Ingredients:
Rajma 2 Cups
Onion 1
Green Chiles 2 – 4
Garlic 2 Cloves
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Mint Leaves few Leaves
Lemon Juice 1 tsp
Salt to taste
Oil 1 tsp + 1 tbsp
Onion 1
Green Chiles 2 – 4
Garlic 2 Cloves
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Mint Leaves few Leaves
Lemon Juice 1 tsp
Salt to taste
Oil 1 tsp + 1 tbsp
Method of preparation:
Soak kidney beans in water overnight and refresh under running water the next day morning.
Pressure cook the soaked rajma in 4 – 4 1/2 cups of water for 3 whistles or until the rajma / red kidney beans are cooked and turns soft but not mushy.
Alternatively, cooking the rajma in a large pot of water takes around an hour to soften all the rajma.
Strain the cooked rajma and keep aside.
Pressure cook the soaked rajma in 4 – 4 1/2 cups of water for 3 whistles or until the rajma / red kidney beans are cooked and turns soft but not mushy.
Alternatively, cooking the rajma in a large pot of water takes around an hour to soften all the rajma.
Strain the cooked rajma and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro and mint leaves.
Peel and mince ginger and garlic.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro and mint leaves.
Peel and mince ginger and garlic.
Heat a tsp of oil in a pan, add cumin seeds and onion.
Fry till onion turns translucent, add ginger, garlic, green chiles and salt.
Cook for a minute and add coriander powder, cumin powder and turmeric powder.
Immediately, add kidney beans and stir.
Thoroughly mash the kidney beans mixture with a masher.
Keep stirring and make sure there is not too much moisture left in the kidney beans mixture.
Remove from heat, stir in garam masala and lemon juice.
Cool the mixture to room temperature.
Take big lemon sized mixture out of the mashed kidney beans and form soft ball using both hands.
Slightly flatten the formed ball to form into a tikki / kebab and keep aside.
Repeat the same with remaining kidney beans mixture.
Fry till onion turns translucent, add ginger, garlic, green chiles and salt.
Cook for a minute and add coriander powder, cumin powder and turmeric powder.
Immediately, add kidney beans and stir.
Thoroughly mash the kidney beans mixture with a masher.
Keep stirring and make sure there is not too much moisture left in the kidney beans mixture.
Remove from heat, stir in garam masala and lemon juice.
Cool the mixture to room temperature.
Take big lemon sized mixture out of the mashed kidney beans and form soft ball using both hands.
Slightly flatten the formed ball to form into a tikki / kebab and keep aside.
Repeat the same with remaining kidney beans mixture.
Heat a flat pan on medium heat, apply a tsp of oil to it.
When pan gets hot, place around 3 kidney beans kebab on the flat pan.
Fry for couple of minutes and add few drops of oil on the top uncooked side.
Turn the cooked side facing up and cook till both sides are golden brown.
Carefully remove the kidney beans kebab onto a plate and repeat with remaining kebab.
Garnish with cilantro and serve kidney beans kebab with lemon, onion rings and chutney of you choice.
When pan gets hot, place around 3 kidney beans kebab on the flat pan.
Fry for couple of minutes and add few drops of oil on the top uncooked side.
Turn the cooked side facing up and cook till both sides are golden brown.
Carefully remove the kidney beans kebab onto a plate and repeat with remaining kebab.
Garnish with cilantro and serve kidney beans kebab with lemon, onion rings and chutney of you choice.
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