Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder 
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg -  broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it  then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves. 

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday 

For Sunday Funday we are sharing recipes with "Dried Beans"

Check all the other recipes below

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

Colorful Peppers Pulao#AlphabetChallenge

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water 
Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free,  Main course, Curry powder, Homemade, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "C" 

• Blogghetti: Chai Spice Mix 
• Culinary Cam: Chicken Thigh Schnitzel + Chenin Blanc 
• Jolene’s Recipe Journal: Chocolate Chip Crescent Roll Cookies 
• Mayuri’s Jikoni : Chora Nu Shaak,Gujarati Style 
• Magical Ingredients: Coconut Rolls 
• Sneha’s Recipe: Colorful Peppers Pulao 
• Karen’s Kitchen Stories: Corn Saute with Pancetta, Potatoes, and Peppers 
• A Messy Kitchen: Cranberry Pistachio Pull-apart Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dill Pickle & Mustard Seed Cream Cheese Spread
• Food Lust People Love: Traditional Cullen Skink
• A Day in the Life on the Farm: White Chicken Chili  

Creamy Avocado & Egg Salad - Keto#SundayFunday

Creamy Avocado & Egg Salad is a healthy, protein-packed, and low-carb alternative to traditional egg salad. This is my to go salad meal which have for my lunch, especially carry it whenever I, attend a first Saturday retreat. I love this salad, it's filling and satisfying.
Ingredients 
2 Hard Boiled Eggs 
1 Large Hass Avocado 
1 Small Carrot - finely chopped
1 Medium Onion - finely chopped 
1 Medium Cucumber -finely chopped 
1 Tomato - chopped 
1 Tablespoon Extra Virgin Olive Oil 
Salt & Pepper to taste 
2 Tablespoons Mayonnaise 
2 Tablespoon Fresh Cream 
1 Teaspoon Sriracha Sauce 
Chopped Coriander Leaves - for garnishing
Method

Cut the eggs into large pieces, reserve 2 wedges for garnishing.
Mash the avocado lightly, there should be few chunks in it.
In a small bowl add the olive oil, mayonnaise, fresh cream Sriracha sauce, salt and pepper to taste mix it well, keep aside.
In a large bowl, add the chopped veggies, egg and avocado, toss to combine. Add the mayo mix and lightly mix it. Place it into a serving bowl, garnish with coriander leaves.

Enjoy!! This is a perfect filling keto meal. 
Labels: Keto, Low Carb, Avocado, Egg, Cucumber, Mayonnaise, Fresh Cream, Sriracha Sauce, Carrot, Tomato, Healthy, Main course, Sunday Funday

For Sunday Funday we are celebrating National Avocado Month. Check the recipes using Avocado!

• A Messy Kitchen: Avocado Chicken Salad
• Mayuri's Jikoni: Avocado Strawberry Salad 
• Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas 
• Making Miracles: Chocolate Avocado Pudding 
• Food Lust People Love: Chunky Avocado Egg Salad 
• A Day in the Life on the Farm: Crab and Avocado Salad 
• Sneha's Recipe: Creamy Avocado & Egg Salad- Keto 
• Cook with Renu: Grilled Tofu Avocado Sandwich 
• Sizzling Tastebuds: No cook Avocado Spread 
• Karen's Kitchen Stories: Pineapple Avocado Salsa 
• Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs 
• Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

Cheese Corn Tomato Coriander Soup#SundayFunday

Soup is delicious any time of the year, my family can have this for lunch or for dinner.
A sizzling bowl of soup is truly one of life’s simple pleasures. The soup taste best with fresh tomatoes ,corn and coriander simply because they have the ideal flavor.

Ingredients
1 Medium Carrot - chopped
3 Medium Tomato - chopped
1 Small Onion - chopped
1 Small Potato - chopped
2 Cups Coriander Stock or one bundle coriander stems
¼ Teaspoon Each Salt Black Pepper powder
2 Tablespoon Boiled Sweet Corn
1 Teaspoon Sugar
For Garnishing
1 Tablespoon Shredded Cheddar Cheese
2 Tablespoon Coriander leaves
Method 

Place all the ingredients in a cooker take 2 whistles and remove the coriander stem, blend the veggies well and then strain it into a sauce pan. Place the pan on low flame add 2 tablespoon boiled corn, sugar and coriander leaves bring it to a boil.

Serve garnished with coriander leaves & grated cheddar cheese. Enjoy hot!!  

Labels: Sunday Funday, Soup, Cheese, Corn, Carrot, Coriander Leaves, Healthy

For Sunday Funday we are sharing Soup Recipes.

Cook With Renu: Budget Friendly Minestrone Soup 

 Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup 

Sneha's Recipe: Cheese Corn Tomato Coriander Soup

Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup

Sid's Sea Palm Cooking: Dry Cream Soup Mix 

Mayuri's Jikoni : One Pot Ravioli Soup

Food Lust People Love: Salmon Coconut Curry Chowder

Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup

Our Good Life: Stuffed Pepper Soup

A Day in the Life on the Farm: Turkey Wild Rice Soup

Brown Bread Omelette#AlphabetChallenge

Bread Omelet is a very popular street food. This makes a good and healthy breakfast or filling meal too. This is quick and easy to prepare. 

Ingredients 
4 Eggs
2 Medium Onions - finely chopped
Turmeric powder-1/2 tsp
2 Green Chillies -finely chopped or according to taste
2 Tablespoons  Coriander leaves - finely chopped
Salt to taste
Oil as required 
4 Brown Bread slices

Method

Toast the bread slices lightly and keep aside
Add the onions, turmeric, salt, green chillies and coriander leaves in a bowl, mix well. 

In a another bowl break an egg and whisk it lightly, add to it a tablespoon or two of the onion mixture and mix it all up.

Heat oil in a non stick frying pan, over medium flame. Pour a little of this egg mixture on the pan, in small circle 

place the toasted bread in the center, with a spatula fold the edges of the omelet around the bread on top of the bread 

again spread the egg mixture on top and let it cook it on low flame for 3 minutes,until the base of the omelet is lightly browned. 

Carefully flip over the omelet,press it down lightly with the spatula and cook this side too till done and browned. 

Remove this on to a plate and continue making omelets with rest of the mixture.

When done cut each slice into triangle drizzle tomato ketchup. Enjoy the yummy and delicious bread omelette!

Labels : Egg, Omelette, Brown Bread, Breakfast, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "B" 

• Food Lust People Love: Baby Cos Peach Salad with Blue Cheese Dressing 
• Mayuri’s Jikoni: Bateta Ringad Nu Shaak 
• A Day in the Life on the Farm: Beef and Noodles 
• Magical Ingredients: Beet and Cheese Rolls 
• Karen’s Kitchen Stories: Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions 
• Blogghetti: Broccoli and Swiss Cheese Stuffed Chicken Breasts
• Sneha’s Recipe: Brown Bread Omelette 
• Jolene’s Recipe Journal: Brown Sugar Banana Bread 
• A Messy Kitchen: Creamy Broccoli Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Small-Batch Blue Cheese Dip with Dried Herbs