Showing posts with label Kidney beans. Show all posts
Showing posts with label Kidney beans. Show all posts

Saturday, September 28, 2013


Tried and tasted by Nivedita 
Hi All,
How are you? Today is 28th and the day of posting  PPCS partner's  recipe. I am here with Sutapa urf Mon Sg (of Sutapa's Indian Cuisine)'s rajma-masala.
Its really spicy and tangy and wonderful combination with paratha, phulka or even a bowl of hot rice. I had it with thaalipeeth. (actually I liked it so much and did not wanted to wait till lunch time) It is simple but very tasty. Even perfect for small parties. 
As I have followed the exact recipe from her blog, I think its fine if I don't give the whole recipe here. Please do visit her blog to follow the recipe. 

HERE  is the link for her recipe 
 Sending this to Jagruti's original event which is hosted this month by of nivedhanams.
Keep Smiling, 

Friday, May 10, 2013


Tried and tasted by Nivedita
Hi All,
Its party time again Ladies :-), How I wish if it was really happening!!!
Potluck party is a great idea for people to come together with their dishes and share with others and enjoy and have a great time too.
Last time I brought the pickle which was the basic food for any Indian food party. For this party I have brought a Salad.  Salad comes next to pickle.

I tasted this potato and kidney beans salad in PIZZA HUT first time in UAE and everytime I got the chance to taste it. I liked it so much but never tried at home. No specific reasons, somehow I could not.
So I thought let me make this for the potluck party. Most of the recipes use Mayonnaise but I have used Hung curd and the taste was superb.
Coming to the recipe,
I prepared only for 2 persons, you can increase the quantity to make it for more people.

Potato -2 big
Kidney beans - 1/2 cup
Hung curd - 1 cup
Salt to taste
Fresh Cream - 1 tbsp(Optional)
Green Chilly -  1 tsp finally chopped
 Sugar - 1/2 tsp

  1. Soak the kidney beans overnight.

  1. To make hung curd:
  2. Take the yogurt or curd in a muslin cloth.
  3. Tie it tightly and hung it with a vessel down so that the water from the curd should not spread on the floor or platform(where ever you are hanging it) Remove it after few hours(may be 3 to 4 hours), keep it in the fridge till serving time or it will become sour.

  1. Boil the potatoes and the soaked beans till soft.
  2. Peel the potatoes and mash it.
  3. Drain the water from the kidney beans.
  4. Take the hung curd, salt, chopped chilly, sugar and fresh cream in a bowl.
  5. Mix it well. Add the mashed potato and beans. 
  6. Mix well  keep it in the fridge for some time before serving.
  7. Serve it chilled.

You can serve it on the bread slice or plain paratha slices to serve as a starter or for kids. I know kids will love it because my both the kids were happy to eat this..

Sending this  to three events:
Jagruti's  two events:



Pavani of Cook's Hideout
which is started by Valli with the name Kid's Delight announcement post

Keep Smiling,

Saturday, September 25, 2010

Rajma Roti (Kidney beans flat bread)

Tried and tasted by Nivedita
Hi All,
When I came to know about the event going on in Sandhya's Kitchen, there were only 2 days left. I kept on thinking what to make with Kidney beans? It is not regular in my home, as my kids do not like this one(Except kidney beans and kabuli chana, other legumes are most welcome any time.)
I surfed the web also for the recipe, but did not get any special food. Some sites had Kidney beans paratha. But I thought of making rotti or flat bread with it.
With that I thought adding some fat to my body! So prepared Paneer bhurji and Sai dal.
Its very healthy and my kids did not realize what they were having but both enjoyed the roti with Paneer bhurji.
Ingredients :
Kidney beans : 1 cup
(Soaked for 6 to 8 hours and fully cooked)
Or if using canned ones, just remove and keep aside.
Take the cooked beans and put in a blender or mixi to make smooth paste. Keep it ready.
For dough :
Wheat flour - 1 cup or more as per the kidney beans
Salt to taste
Dry ginger powder - 1 tsp
Red chilly powder - 1 to 2 tsp
Dry Mango powder (Amchur powder) - 1 tsp
Turmeric powder
Oil - 1 tsp
Water to knead the dough
Oil to roast the rotis
Mix Wheat flour, ready paste and all other things except water and  the oil to roast each roti, in a big plate or vessel. Add the water slowly to make the soft dough.
Keep it aside for 5 to 10 minutes.
Divide the dough into small equal balls.
Take one ball roll into chapati size.
Heat tawa and roast both the side with oil.(You can dry roast it if you do not like to add the oil in your diet) 
Serve with pickle or curds.
Sending this to
(linking it to BSI and to this event announcement.)

And Sharing this bread with one more event Announcing - My Legume Love Affair 27

Keep Smiling,

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