cups Garbanzo beans or chickpeas or White Channa Cooked.

2 Tsp Tamarind Concentrate.

2 Tbsp Sweet Tamarind Chutney.

A hndful of chopped cilantro.

PREPARATION:

• Soak the white channa for about 6-8 hours and cook with a little salt in the pressure cooker for about 2-3 whistles. Set aside.
• In a mixer jar, combine the onion, garlic, red chilies and the ginger and pulsed until well mixed. Add a tad of oil if you need to.
• In a  large skillet, heat the 2 tsp of ghee and add the jeera and wait until it sizzles for a couple of seconds. Now add the pulsed mixture in to the hot oil and stir fry for about 6-7 minutes until the paste has become almost reddish brown. This is the base of this gravy dish.
• Stir in the dhania powder, salt, sugar, fennel powder, turmeric, and ground cardamom and mix until the spices are cooked. At this point make sure that the spices are well mixed but not burnt.
• When the raw smell leaves, add the cooked channa along with the water and mix in well. Add the tamarind paste and the sweet tamarind chutney and you will find that the channa gravy becomes a dull brown color.
• At this point check the gravy for sweet and spice and salt . If the sweet is too much, add a little bit of red chilli powder to adjust the taste
• Keep stirring and bring it to a boil. Lower the heat at this point and cook uncovered for about 15 minutes until all the water is absorbed.
• Stir in the cilantro and serve hot with Tiranga  Pulav and a slice of lemon and a garnish of chopped onions.
• This dish is best the DAY AFTER as the spices all settle down and come together in this dish.

Life is all about experiences, and learnings from such encounters, and moving on to become better and more fulfilled. We see so many people, read so mnay books, by varied authors, but only a few of them create lasting impression in our minds. One such poem was “The Road Not Taken” by Robert Frost. “Two roads diverged in a yellow wood and I – I took the one less travelled by, and that has made all the difference”…I read these lines over and over and over again and from then on, I have learnt to NEVER regret any decision in my life. The best option would always be to find out what to do next and how to move on.

When my eyes chanced on Raghavan Iyer`s 660 Curries in my local library, I was excited! It`s been a dream to lay my hands on that book, just like Ive been waiting to read ” The Mainland China Cookbook” for a long long time!  I liked the little anecdotes by the author in all his little posts in the book. All his recipes have his  underlying love and passion for his cooking! I tried a couple of recipes from his book and this particular one was partially inspired by his version and I must say it was almost close to the restaurant version – only much more delicuous and wholesome and much less greasy!!! Navratan means “9 gems” , and this dish has mughlai roots, so I am guessing it gets its name from the ingredients that go in to making the dish.

INGREDIENTS:

1 cup Cauliflower Florettes.

1 Cup Potatoes Cooked.

1 Cup Baby Corn.

1/2 Cup Peas.

1/2 Cup Corn.

1 Medium Onion.

1 Medium Tomato.

1 CUp Milk.( Or 1/2 Cup Milk + 1/2 Cup Coconut Milk for richness)

Spices:

3-4 Cloves.

1 Bay Leaf.

1 Tsp Cardamom Powdered.

1/4 Cup Cashews.

1/4 Cup Raisins.

1/2 tsp Red Chilli Powder.

1/2 Tsp Punjabi Garam Masala.

1/4 Tsp Turmeric.

2 Tsp Ginger Garlic Paste.

1 Tsp Sugar.

1 Tsp Kasuri Methi.

PREPARATION:

