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


 photo rajmarice_zps662a8755.jpg


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

 photo Veggisoyacutlets_zpsa19635ed.jpg

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