Rajma masala


Rajma masala is a punjabi dish cooked in tomato-onion based gravy along with other aromatic Indian spices. It's an extremely simple dish which if made well turns out very delicious and satisfying. It's healthy, flavourful and packed with proteins.


Rajma masala is something I eat when I am craving for something comforting which is delicious yet healthy.  Just like Mocha Banana shake, Ultimate eggless chocolate cake, Matar Paneer and Rose Masala spritzer, this dish too is my childhood favourite. Give me a bowl of rajma chawal and I am a happy girl!

It tastes best with rice or jeera rice but tastes equally good with hot chapatis or crisp paranthas. What I love about rajma masala is how delicious it tastes next day, somehow flavours develop more overnight. Whenever I have some leftover rajma in fridge, I devour it with toasted bread, tastes super delicious!


Healthy, delicious, flavourful and comforting Indian curry- Rajma masala

Diet: Vegan
Type: Main course
Serving: 4-6 people

Ingredients

1 cup rajma/kidney beans
3 chopped medium tomatoes
2 chopped medium onions
2-3 cloves garlic
1 inch piece ginger
1 green chilli
2 tbsp oil
1 tsp cumin seeds
2 dried bay leaf
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
1/4th tsp garam masala
1/4th tsp chat masala
1 tsp sugar
Salt to taste

Method

Soak rajma/kidney beans overnight or for atleast 8 hours.

Pressure cook on medium heat till 2 whistles are released and further on low heat for 10 minutes.

Blend tomato,onion,garlic,ginger and green chilli together till you get smooth paste.

Heat oil in a deep dish or kadhai and add cumin seeds. Once they crackle and become brown, add bay leaf.

Now pour in the tomato-onion paste and season with turmeric and salt. Cook till the time water evaporates and oil separates.

Now add coriander powder, chilli powder, garam masala and chat masala. Cook further for 5 more minutes.

Now add all the boiled kidney beans along with the water (add as much as required)

Mix everything together and cook further for 10 minutes.

Taste and adjust salt and other spices according to your liking.

Serve with rice or hot chapatis.


If you try this dish, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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Oasis cold pressed juices


Who doesn't love freshly made juice in the morning to start the day!

But it's also true that most mornings we are busy with the daily chores and don't find time to make fresh juice.

I have been having Oasis juices every morning this past one week and they are so so refreshing and rejuvenating. Not only are they 100% natural, they are delicious and incredibly healthy.


Oasis is a cold pressed juice brand which looks to solve a problem most of us face everyday in the morning. Healthiest juice is delivered right at your doorstep every morning before you can begin your day; hence starting your day on the "Healthiest Note".


They come in exciting and delicious blends with 7 different juices for 7 different days. I have tried their blends and they are all very delicious and totally natural. Two of my favourites from their blends are Pineapple+kiwi+fennel+chia blend named "Shine on" and Muskmelon based blend  named "Keep Calm". Oasis juices have pure taste of fruits and veggies in their blends.

They revamp the 7 juices every season by adding the seasonal fruits and veggies and make the most of what Mother Nature has to offer. This ensures you get best and freshest ingredients always :)


Cold pressed Oasis juices are preservative free with no added sugar. Cold pressed juice protects and preserves the nutrients of fruits and vegetables. You get 100% of the vitamins, minerals, enzymes and nutrients when you drink cold pressed juice.

Oasis juices are freshly pressed every morning and home delivered within hours to ensure that they deliver freshest of juices to star the day. 


Ultimate Eggless chocolate cake


Let me introduce my and my family's (both husband's side and mom's side) all time favourite Egg-less Chocolate cake with rich chocolate ganache. I have been making it since forever and this cake stands tall on our table for all the special occasions.

It is super moist, chocolatey and insanely delicious. It's absolutely full proof and don't even get me started on how easy it is! An absolute crowd pleaser!


Everyone wants a chocolate cake recipe in their life and this Eggless chocolate cake with chocolate ganache has my heart. Its the perfect chocolate cake and its the only recipe you will ever need.

Perfectly sweet and decadent, once you try this cake, I guarantee you will be making it for all of your celebrations too!


Its no secret that I totally adore dark chocolate and that's the reason why I often post recipes using chocolate. Some of my personal favourites are this No-Bake Chocolate tart, Eggless Double Chocolate Banana Bread, Mocha Banana Shake and Eggless Dark Chocolate and walnut brownies.

This Chocolate cake is super-moist, fluffy, tender and frosted with this unbelievable dark chocolate ganache. It is so good that I always lick the bowl with my daughter after making it. Sheer joy!


