Chettinad Rajma( Kidney Beans) with Veg. And Paneer

This dish is a unique medley of Rajma , paneer, and vegetables. I have used beans and carrot , you can also add cauliflower . When I got my packet of Chettinad mix I didn't know what to make . I didn't want to make a typical mix veg. coz honestly I am not very fond of it.  So I just picked up whatever was available at home and tried my luck. I have to say it turned out to be a great dish.  It is a wonderful option for vegetarians like me .

Ingredients :  serves 5-6

Oil1                                1 + 1 tbsp + 1/2 tsp

Mustard seeds                  1 tsp

Curry leaves                    10-12

Onion                             1 large finely sliced

Onion                             1/2 cup chopped

Tomato purée                 1 1/2 cup (homemade)

Garlic crushed                 1/2 tbsp + 1/4 tsp

Ginger paste                   1/2 tbsp + 1/4 tsp

Carrot, beans                  1 cup ( chopped into cubes)

Boiled kidney beans         1 1/2 cup

Paneer                           100 gms ( cottage cheese)

Turmeric pd                   1/2 tsp

Water                            2 1/2 cups

Chettinad spice mix        2 1/2tbsp + 1/2 tsp

Coconut paste                 1/4 cup

Salt                                to taste

Lemon juice                   1/2 tsp

Whole red chilly(dry)      2

Method :

1. Cut paneer into 1 " cubes and soak it in warm water for 10 minutes to soften it.
2. Drain out the water completely and marinade it  for 10 minutes in 1/2 tsp Chettinad spice mix, 1/4 tsp ginger paste , 1/2 tsp crushed garlic , a pinch of salt and lemon juice.
3. Heat 1 tbsp oil in a pan , sauté paneer pieces till golden on all sides.
4. Remove on a kitchen towel to drain off excess oil.
5. In the same pan add the remaining oil. 
6. Add mustard seeds and curry leaves.
7. Add sliced onion. Sauté.
8. Once onions start softening add chopped onions and garlic.
9. Sauté on low heat, stirring, in between crushing with the tip of wooden spatula so that onions are slightly mashed.
10. Cook till they turn soft and pink.
11. Tip in tomato purée and ginger paste.
12. Cook covered  on low to medium heat till oil separates.
13. Tip in salt and turmeric pd, chopped vegetables, kidney beans and 1 cup water.
14. Cover and cook till vegetables are done.
15. Now add in paneer and Chettinad spice mix.
16. Check and add more water if needed.
17. Cook for two minutes.
18. Tip in coconut paste.
19. Bring it to a boil stirring all the time.
20. Remove from fire.
21. Taste and adjust salt.
22. Heat oil in a small pan, fry whole( dry ) red chillies .
23. Pour it over the ready dish.
24. Garnish with chopped coriander .
25. Serve hot with plain rice or an Indian bread of your choice.

Note: while boiling Rajma care should be taken that it is just ready and not too soft.

adjust the quantity of water as per your preference. The gravy  should be thick.

In individual bowls you  can top the gravy with  a boiled egg if you like.

I do it for my son and husband and they love it.

Leftover Rice and Potato Patty

Today I made Bisi Bhele Bhat for lunch.  Did not want to fry papad as always to accompany it.  I remembered there was some boiled rice lying in the fridge.  Boiled potato is generally available in my fridge. I decided to try out a patty using the two. They turned out delicious, real crispy because of the rice. Surprisingly very filling.  Very quick and easy to make.  Would be a wonderful snack for kids when they come back from school.

 

If  you don't have boiled potato available in the fridge. Here is a quick fix. Wash a potato. Prick it with a knife all over. Micro it for 5-6 minutes on high along with half a glass or water. Let it rest for a few minutes. Your boiled potato is ready.

Ingredients:  gives 6

1 cup       Boiled rice 

1  large   Boiled potato

1/2         Green chilli finely chopped 

1/2tsp    Red chilli powder

1/2 tsp    Raw mango powder

1/4 tsp    Garam masala 

3/4 tsp   Ginger paste 

1 tbsp           Coriander chopped 

Salt to taste

Oil for shallow frying

Method: 

1. Grate the potato .
2. Lightly mash the rice . 
3. Mix all the ingredients together . 
4. Taste and adjust the salt . 
5. Divide  it into 6 equal portions . 
6. Shape them into balls . 
7. Press with your fingers to flatten slightly.
8. Refrigerate for half an hour to one hour. 
9. Shallow fry till golden and crisp on both sides.
10. Remove on kitchen towel to drain off excess oil.
11. Serve immediately with mint chutney or tomato ketchup.