I have rajma at home but I dont know how to prepare it.?

Question

Can anyone give me a tasty recipe for rajma but please remember that Im on a diet so it should be oil-free?

Answer 1

Rajma
Ingredients

1 can red kidney beans
2 large onions
6 garlic clovettes
A small piece ginger
1/2 tsp black peppercorns
1 stick cinnamon
4 cloves
4 dried red chillies
8-10 green chillies
1 tsp cumin seeds
2 tomatoes, chopped
1 tsp lime juice, freshly squeezed
2 tbsp coriander leaves, chopped
1 bay leaf, cut into 2-3 large pieces
2 tbsp ghee or cooking oil (Ghee is calirified butter. Its so much better for you than other butters and oils)
Method
Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinnamon. Set aside.
Mince the remaining onion.
Heat the oil and add the bay leaf and minced onion and fry on high heat.
When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take in the vicinity of 12-16 mins.
Now remove from heat, add the tomatoes, drained beans and salt to taste.
Add water as needed. Usually about 1 cup of water is enough for a good gravy.
Bring it to a boil.
Add the coriander leaves and lime juice.
Mix well and heat for about 3-4 minutes.
Serve hot with any Indian bread or steamed rice.


Ghee Recipe

1 pound unsalted butter

Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.

Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.

1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

Two pounds of butter will fill a quart jar with ghee.


Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls.

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.

Answer 2

Now this is definitely a difficult proposition,you need to use rajma in an oil free method,traditional Punjabi style recipes are therefore out of question,all you can do is add boiled rajma to salads,or in a tomato base gravy like baked beans or add to a mixed vegetable sabzi,but rajma is not a very good idea for weight reduction.

Answer 3

the ppl have given the rite recipes so i wont bother giving u the recipe but just wud like to tel u that if u are on a diet, rajma is not for u, cause they r highly fattening, and there is no such think like a oil free tadka for rajma, the oily tadka is the main thing that builds up the taste, sorry to disappoint u...

Answer 4

classic Indian food Rocks...... I See you've changed The Indian Recipes and all started Cooking Them With Olive Oil. That Itself is a sturdy theory. those Indian Dishes Are rich In style And Are crammed with different healthful Nuterients.

Answer 5

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.

TIP:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.

Answer 6

now what shall i tell u on this when u have already recevied the methods and also suggestion from one person on that.