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Unusual rajma snacks
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Here are different ways to cook kidney beans
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Going beyond `rajma chawal' — Photo: K. Ramesh Babu
THE KIDNEY bean (rajma) is quite a popular ingredient in most parts of the world. In India one can associate it immediately with the Punjabi dish rajma. In fact rajma can mean more than just rajma chawal. Just surprise your family and friends with these interesting preparations of rajma.
Rajma ke samose
Ingredients:
For samosa dough:
Maida - 150 gms
Ghee - 50 gms
Water - 100 ml
Salt - 10 gms
For filling:
Rajma (boiled) - 50 gms
Rajma (mashed) - 50 gms
Chaat masala - 10 gms
Garam masala - 05 gms
Red chilli powder - 05 gms
Salt - 10 gms
Green chillies (chopped) - 05 gms
Onions (chopped) - 20 gms
Tomatoes (chopped) - 20 gms
Fresh coriander (chopped) - 10 gms
Ginger-garlic pate - 05 gms
Oil for frying
Method: To make the filling mixture, heat oil, add ginger-garlic paste and onions and saute. Add tomatoes, green chillies and sauté. Add rajma, both mashed and whole. Add chaat masala, red chilli powder, garam masala and salt. Mix well. Add fresh coriander. Keep aside.
For samosa dough mix together maida, ghee water and salt. Make small balls and roll it into round shape, cut half the dough, put little stuffing and fold. Keep aside the samosas. Heat oil and fry samosas. Serve hot.
Rajma gauloti
Ingredients:
Rajma (boiled) - 100 gms
Brown onions - 50 gms
Red chilli powder - 05 gms
Garam masala powder - 05 gms
Ginger-garlic paste - 10 gms
Ghee - 60 ml
Salt - 10 gms
Cardamom powder - 05 gms
Fresh coriander (chopped) - 10 gms
Fresh mint (chopped) - 10 gms
Method: Mix together all the ingredients and grind to a fine paste. Heat ghee. Add the mixture. Cook well. Remove. Make small patties out of the mixture. Heat tawa, add little ghee - fry on both side. Serve hot.
Rajma seekh
Ingredients:
Rajma (boiled and minced) - 100 gms
Onions (finely chopped) - 25 gms
Green chillies (finely chopped ) - 10 gms
Coriander (finely chopped) - 15 gms
Cornflour - 10 gms
Besan - 10 gms
Salt - 10 gms
Garam masala powder - 05 gms
Red chilli powder - 05 gms
Method: Mix all the ingredients together. Arrange it on a skewer. Put it in a tandoor. When cooked remove and cut into desired pieces. Serve hot.
Rajma kofta
For kofta:
Ingredients:
Rajma (boiled and minced) - 100 gms
Salt - 10 gms
Chilli powder - 05 gms
Fresh coriander (chopped) - 10 gms
Fresh onions (chopped) - 30 gms
Green chillies (chopped) - 10 gms
Garam masala powder - 10 gms
Cornflour - 10 gms
Maida - 20 gms
For gravy:
Cashewnut paste - 60 ml
Ginger-garlic pate - 10 gms
Yoghurt - 30 ml
Coriander powder - 05 ml
Jeera powder - 05 gms
Whole garam masala - 05 gms
Salt - 10 gms
Turmeric powder - 05 gms
Oil - for frying
Method: Mix together the kofta ingredients. Make small balls. Fry in oil. Drain. Keep aside. To make gravy: Saute ginger-garlic paste in oil. Add garam masala whole. Add coriander powder, jeera powder, turmeric powder, salt and yoghurt. Drop koftas in gravy before serving.
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.
O.P. KHANTWAL
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