Weekend always bring this extra smile on my face, the cheek to cheek smile 🙂 🙂 🙂 Sometimes, I wonder how our life would be without any weekend. Can you guys even think about it??!! Did you know that the present-day concept of the weekend first arose from Dies Solis (Day of the Sun) decreed by Constantine and the Biblical Sabbath. The first five-day work week was instituted by a New England cotton mill and it wasn’t until 1940 that the two-day weekend began nation-wide. Well, I just want to THANK the person who invented weekend!
This weekend was fun! We did SHOPPING and lots of shopping. Yeah! I am one of those girls who loves to shop anytime and every time 😀 At times, it works out as a stress buster for me.. How silly does that sound? Back in Bangalore, I and few of my girlfriends used to spend the whole day on window shopping. Try out diff outfits, do our very own fashion show and then come back home after eating a heavy meal outside. Some days, it used to be serious shopping and we used to return home with dozen of bags and way too tired.
OK, enough of talking about shopping, lets talk about my today’s recipe. If Chili is one of America’s favorite dishes, then Rajma is one of North Indian’s favorite dishes and the fun part is that they are cooked almost the same way except for few changes here and there. Maybe, Rajma can also be called as Vegetarian Chili. That is just my guess, at least that’s what I felt when I fist ate Chili. My instant reaction was.. it’s Rajma with a twist 😀 So, here comes my version of Rajma
- 2 cups red kidney beans
- 1 medium onion, finely chopped
- 1 medium tomato, pureed
- 5 garlic cloves, finely chopped
- 1 1/2 tbs garlic, finely chopped
- 2 jalapenos, finely chopped
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp chilly powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp sugar
- 1/2 cup cilantro, finely chopped
Soak the kidney beans in water overnight.
Boil them using either a pressure cooker or in a pan with some salt. Make sure you boil them till they are little tender and keep them aside.
In a wok or a deep pan, heat some oil and add the cinnamon stick and bay leaves.
Next, add garlic and ginger and saute them for around 2 minutes.
Add the onions and saute them till they are transulent
Now, add the tomato puree, chopped jalapenos, salt and keep cooking in low heat. Avoid burning it and don’t add any water.
Add cumin powder, coriander powder and chilly powder and then, cook for another few minutes.
Lastly, add the boiled red kidneys to the pan. Then, add 2 cups hot water and let it simmer till the gravy is thick.
Garnish it with chopped cilantro and serve it hot with white rice.