Posted:
Celeb cook-in: Gautam Rode, actor and TV host
My favourite recipe
My mom's rajma-chawal. I can have it any time of the day.
I love to share my meal with
Actually, nobody likes eating with me because I love healthy and boring food, which most people don't like!
A favourite from my mom's kitchen
Baigan ka bharta.
My most romantic meal
Was at Thiruvananthapuram, with my ex-girlfriend...
My meal constitutes
For breakfast: Skimmed milk, one protein shake, almonds, sunflower seeds, oats/muesli;
For lunch: Brown rice and dal; For evening snacks: four to six cups of green tea;
For dinner: Salads, tossed veggies, and soup.
One country other than India, that serves heavenly food
United Kingdom has a good variety of food, be it Indian, Italian, Mexican or Continental.
My favourite cuisine
Indian and Mughlai.
RAJMA-CHAWAL
Ingredients: Rajma (soaked overnight): 1 cup, Ginger (finely grated): 1 tsp, Tomatoes (freshly pureed): 1/2 cup, Cumin seeds: 1 tsp, Turmeric powder: 1 tsp, Roasted cumin powder: 1 tsp, Garam masala powder: 1 tsp, Cardamom powder: 1/2 tsp I Butter: 1 tbsp, Coriander leaves (finely chopped): 2 tbsp, Oil: 1 tsp I Salt to taste.
Method: Cook the soaked rajma in about three cups of water, until it turns very soft. Next, heat the oil in a heavy-bottomed pan and add in the cumin seeds and grated ginger, allowing them to crackle. Saute everything together for three to four minutes on low heat. Now, stir in the tomatoes, turmeric powder, roasted cumin powder, garam masala powder, cardamom powder and saute again, till the tomatoes become soft, for about two to three minutes.
At this point, add the cooked rajma, an additional cup of water and the butter and let it simmer for about 30 minutes or longer. The consistency of the gravy can also be adjusted by adding more or less water. Finally, garnish the rajma gravy with coriander leaves and serve it hot along with steamed rice.
My favourite recipe
My mom's rajma-chawal. I can have it any time of the day.
I love to share my meal with
Actually, nobody likes eating with me because I love healthy and boring food, which most people don't like!
A favourite from my mom's kitchen
Baigan ka bharta.
My most romantic meal
Was at Thiruvananthapuram, with my ex-girlfriend...
My meal constitutes
For breakfast: Skimmed milk, one protein shake, almonds, sunflower seeds, oats/muesli;
For lunch: Brown rice and dal; For evening snacks: four to six cups of green tea;
For dinner: Salads, tossed veggies, and soup.
One country other than India, that serves heavenly food
United Kingdom has a good variety of food, be it Indian, Italian, Mexican or Continental.
My favourite cuisine
Indian and Mughlai.
RAJMA-CHAWAL
Ingredients: Rajma (soaked overnight): 1 cup, Ginger (finely grated): 1 tsp, Tomatoes (freshly pureed): 1/2 cup, Cumin seeds: 1 tsp, Turmeric powder: 1 tsp, Roasted cumin powder: 1 tsp, Garam masala powder: 1 tsp, Cardamom powder: 1/2 tsp I Butter: 1 tbsp, Coriander leaves (finely chopped): 2 tbsp, Oil: 1 tsp I Salt to taste.
Method: Cook the soaked rajma in about three cups of water, until it turns very soft. Next, heat the oil in a heavy-bottomed pan and add in the cumin seeds and grated ginger, allowing them to crackle. Saute everything together for three to four minutes on low heat. Now, stir in the tomatoes, turmeric powder, roasted cumin powder, garam masala powder, cardamom powder and saute again, till the tomatoes become soft, for about two to three minutes.
At this point, add the cooked rajma, an additional cup of water and the butter and let it simmer for about 30 minutes or longer. The consistency of the gravy can also be adjusted by adding more or less water. Finally, garnish the rajma gravy with coriander leaves and serve it hot along with steamed rice.
