RAJMA KEBAB
In most homes in India, we make snacks of one type or the other in the evenings, more so if there are hungry children at home! You will find elsewhere in this blog, recipes for filling snacks such as Kothimbir Vadi, Mushroom Tikkis and Palak & Corn Cutlets which I make at home.
Today's recipe for a filling snack is made from nutritious Rajma/Kidney Bean. These kebabs (also called kababs/kabobs) are best had hot off the pan. This has been adapted from Rajma Kebab by the legendary Tarlaji Dalal.
Ingredients:
In most homes in India, we make snacks of one type or the other in the evenings, more so if there are hungry children at home! You will find elsewhere in this blog, recipes for filling snacks such as Kothimbir Vadi, Mushroom Tikkis and Palak & Corn Cutlets which I make at home.
Today's recipe for a filling snack is made from nutritious Rajma/Kidney Bean. These kebabs (also called kababs/kabobs) are best had hot off the pan. This has been adapted from Rajma Kebab by the legendary Tarlaji Dalal.
Ingredients:
- Rajma ( Kidney Beans), cooked and mashed, 1 cup
- Onions, chopped, 1/2 cup
- Ginger, grated, 1 tsp
- Green Chillies, finely chopped, 2, or as per taste
- Potatoes, boiled, peeled and mashed, 1/2 cup
- Coriander Leaves, chopped, 2 tbsp
- Salt, to taste
- Turmeric Powder, 1/4 tsp
- Kitchen King Masala/ Garam Masala, 1/2 tsp
- Cornflour, 2 tbsp
- Oil, 2 tsp + as required for shallow frying
Method:
Wash and soak the rajma in water for about 8-10 hours or overnight. Next morning, drain away the water and transfer the rajma to a pressure cooker
Cook the rajma in adequate water in the pressure cooker till it gets cooked and becomes soft. However, take care to see it does not get overcooked.
When the pressure cooker cools, remove the rajma after separating it from the liquid in which it was cooked. (This liquid or stock can be used to make other curry or soup)
Gently mash the rajma and keep aside
Likewise, wash, boil and peel the potato. Mash it and keep aside.
Wash and soak the rajma in water for about 8-10 hours or overnight. Next morning, drain away the water and transfer the rajma to a pressure cooker
Cook the rajma in adequate water in the pressure cooker till it gets cooked and becomes soft. However, take care to see it does not get overcooked.
When the pressure cooker cools, remove the rajma after separating it from the liquid in which it was cooked. (This liquid or stock can be used to make other curry or soup)
Gently mash the rajma and keep aside
Likewise, wash, boil and peel the potato. Mash it and keep aside.
In a non-stick pan, heat 2 tsp of oil and saute the chopped onion till they become translucent
To this add the grated ginger, finely chopped chillies and saute on medium flame for half a minute
Next add the cooked rajma, boiled and mashed potato, chopped coriander leaves, salt, turmeric powder and Kitchen King Masala
Mix well and cook on medium flame stirring continuously for 2 minutes
Remove from flame and allow it to cool
Now mix in the cornflour and make equal portions of the kebab mixture and shape them as desired
In a non-stick tawa, add oil and shallow fry each of the kebabs till they become golden brown on both sides
Transfer to a plate and serve the Rajma Kebabs hot with tomato sauce/ketchup or a chutney of your choice
To this add the grated ginger, finely chopped chillies and saute on medium flame for half a minute
Next add the cooked rajma, boiled and mashed potato, chopped coriander leaves, salt, turmeric powder and Kitchen King Masala
Mix well and cook on medium flame stirring continuously for 2 minutes
Remove from flame and allow it to cool
Now mix in the cornflour and make equal portions of the kebab mixture and shape them as desired
In a non-stick tawa, add oil and shallow fry each of the kebabs till they become golden brown on both sides
Transfer to a plate and serve the Rajma Kebabs hot with tomato sauce/ketchup or a chutney of your choice