Egg-less, super-moist, chocolatey and rich Dark chocolate cake frosted with chocolate ganache- Perfect for all kind of celebrations

Type: Dessert
Diet: Vegetarian
Serving: Yields about 1/2 kg cake

Ingredients

125 gms flour
1/2 tin milkmaid
1 tsp chocolate essence
2 Tbps Cocoa Powder
2 Tbsp Drinking chocolate powder
1 tsp baking powder
1 tsp baking soda (meetha soda)
2 Tbsp powdered sugar
1 Tbsp semi soft butter or 60 gms butter
1/4th cup milk

Coffee mixture

1/4th cup water
1 tsp coffee powder
1 tsp sugar

Chocolate ganache

2 cups/250 gms chopped dark chocolate (I use Morde Dark compound)
1 cup cream (I used Amul fresh cream)

Method

Pre-heat oven at 180 degree Celsius for 10 minutes.

Grease spring-form cake mould with butter and dust with little cocoa powder. Tap away excess cocoa powder.

All the cake ingredients  ( except for dark chocolate) should be at room temperature.

Strain all dry ingredients i.e. flour, drinking chocolate, cocoa, baking powder, baking soda and powdered sugar together thrice. Divide it in three parts and keep aside.

Empty 1/2 tin milkmaid in a bowl and whisk using electric beater for 5 minutes. Now add butter and whisk together till mixture becomes lighter in colour.

Now fold dry ingredients and milk in the milkmaid mixture one part at a time. Add chocolate essence in the end.

Pour batter in the cake mould and bake at 180 degrees for 25-30 minutes or till baked through. Check by inserting a skewer or a knife.

    Take out of oven and let it rest for 10 minutes. Then release from the mould by unlocking the ring.

    Dust a plate/board with icing sugar and turn the cake upside down on that plate/board.

    Now gently remove the bottom plate of the springform cake mould.
      After 15 minutes, using a cake knife, carefully cut cake horizontally into two parts for frosting and keep aside.

      For making the ganache, heat cream in a non-stick deep pan over medium heat. Just when you see bubbles forming, turn off the gas.

      Immediately add chopped dark chocolate in cream and using a spatula stir in circular motion till chocolate is totally melted with cream. Mixture should be silky smooth without any lumps.


      Once the mixture comes at room temperature, check if it has a liquid or spreadable consistency. If its still quite liquid, refrigerate for half an hour.


      Assembling the cake



      To make the cake more moist, microwave 1/4th cup water with 1 tsp coffee powder and sugar for 30 seconds. Cool it down and moisten both halves of the cake with this liquid by spreading it evenly with the help of a spoon.



      Spread half of the ganache on 1st layer of cake evenly with the help of a palette knife. 


      Now place 2nd layer of cake over it and cover with rest of the ganache. Cover the sides of cake too with ganache for better finish and look.


      Stick chocolate chips on the side and decorate top of the cake with some ferrero rocher.


      For piping patterns on cake, put ganache again  in refrigerator for an 1/2 hour. Once set, fill a piping bag and pipe desired designs using different nozzles.



      If you try making this cake, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

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      Mocha Banana Shake


      Say hello to my new favourite milkshake! Actually an old favourite ;)

      Somehow forgot about this energetic and delicious Mocha Banana Milkshake all this while.

      Made with only 5 simple ingredients, this Mocha banana shake is creamy, chocolatey and infused with the flavour of coffee. Its perfectly sweet with most of the natural sweetness lent by banana and little bit from honey.


      Chocolate and banana are magical together. Its one of my favourite flavour combination. Grilled Banana and Nutella sandwich is my ultimate comfort food. In case you haven't tried my Eggless Double Chocolate Banana Bread, you need to try it asap. Also my Vegan Chocolate and Banana chia pudding is pure love. Its one of the highest viewed recipe on blog and got featured on both Huffington post and Buzzfeed


      This energetic milkshake instantly lifts you up when you are feeling low on energy. Cold and refreshing way for your everyday caffeine fix!

      You can make it vegan by adding any other milk of your choice like cashew milk, almond milk or coconut milk and replacing honey with maple syrup.



      Cold, creamy and refreshing Mocha Banana shake

      Type: Beverage
      Diet: Vegetarian
      Serving: 2 persons

      Ingredients

      500 ml cold milk
      2 bananas- sliced
      2 tsp cocoa powder
      1 tsp instant coffee powder
      3 tsp honey

      Method

      Half an hour before making the milkshake, drizzle chocolate sauce in serving glass or empty bottles in an uneven pattern and place them in freezer.

