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.

Khatte Aloo (Potatoes in tangy yogurt sauce)

While driving to Corbett, on the way we stopped at Bikanerwala. My husband as usual ordered Chole bhatura. I am a big fan of their Raj kachori but could not have it because of bad throat. Next best option seemed Puri Aloo. I was expecting tamatar wale Aloo but what I got instead was khatte Aloo. To be honest I was a tad disappointed because for me Puri is to be served with tamatar wale Aloo. 

But one bite and I was doing happy dance. They were so tasty. While gorging on them I realized that I had not made these at home since ages. 

So first thing I did on coming back home was to make khatte Aloo. 

To get the perfect taste it's essential to use really sour yogurt but in-case you don't have it then use lemon juice as per taste. 

Ingredients

Potatoes.                 5 medium sized

Sour yogurt.           200 gms (3/4 cup)

Tomato.                 1 medium

Mustard oil.           1 tbsp

Mustard seeds.       1/2 tsp 

Cumin seeds.         1/2 tsp

Green Chilli.          1 tsp finely chopped

Ginger                    1 tsp grated

Red chilli.              1 whole

Asaefotida.             a pinch

Red chili pd.           1/2 tsp

Turmeric pd.           1 tsp

Coriander pd.            2 tsp

Garam masala.           1/4 tsp

Chopped coriander     1 tbsp

Salt.                             to taste.

Water.                          1 cup +2 tbsp

Method

Wash and boil potatoes.

Peel and chop into slightly big cubes.

Grind the tomato.

Blend yogurt, tomato puree, chilli pd, Turmeric pd, coriander pd and salt.

Mix in 2 tbsp of hot water to the above mixture. 

Heat oil in a heavy bottom pan.

Add Asaefotida and mustard seeds.

Once they crackle, add Cumin seeds, green chili and red chilli.

Stir, after a few seconds add ginger and stir again.

Now pour the yogurt mixture stirring all the time.

Once you see bubbles on the sides, add 1 cup of water.

Keep stirring till it comes to a boil.

Now add potatoes and let it cook on medium slow for five minutes.

Adjust the gravy. I like it thick. 

Mix in Garam masala and chopped coriander.

Taste and adjust salt. 

Serve hot with roti or poori.