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Rajma Chawal Recipes

By: Chitra Rani | Last Updated: Oct 19, 2018
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Preparation time:25 Minutes

Cooking time:40 Minutes

Servings:5 Persons

Cuisine:Indian Sub-continent

Course:Vegetarian Recipes

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Rajma Chawal Recipes

By: Chitra Rani | Last Updated: October 19, 2018

About Rajma Chawal Recipes:


Rajma and Rice Recipes is a very popular dish in the Indian sub-continent, it has been invented primarily in the Punjab region. A spicy onion tomato is cooked in seasoning until the beans are soft and tasty. Rajma can be served with boiled rice and salad.

Ingredients Of Rajma Chawal Recipes:


Rajma Material -

  • 200 gm of red beans (rajma)
  • Two onions - grounded
  • An onion - finely chopped
  • Two tomatoes - frozen
  • Eight to ten - Garlic buds are peeled and pasted.
  • One inch - Piece of ginger paste
  • One spoon - cream of fresh cream or fresh milk
  • Half a teaspoon - cumin
  • Pinch filled - asafoetida
  • Half a teaspoon - cinnamon powder
  • One nag - bayleaf
  • One spoon - red chilli powder
  • One spoon - coriander powder
  • Half spoon - Garam Masala Powder
  • One spoon - mustard oil
  • According to the taste - salt
  • For garnish - green coriander

Rice Material-

  • One cup - basmati rice
  • Half a teaspoon - salt
  • 1/4 liters - plain water
  • A bayleaf

How To Make Rajma Chawal Recipes Directions/Method:


Rajma curry method -

  1. Keep the rajma for soaking for eight to ten hours. First of all, if you want to make morning then keep soaking in the night, and want to make it in the evening, keep it soak in the morning.
  2. After damping, you put Rajma on the gas to boil in a pressure cooker for two cups of water or until it dries in water.
  3. When the beans go well, then put the gas off and keep aside.
  4. Now heat oil in a dough, add cumin seeds, asafoetida.
  5. Now add the cinnamon paste. Put onion and roast till it becomes pink.
  6. When onion is roasted, add ground onion, pistachio ginger, garlic paste and roast it until the oil comes out.
  7. Once the onion ginger paste is thoroughly fried, mix all the spices in it.
  8. Cover and cook for five minutes.
  9. After the spices are cooked, add tomato paste and cook well.
  10. Now add cream or cream to it and cook till the masala gravy is formed.
  11. Add spicy masala to the spices.
  12. Cover the dough and let it cook for five minutes.
  13. Garnish with green coriander after cooking.

 

Rice method –

  1. To keep salt water for boiling water in a bigger room.
  2. Wash one cup of basmati rice twice a day and keep it in water.
  3. When the water starts boiling well then add the rice in it, add salt to it.
  4. Also put a teaspoon
  5. When the rice is cooked, filter them in sieve.
  6. Your Rajma and Rice Recipes is ready 

Tips - You can make them in the cooker, just change the utensil, the other content will remain the same.

Watch Rajma Chawal Recipes Video :

Recipe Reviews
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About Rajma Chawal Recipes:


Rajma and Rice Recipes is a very popular dish in the Indian sub-continent, it has been invented primarily in the Punjab region. A spicy onion tomato is cooked in seasoning until the beans are soft and tasty. Rajma can be served with boiled rice and salad.

Ingredients Of Rajma Chawal Recipes:


Rajma Material -

  • 200 gm of red beans (rajma)
  • Two onions - grounded
  • An onion - finely chopped
  • Two tomatoes - frozen
  • Eight to ten - Garlic buds are peeled and pasted.
  • One inch - Piece of ginger paste
  • One spoon - cream of fresh cream or fresh milk
  • Half a teaspoon - cumin
  • Pinch filled - asafoetida
  • Half a teaspoon - cinnamon powder
  • One nag - bayleaf
  • One spoon - red chilli powder
  • One spoon - coriander powder
  • Half spoon - Garam Masala Powder
  • One spoon - mustard oil
  • According to the taste - salt
  • For garnish - green coriander

Rice Material-

  • One cup - basmati rice
  • Half a teaspoon - salt
  • 1/4 liters - plain water
  • A bayleaf

How To Make Directions/Method:


Rajma curry method -

  1. Keep the rajma for soaking for eight to ten hours. First of all, if you want to make morning then keep soaking in the night, and want to make it in the evening, keep it soak in the morning.
  2. After damping, you put Rajma on the gas to boil in a pressure cooker for two cups of water or until it dries in water.
  3. When the beans go well, then put the gas off and keep aside.
  4. Now heat oil in a dough, add cumin seeds, asafoetida.
  5. Now add the cinnamon paste. Put onion and roast till it becomes pink.
  6. When onion is roasted, add ground onion, pistachio ginger, garlic paste and roast it until the oil comes out.
  7. Once the onion ginger paste is thoroughly fried, mix all the spices in it.
  8. Cover and cook for five minutes.
  9. After the spices are cooked, add tomato paste and cook well.
  10. Now add cream or cream to it and cook till the masala gravy is formed.
  11. Add spicy masala to the spices.
  12. Cover the dough and let it cook for five minutes.
  13. Garnish with green coriander after cooking.

 

Rice method –

  1. To keep salt water for boiling water in a bigger room.
  2. Wash one cup of basmati rice twice a day and keep it in water.
  3. When the water starts boiling well then add the rice in it, add salt to it.
  4. Also put a teaspoon
  5. When the rice is cooked, filter them in sieve.
  6. Your Rajma and Rice Recipes is ready 

Tips - You can make them in the cooker, just change the utensil, the other content will remain the same.

Watch Rajma Chawal Recipes Video :

Recipe Reviews
Comment(s)
No Data Found..!

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Recipe Nutrition Info: (Per 100 Grams)


Serving Size:1 Bowl Rajma + 1 Plate Of Rice

Servings Per Recipe:5 Persons


Calories:290 cal

Fat Content:6 gm

Carbohydrate Content:58 gm

Cholesterol Content:-

Fiber Content:-

Protein Content:10 gm

Saturated Fat Content:-

Sodium Content:-

Sugar Content:-

Trans Fat Content:-

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