• Cube all the vegetables in to slightly bigger cubes say and all of them in to a stock pot. Add a little salt and let them slowly boil together. When they are done drain the vegetables but save the water in which the veggies are cooked. Set aside.
• In a flat bottomed kadai add 2 tsp of oil and when its hot season it with a dash of cumin seeds., When the seeds have spluttered, add the roughly chopped onions and follow up with ginger garlic paste, raisins, cashews, bay leaf, cloves, cardamom powder. Cover and cook in medium low heat until the nuts and the onions have browned. Now add the diced tomatoes and cook for a couple more minutes.
• Slowly add the reserved water which was used to cook the veggies and let this deglaze the kadai and remove all the spices sticking to the pan.
• Switch off  the heat in another 3-4 minutes and set aside. Transfer to a mixer jar and puree to a smooth paste adding the 1/2 cup of milk.
• To this add red chilli powder, turmeric powder and punjabi garam masala and pulse it for a few more seconds.
• Take the same kadai and add a spoon of oil and season with jeera. Now add the cooked veggies and give it a quick swirl.
• Add the pureed paste and to this addd the spoon of sugar and mix it well.
• Adjust the consistency, add the remaining 1/2 cup of milk ( or coconut milk) check salt and  wait until it starts boiling. Add crushed kasuri methi.
• Garnish with chopped cilantro and serve hot with Butter Naan / Phulkas.
• I served mine with Cucumber Raitha and a cup of fresh sweet corn hashed with a pinch of chat masala and kala namak!

One of the best things about south indian food is its spread of chutneys and gravies and other accompaniements. Every region in India have their own version of hundreds of dishes. As far as chutneys go, almost every home in Tamil Nadu must have their own spin on chutneys. My quest is for finding somany different ways of cooking this lycopene filled tomato – so fleshy and juicy, sweet yet tart and pretty much a fruit in every style of indian cooking. When Madhuri poster her spin, I was a goner. I had to make it the vvery same day and I loved the crunchiness of the coconuts thrown in at the end! Simply fingerlicking delicious. Yes, its that good!

INGREDIENTS:

1 Medium Onion,

3 Beefsteak/ Heirloom/ Roma or 5 Indian tomatoes.

3 Pods of Garlic.

2-3 Red Chillies to suit your spice buds.

Lime sized ball of tamrind.

2 Tbsp of Jeera  seeds.

1/2 Tsp Turmeric Powder.

Salt to taste

Oil.

A fistful of cleaned and chopped corrinader leaves.

Temper With:

1 Tsp Oil.

1 Tsp Mustard Seeds.

Curry Leaves.

Pinch of hing.

PREPARATION:

• Heat 2 Tsp oil in a wok and add the cumin seeds. Allow trhem to splutter.
• Add the finely chopped onions and then the turmeric powder. Saute for a couple minutes until they onions turn translucent and begin to sweat.
• Add the diced tomatoes, garlic pods, red chillies, and the tamarind and cook unitl the tomatoes turn mushy and reduces to pulp. By now all the ingredients would have cooked well and marinated in the wok.
• Remove from the flame and allow to cool for a couple of minutes.
• Now tranfer to a mixer jar and give it a quick pulse.
• Finally add the grated coconut and spin for a few pulses. I preferred the coconuts bits to be crunchy and hence never ground to a smooth paste.
• Temper with the ingredients mentioned and mix them all in.
• Deliocious tart and crunchy chutney is ready!
• and yes…thank you, I know you loved it. Leave your thoughts for me!

My all time favorite fruits have always been Pineapples and Jackfruits, and they will always remain so. I am guessing its something to do with my olfactory senses and maybe its colour! Every time I smell fully ripe pineapples or jackfruits, I must must have them right away. Growing up in T.Nagar and having my roots in Palakkad must definitely have something to do with this favouritism I am guessing. Whenever little sis S and me used to go to Pondy Bazzar or shopping anywhere near RMKV or Pothys, its an unwritten rule to buy cleanly sliced pineapple pieces,and tart mango slices  generously hashed with fiery red spicy chilly powder and salt and spices and wrapped with juices flowing ,in pages of last month`s tamil magazine. The other vendor would have his ripe jackfruits wrapped in a green banana leaf and believe me or not, buying these fruits and relishing them in the hot and breezy summer evenings would give us more pleasure than any dress or salwar bought after hours of seiving through shelves of stacked clothes!

