Dish coming directly from the Hyderabadi cuisine is totally unmatched by any other recipe. This non-veg dish can easily convert as a nutritious vegetarian dish using kidney beans (Rajma).
Ingredients
Kidney Beans (Red) - 2 cups
Cashew Nuts - 15 (Full size)
Sunflower seed - 2 tbsp
Poppy seeds (khus khus) - 1 1/2 tbsp
Caraway seeds (shahi jeera) - 1 tps
Green cardamoms - 8
Black cardamoms - 6
Cloves - 4
Cinnamon - 2 inch stick
Saffron (kesar) - a pinch
Kewra water - 1/2 tsp
Pure ghee - 2 tbsp + for shallow fry
Chopped Ginger - 1 inch piece
Chopped Garlic - 10 cloves
Finely chopped Green chillies - 6
Grated Mawa (khoya) - 4 tbsp
White pepper powder - 1 tsp
Salt - to taste
Lemon juice - 1 tbsp
Fresh mint leaves - 1-2 sprigs
Onions cut into roundels - 2 medium size
Method
1) Take a cooker and boil soaked rajma (Soak for overnight) with a good quantity of water until it gets soft.
2) First, dry roast cashew nuts, khus-khus, and sunflower seeds together. and then make a fine paste adding little water in a mixer.
3) Dry roast other ingredients like Green cardamoms, Black cardamoms, cinnamon, cloves, caraway seeds and make a fine powder.
4) Take 1/2 tsp kewra water and soak saffron.
5) Now take a pan and put two tablespoons of ghee, following with ginger and garlic. After saute for a few seconds add green chilies and saute again for one minute.
6) Time to add rajma and cook for 3-4 minutes.
7) Now add cashew nut paste and mix well.
8) Time to add khoya, white pepper powder and salt as per taste. Continue stir-fry.
9) Keep the rajma aside for cooling. Then mash it into a fine paste. add spices powder and soaked saffron. Check salt. Add lemon juice and give it a good mix.
10) Make equal portions of the mixture, give a round shape and press them slightly.
11) For Shallow frying, heat up ghee in a pan and cook properly from both the sides.
12) Use mint leaves and onion rings for garnish and serve hot with your preferred chutney or ketchup.
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