      To make the milkshake, add milk, banana, cocoa powder, coffee and honey in a blender and blend till creamy.

      Taste and adjust to your liking. Add more cocoa powder if you want it to be extra chocolatey and more coffee if you'd like stronger coffee flavour.

      Take the glass out of freezer and pour milkshake in serving glasses or empty bottles. Serve immediately.


      If you try this milkshake, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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      Looking for more chocolate based recipes, try these













      Healthy Paneer Schezwan frankie


      Quick meals are my favourite and when its a flavour bomb then even better!

      If you are looking for quick, healthy and yummy weekday meal recipes then this recipe is for you!


      I have been making these Schezwan Paneer wraps/frankie on repeat every alternate day. Super duper easy and quick to make, they are ideal for weekday lunch/dinner or snack. Not only are they delicious, they are incredibly healthy and high in protein because of paneer.

      Crunchy vegetable slaw paired with soft paneer in spicy schezwan sauce and wrapped up tight in whole wheat chapatis/tortillas! Such an awesome combination!


      This frankie will pair well with my Mango chilli lemonade, Cucumber and mint cooler and Lemon Iced tea. Have it with a salad like this Greek salad, Watermelon-tomato sald with basil vinaigrette or Mango salad with Mango-mint dressing for a more filling meal.


      Spicy, crunchy, healthy and protein packed Schezwan Paneer Frankie

      Type: Main Course
      Diet:Vegetarian
      Serving: 2 people

      Ingredients

      4 whole wheat chapatis/tortilla
      2 tsp olive oil
      1 cup crumbled paneer
      1 medium onion- finely chopped
      1/2 red bell pepper - finely chopped
      1/2 red yellow bell pepper- finely chopped
      3 Tsp schezwan saue
      salt to taste

      Vegetable slaw

      1/2 cup finely sliced cabbage
      1/2 cup finely shredded carrot
      1 thinly sliced onion
      pinch of salt
      1/2 tsp red chilli powder
      juice of 1/2 lemon

      Method

      Take a pan and heat oil. Add chopped onion and cook on medium heat for 5 minutes.

      Next, stir in chopped bell peppers and cook further  for 2-3 minutes.

      Now, add paneer along with schezwan sauce and salt. Mix everything together and take off heat.

      To prepare the slaw, mix cabbage,onion,carrot, salt,red chilli powder and lemon juice in a bowl.

      Assembling the frankie

      Heat a griddle/tava and slightly crisp up whole wheat chapatis on both sides.

      Spread vegetable slaw vertically in the centre and top with panner mixture.

      Fold and serve immediately.



      If you try this recipe, don't forget to give me your feedback and leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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      More weekday meal ideas you can try















      Greek salad


      Look at those colours!

      What I love about salads is not only are they healthy and super pretty with all the vibrant colours but they also provide such an amazing crunch. If you have been following my recent posts, you would know that I have been on a salad spree.

      Since salads are great for a light meal, this Greek salad, Soba noodle salad with Asian dressing, Watermelon and tomato salad and Mango salad with mango-mint dressing have been appearing on our table on rotation these days.



      Lets talk about this amazing Greek salad which is loved all over the world. Tossed in a simple oregano and basil based dressing, its a simple salad with bold flavours from fresh crunchy summer vegetables and feta cheese.

      All you to do is use basic vegetables like tomatoes, cucumber, bell peppers, onion and of-course a good feta cheese. I love Almarai brand but you can go for other brands too available in market.


      This salad is colourful, crunchy, healthy and delicious! Perfect summer salad and even great as snack anytime of the day

      Type: Appetizer
      Diet: Vegetarian
      Serving : 1 person

      Ingredients

      2 medium tomatoes- diced
      1 cucumber- diced
      1 capsicum- diced
      1 medium onion- thinly sliced
      1 cup roughly shredded ice berg lettuce
      1/2 cup crumbs of feta cheese

      Dressing

      2 Tsp extra virgin olive oil
      1 tsp lemon juice/red wine vinegar
      1/4th tsp black pepper powder
      5-6 leaves of basil- finely sliced
      1 tsp dried oregano
      salt to taste

      Method

      Add all the prepared vegetables in a mixing bowl.

      Generously spread crumbs of feta cheese over the salad.

      To prepare the dressing, add extra virgin olive oil,lemon juice, salt, pepper powder, oregano and basil in an air-tight container. Cover the lid and shake to make the dressing.

      Pour the dressing over the salad and serve.



      If you try making this salad, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram

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