Today’s recipe is ‘Rajma Masala’. Rajma is a very popular and favorite curry of north India, which is made of red kidney beans. Rajma chawal is one of the famous food combination of Indian cuisine. Other than rice, it goes well with all Indian chapati/naan/paratha varieties. It can be enjoyed as a main course dish for lunch and dinner. Rajma is a healthy bean which is full of protein.
Today’s recipe is ‘Papad Ki Sabji’. It is a popular dish from Rajasthani and Gujarati cuisine. When you are not in the mood of having vegetables and want to have something quick, you can prepare this dish easily. For this recipe, you need fry or roast papad and cook it in a gravy made of curd. This dish can be enjoyed during lunch or dinner.
Papad ki Sabji
Lobia masala is one of the famous punjabi recipe. It is also known as chawla or chawli in hindi, english name for this protein rich lentil is black-eyed beans or goat pea. You can serve this recipe with hot chapati or plain paratha, if prepared with gravy it goes well with plain rice also.
Lobia Masala Recipe
Dal Makhani is a traditional north Indian dish. It is a rich and buttery gravy of red kidney beans (rajma) and whole black lentils (urad). Dal makhani can be served with tandoori butter naan or jeera rice. Dal makhani is a main course recipe which can be served for lunch or dinner. Other name for this dish is Maa di daal.
Masala Urad Dal is a best lunch or dinner dish. Urad dal just like other lentils is a protein packed lentil. Serve urad dal with hot chapatis and pickle. This recipe is simple and prepared in pressure cooker. If you love urad dal do try this recipe.
Masala Urad Dal
Hi friends ! Today’s recipe is ‘Dahi Wale Aloo’. In this recipe potatoes are cooked in curd and gram flour gravy. This recipe gives you nice change from simple Aloo Tamatar ki Sabzi. I prepare this dish in pressure cooker, if not preparing in cooker then please use boiled potatoes in your dish. This dish can be served as side dish along with chapati/paratha / poori.
Curry of this dish tastes like kadhi, main difference is that in this dish potatoes replaces pakodis. This dish is no garlic no onion recipe.
Dahi Wale Aloo
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For more potato/aloo recipes you can check Aloo Tamatar Ki Sabzi (Potatao and tomato gravy) , Aloo Egg Pattice (potato egg pattice), Dilli Style Aloo Chaat (Tangy potatoes) , Aloo Shimla Mirch Do Pyaza , Aloo Vada (Potato dumpling/ Batata vada) , Aloo Namkeen (Spicy Potato Strips) , Aloo Kasoori Methi Sabzi (Potato n Dried Fenugreek) .
Duration: 30 mins
Ingredients for Dahi Wale Aloo
|Curd /Yogurt/Dahi||1 cup
|Potato (cubed)||200 gms
|Gram flour / Besan||1 tsp
|Red chilli powder /Lal mirch powder||1 tsp (or as per taste)
|Coriander powder / Dhania powder||1/2 tsp
|Turmeric / Haldi powder||1/4 tsp
|Oil ||1 tbsp
|Cumin seeds /Jeera||1/4 tsp
|Mustard seeds / Rai||1/4 tsp
|Salt ||as per taste
|Curry leaves /Kari patta (chopped)||4-5
|Coriander leaves / dhania patti (chopped)||for garnishing
Procedure for Dahi Wale Aloo
- Cut potatoes in small size cubes.
- In the pressure heat oil. Add cumin seeds and mustard seeds.
- When cumin and mustard seeds start crackling, add potatoes.
- Add red chilli powder, turmeric, coriander powder, curry leaves and salt. Mix well and cook for 5 minutes.
- In a bowl, add gramflour, curd and water (mix should be of thin consistency). Mix well.
- Add above mix in the cooker. Close the lid and cook potatoes for 5 mins on high heat and for next 5 mins on medium heat.
- Let the pressure drop on its own. Check whether potatoes are done.
- Garnish the dish with chopped coriander leaves.
Today’s recipe is ‘Hyderabadi Bagara Baingan’. It is a delicious and a very popular south-indian dish. In Hyderabad this dish is served as a side dish along with Hyderabadi Biryani. You can also serve it with roti/chapati/plain rice/paratha. This recipe which I am sharing today is again my mother’s recipe.
Hyderabadi Bagare Baingan