RAJMA GRAVY

 

 

 

I’ve tried several recipes involving rajma beans, but what makes this one special is that it was demonstrated by one of India’s most popular Punjabi chefs. If you truly want to experience the authentic taste of any regional cuisine, it's essential to rely on trusted sources. In my earlier attempts, I experimented with rajma masala, garam masala, kasuri methi, and even added fresh cream. But now I’ve realized that authentic Punjabi rajma gravy is actually quite simple and that’s the beauty of it.It pairs perfectly with the classic combo of rajma chawal. You can also enjoy it with chapati, phulka, puri, or naan.

 

 

 

 INGREDIENTS :

 

RAJMA BEANS/ KIDNEY BEANS- 150 GRAMS

GARLIC CLOVES- 6 NOS

GINGER- 1/2 INCH

GREEN CHILLIES- 2 NOS

RED CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

CORIANDER POWDER- 1 TSP

SALT TO TASTE

CORIANDER LEAVES CHOPPED

OIL-3 TSP 

GHEE- 3 TSP

CUMIN SEEDS- 1 TSP

TOMATOES- 3 NOS

ONIONS- 2 NOS 

 

PROCEDURE :

 

1. Wash kidney beans and soak in water for over night.Discard the water after the beans softens.

 

2.Steam the soaked,softened beans in pressure cooker along with water and salt.Pressure cook for 3 whistles.

 

3.Coarsely pound green chillies,ginger and garlic cloves.

 

4.Heat oil and ghee in a pan.Splutter cumin seeds.Add the coarse paste of  green chillies,ginger and garlic cloves.

 

5.Transfer chopped onions,salt and fry till the onions turn translucent.

 

6.Blanch the tomatoes and make puree out of it on cooling.Pour the tomato paste over it.

 

7.Add in all the spice powders.Simmer in mild heat till the oil and ghee starts to ooze out.If you find the gravy bit runny,then add 2 teaspoons of gram flour slurry.

 

8.Transfer the steamed rajma beans over it boil for a minute and switch off.

 

9.Garnish with chopped coriander leaves. 

 

 

 

VENDAKKAI PACHADI

Whenever I feel like eating something comforting and home-style, I gravitate towards simple recipes from my own cuisine—Kannada Brahmin or from other Brahmin communities. The reason is simple: the dishes are usually mild in spices and traditionally avoid onion and garlic.

I remember my mother often narrating how my grandmother’s kitchen strictly excluded these ingredients. It was only after her marriage that my mother began exploring recipes with onion and garlic. Still, many of my grandmother’s recipes continue to delight,beautifully flavoured with asafoetida and sesame oil, they carry a timeless appeal.

This pachadi is from the Tambrahm cuisine. It’s a simple yet delicious kuzhambu that pairs best with plain rice .

 

 

 

 INGREDIENTS :

 

LADY'S FINGER- 8-10 NOS

SAMBAR POWDER- 3 TSP

FENUGREEK  POWDER- 1/2 TSP

TAMARIND- GOOSEBERRY SIZE

JAGGERY- 1 TSP

SALT AS REQUIRED

TURMERIC POWDER-1/4 TSP

CORIANDER LEAVES FOR GARNISHING

RICE FLOUR - 3 TSP

 

FOR TEMPERING:

 

SESAME OIL-  6 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 3/4 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE :

 

1.Soak tamarind in hot water and extract syrup and keep it aside.Dry roast fenugreek seeds and powder it.

 

2.In a pan add sesame oil and all the ingredients to prepare the seasoning.Transfer the seasoning to a vessel in which you are storing the kuzhambu.

 

3.In the remaining oil,saute chopped lady's finger,salt .Pour the tamarind syrup over it.

 

4.Add turmeric powder,jaggery and boil till the raw smell evades completely.

 

5.Now add the sambar powder,fenugreek powder,rice flour slurry and boil till the kuzhambu thickens.

 

6.Switch off the stove and garnish with chopped coriander leaves.

 

 

SARVAPINDI

 

 

 

My dad had a propensity for Andhra cuisine, shaped by his formative years in Andhra Pradesh. He would often wax eloquent about the fiery pickles and flavorful podis that defined the region's culinary soul. He also fondly mentioned a traditional snack called sarvapindi, though it was rarely prepared at home. After I began exploring recipes from various regional cuisines, I stumbled upon this flavorful snack from Andhra Pradesh. 

