Rajma( order sap) ek popular Indian dish hai, jo ki generally North Indian cookery ka hissa hai. Yahan ek simple aur delicious Rajma form di gayi hai
Sukhi Rajma form
Saman
1 mug rajma( order sap), raat bhar bhigoye tinge
large pyaaz( onion), barik kati hui
tamatar( tomatoes), barik kate tinge
/ 2 mug tamatar ka puree
2- 3 hari mirch, barik kati hui
tbsp adrak lehsun ka paste
tsp haldi( turmeric greasepaint)
1 tsp lal mirch greasepaint( red chili greasepaint)
1 tsp dhania( coriander greasepaint)
1 tsp jeera( cumin seeds)
tsp garam masala
Namak swaad anusar
2 tbsp tel( oil painting)
Dhaniya patti( coriander leaves) for garnishing
Vidhi
Bhigo Karele Rajma Rajma ko raat bhar bhigokar ache se galne ke liye rakh dein.
Rajma Pakaye Bhigoye tinge rajma ko 3- 4 mug paani mein daal kar ubaal aane tak pakaye. Dhyan rahe ki rajma bilkul girl jaaye.
Tadka Banaye Ek visage mein tel garam karein. Usmein jeera dal kar bhunein.
Pyaaz Aur Hari Mirch Daalein Jeera bhune tinge pyaaz aur hari mirch dalen. Pyaaz sunehri brown hone tak bhune.
Adrak Lehsun Ka Paste Daalein Pyaaz brown ho jaane par usmein adrak lehsun ka paste daalein. Ache se bhun kar masala alag ho jaaye.
Tamatar Ka Paste Daalein Ab ismein tamatar ka paste aur kate tinge tamatar dalen. Tamatar girl jaane tak bhunein.
Masale Daalein Ab ismein haldi, lal mirch greasepaint, dhania greasepaint, garam masala aur namak daal kar milayein.
Rajma Daalein Tamataron mein masala achhe se shop jaaye to ismein ubale tinge rajma daal dein. Rajma ko masale ke saath milayein.
Pani Daalein Ab ismein rajma ka paani dal kar achhe se milayein. Agar aapko rajma thoda patla chahiye to paani aur daal sakte hain.
Pakayein Rajma ko dhimi aanch par pakayein, dhak kar 15- 20 nanosecond tak pakayein.
Garnish Karein Jab rajma ache se pak jaaye to usmein dhaniya patti dal kar trim karein.
Serve Karein Sukhi rajma tayyar hai, ise chawal ya roti ke saath serve karein.
Yeh hai ek introductory sukhi rajma form. Aap apne swaad ke anusar masale aur chawal ya roti ke saath serve kar sakte hain
Rajma banate waqt kuch common miscalculations hote hain, jinhe avoid karke aap ek succulent rajma dish bana sakte hain. Yahan kuch galtiyon ka zikr hai
Bhigoi Rajma Rajma ko bhigona bhoolna ek common mistake hai. Rajma ko raat bhar ya kam se kam 8 ghante tak paani mein bhigokar rakhein, taaki vo ache se ubal sake.
Rajma Ko Achhe Se Nahi Pakana Rajma ko ubalne mein dhyan dein. Agar rajma achhe se nahi paka hua hai, toh vo condensation hone mein mushkil kar sakta hai. Rajma ko ubalne ke liye sufficient paani aur samay dena jaruri hai.
Masalon Ki Kami Rajma mein achhi quality ke masale add karna important hai. Fresh masale ka use karein aur unhe sahi proportion mein istemal karein.
Tamatar Ka Sahi Istemal Tamatar rajma mein ek important component hai. Agar tamatar acche quality ke nahi hain, toh vo dish ka taste affect kar sakta hai.
Adrak- Lehsun Ka Paste Adrak aur lehsun ka paste sahi tarike se banayein. Ye paste dish ko ek rich flavor deta hai.
Tadka Denemein Tadka( tempering) ko sahi tarike se dena important hai. Pyaaz, tamatar aur masale ko acche se bhunna jaruri hai takki vo ek sahi texture aur flavor afar.
Garam Masala Ka Istemal Garam masala ko halka sa istemal karein, kyunki iska adhik istemal dish ko bahut teekha bana sakta hai.
Dhyan Rahein Namak Ka Namak ko swaad anusar add karein. Zyada namak se dish ka taste kharab ho sakta hai.
tolerance Rajma ko slow honey par pakana important hai. Jaldi mein pakane se rajma achhe se nahi girl sakta.
In tips ko follow karke aap ek succulent rajma dish bana sakte hain.
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