Jammu Special Rajma Chawal | Cook Rajma Like a Pro with This Secret Recipe! скачать в хорошем качестве

Jammu Special Rajma Chawal | Cook Rajma Like a Pro with This Secret Recipe!

Get ready to indulge in the flavors of Jammu with our PROVEN recipe for the city's FAMOUS Rajma Chawal! This popular North Indian dish is a staple in many households, and we're excited to share our take on it. In this video, we'll guide you through a simple and easy-to-follow recipe to make the perfect Rajma Chawal at home. From the aromatic spices to the tender kidney beans, we've got you covered. So, what are you waiting for? Let's dive in and make this deliciousness together! METHI MATAR MALAI    • Methi Matar Malai Recipe Restaurant s...   PANEER YAKHNI KASHMIRI    • Paneer Yakhni Recipe | Kashmiri Yakhn...   Nan 2 WAYAS    • Naan 2 Ways Recipe  | Butter Naan & G...   KALA CHANA MASALA    • Kala Chana Masala |Chana Masala Recip...   VARAN BHAAT    • Varan Bhaat And Thecha | Varan Bhaat ...   MOGAR DAL    • Mogar Dal Recipe | Rajasthani Moong  ...   ALOO PARATHA    • Aloo Paratha Recipe | Breakfast Recip...   QUNOIA SALAD    • Quinoa Salad | High Protien Quinoa Sa...   SAMBAR RECIPE    • Traditional Tamilian Sambaar Recipe o...   Ingredients Oil - 2-3 tbsp Bay leaves - 2 Cardamom - 2 Cinnamon stick - 1 inch Cloves - 3-4 Black peppercorns - 4-5 Whole spices Onions (roughly chopped) - 2 medium Garlic cloves - 3 big Ginger - 1 inch Green chillies - 2 Tomato pureé - of three medium sized tomatoes Salt to taste Turmeric powder - 1 tsp Red chilli powder - 2 tsp Coriander powder - 1 tbsp Chaat Masala - 1 tsp Rajma (soaked overnight) - 1 cup Garam Masala - 1/2 tsp Kasoori Methi - 1 tsp Freshly Chopped Coriander leaves for garnish Method -In a blender jar, add the onions, garlic cloves, ginger & green chillies. Blend to a smooth paste using little water. -In a pressure cooker, add oil, once hot add the whole spices & let it turn fragrant. -Now add the prepared onion paste & sauté till it turns brown & completely cooked. (You can sprinkle little water if the paste sticks to the bottom) -Now add the tomato pureé and cook the mixture till the oil separates. -Season with salt & all the dry spices. -Cook till oil seperates. -Add in the soaked rajma along with 2-3 cups of water. Mix well. -Give at least 5-6 whistles. -Once done, let the pressure release completely. -Add garam masala, kasoori methi & mix well. -Let it simmer for a few mins till the rajma is well incorporated with the gravy. -Garnish with freshly chopped coriander leaves and serve hot with rice & kurkure bhindi. Recipe notes: -I like to use Chitra Rajma for this recipe. -To make the tomato pureé, blanch the tomatoes, peel the skin, grind to fine paste & strain to remove the seeds. -Rinse the soaked rajma thoroughly before use to remove its bitterness. -Make sure to add a good amount of spices to the gravy to make the rajma flavorful. Looking for some delicious recipes to try at home? Look no further! This food recipes channel Chef Amrita Raichand is here to provide you with easy cooking inspiration that will have your taste buds dancing. From quick weeknight meals to impressive dishes for special occasions, you'll find a variety of recipes to satisfy your cravings. Get ready to impress your friends and family with your newfound culinary skills! So grab your apron and let's get cooking! Subscribe to Amrita Raichand: Chef & Beyond    / @chef_amrita_raichand   Follow Me on Social Media:   / amritaraichand     / amritaraichand     / amritaraichand