Rajma Curry With Jeera Rice OR Rajma Chawal Recipe – Red kidney beans curry spiced in tomato and onion puree with basmati rice tempered in roasted cumin. Rajma Curry with Jeera Rice is the soul north Indian speciality and you can find it in any north Indian restaurants all over the world.
A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.
Rajma galouti Kabab are aromatic and melt in mouth Vegetarian kababs from Awadhi Cuisine. Soft from inside and crisp from outside cashew paste and paneer gives them a soft texture and a delectable taste. Rajma Ki Galouti, as they are popularly known is a vegetarian take on popular galouti kabab from Awadhi food. Traditionally these kabab are made with mince of meat but in vegetarian version of galouti Kabab I used boiled and cooked Rajma (Red Kidney beans) from 24 Mantra Organics
Kashmiri rajma / kashmiri rajma masala curry is a tasty side dish for rice made with kidney beans. It is a wonderful dish from Kashmir. There are two varieties of rajma available: one is the red variety from Kashmir and the other is from Punjab. The red rajma is used in making Kashmiri rajma curry....Read More »