Rajma-Chawal: a great combination

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Rajma-Chawal: a great combination. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Rajma-Chawal: a great combination is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are fine and they look fantastic. Rajma-Chawal: a great combination is something that I have loved my entire life.

Many things affect the quality of taste from Rajma-Chawal: a great combination, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajma-Chawal: a great combination delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rajma-Chawal: a great combination is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Rajma-Chawal: a great combination using 33 ingredients and 6 steps. Here is how you cook it.

Rajma-Chawal is one of the most demanding and comfort vegetarian food. It makes a perfect combination. Rajma are fat free and has many health benefits. Goes well with jeera rice, nan, chapattis.

Rasmalai, a Bengali delicacy: very popular festive dessert. Made with milk, lemon, sugar & saffron strands.

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Ingredients and spices that need to be Get to make Rajma-Chawal: a great combination:

1. For jeera rice:
2. 1 cup rice
3. 3 cups water
4. 1 tbsp oil
5. 1/2 tsp salt
6. 1/2 tsp cumin(jeera)
7. For Rajma:
8. 1 cup rajma
9. 2 tbsp oil
10. 1/2 tsp cumin(jeera)
11. 1 bay leaf
12. 1/2 tsp ginger-garlic paste
13. 1 cup onion paste
14. 1 cup fresh tomatoes puree
15. 1 tbsp salt
16. 1/2 tsp turmeric powder
17. 1 tsp garam masala powder
18. 1/2 tsp red chilli powder
19. 1 tsp coriander powder
20. 3/4 tsp dry fenugreek leaves (kasuri methi)
21. 2 cup water
22. For Chenna:
23. 1 lt full cream milk
24. 2 tbsp lemon juice
25. For Sugar syrup:
26. 1 cup sugar
27. 6 cups water
28. For Rabdi:
29. 1 lt full cream milk
30. 1/4 cup sugar
31. 1/2 tsp cardamom powder
32. 5-6 saffron strands
33. Almonds (finely chopped)

Instructions to make to make Rajma-Chawal: a great combination

1. For jeera rice: Take a cup of rice and add 3 cups of water in a pressure cooker and cook until 2-3 whistle. Now take a pan add 1 tbsp of oil and 1/2 tsp of cumin(jeera) and when it starts sizzling add rice and 1/2 tsp of salt and cook for 2 mins.
2. For Rajma: Soak the Rajma for 8 hrs. Take a pressure cooker with 2 cups of water and Rajma and cook until it gets soft. Now, heat the pan and add cumin(jeera) and a bay leaf. Add girger garlic paste, onion paste and add tomato puree and saute until the water is removed. Add salt and all the spices and saute until the mixture turns thick. Add Rajma and a cup of water, cover for 15 mins. Sprinkle kasuri methi, garnish it with onion, coriander leaves and lemon wedges.
3. For Chenna :To prepare chenna, for this take milk in a vessel, add 2 tbsp of lemon juice, milk starts curdling, drain the curdled milk using cheese cloth, hang for 30 mins and then knead well for 10 mins. Prepare small flatten ball. Now take another vessel add 1cup of sugar and 6 glass water,boil for 10 mins, drop the chenna balls into boiling sugar syrup,cover for next 10 mins, remove all the balls and squeeze all the syrup and allow it to cool at room temp.
4. For Rabdi: Take a large vessel with milk and get to a boil. Stir it occasionally, cream starts forming, stick all the cream to the sides of the vessel, repeat the process, until the milk reduced to one-third. Add saffron strands, sugar and cardamom powder and stir again and get a boil for 2 more mins. Transfer it to a bowl and refrigerate for 2 hrs.
5. For Rasmalai:Take a serving plate place all the chenna balls, pour the chilled rabdi over the chenna balls and allow it to absorb for 10 mins. Garnish with chopped almonds or nuts.
6. Ready to serve this Rajma-Chawal with Rasmalai.

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So that is going to wrap this up with this exceptional food Steps to Prepare Award-winning Rajma-Chawal: a great combination. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!