Ladled

For the potluck, I made  Dum Aloo  and Rajma There were some interesting twists. Eggplant curry with coconut milk, bajji with curry leaves. The eggplant had tasted very creamy and smooth. When I was asked to guess the ingredients, I made an unconvinced guess of sesame and poppy seeds. For the third time, when I gave an answer without thinking, it was right. Dum Aloo had a nice taste to it. When it got too watery, I added some besan to it at the end. Tastes like a kadi sabji without being too extreme. The potatoes too tasted good. My sister thought if it was arbi. There's another idea now. Dum Arabi. The night before, when I didnt have energy to boil potatoes. I used sauteed capsicum instead. Now I am always going to make Rajma this way. From my friend: Rajma –Recipe: I learnt making Rajma from Vahchef recipe online and now I just make it on the fly. Today I made it as follows: 1)        Soak Rajma (2.5 cups) overnight and add 5...

I had some leftover boiled rajma. I didnt want to make rajma like I always do, like everyone does in the tomato paste.  T. Susan Chang in  These 10 summer cookbooks talks about beans and The Better Bean Cookbook Even perfectly cooked beans can exhaust your appetite long before you get to the bottom of the bowl, for the blandness of a bean calls for aggressive seasoning to blast open its beige palette. Rajma tikki and rajma kadhi I boiled  potatoes and mashed it into Rajma for the tikki. In my perfect Rajma tikka world, coriander -mint chutney could not be missing, so I had that ready too with some yogurt blended in. Boiled rajma being in the fridge retained moisture in it in a coagulated form which was harder to read as watery, in went potato after potato to thicken the mixture. With average hopes, I set the patties in the pan, only to refuse to turn upside down, even with goading. thats when I got angry and mixed everything and the coriander-mint chutney ...