Wednesday, February 6, 2008

Romantic Combo--Cumin Rice with Rajma Masala

I was craving for some spicy hotel food..The above combo idea just came as a spark. but i havent tried them before. so on googling i found sailu's cumin rice with rajma. i felt very happy that i could find the recipe for both on a single shot.

whenever i make briyani or some rice that has to be pressure cooked along with masala's. i used to fear a lot about the turn out' always happens to me rice would not be cooked properly or blackening of the rice in the bottom part of the cooker or the masala's going wrong or no salt or too much of spicy or the rice not seperated and looks mashy. oh god you should have thought what a girl she is...

well iam still in the learning stage with just 3 years of cooking experience. inspite of the above bugs..i still manage to correct it at the last minute and present it to my husband as though nothing occurred. but he will find it out. hope he should have been ratatouille in his last generation.

why i was blabbering all the above is..this cumin rice was the first one for me which turned out without any minus marks. it does'nt mean that i got is this cumin rice will not trouble anyone and wont let others down.

Coming to the Subject

Ingredients for Cumin Rice:

1. Rice - 2 cups(cleaned and soaked in water for 30 minutes)

2. Cumin- 1/2 spoon

3. Cumin+Lavang powder- 1 and half spoons

4. Ghee-3 spoons

5. Salt- as required

6. Water-4 cups


In a pressure cooker, heat the ghee. add cumin and fry them brown. now add the cumin and lavang powder. fry it. the color changes just in seconds. now add rice. mix well. add water and salt mix well. pressure cook it for 3 whistles. depends on your cooker.

On Rajma Masala:

This is the first time for me to try out a spicy masala.

First have a fistfull of corriander leaves, 6 garlic pieces and 2 inch of ginger and grind them into a paste. now In a kadai, heat the oil, add lavang/cloves fry them well. now add the grinded paste and fry it. add sliced pieces of one onion and fry them. when it is fried add a slitted green chilli and finely chopped pieces of two tamatoes. fry them well. add salt,turmeric powder a pinch, chilli powder a spoon, 2 spoons of corriander powder, 1 spoon of cumin powder, 1 spoon of garam masala and mix well. now add the rajma beans(soaked for 10-12 hours), into the mixture and mix well. add water..see to that in what consistency you require the rajma masala to be in.
pressure cook it for 3 whistles.
the rajma masala suits well to cumin rice.
the below link is of sailu. check out her version.

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