Rajma Curry with Butter Naan and Rice Pudding with Saffron:

Rajma has been a favourite for as long as I can remember. Mom made it often and even when we went out to eat, my brother and I made sure we had Rajma. We had Rajma curry with Jeera Rice or Butter Naans, it was a treat always. I make it very often here too, whenever I crave for Rajma that is! :)

You will need:

1 ½ cups Rajma (Red Kidney Beans)
2 cups Tomato Puree
6 Green chillies (grind to a fine paste)
2-3 onions finely chopped
¼ tsp Garam masala
1 tbsp Corriander powder
½ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Ginger garlic paste
Chopped Corriander for garnish
2-3 tbsp oil

Soak rajma overnight. Prepare tomato puree and keep aside. Heat oil in a pressure cooker. Add chopped onions and fry till soft. Add Ginger Garlic paste and then green chilli paste. Fry for 2-3 minutes. Add the Cumin powder, Corriander powder and turmeric powder. Add the tomato puree and fry for atleast 20-25 minutes on a low flame. (I know this sounds like a long time, but the longer you fry the richer the flavours) Once everything is fried well, add the chopped tomatoes and soaked, drained rajma, cover with water, add salt, give it a quick stir and close the cooker lid with weight. Increase the heat to high and on 1 whistle reduce the flame to low and cook for 40 minutes.

After its done if gravy is too thick add more water if required and bring to a boil. Garnish with chopped coriander. Serve with Butter Naan.

Cooking this way brings a dark rich colour to the gravy. I used to boil the Rajma separately and then add it to the masala, gravy tasted good no doubt but sometimes the rajma tasted bland as the flavours wouldn’t have been absorbed enough. When we pressure cook the Rajma along with the masalas, it makes a huge difference in colour, taste and texture of the gravy as well as the Rajma. A Punjabi friend taught me to cook this way and since then I’ve stuck to it!

Butter Naans

You will need:

1 ¾ cups All Purpose Flour (Maida)

¼ cup Rice Flour

¾ tsp Cooking soda

2-3 tbsps Oil

Buttermilk as required (yoghurt and water)

½ tsp Salt

1 tbsp Sesame seeds (lightly toasted)

Sieve the flours with the soda. Add the oil, salt and make a soft dough using buttermilk. Dough should be soft only and not sticky. Keep aside and let dough sit for atleast 4 hours. Knead dough, make equal sized balls and roll into tear shaped or round naans. Heat a pan and roast naan on both sides. Flip only when one side is fully done. You will know when small bubbles begin to rise.

When both sides are done remove from heat and apply butter. Top with toasted sesame seeds. Serve with Rajma curry.

Akaalivarase

Akaalivarase is nothing but Rice pudding. Basmati Rice slow cooked in Milk, makes a creamy dessert.

You will need:

1/2 cup Basmati Rice

2 Cups Whole Milk

¼ cup Sugar (use more if required)

1/2 tsp Saffron strands

Slivered Almonds or Pistachios for garnish

Bring milk to a boil. Add the washed and strained Basmati rice. Stir on low flame till rice is cooked through, about 10-12 minutes. Then stir in the sugar and saffron strands. Let cool, refrigerate and serve chilled. Top with nuts before serving.

Akaalivarase is my entry to Sunita's "Think Spice..Think Saffron" event this month. Saffron imparts a beautiful yellow to this dish and also adds abundant flavour.

Thanks Sunita, your announcement coincided with my making this dish :)