Rajma

Ingredients 200 grams rajma (black beans) 4 large tomatoes liquidized 2 medium onions grated 2 teaspoons ginger paste 1/2 teaspoon green chilli paste 1 teaspoon turmeric powder 3/4 teaspoon chilli powder 1 teaspoon garam masala 2 tablespoons chopped coriander For Seasoning 2 bay leaves 2 de-seeded crushed black cardamom

Method Soak rajma for about eight hours. Pressure cook with half teaspoon salt, 1/4 teaspoon turmeric powder, and water three fourth inch above the rajma. Give one whistle and simmer for 30 minutes. Heat 3 - 4 tablespoons oil to the pan. Add seasonings, onion and chilli paste, fry till light golden brown, add turmeric powder and mix. Add tomatoes and fry till oil separates. Add cooked rajma alongwith water and salt and bring it to a boil. Simmer for ten minutes. Add coriander leaves, garam masala, mix well and serve hot. Serves 6 - 8 people

Kadhi with Pakodi (UP Style)

Ingredients 1½ cups gram flour 2 cups sour curds 2 teaspoons chopped chopped ginger 1 teaspoon chopped green chilli Oil for shallow frying Basic Seasoning 1 tablespoon ghee A pinch of hing (asafoetida) 1/2 teaspoon methi seeds 1 teaspoon cummin seeds 4 dry and broken red chillies 1 teaspoon turmeric powder 1/2 teaspoon chilli powder

Serving Seasoning 1 tablespoon ghee A pinch of hing 1/2 teaspoon cumin seeds 1/4 teaspoon chilli powder 1 tablespoon chopped coriander

Pakodi Add water to gram flour to prepare a semi thick batter till light and fluffy. Set aside three teaspoons for kadhi gravy. Add ginger and chilli to the remaining batter. Shallow fry in medium hot oil till light golden brown. Add it to salted water (1 teaspoon of salt in one liter of water) and remove immediately. Kadhi 2 cups sour curds 3 teaspoons of batter Mix both and beat it well. Add 2½ cups of water and mix well. Method Add ghee to the pan. Add basic seasonings in the same order mentioned, then add in the kadhi gravy water. Add salt and bring it to a boil, stirring constantly. Add the pakodis and simmer for ten to fifteen minutes. Serve hot with serving seasonings in the same order. Serves 8 - 10 people