Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
Taste & Create I was just hoping to make newer friends. But till now I have
not contacted my partner Carol @ NO REASON NEEDED. Will rectify the problem soon but right now I
need to tell you that I am amazed at the stuff that Carol has done, not just
cooking but from skydiving to horse riding!! My I really need to broaden my
like the no bake cookies, banana muffins and of course Chilli that caught my
eye. Will use them shortly.
Must say I enjoyed it. Carol has used the slow cooker and beef ,since I do not own a slow cooker I used the regular
kadhai/wok and in place of beef used rajma or kidney beans.
chilli was delicious and the aroma filled the whole house. Since I was on leave
I started cooking by about 2 pm and kept it on the low flame till about 3.30
to suit my pantry and the availability of ingredients. But then in the end I
had to make a major change like adding more chilli paste.
450 grams rajma, boiled (mine were frozen stiff)
1 medium onion, chopped
1 medium green capsicum, chopped
½ cup tomato sauce
2 tblsp chilli powder
1 tblsp dried basil
2 tsp ground cumin/jeera
10 garlic cloves, minced
1 tsp dried oregano
3/4 tsp pepper
6 tblsp cottage cheese/paneer
the Kashmiri chilli, half onion and 10 cloves of garlic to a fine
a thick kadhai/wok heat oil add and fry the chilli paste till
the raw smell goes away add the rajma.
the tomatoes, onion, capsicum, green chilli, tomato sauce, chilli powder, basil,
cumin, garlic, oregano, pepper and red chilli sauce.
and cook on low for 2-3 hours or until the vegetables are tender.
here I was very happy. For like I said the curry smelt delicious.
walked my younger daughter and she checked the pan. Before I knew it she had
tasted the ingredients and wrinkled her pretty nose at the rajma. The questions
that followed are pretty much routine of every household.
is the Chilli?”
is when I sat up to take a closer look at the yummy curry.
course the chilli in the Chilli was not enough to our very Indian Palate. If my
younger one is asking this question the other will definitely look at me with
I hurriedly ground 1 tblsp of red chilli powder and ½ the
left-over onion and coriander (because I had not used parsley) with a little
water in the chutney bowl of my mixer and added it to the pan.
since I had seen kiddo wrinkling her nose at the rajma I removed as many rajma
as I could from the pan and ran the hand held mixer to get a smooth paste. Then
I added the rajama back to the pan.
for about 10 minutes and served with chopped spring onions with chapatti or
Indian flat bread.
Use water as needed to prevent the contents from sticking to the bottom of the pan say about 1/4 cup about a couple of times.
Sending this to Taste & Create
And Kalyani’s Desi Videshi Food Festival
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