Rajma Chawal Balls With Beetroot Sauce
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It’s my aunty’s recipe. She prepares an awesome rajma chawal so I am giving this rajma chawal a modern twist and present with two sauces once brinjal sauce and other beetroot sauce.
Theme- “Taste wahi soch nyiâ€
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Ingredients
- Kidney beans boiled 1 bowl
- Rice boiled 1 bowl
- Beet root puree 5 tsp
- Tomato chopped 1 bowl
- Onion chopped 1 bowl
- Ginger chopped 2 tsp
- Garlic chopped 2 tsp
- Green chili 2 tsp
- Red chilly 1 tsp
- Garam masala 1 tsp
- Turmeric powder 1tsp
- Coriander powder 2 tsp
- Green coriander 2 tsp
- Mint leaves 2 tsp
- Lemon juice 4 tsp
- Crushed peanut 4 tsp
- Cheese cubes 2
- Egg 2
- Bread crumbs 50 gm
- Oil 2 bowl
- Hung curd 200 gm
- Black pepper ½ tsp
- Chaat masala ½ tsp
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Instructions
- Take a pan add oil.
- Now add chopped onion sauté it for 2-3 min.
- Add ginger, garlic, after then add tomato and add all spices cook it for 4-5 min on low flame.
- Now divide this masala in 2 parts*.
- Now add rajma in one part mix in it properly and cook it for 2-3 minute.
- Take a bowl add cooked rajma ,boiled rice, chopped coriander, chopped green chili, lemon juice, and roasted peanut mix it properly.
- Now make ball keep cheese cube in between make a round ball.
- Now dip the rice ball in egg wash after than cover with bread crumbs and fry it 5-6 minute.
- For Beetroot Sauce Take hung curd in bowl. Add crushed garlic, beet root puree, salt, crushed black pepper, chat masala mix well.
- For Brinjal Sauce- Taka a pan adds oil. Add second part* of Onion and tomato masala. Add roasted brinjal. Adjust seasoning. Cook it for 4-5 min and cool it. Grind this till sauce consistency.
- Now serve the hot and crispy rajma chawal balls with yummy beetroot or brinjal sauce garnish with mint leaves
Notes
I have learned all these recipes at Hotel Leela as I have won Lufthansa Cook & Fly” contest and Here is my Story
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