Bambino Vermicelli Pulao

Ingredients:

200 g Bambino Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste

Method :

Fry Bambino in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot with raita."

Red Kidney Bean - Rajma Masala

Ingredients: 1 cup red kidney beans (Rajma), 3 tbsp Oil, 1 tsp cumin, 1 onions finely chopped, 1 tbsp garlic and ginger paste, 3 tomatoes chopped finely, 2 green chilies chopped, 1 tsp chili powder, pinch of tumeric, 1 tsp garam masala powder, 1 tsp cumin powder, 1 tsp kastoori methi, 1 tbsp butter, Salt to taste

1.Soak the red kidney beans (Rajma) overnight.
2.Next day, cook in a pressure cooker till soft, but whole (mash some)
3.Heat the oil and cumin fry the onions for 5 minutes. Add the ginger-garlic paste until dry smell leaves.
4. Add chili powder, tumeric and cook until dry smell leaves.
5. Add the chopped tomatoes and chopped green chillies and cook until tomatoes are well cooked, (add 1/2 gls of water to help cook the tomatoes well)
6. Add the mixture to the boiled kidney beans.
7. Add the garam masala, cumin powder and kastoori methi crushed between the palms.
8. Add salt to taste. Add water or (boiled rajma water) to get the required consistency.
9. Simmer for 10 to 15 min or until the rajma (kidney beans) gets the flavour.
10.Remember to taste if well done. Goes well with basmati rice or chappatis or rotis. Enjoy.