Rajma Rasmisa#SundayFunday

This is a vegetarian mughlai dish in which red kidney beans are cooked to perfection flavored with aromatic spices. The combination of this delicious curry with steamed rice is one of the most favorite food of North India.

Serves 2 to 3
Ingredients
1 Cup Red Kidney Beans/Rajma Beans
Salt to taste
2 Teaspoons Ginger Garlic Paste
1 Large Onion - finely sliced
2 Medium Tomatoes - blended
2 Green Chilies - chopped
1 Teaspoon Coriander powder
1 Teaspoon Red Chilly powder - or to your spice level
½ Teaspoon Heaped Cumin powder
¼ Teaspoon Black Pepper Powder
2 Tablespoons Oil
½ Teaspoon Cumin seeds

Method

Clean & wash the red kidney beans & soak over night or for at least 4 -6 hours. Drain the water, wash them in clean water and pressure cook them in water 2 inches above the rajma, till they are soft & tender. On high flame for one whistle then reduce it to low flame and cook for 15 minutes. Switch off the flame let the cooker cool. Open and drain all the stock.

Heat oil in a kadai/ wok add cumin seeds, when they crackle add the sliced onion, sauté it till they turn light golden. Then add ginger & garlic paste sauté for a minute, the boiled red kidney beans, sauté for 2 minutes. add the blended tomato fry till oil surfaces. Then add the spices, coriander, cumin, red chilly and black pepper power, salt to taste, mix well , add the reserved stock from the beans, let it come to boil. Cover and cook for 5 - 6 minutes giving it a stir after every 2 minutes. Then add the green chillies and little coriander leaves mix well and cover with a lid and let is simmer for 2 minutes.  

It's done, serve hot garnish with coriander leaves, sliced tomato and lime slices. Enjoy with  chapattis or steamed rice. 

Labels: Rajma Beans, Pressure Cooker, Red Kidney Beans, Sunday Funday, Vegetarian Curry, Vegan, Gluten free, Indian

• Super Easy Baked Beans from Amy's Cooking Adventures
• Aquafaba from Dried Chickpeas from Cook with Renu
• Rajma Rasmisa from Sneha’s Recipe
• Southwest Chicken Foil Packs from A Day in the Life on the Farm
• Sausage, Green Beans and Potatoes from Palatable Pastime
• Dry-Fried Sichuan Beans from Karen's Kitchen Stories

Spicy Beef Mince Beer Chilli#SundayFunday

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients 
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika 

½ Teaspoon Herbs de Provence 
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed 

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two. 

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.  

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma Beans, Sunday Funday

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

Vegetarian Red Bean Enchiladas#Foodieextravaganza

An enchilada is a popular Mexican dish- tortillas stuffed with baked beans ,vegetables and baked in enchilada(tomato based) sauce. It is one of the most popular street food.  Enchilada is pronounced as "ehn-chee-lah-thahs", term means " dipped in chilly".

May 5th is National Enchilada Day. Our host for the month is Camilla of Culinary Adventures told us to celebrate it with your favorite version.

Ingredients
6 Homemade Tortillas
Mozzarella cheese
as required
For the filling
1 Tablespoon  Olive oil
1 White Onion - finely chopped
3 Garlic loves - finely chopped 
2 Large Tomatoes
1 Cup Boiled Rajma / Red Beans
1/2 Teaspoon Red chilly powder
1/2 Teaspoon  Mixed herbs
1 Tablespoon Tomato sauce
Salt to taste
1/4 Cup Cheese
For the Enchilada sauce
1 Tablespoon Butter
3 Garlic Cloves - finely chopped
3 Tomatoes -  pureed
1 Tablespoon Tomato sauce
1 Teaspoon Red chilli flakes
1 Teaspoon Oregano 
3/4 Cup Grated Mozzarella Cheese

Method
To make the Enchilada sauce

In a mixer jar add the tomatoes, garlic and puree to a fine paste .
In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the tomato puree and cook till it thickens to a sauce like consistency . Remove in a bowl  then mix in the cheese and keep aside.
For the filling

Crush the rajma / red beans lightly and keep aside.
Heat oil in a pan, add onions,  garlic, sauté till onions are softened. Add the chopperized tomatoes, tomato sauce, red beans, red chilly powder, mixed dried herbs, mix and cook till almost dry. 

Cool then add the cheese and mix well

Preheat the oven to 200°C.

Place a tortilla, spread some of the filling in the center and top with cheese.

Roll the tortilla.Place it in a baking dish.
Similarly make more rolls and place in the dish.

Drizzle the  enchilada sauce over.

Grate mozzarella cheese on top and sprinkle some chilly flakes and mixed herbs.

Place the dish in the preheated oven and bake till the cheese melts.

Serve hot.

