That looks delicious, Chandra. I've made a red bean dish last week that delighted all culinary senses. Stay tuned! Do you mind reposting that recipe here in your discussion for the benefit of people who can't make the leap to your site?
Absolutely! Here it is:
For dinner I made Rajma with a twist. Rajma is a Red Kidney Beans curry. I made slight modifications to a recipe for Rajma, so I can enjoy the Baby Portabella Mushrooms we had.
Onion 1 Large - chopped
Ginger root - 1 inch long piece
Red Kidney Beans - 3 cups cooked
Cloves - 10-12 pieces
Coriander powder - 2 Tsp
Turmeric powder - 1 Tsp
Red Chili powder - 1 Tbsp
Grape Seed Oil - 2 Tbsp (other oils are fine too)
Tomatoes - 3 diced
Garlic paste - 1 Tbsp
Can be served with hot steamed rice or chapatis or eaten over a bed of your favourite salad or baby spinach!
Bon appetit' :)
Fantastic. I have a few questions, though. What is the advantage of grape seed oil? What modification did you make to the original recipe to add mushrooms? Chapatis are like naan? Of course, I could Google all of this, but I am interested in your opinion. Looks delicious. I have a friend whose cooking is traditional Indian (from Pune) and I love to have lunch there. Nothing remotely similar to restaurant fare here in Florida. I can't tell you how many times I've tried to make chickpea and tempura cauliflower curry ala Tasty Buddha. Admittedly,. I never added the tempura because I don't know how to ... yet!
Grape seed oil has a higher flashing point, so there is less smoke. The main change to the Rajma recipe was the addition of the mushrooms. Chapathis are a flat bread, no yeast bread. They are thinner and often they are made of whole wheat flour.
Good, healthy food is not always easy to find! I am glad you have a connection, where you can taste some authentic dishes!
Hi Chandra, Thanks for those answers. Now, a simple (seemingly) question: why no yeast? I am guessing that some people don't have access to yeast, like the guys in the desert with the unleavened bread, etc. But, I'm curious. Why perpetuate the no yeast on purpose when yeast is readily available? Best, Mike
Great question, Michael!
I can think of two answers:
Chandra, This is my version of your Rajma recipe. I soaked the beans overnight and then cooked them. I had no onion (I thought) so I substituted garlic chives from my patch at beautiful McRorie Community Garden here in Gainesville, FL. Then, I found a red onion, so I sauteed it and added it to the other ingredients. I didn't have any coriander. I used fewer cloves than suggested simply because the cloves I used for the Tepache were so strong. All in all, it turned out good. Next time, I'll be sure to have coriander. I'll cook it longer so the flavors get more absorbed into the beans. I wake up feeling energized because of the healthy meal in my home last night, thanks to my Texan Zoobird pal Chandra. All the best, Michael
The dish you have prepared looks delicious. Great job!
You said it best: A healthy meal not only is a joy to eat. You feel much better too!
I find it economical to prepare the beans from scratch when I need it or prepare larger batches and freeze what I don't need for future use.
I will post my Mung bean recipe soon.
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