There are different types of raitha. This poondi raitha goes well with both rice varieties as well as poori,roti and chappathi.Very easy to prepare.This is a North Indian raitha. Thisis prepared from crisp fried gram flour balls.Plain boondi is used for sweet like laddu this is salted ones.
Salted boondi…….1/2 cup
Salt as required
Red chilli powder….1/4 tsp
Cumin powder……1/2 tsp
Chopped coriander leaves
Keep water on stove and when it is warm switch off the stove.
Soak boondi in warm water for 10 to 15 mts.
Then press the boondi to squeeze out water but do not mash it.
Add cumin seeds powder and red chilli powder to curd.
Finally add whisked curd and chopped coriander leaves.
Cholar dhal us a festival dhal that is often made for celebrations in Bengal.This is made with Channa dhal which is high in protein.Unlike other dal this is thick. Coconut bits are added in this dish.
Bengal gram dhal…….1 cup
For dry spice powder.
Cinnamon……1 ” piece
Can crush in a mortar but I powdered it coarsely inthe mixie.Tempering:
Tej patta…1 no.
Cumin seeds…1/2 TSP
Asafoetida.. …1/4 TSP
Red chillies….2 to 3
Grated ginger….1 TSP
Chopped coconut….2 TBS
Ghee or oil….1 to 2 TSP
Turmeric powder..1/2 tsp
Sugar …2 TSP
Cumin seed powder…..1 TSP.
Soak dal for few hours.
Pressure cooker the Channa dhal with turmeric powder and cook for 3 to 4 whistles it should be cooked but not mushy.
Heat ghee add 1 bay leaf,1/2tsp cumin seeds add grated ginger,then red chillies,1 pinch asafoetida and then powdered spices.
Fry till u get the aroma .
Now add this to the dal.
Add cumin powder, sugar ,red chilli powder and dinner for 1 to 2 mts.
Finally add chopped coconut pieces fried in ghee.
This is a sweet dish.
Serve with poori.
RADHABALLAVI POORI/BENGALI DAL POORI.This poori is also called as radhaballabhi poori too. TraditionalBengali recipe.This is made during festival as there is no onion or garlic.Especially made during Durga Pooja. Some use chana dhal but today I used urad dhal.It is just a stuffed poori variety.Needs preparation time.
Soak urad dhal for atleast 1 to 2 hrs.
Grind it semi coarsely with a piece of Ginger
Fennel seeds…..1 TSP
Cumin seeds…1 TSP
Red chillies 2 or 3
Mace ……2 strands.
In a kadai add 1/2 TSP ghee and fry all the ingredients except for mace.
Switch off the stove and mace to it.
When cool powder it.
Now in a kadai.Add 1/2 TSP ghee.add hingand dhal and 1 TSP sugar mix well
Now add the ground powder.
It will become thick
Remove from fire.
Make balls out of dhal
Now mix 1 cup of atta and 1 cup of maida with salt and 1 TSP of ghee.Add required water and make this as a dough.Now cover and keep for 1 hr.Take a small amount of dough and press a little.Keep a ball of urad dhal in itMake it as a katchori.Again press it gently as a poori.Fry it in hot oil as other positions and serve with side dish.I have served with choler dal but you can serve with curry of your choice.
The kidney bean is a variety of the common bean.It is named for it’s visual resemblance in shape and color to a kidney.They are good source of several vitamins and minerals such as molybdenum, folate,iron, copper,maganese, potassium,vit.K and phosphorus.It is high in protein and fibre.
I would like to share my experience of cooking this curry for the first time.It was some 26 yrs back my husband s friend who came from North India shared this curry for lunch with him and my husband wanted me to try this.My husband’s friend’s wife taught me this.The next day itself I tried this curry. It came out very well.And After she tasted it told me that it tastes good. So started preparing this curry.
Lowers cholesterol and reduces heart disease risk.It controls blood sugar also helps in weight loss too.Best for diabetes patients.
Chilly powder—1 to 2tsp
Ginger garlic paste—1/2to1tsp
Onion chopped—1/2 cup
🍅 tomatoes chopped—1/2 cup
Masalapowder –1 tbs(optional)
Salt as required.
Wash and soak rajma overnight that is up to 8 to 10hrs.
Keep cooker or pressure pan on stove and pour oil in it.Add onions till it turns brown.Then add chopped tomatoes to it Till it turns mushy.
Now add turmeric powder, cumin powder,chilly powder, coriander powder, ginger garlic paste and mix well.
Add soaked rajma to it.Finally add salt.
Close the cooker after adding required amount of water.Allow it for 5 to 6 whistles some beans may require two more.
When it gets cooled open and add chopped coriander leaves to it.
Another method is to cook rajma separately and then add to the other ingredients after adding tomatoes.Check that the beans are cooked and are soft.
Here you can add onion paste with tomato puree instead of tomatoes.
Can be served with naan,roti, chappathi or plain rice.
Water should be added in equal quantity of rajma beans.