Sunday, August 4, 2013

Dhuni Wale Rajma

Jammu Cuisine

Dogri cuisine


Dhuni Walle Rajma..


1 cup Jammu Rajma
2 medium Onions (chopped)
6 small Tomatoes (chopped)
Turmeric powder – 1 tsp
4 Cloves of Garlic (Lehsan) (minced)
2 tbsp. of Fresh Ginger Root (Adark) (minced)
6 Coriander Leaves (Hara Dhaniya) (minced)
5 Whole Cloves (Laung)
10 Black pepperCorns (Saabut Kaali Mirch)
1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf (Tezz Patta)
1 tsp. of Red Chili Powder
3 tbsp. of refined Oil
Salt to taste

How To Cook RAJMA :

1. Soak Jammu Rajma overnite. Pressure cook them next day in cooker with 3 cups water and alongwith cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf, salt and turmeric powder.
Mash one third Rajma with Ladle in Cooker and let it cool.

2. On stove over medium-low flame put kadai , add oil and add slice onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. For great taste, sauté until almost dry.

3. Raise the stovetop’s temperature to a medium heat. Add garlic and ginger and sauté for 2-3 minutes. Mix in the chili powder, red kidney beans with water in which it is boiled.
4. Simmer at very low heat till Rajma extracts all its flavours in sauce and the gravy reached consistency of a creamy curry.
5. Never add additional water . If you want thin gravy then boil Rajma in Cooker with more water.

For DHUNI :-
In a small Katori add burned Charcoal piece. Place Katori carefully in centre of kadai. Drop few drops of raw mustard oil over the burning charcoal and immediately cover the kadai.
The burning fumes of charcoal will add nice earthy aroma to the dish. After 5 mins remove katori carefully.
Take care not to throw any charcoal bit in Rajma.

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