 

 

It's easy to prepare with readily available ingredients. I had earlier shared a version of this recipe, in which I incorporated bottle gourd for an added twist. It's a wonderful evening snack to relish, especially with a cup of tea or on its own.You can check out the another version of this snack

 

 

 

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 INGREDIENTS :

 

RICE FLOUR- 2 CUPS

WATER- 1 1/2 CUPS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 1/2 TSP

CRUHED ROASTED PEANUTS- 1/4 CUP 

SOAKED GRAM DAL- 1 TBSP

CUMIN SEEDS- 1 TSP

GREEN CHILLIES- 2 NOS

GINGER CHOPPED- 1 TSP

CHOPPED GARLIC- 1 TSP

ONION CHOPPED- 2 NOS

 WHITE SESAME SEEDS- 1 TSP

CURRY LEAVES- 2 SPRIGS 

CORIANDER LEAVES CHOPPED- 1/2 CUP

 

PROCEDURE :

 

1.Take a wide bowl and add rice flour

 

2. Add all the other ingredients over it and mix well.

 

3. Heat water and mix salt in it.Pour the water to rice flour and knead to soft dough and keep it aside for 20 minutes.

 

4.Now pinch a small portion of the dough and roll  it into ball ..

 

5.Apply oil on a skillet and flatten the balls over it.Make holes on the surface using index finger.

 

6.Now switch on the stove and drizzle oil on the surface and sides and cook till the pindi turns crisp on both the sides.

 

MASALA PATTANI GRAVY

 

 

I believe every food carries a trace of nostalgia. For me, this particular gravy floods my heart with memories of school summer vacations. I used to spend part of those holidays at my aunt’s place, where a bustling food cart stood at the end of her street. It sold a variety of chaats and snacks, drawing long, winding queues every evening. Each item sold like hot cakes, especially during those golden twilight hours.

Back then, chaat was a rarity in most neighborhoods. But today, with North Indian eateries popping up everywhere, it’s easy to find a range of chaats and delicacies at every corner of the city. Still, nothing compares to that special cart near my aunt's home. My cousin and I would fill a container with that irresistible gravy and sneak up to the terrace to enjoy it in secret bliss. My aunt disapproved of street food, worried about hygiene, but we were convinced the cart owner maintained clean and safe practices. Since persuading her was out of the question, we resorted to stealthy, giggling escapades.

The dish? Masala Vadai Pattani Gravy. Crisp masala vadai pieces soaked in a spicy, flavorful green peas gravy,somewhat like a South Indian twist on channa samosa chaat. Years later, I went on a mission to rediscover this lost flavor and, to my joy, finally found a recipe that came remarkably close to the one I remembered.I prepared this gravy without the masala vadais this time.

 It pairs well with chapati,puri, phulkas and even plain rice.

 

INGREDIENTS TO STEAM:

WHITE DRY PEAS- 150 GRAMS

GINGER CHOPPED- 1 TSP

GREEN CHILLIES- 2 NOS

SALT TO TASTE

 

OTHER INGREDIENTS:

OIL- 1 ½ TBSP

ONIONS- 2 NOS

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

RED CHILLIES- 3/4 TSP

CORIANDER LEAVES- 1 ½ TSP

GARAM MASALA POWDER-1/2 TSP

FENNEL POWDER- ½ TSP

ROASTED AND GROUND CUMIN—1/4 TSP

PEPPER POWDER-1/2 TSP

 

PROCEDURE:

1. Soak dry peas overnight or for 7-8 hours till it turns soft.

2.Transfer the soaked peas to a pressure cooker after discarding the water. Take chopped onions, green chilies and chopped ginger and salt.

3. Cook for 8-10 whistles till the peas is completely cooked.

4.In a pan heat oil and splutter cumin seeds, then add chopped onions, salt and add ginger garlic paste and sauté till the onions turns translucent. Add chopped tomatoes and sauté till turns mushy.

5.Now add all the spice powders—turmeric powder, Chilli powder, Chilli powder, cumin powder, coriander powder, pepper powder, fennel powder.

6.Add little water and boil for a minute till the powders blend well.

7.Add the steamed, boiled peas and mix well.

8. If the gravy is runny, then mix two teaspoons of gram flour in water and add this slurry to the gravy and heat till it thickens.

9.Switch off garnish with chopped coriander leaves.