Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 (Oops, put wrong header on previous post. Sorry.) Okay, here's my quickie rajma recipe. There's a fancier one, but it's missing from my files, so I'm gonna have to have a friend I gave it to e-mail it back to me. Arrgghh. Forgive me if you saw this on another spicy-food list--I have posted it elsewhere once or twice. -Begin Recipe Export- QBook version 1.00.14 Title: INSTANT RAJMA'S GONNA GET YOU Keywords: Indian, legumes, dairy, kosher, vegan option, comfort food 1 1/2 to 2 cans red beans, drained (Bengalis use red kidney beans; I like small red beans, a.k.a Mexican frijoles, which are less sweet.) Half a medium-small yellow onion. diced fine One small yellow squash, diced small (optional and not authentic, but good) -OR- one bell pepper, diced (authentic and wonderful) Patak's hot red curry paste, to taste (see below) Diced or minced green cayennes to taste, lots (see below) 1 can Mexican-style (only!) sliced stewed tomatoes, juice included 1 cup whole-milk yogurt, Soygurt, sour cream or a 50/50 blend of lowfat yogurt and sour cream 1 Tbsp. vegetable oil (not olive) 1/2 tsp. black or brown mustard seeds if available (don't use yellow) Cooked basmati, jasmine or /sona masoori /rice In a deep saucepan, in a little oil, fry onions and the squash or bell pepper, stirring often, till onions are just getting translucent but not soft. Add mustard seeds and stir; they will start to pop like tiny popcorn, which i s why the pan needs to be deep. Use the pan lid if they're trying to jump out on to the floor. They'll start changing color and begin to smell nutty. In perhaps 30 or 40 seconds, the popping will slow up or stop. Immediately add the tomatoes, chiles and curry paste; cut up tomatoes a bit with spoon or spatula. Simmer, stirring occasionally, till liquid is nearly gone--but leave about a cup more liquid if not using the yogurt/Soygurt/whatever. Add yogurt and beans; heat through and serve over rice. Serves two for dinner or four for lunch, and keeps well. You can freeze it, too. NOTES: Patak's hot red curry paste /rocks!/ It's so much better, richer and more complex than curry powder that it really is worth seeking out. Most big urban supermarkets carry it, or check Indian groceries Don't substitute Italian stewed tomatoes for the Mexican ones; the seasonings are all wrong and will clash. If you substitute the plain type, add a generous pinch of cumin. This dish is intended to be fiery even by chilehead standards, so in addition to the mild warmth from the stewed tomatoes and the quite decent little mellow zing from the Patak's, I normally put in a whole lot of chopped green cayennes. --Recipe by Rain. PLEASE don't re-post elsewhere without credit--I'm working on a cookbook and genuinely need the money.. -End Recipe Export- Rain @@@@ \\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Sounds like a winner!! Thanks so much for posting it!!! Love and hugs, Pat --- http://beanvegan.blogspot.com http://www.vegandonelight.com/spice " The world is a stage, but the play is badly cast. " (Oscar Wilde) ________________________________ " bluezinnia " <bluezinnia Monday, January 5, 2009 11:02:10 AM Rajma recipe (North Indian) (Oops, put wrong header on previous post. Sorry.) Okay, here's my quickie rajma recipe. There's a fancier one, but it's missing from my files, so I'm gonna have to have a friend I gave it to e-mail it back to me. Arrgghh. Forgive me if you saw this on another spicy-food list--I have posted it elsewhere once or twice. -Begin Recipe Export- QBook version 1.00.14 Title: INSTANT RAJMA'S GONNA GET YOU Keywords: Indian, legumes, dairy, kosher, vegan option, comfort food 1 1/2 to 2 cans red beans, drained (Bengalis use red kidney beans; I like small red beans, a.k.a Mexican frijoles, which are less sweet.) Half a medium-small yellow onion. diced fine One small yellow squash, diced small (optional and not authentic, but good) -OR- one bell pepper, diced (authentic and wonderful) Patak's hot red curry paste, to taste (see below) Diced or minced green cayennes to taste, lots (see below) 1 can Mexican-style (only!) sliced stewed tomatoes, juice included 1 cup whole-milk yogurt, Soygurt, sour cream or a 50/50 blend of lowfat yogurt and sour cream 1 Tbsp. vegetable oil (not olive) 1/2 tsp. black or brown mustard seeds if available (don't use yellow) Cooked basmati, jasmine or /sona masoori /rice In a deep saucepan, in a little oil, fry onions and the squash or bell pepper, stirring often, till onions are just getting translucent but not soft. Add mustard seeds and stir; they will start to pop like tiny popcorn, which i s why the pan needs to be deep. Use the pan lid if they're trying to jump out on to the floor. They'll start changing color and begin to smell nutty. In perhaps 30 or 40 seconds, the popping will slow up or stop. Immediately add the tomatoes, chiles and curry paste; cut up tomatoes a bit with spoon or spatula. Simmer, stirring occasionally, till liquid is nearly gone--but leave about a cup more liquid if not using the yogurt/Soygurt/whatever. Add yogurt and beans; heat through and serve over rice. Serves two for dinner or four for lunch, and keeps well. You can freeze it, too. NOTES: Patak's hot red curry paste /rocks!/ It's so much better, richer and more complex than curry powder that it really is worth seeking out. Most big urban supermarkets carry it, or check Indian groceries Don't substitute Italian stewed tomatoes for the Mexican ones; the seasonings are all wrong and will clash. If you substitute the plain type, add a generous pinch of cumin. This dish is intended to be fiery even by chilehead standards, so in addition to the mild warmth from the stewed tomatoes and the quite decent little mellow zing from the Patak's, I normally put in a whole lot of chopped green cayennes. --Recipe by Rain. PLEASE don't re-post elsewhere without credit--I'm working on a cookbook and genuinely need the money.. -End Recipe Export- Rain @@@@ \\\\\\ --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 Dear All, Rain: I have already filed your recipe in various folders in our Files section But I do want to draw everyone's attention to a note you made at the bottom of your (excellent) recipe. > . . . --Recipe by Rain. PLEASE > don't re-post elsewhere without credit--I'm working on a cookbook > and genuinely need the money.. First of all, I'm delighted that you are working on a cookbook - based on other recipes I've seen from you here in the past, I expect it will be a winner! Everyone: But what I want to emphasize is that the recipe should NOT be passed on without credit to Rain (as requested in her message) AND that indeed NO message should be passed on to another group or person without asking the member who posted it for permission to do so. That's common courtesy and after all messages belong to the person who posted them, not the person or group who received them Even with permission, please remember to say whose recipe it was (and it'd also be nice to mention Vegetarian Spice, of course). Okay? Many thanks! Pat Quote Link to comment Share on other sites More sharing options...
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