On my first job at the bank, we would have Sangeetha Restaurants right opposite our branch and lunches would always be Sangeetha Quick Lunch consisting of little portions of pulav, side dish, raitha, and Pineapple Kesari, in bright bright yellow! I cannot even begin to explain how much I love their Pineapple Kesari.. It was an amazing feeling to eat your favorite fruit in your favourite dessert! Now thats a post for another day, but today I made Pineapple Rasam, rich with the sweetness of the pineapples, tart from the tamarind broth, and earthy from the cilantro. There is something about Pineapple and Cilantro, they are great together in a Pineapple salsa as much as they are in a candle fragrance!!!

INGREDIENTS:

1 Cup Ripe diced pineapples.

3 Cups Thin Tamarind Water.

1 1/2 Tsp Rasam Powder.

1 – 1 1/2 Tsp Jaggery.

1/4 Cup Cooked Toor Dhal.

A few drops of Pineapple Essence.

Chopped Cilantro.

Hing.

Salt to taste.

Seasoning:

Mustard Seeds,

Curry Leaves.

PREPARATION:

• Take a flat bottomed vessel and add the pieces of chopped pineapple and let it sit for a couple minute.s.  Take about 5-6 pieces and grind to a smooth paste with water and add this paste to the tamarind water.
• Place the vessel over the stove and allow the jaggery to cook in the tamarind water.
•  Add salt,hing,  jaggery, turmeric, rasam powder, cilantro and curry leaves and let it simmer and reduce a bit.
• Take the cooked toor dhal and add about a cup of water and mash and mix it well until its a thin dhal water.
• Add this dhal water to the reduced rasam and check for salt and sweetness.
• Depending on the brand of jaggery and the sweetness and tartness in the pineapple, add a little more jaggery if needed.
• Enhance the flavour and aroma of the pineapple by adding a couple drops of pineapple essence. You can omit this step if you want to.
• When the rasam froth up, add chopped cilantro, remove from the stove and keep covered until ready to serve.
• You will enjoy the aroma of sweet ,cooked pineapple combined with the intense citrusy earthy smell of the chopped corriander leaves.

Anybody who has lived in Tamil Nadu would know what I mean by Panneer Soda. Its a very sketchy colloquial usage of a sweetened carbonated  drink mingled with the aroma and essence of rose. On a hot thirsty day in Madras I would anyday wash my parched throat with Panner Soda than any Pepsi or Coke or Fanta. Memories of this drink are etched in my memory all through my childhood. My days of post graduation at Madurai were filled with memories of Maggi in the nights during long periods of study, steaming hot Idlis from the idli kadai near my hostel, Chilli Parotta from Hotel Guruprasad and Hotel Anna Meenakshi in downtown Madurai, very close to the bus stand. Hot afternoons would always nearly be endured with cold Mapillai Vinayagar Panneer Soda which was available for a rupee in any “potti kadai” !!!

                                                                               - Image Courtesy – Fitz`s.

In my recent trip back home, I took  on every opportunity to have this drink, but hardly had any time.  I was craving for panner soda last weekend and TH bought this little crate of Premium Fitzs Cream Sodawhich is locally made. Normally the cane soda varieties have saccharin which is an artificial sweetner but this particular brand has sweetening from cane sugar. Many times  I am of the opinion that real cane sugar is better that so many chemical based artificial sweetners. This is how I made my own Panneer Soda at home! It was almost like back home….as if I were standing in a crowded bus stand, under the hot summer sun, sipping ice cool pannneer soda and quenching one`s thirst!

INGREDIENTS:

1 Bottle of Fitzs Premium Cream Soda.

A few drops of Rose Essence.

PREPARATION:

• Take a bottle of chilled Premium FItzs Cream Soda and add a few drops of edible Rose essence.
• Give it  a quick spin and mix with the stirrer or a straw.
• Drink in and enjoy refreshing Panner Soda at home!
• It`s very addictive so don`t tell me I didnt warn ya!
• Try this easy quick drink at home, on a thirsty day and relive memories of back home!!!

