2C. Kidney beans (soaked overnight)
3 Tomatoes (pureed)
2 Onions (chopped)
2T. Ginger Garlic paste
1T. Coriander powder
2T. Chili powder
1T. Cumin powder
½ T. Turmeric powder
1T. Garam masala powder
3T. Clarified butter or oil
Cook rajma with five cups of water and salt in a pressure cooker till totally cooked and soft.
Heat some oil in a deep pan. Add chopped onions and ginger garlic paste and sauté till the mixture turns golden. Add tomato puree and continue to cook. Add coriander powder, cumin powder, red chili powder, turmeric powder and cook till the oil begins to separate.
Now add rajma along with the cooking liquor and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat.
Garnish with coriander leaves & serve hot with steamed rice.
1 Chicken breast (grilled & shredded)
2T. Garlic (minced)
2T. All purpose flour
1C. Chicken broth
2T. Parsley flakes
1 Onion (sliced)
6-8 Cherry tomatoes (halved)
2T. Black olives (sliced)
⅓ C. Parmesan cheese (grated)
Handful of basil leaves
Salt & pepper
Cook the pasta as instructed behind the pack, drain and keep aside.
In a sauce pan melt butter and add garlic. Cook over medium heat for 1 minute.
Now add flour and cook for one minute, stirring constantly.
Add the chicken broth and milk. Keep stirring frequently until sauce boils and thickens.
Add parsley, oregano, salt & pepper in the sauce and keep warm.
Sauté the onions, tomatoes, olives & basil in some olive oil and leave aside.
Now in a dish toss hot pasta with sauce and sautéed vegetables. Garnish with some parmesan cheese and serve immediately.