Labels : Enchilada, Mexican, Vegetarian, Rajma Beans, Mozzarella Cheese, Tortilla, Enchilada Sauce, Baked
You might also like to check these Mexican recipes:

Air Fryer Nachos

Cheesy Pasta Noodles in Salsa Sauce
Chicken Fajita

Vegetarian Mexican Quesadillas

Vegetarian Chalupa – A Crispy Mexican Bread
Salsa Sauce - How to make Salsa Sauce
Spicy Salsa Red Bean Soup
Sweet Corn Atole - Mexican

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Spicy Salsa Red Bean Soup #SoupSwappers

Soups can either be kind or kindling, and this one is of the latter style!  This spicy soup is a combination of red beans and Mexican spicy salsa sauce with freshly chopped tomatoes makes the soup super tangy and also gives  a good mouth-feel. 

For Soup Swappers this month our Host  Karen H Kerr, choose Mexican Soup.  Thank you Karen for hosting this month's event.
Serves 3

Ingredients

1/2 Cup Boiled Red Beans (Rajma bean)
2 Teaspoons Olive oil
2 Cloves  Garlic  - minced

1 Onion  -  finely chopped
1 Large Tomato -  finely chopped
1/2 Cup Salsa Sauce
1/4 Cup Tomato Ketchup
2 Cups Basic Chicken Stock

1/4 Teaspoon Oregano

1/4 Teaspoon Chilly flakes
Salt to taste

For the garnish

2 tbsp finely chopped Parsley
2 tbsp grated mozzarella cheese (optional) 

Method

Heat the oil in a deep non-stick pan, add the garlic and  onion  and saute on a medium flame for a minute.   Add the tomatoes, chilli flakes, oregano and tomato ketchup, salsa sauce mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally.  Then add the rajma, stock and salt, mix well and bring to rolling boil,  stirring occasionally. Simmer for 2 minutes and take off flame.   Serve hot garnished with parsley, cheese and Air Fryer Nachos.

Labels: Soup, Rajma Beans, Mexican, Salsa Sauce, Soup Swappers

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Red Bean Stew - A Vegetarian a Yemeni stew

This is had for breakfast or dinner in Yemen. We had this for our dinner. When I, served this for dinner and they tasted it, immediately said this is just like the Rajma curry that you make, only less spices. Yes it true, its taste amazing with less spices. Try it and you will love it. Sending this to Mena cooking club , this month we are exploring Yemeni cuisine.


Ingredients

1.1/2 Cups Dried Red Beans / Rajma
1/4 Cup Olive oil
1 Large Onion - finely chopped
3 + 3 Garlic cloves  - finely chopped
1 Large Capsicum- cut in small cubes
2 Tablespoons Sweet Paprika
3  Tablespoons Tomato paste
1 Bay leaf
1 Teaspoon Salt
1 Teaspoon Oregano
1 Teaspoon Cayenne
1/2 Teaspoon Sugar
1 Veg Stock Cube
1/4 Teaspoon Freshly ground pepper
2 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Dill leaves - finely chopped

Method

Wash and soak the beans for 6 hours or overnight in water.

Drain the beans, place the beans in a pressure cooker or a large pot. Add enough water to cook the beans, turn the heat to medium-high and bring to a gentle boil. Cook till the beans are soft and tender yet whole.

Heat oil in a large, skillet and add the onions,  saute till light golden . Add half of the chopped garlic and cook  until the garlic is fragrant.  Add salt and paprika, add the capsicum. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the tomato paste and bay leaf and water from the beans to the pan, stir  well, add the oregano, the remaining garlic cloves, salt to taste, cayenne and sugar, and continue to simmer for another hour.  Reduce the flame, cover and  let it simmer for half  an hour till the stew is thick. To make it even more thicker smash some of the rajma to make  a thick gravy.

Just before serving, stir in the coriander and dill. Serve each portion with  thick yogurt and thick slices of crusted bread. Hmm mm mmm .... satisfying and delicious... 

Labels : Vegetables, Yemeni, Rajma Beans, Mena Cooking Club

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Rajma Chawl with Mango Kachumber - Punjab

This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma beans, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food.  Lets go to the recipe.

Ingredients

1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions  - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies -  slit (optional)

Salt to taste
4 Tablespoon Oil

1 Tablespoon Desi Ghee

Method 

Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker  heat the oil, add the onion paste, ginger-garlic paste and saute till light brown.  Add the tomato and chilly powder and fry till oil separates. 

Add the Rajma and fry for 3 -4 minutes.  Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes.   Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.  

Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion  - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method

Mix all the above ingredients together and the Mango Kachumber is ready.

Garnish with coriander and serve hot with steamed rice and Mango Kachumber.

Enjoy !!!!
This Week 2 - Day 8 of the Marathon theme - Indian States.

Labels : Rajma Beans, Steamed Rice, Salads, Mango, Punjab, Blogging Marathon, Main course, Vegetables

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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