Mint chtuneys make an interesting combination with breakfast preparations like Venn Pongal,Oats  Idlis, Dosas etc. Mint adds a refreshing zing to any drink especially a summer drink. When infused with mint leaves that are crushed, it makes it extremely fresh and adds zing to the drink!  In its natural form, mint aids in indigestion and also aids in relieving respiratory blocks. This recipe is inspired by Rak`s version and is definitely a keeper!

INGREDIENTS:

1 Bunch Cilantro.

1 Bunch Mint.

1 Medium Onion.

1 Tangy Tomatoe.

2 Tbsp Coconut Grated.

Salt.

Roast in Oil:

2 Tbsp Channa Dhal.

1 Tbsp Urad dhal.

3 Red Chillies.

Seasoning:

Oil.

1 Tsp Mustard Seeds.

1 Tsp Urad Dhal.

Curry Leaves.

PREPARATION:

• In a kadai add about a spoon of oil and roast the channa dal, urad dhal and the red chillies with one or two fresh curry leaves. Transfer contents to a mixer and set aside.
• Now to the same kadai, add the onions and let them saute well., Now add the chopped tomatoes, turmeric and salt and let them saute well.
• Add the roughly chopped cilantro and mint leaves and allow them to wilt. Switch off the stove and allow contents to cool.
• Now transfer to the same mixer jar and give it a quick pulse.
• Pulse to a near smooth paste adding as little water as needed and transfer to the serving bowl.
• Temper with the specified ingredients and serve with soft hot idlis!

Rajma Masala is a favourite punjabi side dish and one that my sister S loves! I remember my aunt making it and she would love to have it with rotis or chawal! For me its a delicacy that I make in a large pot and stock for some time.  Its one of those side dishes that can be easily multiplied and served for a large party of guests. It can be made ahead and frozen for at least a month or two. In fact Rajma Masala tastes delicious the day after its been made. I guess all the flavours in the curry marinate overnight and understand each other very well by the next morning! My version is influenced by my favourite chef Sanjeev Kapoor. A wonderful healthy colourful gravy packed with protien and flavour!

INGREDIENTS:

Red Kidney Beans – 2 Cups.

Tomato Puree fro 5  Medium Tomatoes.

1  Large Onion finely chopped  by hand or in food processor.

2  Tsp Ginger Garlic Paste.

1  Tsp Red Chilli Powder.

1/4 Tsp Turmeric Powder.

1  Tsp Kasuri Methi Powder.

2  Tsp Rajma Masala Powder.

2  Tsp Dhania Powder.

1  Tsp Cumin Powder.

1/2 Tsp Garam Masala Powder.

Whole Spices for Seasoning:

1 Bay Leaf.

1 Tsp Cardamom Powdered.

PREPARATION:

• Soak the red kidney beans (Rajma) for about 5-8 hours and cook in the pressure cooker with salt with enoough water to cover the rajma.
• Wait for 2-3 whistles and then lower the flame for another ten minutes and switch off the heat.
• Drain the rajma water but save it as it serves as a base for the rajma gravy.  Sightly mash the rajma with the back of a ladle and set aside.
• In a pan add 1 spoon of butter  and when it melts add the seasonings – Jeera, Bay Leaves and Cardamom Powder.
• Allow to saute for a few minutes and then add the finely chopped onions.
• Let them slowly brown in a couple minutes and then add the ginger garlic paste.
• Any punjabi cooking requires the onions and the ginger garlic paste to almost brown and cook out.
• When this happens, add the pureed tomatoes and mix in.
• Follow up with split green chillies, dhania powder, cumin powder, turmeric powder, red chilli powder, garam masala and rajma masala.
• Add a blob of butter and let it cook down until the raw smell is completely gone.
• Add some rajma water until the desired consistency is reached.
• Garnish with chopped cilantro and serve hot with Parathas or Rotis.
•