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

Mushrooms In Creamy Gravy#SundayFunday

This Mushroom in creamy gravy is a luxurious yet simple gravy you’ll make again and again and again It's rich, creamy, and loaded with mushroom flavor!
This gravy is easy to make and ready in about 20 minutes! 

Ingredients
100 ML Cream
400 Grams Button Mushrooms - Sliced
¾ Cup Yogurt
2 Teaspoons Roasted Coriander powder
1½ Teaspoons Red Chilly powder
½ Teaspoon Turmeric powder
1/3 Cup Oil
1 Teaspoon Cumin seeds
1 Large Onion - chopped
1 Teaspoon Ginger-garlic paste
½ Teaspoon Black pepper powder
½ Cup Tomato puree
Salt to taste
½ Teaspoon Rajwadi Garam masala powder
Coriander leaves - chopped for garnishing
Method

Remove stalks of the mushrooms, clean and sliced them into quarters. Then fry the mushrooms with pepper powder in tablespoon of oil on high flame for 4 - 5 minutes. Keep aside.

In the same pan add the onions and fry till light brown in a tablespoon of oil. When cooled grind to fine paste. Keep aside

Beat the yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and mix well.

Heat the remaining oil in the same pan, add the cumin seeds and the ginger garlic paste with little water and fry till the water evaporate and oil leaves the sides. Then add the yogurt mixture and fry till oil leaves the sides. they begin to change color, add the onion paste and tomato puree and fry till oil floats. Add the mushrooms and 1½ cup water . Bring it to a boil, cover and cook for 5 minutes. Add the creamy and stir it for a minute.

Sprinkle the garam masala powder and mix Garnish with the coriander leaves and serve.

Enjoy this for a delicious meal with chapatti or pulao!

Check the other Mushroom recipes
Mushroom In Green Herb Sauce 
Clear Oyster Mushroom Soup 
Baked Mushrooms 
Mushroom & Green Peas Curry - East Indian Style 
Peas & Mushrooms Curry 
Beef Stroganoff With Oyster Mushrooms 
Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix 
Cheesy Mushroom Calzone 
Pražene Gobe z Jajci 
Mushroom Pepper Fry - Side Dish 
Mushroom And Carrot Soup  
Labels: Sunday Funday, Mushroom, Vegetarian Curry, Main course, Indian

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

Peas & Mushrooms Curry#SundayFunday

I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

Ingredients
Grind To A Fine Paste
2 Medium Onions - chopped
3 Cloves Garlic
1" Piece Ginger
2 Tablespoons Melon Seeds
6 Whole Cashews
1 Teaspoon Oil
Other Ingredients
2 Teaspoons Sunday Masala
½ Teaspoon Kasuri Methi
1 Teaspoon Sugar
1 Cup + - Vegetable Stock or Water
1 Cup Green peas
Salt to taste
2 Tablespoon Yogurt
200 Grams Mushrooms - sliced
2 Tablespoons Chopped Coriander Leaves
1 Tablespoons Oil
1 Tablespoon Butter

Method

Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.

In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.

In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.

Switch off the flame. Serve garnished with chopped coriander leaves. 

Enjoy with rotis, naan or phulka.
Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

Sunday Funday

Meatless Main Dishes 

• 4 Cheese Ricotta Pizza by Amy’s Cooking Adventures
• Peas & Mushrooms Curry by Sneha’s Recipe
• Matar Ka Nimona by The Mad Scientist’s Kitchen
• Easy Meatless Lasagna by A Day in the Life on the Farm

Drumstick Curry In Coconut Sauce - No Onion No Garlic#Sunday Funday

Sudha Menon is known for her books which explore the ambitions, achievements and accomplishments of people from various walks of life through stories narrated by them.

In one of her interviews she talks about her memories of her mother and aunts preparing sumptuous meals using fresh, seasonal produce from their farm, plucking drumsticks from the tree to make sambar and plantains to make a quick ‘thoran’ when unexpected guests dropped in.

Taking inspiration from this, made a  very delicious and yummy drumstick curry in coconut sauce.

Ingredients
250 Gram(4) Drumsticks - cut into 2" pieces
½ Cup Packed Freshly Grated Coconut
4 Green Chillies - chopped or as per your spice level
½ Teaspoon Mustard Seeds
2 Teaspoons Rice or Rice Flour
Salt to taste
For Gravy
3 Tablespoons Coconut Oil
½ Teaspoon Cumin Seeds
A Sprig Curry Leaves
A Pinch Of Asafoetida
A Marble Size Tamarind
1 Teaspoon Palm Sugar

Method 
Soak the tamarind in warm water. 

In a small blender jar add the coconut, green chillies, mustard seeds and rice flour, grind to a very fine paste using little water. Keep aside. 

