RAJMA YOGHURT CURRY

Things needed:

1. Chopped Onions - 1 Cup
2. Rajma soaked overnight - 1 Cup
3. Yoghurt – 1 Cup
4. Oil – 3 tsp
5. Basin Flour – 3 tsp
6. Cinnamom - 1
7. Cloves - 2
8. Cardamom - 2
9. Turmeric powder – ½ tsp
10. Chilli Powder – 1 tsp
11. Garam masala – ½ tsp
12. Coriander Leaves – few
13. Salt – To taste

Procedure:

Heat oil in a pan. Add cloves, cardamom and cinanmom. Add the chopped onions to this. Simmer until the onions turn yellowish. Now add ½ tsp turmeric powder, 1 tsp chilli powder and salt to taste. To this mixture add 1 cup of yoghurt and cook in low flame. Pour water to 3 tsp of basin flour in a cup and make it into a well fine batter(use a beater or a mixie). Add this basin flour to the mixture in the pan. Now add the soaked rajma, mix thoroughly and close the pan with a lid and cook in a low flame for a few minutes. Then transfer this gravy to a bowl. Garnish this by sprinkling garam masala and the finely chopped coriander leaves. Serve with rice, roti, poori or battura.

BATTURA

Things Needed:

1. Maida – 1 Cup
2. Baking soda – 1 tsp
3. Yoghurt – 1 Cup
4. Salt – To taste
5. Sugar – To taste
6. Egg -1 (optional)

Procedure:

This is an instant way of making battura dough. We do not add baking soda in the traditional battura dough and hence it takes around 6 hours to be ready to fry.

Take a cup and add the following ingredients one by one. Maida, baking soda and salt to taste. Add yoghurt to this mix. Sugar before adding must be powdered or dissolve sugar in the yoghurt and then add the sweetened yoghurt to the mix. Pour water litle by little and make it into a thick dough. Leave this dough aside for ½ an hour.Make small balls with the dough and roll it into thick rounds. Then deep fry it in oil.