9 Mar



Rajma Masala Chawal also known as the North Indian Red Kidney Beans Rice is a very popular recipe . Popularly known as Rajma Chawal it is considered as a comfort food by many. This recipe makes a one dish meal, where the wonderful flavours of the rajma combine with the rice, makes the meal wholesome and very nutritious.

 Rajma Masala as a school lunch box recipe is a easy and great idea, and kids love this,  and because of its high protein and carb content, keeps them full and nourished throughout the day.


This famous North Indian delicacy is made with red kidney beans cooked in a delicious tomato based gravy and with mild spices .

Preparation Time: 10 minutes
 Cooking Time: 20- 30 minutes
 Serves 4


  • Basmati Rice- 2 cups
  • Dried Red Kidney beans- 1/2 cup
  • Onion- 1 big sized ( chopped finely )
  • Tomato- 1 big sized ( chopped finely)
  • Ginger garlic paste- 2 tsp
  • Green chilly- 1
  •  Garam masala powder- 3 tsp
  • Cinnamon stick-1/2 inch stick
  • Cumin seeds- 1 tsp
  • Coriander leaves- 4 stalk chopped finely
  • Mint leaves – 2 stalk chopped finely
  • Oil- 1 tbsp
  • Salt to taste


Wash and Soak the kidney beans in water overnight or for 5 hours and cook it in a pressure cooker for 6-7 whistles.
Heat oil in a heavy bottomed vessel.  Add cinnamon stick and cumin seeds.  Add ginger garlic paste, onion and saute well until the raw smell goes. Then add tomatoes and saute well. Cover the vessel with a lid and cook until tomatoes gets mashed up. or you could even add pureed tomatoes.  Add garam masala powder, green chilly, coriander and mint leaves.  Add the cooked kidney beans, rice, salt and 4 cups of water. If using a pressure cooker, cook upto 2 whistles.  In a normal vessel, keep the flame in medium to low and cook until the rice is done.  Serve the rice warm with just some boiled eggs and a salad or raita.



This is a luscious,fragrant and a refreshing smoothie. The combination is simply great.This smoothie acts as a coolant , now that summer has arrived with a bang. I have used Gulkand , which is a sweet preserve or jam made of damask rose petals . Gul means flower in both Persian and Urdu whereas qand means sweet in Arabic. Gulkand has been traditionally used as a cooling tonic to combat fatigue, lethargy, muscular aches, biliousness, itching, and heat-related conditions. Gulkand gives cool feeling to nerves. In todays world filled with stress and strain at every point, it is a good tonic for central nervous system as well as liver. Figs are high in fiber, calcium, and potassium and they are easily obtained in dried form . When they are in season, though, why not make this smoothie and enjoy it.

Gulkhand is easily available in indian and pakistani markets but if not, this can be easily made at home provided you have damask roses with you . Rose petals are used in making `Gulkand’. In a wide mouthed glass jar, arrange the layers of rose petals and sugar alternately using sugar twice the weight of petals. Close the mouth of jar and keep it in sunlight daily 10 AM to 4 PM, for three to four weeks and Gulkand becomes ready. The time varies depending on sunlight availability, season etc.
One can add silver foil, Cardamom seeds, Pearl Pishti (Muktapishti) etc. to increase the cooling or pitta pacifying properties.



  • 7-8 fresh figs
  • 1 tsp gulkhand
  • 2 cups milk
  • honey to taste



Remove the very tip of the fig stems and quarter the figs.  Combine the quartered figs, gulkhand,milk  and honey in a blender, and whizz until smooth. Add 2-3 ice cubes and Taste, and add a little more honey if desired. Now just close your eyes and enjoy this fragrant tasty smoothie….yumm….yumm…

Notes ;-

  • If the figs you have are not very sweet, throw in some dried figs rehydrated  in a bowl of very hot water for an 2-3 hrs.
  • If gulkhand is not available , add 2 tsp of rose water. Though it does not replaces the exact flavour of gulkhand, it is a good replacement.
  • Dont add more than 1/2 – 1 tsp of gulkhand . If you add more it will give a bitter taste and you have to throw everything away.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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