Rajma & Peas Pulao

This was my first experience ever with a cooking class overseas and I must admit, I was overwhelmed.

It is always so much fun to share stories and tales of your country in an international community. Here, at the International Center at Stanford, I’ve been able to try out different things and the journey has been simply amazing. I’m sharing with all of you, the joy & spirit of togetherness got by food. 🙂

Here is a glimpse of the first class that I taught here. We cooked Red Kidney Beans Gravy with Peas Rice. Recipes are given below!

Happy cooking & sharing 🙂

Recipe :

Red Kidney Beans

Ingredients : ( Serves 2)

Kidney Beans – 1 can or soaked overnight & boiled
Water – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Onions – 2 medium, finely chopped/ blended
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp                                                                                              

Chilli powder – 1 tsp
Garam Masala – 1 tsp or Rajma masala ( 2 tsp)

Method:.

• In a medium size pan on medium heat, add in the Oil.
• Allow it to heat up and add in the Onions & stir frequently.
• Add in the Ginger and Garlic, mix well and cook till the onions start to brown.
• Add in the Tomato Puree. Mix again.
• Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
• Add in Coriander Powder, Chaat Masala & Garam Masala or Rajma Masala.
• Add in a little water to help mix in the dry spices and to prevent it from burning.
• Cook for a couple of minutes
• Add the kidney beans. Mix well and allow it to come to a boil again. Add salt as per taste.
• Add in some of the fresh Cilantro leaves and keep some for garnishing.

Peas Rice:

Ingredients:

Basmati rice – 1 cup
Green peas (fresh or frozen)-1 cup
Coriander leaves – fistful/ finely chopped
Salt as required

For the seasoning 
Oil – 1 1/2 tbsp              

Cumin seeds – 1 tsp (optional)
Cardamom -2
Cinnamon – 1 inch piece
Bay leaves – 2

Method:

• Heat oil in a pan and add the ingredients mentioned under seasoning.
• Saute for a few seconds.
• Add peas, chopped coriander leaves. Add rice and saute until the water (if any) evaporates.
• Add 2 cups of water, salt as per taste (approximately 2 tsp salt) and bring it to boil.
• Cover the pan with a lid and let it cook completely.
• Garnish with coriander leaves and enjoy 🙂

Swad Ki Rasoi – Watch me!! :)

IBC24, an Indian news channel, hosts a weekly cookery show called “Swad Ki Rasoi”, and I was asked to be a part of one of their episodes!

I made the Thai curry and Bottlegourd milkshake!
Here you have me on the show with a video of the recipes I’ve shared with you:)

 

Cooking Competition – Puchka Fillings and Thai Curry

I recently attended a cookery show in my city, got quite a lot to see and learn over there. I loved the way people were helping each other inspite of knowing that it’s a competition, the way my hubby took care of my daughter (running behind her in the entire hall) so that I could take part uninterrupted, the way people presented their dishes, the way they converted simple everyday dishes into Masterchef dishes! Yes, I learnt that simplicity actually is the best. I also saw a Taj Mahal made purely out of white chocolate without using any ‘Taj Mahal’ mould, and I shall try it soon and let you also know how to make it once I’m successful at it ;-). I made these Puchka Fillings and Thai Curry and Rice, and was well appreciated by quite a lot of people:). Try these, and do let me know if you appreciate them too!!

This is me working at my table:)