Rajma Bhaji/ Red Kidney bean fritters

We have school till 4 pm this year on.I feel the child is at school more than at home nowadays.Poor children do go through a lot of stress at such young ages here.But the good thing is now we have a two day weekend unlike earlier when even saturday was working which was even worse, the dad being at home the child going to school!!This is the first snack i made after the summer vacation!I think I am officially back in mood to cook!!

My DH is not a big fan of rajma dishes and so I had about half a cup of rajma beans lying around.I soaked it and thought I should try rajma burgers but then this is what i made out of it.It was a really nice accident and I love it when I have tasty end products to trials in the kitchen.

I am actually confused as i write this if it should be called rajma vadas/bondas or bhajjis!Anyway whatever be the name it tasted pretty good and I know i will make it again!

Preparation Time : 20 minutes
Makes 6 bonda/bhaji

You need

Rajma/ red kidney beans half a cup soaked for 10-12 hours or more
Onion 1 small finely chopped
Coriander leaves a few sprigs chopped finely
Crushed ginger 1 tsp
Crushed garlic 1 tsp
Rawa/semolina 2 tsps
Salt to taste
Garam masala powder 1 tsp
Besan/gram flour 5 tablespoons
Red chilli powder 1/2 tsp

Oil to deep fry

• Soak the rajma beans overnight(i did the previous day afternoon itself) and pressure cook with very little water until soft,once cooled run it in the blender until roughly broken.(not a smooth paste)
• To this add the rest of the ingredients all but besan.
• Make small balls out of this and leave to rest.
• Now heat oil in a pan to deep fry.
• IN a small bowl, add the besan and enough water to make a thick batter with salt and red chilli powder mixed to it.
• Coat each of the rajma balls in the besan batter and drop them into hot oil, deep fry until golden brown.
• Drain them onto kitchen towels.

Serve hot and yummy rajma bhaji/vada with tomato sauce and a hot cup of tea!!

Sending this to Dish it out @ Cooks joy and Ramadhan and Eid recipe party @ The cooking doctor

Rajma Bhaji/ Red Kidney bean fritters

We have school till 4 pm this year on.I feel the child is at school more than at home nowadays.Poor children do go through a lot of stress at such young ages here.But the good thing is now we have a two day weekend unlike earlier when even saturday was working which was even worse, the dad being at home the child going to school!!This is the first snack i made after the summer vacation!I think I am officially back in mood to cook!!

Rajma Chawal - Red kidney beans curry with rice

Everyone is health conscious these days and with the increasing choice for unhealthy/junk food that our kids prefer to have it becomes our duty to supply healthy food at home.My LM is a choosy eater I'm still trying to make her eat her veggies and pulses she does love certain veggies and pulses but not all.She mainly hates onions and tomatoes now salads are her best bet!

I used to be a big fan of these red kidney beans that i used to make dal makhani so often then DH started complaining that it got too boring.Red kidney beans need to be cooked well unlike other legumes else they taste way too bland.This recipe was such a life saver we all loved it with our rotis and rice too.

Recipe source - Here

Rajma/Red kidney beans 1 cup
Cumin seeds/Fennel  1 tsp
Green chillies 1 slit at the top

Onions 1 large
Tomato 2 medium
Ginger 2tsp chopped finely/Grated
Dhaniya/coriander+cumin/jeera powder 2 tsp
Turmeric powder/haldi 1/2 tsp
Salt to taste

Salt to taste
Onions to serve
Lime juice/Amchur to taste (optional)

To cook the red kidney beans:
- Soak the rajma over night or more longer i soaked it the previous day afternoon.
-Into the pressure cooker add few whole spices -3/4- cardamoms,3-4 cloves and a piece of cinnamon,a bay leaf, few black peppercorns, now pressure cook the red kidney beans until soft that will need about 10-12 minutes on medium flame or for a 4 whistles.(or use canned red kidney beans will be faster and easier) Alternatively make a small pouch with the whole spices add it to the cooker while cooking the beans and take it out when its done.
- Add salt to taste for the beans in the cooker.

To make the gravy

•  Heat oil in a pan, add the Fennel, onions and fry well.Once thats done add the ginger and green chillies.
• Next add the tomatoes and let this get cooked until mushy.
• Add the turmeric powder, dhaniya-jeera powder and fry until the raw smell goes away.
• Add the cooked beans and cook well in the gravy.
• Serve hot with chopped onions, lime wedges and chopped coriander leaves with rotis, naans or steamed rice.

Flavourful rajma is ready to be served with rotis or steamed rice.

Sending this to Veggie/Fruit of the month - Onion at  Sowmya's  and Priya's VFAM page 
and Foodabulous Fest - Ramzan and Mango season 

Rajma Chawal - Red kidney beans curry with rice

Everyone is health conscious these days and with the increasing choice for unhealthy/junk food that our kids prefer to have it becomes our duty to supply healthy food at home.My LM is a choosy eater I'm still trying to make her eat her veggies and pulses she does love certain veggies and pulses but not all.She mainly hates onions and tomatoes now salads are her best bet!