April 16, 2010

Spinach Rajma

I tried rajma with a twist by adding chopped spinach sauteed in olive oil to enhance the nutritional value. The result was amazing and lipsmacking.


Rajma (Kidney beans) - 3 cups (canned or soak overnight and pressure cook)
Tomatoes - 3 big chopped
Onion - 1 big chopped
Ginger - 1/2 inch
Garlic - 1 clove
Spinach - 3 cups chopped
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil -5 tblsp
Salt to taste
Corriander leaves - 2 tsp chopped

1. Soak rajma overnight in water and pressure cook.
2. Heat 3 tblsp oil add turmeric powder, chopped onions, ginger grated, garlic crushed and saute till brown.
3. Add tomatoes and cook till soft
4. Blend the tomato onion mixture till smooth and cook in a pan
5. Add boiled rajma, corriander powder, jeera powder, red chilli powder, garam masala powder, and salt to taste.
6. In a seperate pan saute the spinach and add to the Rajma
7. Garnish with chopped fresh corriander leaves.

April 15, 2010

Sago Muruku for Indian Cooking Challenge

The cooking challenge for March hosted by Srivalli of Spice your Life is Sago Muruku. The entries for this event can be viewed atthe website Spicing your life. F0r this recipe the key was to soak the sago in buttermilk overnight to prevent it from bursting in oil. The muruku turned out very crispy and tasty, and the sago looked like little stars. This recipe was a hit with my family and friends.nds.

Sago Muruku

Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup (Chutney dhal)
Sago - 1/2 cup
Salt to taste
Curd - 50 gms ( 1/4 cup)
Chili powder - 1/2 tsp or as per taste

Muruku maker


1. Soak Sago in Butter milk for 3 hrs
2. Mix all the flours together, heat 50 gms oil, mix to the flour along with salt and chili powder. 3. Add the buttermilk soaked sago slowly and knead the dough
4. Heat the oil in a pan
5. When the oil is hot press the murukus in oil
6. Cook on medium flame till done.