ChickPeas/Garbanzo Beans Kaara Kuzhambu

This is yet another recipe of Menu Rani Chellam(from Jaya TVs Arusuvai Neram show)

When you run out of veggies this is the best bet.This is an authentic recipe of Tamilnadu's kaara kuzhambu.

Ingredients:

Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker

Onion - 1 medium sliced

Tomato - 1 chopped

Dry red chillies - 2

Mustard seeds - 1 tsp

Methi/Fenugreek seeds - 1/4 tsp

Coriander powder r- 2 tsp

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Tamarind - size of a lemon soak din water

Extract about 2 cups of juice

Salt to taste

Oil preferably gingelly oil - 1/4 cup

Curry leaves - a sprig

Grind the following into  a paste :

Grated coconut - 2 tsp

Poppy seeds - 1 tsp

Cashew nuts - 5 or 6

Method:

Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.

Add the curry leaves and then the onions.

Saute till onions turn translucent.

Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.

Now add the paste and saute till raw smell goes off.

Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.

Serve with plain rice.

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Rajma/Kidney Bean Rasmisa

Rajma Rasmisa is a very nutritious preparation of rajma which goes along very well with rice or chapati.
This is  a recipe of Sanjeev Kapoor.
Ingredients:

Rajma/Kidney beans - 1 1/2 cup soaked in water for 8 hours and drained

Onion - 2  medium(grated/finely chopped)

Tomato - 3 pureed

Ginger garlic paste - 1tsp

Chopped coriander leaves - a handful

Bay leaves - 1

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Chili powder - 2 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Oil - 3 tbsp

Method :

Pressure cook Rajma with 5 cups of water along with salt for 4 whistles.

In a pan heat oil.When hot,add bay leaf and cumin seeds.

Add the chopped onion and saute till they become translucent.Add the ginger garlic paste and fry till raw smell goes off.

Now add turmeric powder and chili powder.Then add the tomato puree and saute till the oil oozes out.

Add the required amount of salt,garam masala,rajma with 1/2 cup of water.Cover with a lid and simmer for 15 minutes.




Garnish with coriander leaves and serve with rice or chapati.

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