Some times when we are searching for something it will not come . But when we forget it will come. This happened exactly in my life. Few years ago we got a small slow cooker as a gift from a bank . i did not know what to do with it . i searched for some recipes too but the search was in vain . Then it happened that some students from a school were collecting things for donation and we were giving what we were not using . i suddenly thought that the slow cooker will be used by someone who can use it, why leave it in the cabinet and gave it away .
Now last week i got a book Indian Slow cooker recipes and was attracted by the methods in it . i totally forgot that i had given away the slow cooker and was searching high and low.
Later my husband said that we had given away .For a good cause means it is okay. But i wanted to try those recipes and today i decided and planned a method. Ok the cooking should be slow , so i thought the same can be done in normal pressure cooker and experimented . Yes the results were good. We got nice tasty gravy with well cooked Rajma.
Usually my husband dislikes Rajma but he ate it without any comments . Above all the process is easy and we all want to do everything in a jiffy and yet get tasty food . We also do not want to sweat in the kitchen. This recipe will be useful for us . Even while making chapattis on one side we can cook it in the other burner and both will be done simultaneously .
Chitra Rajma / Speckled Kidney beans is rich in fibre so we can use it often in our food.
My full acknowledgements to the author of this book ‘The Indian Slow Cooker ” Anupy Singla . If you ever get a chance to get this do grab and take a glance . You will surely be addicted to this book.
Today’s moon too is a beauty and am adding this photo.
Chitra Rajma / Speckled Kidney beans – 3 cups
Tomato paste – ½ cup
2 inch ginger
Garlic – 12
Red Chilli powder -1 tsp
Jeera Powder -1 tsp
Turmeric powder -1 tsp
Butter -2 tsp
Coriander leaves – few
Green chilli -2
Water – 3 cups
Soak the Rajma for at least 8 hours .
Wash and soak so that the soaked water can be used for cooking .
After 8 hours the actual cooking starts . Cut onion , ginger and peel garlic. Extract tomato paste from 2 tomatoes .
In a pressure cooker add the rajma first , after draining the water.
Remember to store the drained water .
Add onion, tomato paste , green chilli , red chilli powder , cumin powder, turmeric powder , salt , butter and add 3 cups of water including the soaked water .
Mix well and cook in the lowest flame for 10 minutes and then raise the flame .
You will see steam coming. Put the weights and again lower the flame .
After some time the whistle will be coming , even if it does not also no problem .
Wait for at least 15 to 20 minutes and then switch off the flame .
After the steam gets settled , open the lid , taste for salt ,and boil for few minutes . Garnish with coriander leaves. The rajma will be well cooked .
The water quantity and low flame are important . Once you know you cooker’s performance you can plan the time accordingly .
Low flame is the only important factor in this .
Any type of rajma can be used for this .
A mind map
Slow —–10mts———High—–till steam comes —–weight valve ——slow—10 to 15 mts ————–switch off ———-open ——-cook for 10 minutes .