Rajma is dark red kidney beans also in an Indian tomato gravy
~Simon
Simon Horwith
CTO, Etrilogy Ltd.
Member of Team Macromedia
Macromedia Certified Instructor
Certified Advanced ColdFusion MX Developer
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http://www.how2cf.com/
-----Original Message-----
From: Andre Turrettini [mailto:[EMAIL PROTECTED]
Sent: 05 February 2004 15:47
To: CF-Community
Subject: RE: getting recipes from my wife can be like pulling teeth ....
Hi Simon,
It looks tasty but can you give a brief description of what exactly these
dishes are like?
THanks. DRE
-----Original Message-----
From: Simon Horwith [mailto:[EMAIL PROTECTED]
Sent: Thursday, February 05, 2004 5:47 AM
To: CF-Community
Subject: getting recipes from my wife can be like pulling teeth ....
Sorry it took so long.
So far this is what I've been able to get out of her:
Chana Masala
2 15.5 ounce cans low-salt garbanzo beans
1 tsp cumin (I didn't have the cumin seeds. Recipe calls for cumin
seeds)
1 c onions
2 tsp ground corriander
1/8 tsp ground tumeric
1 tsp garam masala
1/2 tsp salt (optional)
2 tsp garlic, minced
2 tsp ginger, minced (grated finely)
1 cup water
3 tbsp tomato paste
1 15.5 ounce can tomato puree
1 tbsp lemon juice
1/4 tsp red chili powder (optional)
To prepare:
Rinse garbanzo beans in cold water and drain. In a saucepan, "fry"
cumin seeds (I skipped this step since I had powdered cumin). Add
onions, (cumin), and fry until they turn brown (translucent). Lower
heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.
Mix and cook for 30 seconds, stirring all the time. Add 1 cup water,
tomato paste, and pureed tomatoes. Mix and bring to a boil. Add
garbanzo beans, lemon juice, and red chili powder. Mix well, cover and
cook over medium heat for 15 minutes, or until garbanzo beans are soft.
Stir occasionally. If the mixture gets too dry, add a little water.
Serve garnished with green chilies, onions, tomatoes or cilantro.
RAJMA (for 4 people)
Ingredients:
Olive oil (2 tablespoons)
Garlic (10 cloves) - cut into small pieces
Green chilli (1/2)
Rajma (2 cans)
Dhania powder (1 teaspoons)
Black pepper (1/4 teaspoon)
Salt (to taste)
Tomato (1)
Tomato paste (1 small can)
To prepare:
Wash the rajma. Cut garlic and chilli into small pieces. Cut tomato
into small cubes. Empty 1/2
tomato paste into bowl and add 1/2 cup water - stir till smooth.
To cook:
Heat oil in large pot. When hot, add garlic & green chillies. When
light brown, add dhania powder
& tomato. Stir for 5 minutes. Add tomato paste, salt & pepper. Cover
and cook on medium heat for
10 minutes. Add rajma. Cover and cook on med-low for 20-25 minutes.
Keep stiring.
~Simon
Simon Horwith
CTO, Etrilogy Ltd.
Member of Team Macromedia
Macromedia Certified Instructor
Certified Advanced ColdFusion MX Developer
Certified Flash MX Developer
CFDJList - List Administrator
http://www.how2cf.com/ <http://www.how2cf.com/>
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