Rajma Lajawab

Ingredients:

• Kidney beans soaked overnight 1 cup(Rajma)
• Salt to taste
• 2 tbsp ghee
• 1 medium Onions Puree
• 2 tbsp Ginger-garlic- chili paste 
• 2 tsp Coriander powder 
• 1 tsp Red chilli powder 
• 1/2 cup Tomato puree
• 1 tbsp Kasmiri chili powder
• 2 tsp rajama masala
• 1 tsp kitchen king masala 
• 1 tbsp kethcup 
• 1/2 cup milk
• 1 tbsp oil
• 1 tbsp butter
• water as per need

For the garnish

2 tbsp chopped coriander (dhania)

Method:

1. Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 4 cups of water, salt and cook under pressure till 4-5 whistles are given out.
2. Drain and reserve the cooking liquor. In pan add oil ,Rajama And milk cook for 5 min.
3. Heat oil in another non-stick pan. Add onions and saute till light brown. 
4. Add the ginger-green chili-garlic pest and saute for a few more minutes.
5. Add tomato puree, rajma Masala, kitchen king Masala  red chili powder, coriander powder, mix well cook for min.
6. Add the Boiled rajma with milk, salt & 3 tbsp water mix well.
7. When rajam mix well with gravy add butter & ketchup mix well and switch off flame.
8. Garnish with coriander & serve hot with golden rice.

Besan Capsicum Shak

Ingredients :

• 1 cup Capsicum
• 2 tbsp Oil
• 1/2 tsp Mustard seed(rai)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp hing
• 1 tsp lemon juice
• 2 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 4 to 5 tbsp besan (gram flour)

Method:

1. heat oil in deep kadai , add cumin seed , rai , hing when its crackle add capsicum  and cook for 7 to 8 min.
2. When is soft add turmeric powder, red chili , coriander powder mix well and cook for min.
3. Add sugar, lemon juice, mix well
4. Now slowly slowly add besan and mix properly.
5. Besan properly coat on capsicum.
6. Serve hot with roti.

Peas Potato Sabzi (Rajasthani style)

Ingredients:

For gravy:

• 2 big tomato
• 4 to 5 garlic clove
• 1 small onion
• water as per need

Other ingredients:

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera (cumin seed)
• 2 tbsp red chili  powder
• 1/4 tsp turmeric powder 
• 1 tsp kasuri methi
• 1/2 tsp garam masala
• 1 tsp dried mango powder (aamchur )
• 1 cup potato  
• 3 tbsp green peas 

Method:

1. In mixing jar add gravy, ingredients and make smooth pest for gravy.
2. In Pressure cooker add oil, mustard seeds, cumin  seeds when its crackle add turmeric powder , red chili powder, gravy, potato, green peas mix well.
3. Add reaming ingredients stir well.
4. Now add coriander mix well and cook for 2 whistle.
5. when its cool down, serve with roti.

Makka Muthiya

Ingredients:

For the muthias

• 1 cup grated Bottle guard 
• 1 cup Maize (pili makai aata) flour
• 1/2 cup wheat flour
• 5 tbsp low fat curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp jaggery Pwoder 
• 1 tbsp red chili pwoder
• 1 tbsp Achar masala
• salt to taste

For the tempering:

• 1 tsp Mustard seeds (rai)
• 1/4 tsp asafoetida (hing)
• 1 tbsp Sesame seed
• 3 to 4 curry leaves (kadi patta)
• 1 tsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)
• Other ingredients
• oil for greasing

Method:

For the muthias

1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape in length.
3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
4. Remove, cool and cut into thick slices.

How to proceed

1. Heat the oil in a non-stick pan and add the rai seeds. When they crackle, add the asafoetida, sesame seed and curry leaves.
2. Add the sliced muthias and saute over a low flame till they are lightly browned.
3. Serve hot.

Note:

• Follow the  Process you can make multigrain muthias, Corn palak Muthias , Methi muthias etc...

Sabz Paratha

Ingredients

For The Dough:

1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing

• 1 tsp cumin seeds
• 1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
• 2 tbsp oil
• 1/2 cup finely chopped onions
• 3/4 cup boiled , peeled and mashed potatoes
• 1/2 cup spring onion 
• salt to taste
• 2 tbsp chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 1/2 tsp turmeric powder
• 1 tsp chat masala
• 1/2 tsp chilli powder
• 1/2 tsp aamchur powder 
• 2 tbsp cheese, grated
• Oil for cooking 

Method:

Dough :

1. Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.

stuffing:

1. In a pan , add oil, cumin seeds when is crackle add mix vegetable and cook for 6 to 7 min.
2. Add spring onion, salt, red chili powder, turmeric powder, chat masala, aamchur powder , chopped green chili , mix well cook for 5 min.
3. Now add coriander, cheese , mix well cook for 1 min.
4. Roll out dough into circle then place the stuffing in circle, fold it and make semi circle.
5. Cook each paratha very lightly on a hot non-stick tava (griddle) and keep aside.
6. serve hot with Masala curd & garnish with cheese.