Rajma Soya Fry


Ingredients:

Cooked Rajma 1 cup

Cooked soya 1 cup

Onion 2 big

Garlic 3 to 5 pods

Ginger 1 big piece

Coriander pdr 1 Tbsp

Turmeric pdr 1/2 Tsp

Garam masala 1/2 Tsp

Pepper pdr 1/2 Tsp

Chilly pdr 2 Tsp

Musatrd seeds

Curry leaves

Salt

Oil

Soak rajma overnight and cook it with salt and keep it aside.
 
Cook soya in boiling water for 15 min and squeeze out the excess water.
 
Chop it and keep it aside.
 
Heat oil in a kadai and add mustard seeds.
 
When it splutters, add curry leaves, sliced onion, ginger and garlic.
 
 Saute till it turns light brown.
 
Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well.
 
Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.
 
 
    my BEST FRIEND TINA's recipe.

PINEAPPLE RASAM

A tasty rasam made by adding pineapple with the tamarind pulp.

Ingredients

Split pigeon pea (toor dal/arhar dal) 1 cup

Fresh pineapple, peeled and chopped 2 cups

Rasam powder 2 teaspoons

Salt to taste

Turmeric powder 1/4 teaspoon

Tamarind pulp 1 teaspoon

Jaggery (gur) 1 teaspoon

Water 6-7 cups

FOR SEASONING

Mustard seeds 1/2 teaspoon

Curry leaves 10-12

Whole dry red chilli 1

Oil 1 tablespoon

Method

Pressure-cook the dal with 2 cups of water. When cooked mash the dal and keep aside. Blend 1 cup of pineapple pieces in a blender. Keep aside. For the seasoning, heat the oil in a kadhai and add the curry leaves mustard seeds and dry red chilli. When the mustard seeds start to splutter add the pineapple pulp, rasam powder, salt and turmeric powder. Stir-fry for 2-3 minutes. Add the mashed dal, remaining water, tamarind pulp and jaggery. Bring to boil. Simmer and cook on low heat for 10-15 minutes. Serve hot garnished with the remaining pineapple pieces.....