Saturday, May 23, 2009

Rajma N Tomato Rice

Red kidney beans (Rajma)are grown in many places around the world and can be found in the cuisines of Spain and Latin America.These kidney beans are large and deep maroon in colour,They tend to lend colour to the dish in which they are cooked. The beans have a strong musky and nutty aroma and a full, chewy taste. The skin is thick and has a slightly sweet aftertaste. These beans go into "Chilli Con Carne" and many wholesome soups and stews. These require soaking and long cooking time. These beans go well with onions and tomatoes.Store dried kidney beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. Cooked kidney beans will keep fresh in the refrigerator for about three days if placed in a covered container. Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fiber and manganese. Kidney beans are a good source of protein, thiamine, phosphorus, iron, copper, magnesium, and potassium. I do cook often many dishes with red kidney beans atleast twice a month, here comes one of my rice dish which i do often whenever i was bored to prepare our lunch, i prepare this dish with tinned rajma beans which make the rice dish much easier..Am sending this delicious rice to CFK-Tomato guest hosted by Rinku of Cooking in Westchester...

2cups Basmati rice (cooked)
1no Tinned rajma beans
1no Onion(chopped)
1tsp Red chilly powder
1tsp Garam masala powder
1/4tsp Jeera powder
1/4tsp Pepper powder
2nos Bay leaves, cloves
1inch Cinnamom stick
5nos Curry leaves

Strain the tinned rajma beans in a strainer and keep aside...Heat enough oil and add the bayleaves, cloves, cinnamon stick, fry until they turns brown..add the chopped onion pieces, chopped tomato pieces and cook until the onion turns transculent and tomatoes turns mushy...add immediately the rajma beans with red chilly powder, garam masala powder, jeera powder, pepper powder , curryleaves and salt and cook everything in simmer until the oil get separates..

Now add the already cooked basmati rice to the cooking rajma masala and toss gently until everything get well mixed..

Serve hot with papads or any other side dishes!!!

On the way to My Legume Love Affair -11th Helping guest hosted by Lori Lynn of Taste with the eyes, event started by Susan


Priya said... Reply To This Comment

Looks tasty! I used to make rajma rice (with tomatoes or onions or any vegetable at hand) when i was a student. I completely forgot abt this dish. Thank you for reminding me Priya! My name is Priya as well! Please do check out my blog here

Curry Leaf said... Reply To This Comment

Lovely.I have never combined rajma and tomato together in a rice.Love your idea .I think you can send it to MLLA at Lori Lynn.

rekhas kitchen said... Reply To This Comment

wow so mouthwatering yummy combination perfect rice priya

Ushanandini said... Reply To This Comment

Rajma rice is delish! What a perfect combination with tomato!

Pooja said... Reply To This Comment

Nice color..sounds healthy..yummy rice priya..

Valarmathi said... Reply To This Comment

Interesting combo. Looks yum.

Parita said... Reply To This Comment

Delicious dear..looks so tasty and yummy :)

Vrinda said... Reply To This Comment

I lov Rajma with rice..Rajma N tomato rice sounds so great..nice combo

Gita's Kitchen said... Reply To This Comment

Rajma with tomato sounds like a yummy combination Priya....looks yummy too :)

Mahimaa's kitchen said... Reply To This Comment

delicious and healthy rice... oru variety ku pannalam idha..

Pooja said... Reply To This Comment

Rajma with Tomato..sounds great! The rice is looking very delicious.

Cham said... Reply To This Comment

I love radjma rice had on friday too. Good one :)

Lori Lynn said... Reply To This Comment

Excellent take on rice & bean. We do need our molybdenum, I know!
Lori Lynn