Vegetarian Rajma Galouti Kabab / Patties (With Left over Rajmas/red kidney beans)

Yesterday in morning i made Punjabi Rajma Masala and about 1 to 1 1/2 cup i was having left over. So here with Left over Rajmas i made Rajma Golauti kabab. Many a times with left over Punjabi Chole, i make Chole Galouti kabab (the difference is only replacing rajma with chole and other ingredients remain as it is)..

Galouti Kababs are shallow fried  in ghee (clarified butter) or oil. This kababs are a part of Awadhi Cusine (Lucknow in Uttar pradesh) which melts in mouth with its moist, delicate and soft texture from inside and little crunch from outside.

Serve this kabab with mint-coriander chutney, curd or with Tomato Ketchup and with sliced onion rings.

Ingredients:
1 1/2 cup Left over Rajma (and if making Chole kabab than, left over chole) [Punjabi Rajma Masala & Punjabi Chole ]
2 boiled and mashed potatoes (1 large and 1 medium-small)
1 small onions chopped (about 1/3 cup)
1 tsp mix of  ginger-garlic paste
2 tbsp cashew paste  (cashews soaked in water for about 30 minutes and paste it)
1 tbsp Khas khas paste (soaked in little water for about 10 minutes and finely paste it)
21/2 tbsp grated Khoya (mawa)
1 tsp roasted cumin powder
1/2 tsp red chilly powder (adjust the spices)
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tbsp besan (chick pea flour)
salt to taste
1 tbsp oil
and Pinch of asafoetida powder

Recipe:

• In a pan, heat oil and than add pinch of asafoetida powder.
• Saute chopped onions with pinch of salt until translucent. Now add boiled and mashed potatoes following with ginger-garlic paste, cashew-khas khas paste, grated khoya (mawa) with cumin powder, chilly powder, turmeric powder and garam masala powder.
• Now mash rajmas slightly (do not mash completely) and add the same in pan with besan (chick pea flour) and salt to taste. 
• Mix and keep stirring and make sure there is not too much moisture left in kidney bean mixture in the pan. 
• Turn the flame off and let the mixture cool completely to the room temperature. 
• Make round medium thick patty out of this mixture. (this measurement makes about 10-12 patty)
• In a Non stick pan heat oil and shallow fry kabab from both the sides on a low flame, until crisp from outside and soft from inside.
• Serve it hot with Tomato Ketchup, or mint-corainder chutney or with curd. And accompany it with sliced onion rings and lemon wedge.

Makes: 10-12 Patty

Konkani Vegetable Dal / Lentils

Ingredients:

Konkani Vegetable Dal/Lentil

1/2 cup yellow split Moong Dal
1/3 cup Tuver Dal (Arhar in Hindi and Pigeon pea in English)
1/4  cup Masoor Dal
2 tbsp Green Moong Dal
1 cup Chopped palak (Spinach)
1 cup dice in cube shape Lauki (Bottle Gourd)
1/2 tsp Turmeric Powder
Pinch of salt
1/2 cup Small chopped onion
1 tbsp olive oil
3 tbsp Fresh grated coconut
1 tbsp Tamarind Paste
4 whole Red Chilly
1 1/2 tsp dry fenugreek seeds

For Tempering:
1 tbsp Olive oil
1 tbsp ghee (Clarified Butter)
Pinch of Asafoetida Powder (Heeng)
1 tsp cumin seeds
1/2 tsp Mustard seeds
5-6 Fresh Curry Leaves
1/2 tsp Red Chilly Powder

Recipe:

• Pressure cook all four dals (Moong dal, Tuver dal, Masoor dal, Green Moong dal) with salt, turmeric, diced in cube shaped bottle gourd and Spinach together.
• Mean while in a non stick pan dry roast Fenugreek seeds until light pink and than add whole red chilly, further roast for a minute.
• Grind this Dry roast ingredients with  grated coconut and Tamarind paste in a mixer grinder jar and keep it aside.
• In the same pan, Heat 1 tbsp of olive oil and saute sliced onion with little salt until translucent.
• Now add all grinned and boiled ingredients to it with little water to it (about 1/2 cup or as required).
• Simmer on low flame and cook for 3-4 minutes.
• Now its time for tempering
• In a small fry pan heat oil and ghee with cumin and mustard seeds, as soon as it splutters add asafoetida powder, curry leaves and lastly red chilly powder.
• Pour this ready temper on dal and mix it nicely. Cook for another 2 minutes on low flame (add water if required).
• Garnish it with Fresh Coriander leaves and serve it with plain paratha or roti..

Punjabi Chole Bhature

Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below

For Plain kulcha (Without & with Yeast) recipe- click on link below:

http://cookandbite.blogspot.in/2014/04/kulchakulche-recipe-without-with-yeast.html

Punjabi Chole

1) Chole

Ingredients:

250 gms White Chickpea (Chole) (soaked overnight in water)

1/2 tsp baking soda

1 tea bag

1 cinnamon stick (medium)

1 Bay leaf

For Gravy:

2 tbsp oil

1 tsp whole Cumin seeds (Jeera)

1/4 tsp Asfoetida (Hing)

3 medium onion puree                                                                                  

2 medium tomato puree

1 tsp ginger paste

1 1/2 tsp garlic paste

1 tsp Garam masala powder

1 tsp red chilly powder (or as per taste)

1/2 tsp turmeric powder

11/2 tsp cumin powder

1 1/2 tsp corriander powder

1 tsp dry mango powder (aamchur)

2 tsp Fennel powder (saunf)

1 tsp dry fenugreek powder (methi)

1/2 tsp grounded black pepper (kali mirch)

1/2 tsp grounded cloves (laung)

1 whole black cardomom crushed

Recipe:

 Pressure cook overnight soaked Chole in 2-3 cups of water with  bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole  should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).

Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.

Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a  low flame or till you get little thick gravy. Keep stirring in between. 

Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.  

Serve it with kulche or bhature or poori. See bhature recipe below

2) Bhature:

In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil.