Beetroot Rajma
INGREDIENTS:
2 cups of kidney beans – rajma
4 tsps of ginger garlic paste
2 medium sized beet root
4 tbps of oil
3 tbsps of onion paste
Salt
2 tsp of haldi – turmeric powder
2 tbsps of coriander – dhania powder
3 tsps of roasted jeera – cumin powder
2 tsps of garam masala powder
Soak the rajma overnight. Peel the beetroot and cut into 4 pieces each. Now pressure cook the rajma and the beetroot pieces with 4-5 cups of water and cook till the rajma is tender. Remove the beetroot and grate finely. MIx into the cooked rajma. Heat oil and fry the onions in a pan till golden brown. Mix in the ginger garlic paste and all the spices except the garam masala powder and fry over medium heat for 2-3 minutes. Mix in the boiled rajma and the grated beetroot and stir well. Bring to a boil and add one cup of water. Cook on low heat stirring occasionally till the desired consistency is reached. Check for the salt. Add the garam masala powder, stir gently and serve. Optional – you can add a tbsp of melted ghee before serving .
Upma with fresh methi and spinach
INGREDIENTS FOR THE UPMA:
1 cup sooji
4 tbsps of ghee
Few curry leaves
2 tsps of mustard seeds
Roasted peanuts – optional
For the veggies
3 tbsp of fresh methi leaves
1 cup spinach – chopped
2 cups of veggies including cauliflower, bean , carrots or broccoli
Dry roast the sooji and keep aside. Heat a pan and fry the methi and spinach leaves till wilted. Now mix in half the quantity of the ghee and the remaining veggies and stir fry on medium heat for 2-3 minutes. Lower the heat and mix in the mustard seeds and the curry leaves. Mix gently. Now mix in the roasted sooji and stir gently.
Slowly begin to add lukewarm water around 2 cups and salt to taste. Mix gently on low fire ensuring no lumps form. At this stage you can add 2 tbsps of beaten sour curd – this is optional.
Cook on low fire till the upma is still a little wet because it will soak in the extra water. Garnish with roasted peanuts – optional.
A very healthy breakfast version of the upma with green leafy veggies.