In a large pot/kadai, heat coconut oil, add the cumin seeds, when they splutter add the curry leaves and asafoetida. Add the drumstick pieces and fry on high flame for 2 minutes, then add the ground paste and mix well. Wash the blender jar with water and add that to the pot, give it a good stir, add salt to taste, cover and cook till the drumstick are cooked. Add hot water to make a thick gravy if necessary.  

Add the tamarind juice and give it good stir, let this come to a rolling boil, add the jaggery and stir. When the jaggery melts, switch off the flame. Drizzle a little coconut oil on top. 

Serve with rice or rotis. Enjoy this delicious curry!! 
Labels: No Onion No Garlic, Drumstick, Vegan, Gluten free, Main course, Vegetarian Curry, Indian

• Basil-Dressed Chicken Salad with Tomatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Drumstick Curry in Coconut Sauce - No Onion No Garlic from Sneha’s Recipe
• Irio, Kenyan Style from Mayuri’s Jikoni
• Philly Cheesesteak from Amy’s Cooking Adventures 
• Rosalynn Carter’s Baked Cheese Grits from Food Lust People Love

Baked Beans Curry#Foodieextravaganza

This is a super quick and easy curry for students or working people who are tired and hungry then this recipe is for them. You can adjust the spices to your taste, since this is mildly spiced.

Ingredients
3 Cloves Garlic - minced
1" Ginger - minced
1 Red or Green Chilly - finely chopped
5 Curry Leaves
1/2 Teaspoon Each Mustard & Cumin Seeds
1 Medium Onion - finely chopped
1 Teaspoon Red Chilly powder
1/2 Teaspoon Turmeric powder
A Dash Of Garam masala powder
2 Tablespoon Oil
1/2 Capsicum - finely diced
1 Tin Baked Beans
1 Medium Tomato - finely chopped
Salt to taste

Method

In a pan heat oil add the mustard and cumin seeds , when they crackle add the curry leaves, the onion, garlic, ginger, chillies sauté onion is tender. Add salt, turmeric , red chilly powder and garam masala, sauté for 2 minutes then add tomato, capsicum and baked beans. Cover and let it cook till it comes to a rolling boil. Switch off the flame and it's done. Garnish it with coriander leaves.

Serve with rice and papad. Enjoy!!

Labels: Foodie Extravaganza Party, Baked Beans, Vegan, Gluten free, Main course, Vegetarian Curry

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. 

Our host for the month of February 2021, is Wendy of  A Day in the Life on the Farm and the theme is "Starting With A Can ".  

• Baked Beans Curry from Sneha's Recipe
• Chicken Spaghetti from A Day in the Life on the Farm
• Garlicky Artichoke Pasta from Food Lust People Love  
• Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Pot Roast from Making Miracles 
• Pulao from Magical Ingredients
• Scalloped Tuna Bake from Palatable Pastime  
• Spam Musubi by Culinary Adventures with Camilla
• Ragù Bolognese from  Karen's Kitchen Stories  

Gravywali Gatte Ki Sabji

There are many variations of making Rajasthani "Gatte ki sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai, mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables :  Vegetable, Gluten free, Besan, Rajasthan, Vegetarian Curry, Main course

Vegan & Gluten Free Dubki Wale Corn

Dubki Wale Corn is tender corns,  cut into big pieces and  cooked a thin onion tomato gravy.  This brought fond memories of my childhood days, eating corn on cob on street carts.  If you have eaten corn on cob and sucked the corn till the end, then you will enjoy this gravy it's also Vegan, Gluten free.

Ingredients

4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste 

For the Gravy

4 Medium  Onions-   grind to a smooth paste
4 Medium Tomatoes -  chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee

3 Tablespoon Fresh Cream
For GranishingChopped  Corainder & Mint Leaves 
Method
Let's boil the corn 

Clean the corn well, remove all the hair. Wash and cut into big pieces .

Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water.  Take  2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.

Once cooled,  separate the corn and water in a bowl.

For the Gravy

Heat oil  and ghee in the same p, add  cumin seeds  when the crackle, add whole spices, saute for a minute.  Take this pan off the flame and then add in the in onion paste and mix well then place  the pan back on the flame.  Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for  2 minutes. 

Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces.  Then add rest of  the water or more according to gravy you want  and cover and cook till  oil  surfaces . The gravy is  done, now taste for salt, add if necessary , add the corn pieces and mix well  so that corn is coated with the gravy . Cover and on high flame take 2 -3  whistles.  When the cooker cools  open and  check for  the gravy since this will tastes best when the gravy is quite thin and runny. 
Transfer this  to a serving bowl.

 Garnish with chopped coriander and mint leaves.

Enjoy  with  rotis, paratha, or  with bread or  steamed rice. This curry is a treat for sweet corn lovers.

My Notes

The gravy should be a little spicy and thin, it's like soaking bread pieces and  sucking  the juices.   as the fun is in breaking and soaking your bread in it.

As I, mentioned above  the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske  khana"  i.e. till its dry...  This is the ultimate experience and  highlight of the whole corn in gravy.  Try this and you will love it.

Labels :  Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free