Rajma Pulao

Simple and suitable for lunch boxes for bachelors . Suits for brunch too. Just adding Rajma / Kidney beans for this rice gives unique taste. Try it

Ingredients

• Basmati Rice - 2 cups
• Rajma Beans - 3/4 cup
• Ginger - 1/2 piece
• Garlic- 2 cloves
• MTR Pulao masala powder - 2 tsp
• Onion , chopped - 1/2 cup
• Red chillies - 2
• Green chilli - 1
• Coconut - 1/4 cup
• Oil
• Salt to taste

Method

• Soak the rajma overnight and pressure cook
• Wash the rice and keep aside for few mins and cook
• Grind the coconut , chilllies (red and green) along with ginger and garlic
• Take a large pan add oil and add onions and fry till turns pink colour
• Add masala paste fry for few mins
• Add rajma and cook for few mins
• Add rice and salt mix well and serve with raita

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Veggie Soy Cutlets

Mixed with all the vegetables along with soy granules makes this a highly protein cutlet. I made this for my son's school lunch box . Actually one of my friend asked for this recipe so i thought of posting this recipe for everyone. Easiest recipe and one can freeze it too. When ever anyone wants they can take it out of the freezer and deep fry . This can be had with with ketchup or chutney

Ingredients

• Veggies (beans, carrots, peas, potato, cabbage) each - 1/4 cup
• Soy granules / chunks - 1/2 cup
• Green chillies crushed, Little bit or green chilli paste - 1/3 td tsp
• Ginger paste - 1/4 tsp
• Salt to taste
• Sugar to taste - A pinch
• Coriander leaves - 2 tsp
• Bread crumbs

Method

• Cook all the vegetables and keep aside
• Take a pan and boil water , remove from the flame and add soy granules leave for 2 minutes then drain out the water completely from soy (if you are using chunks coarse them using hand blender)
• Mash the vegetables using potato masher or hand blender and mix soy
• Add chillies or chilli paste and ginger, salt and sugar, coriander leaves
• Mix well and make shape into round cutlets
• Take a each cutlets and dip into bread crumbs
• Heat large pan add 2 tsbn of oil and shallow fry or deep fry till golden color
• Serve hot with ketchup or chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved