My experiments with Slow cooker series - Rajma

As you may know, any kind of lentils cook very well in slow cooker. Today's post is Rajma which came out nice and creamy. I added the Rajma directly (dry beans), No soaking overnight. Rajma has good amount of Iron and is very healthy. 

Rajma

Ingredients :

3/4 Cup Rajma (Kidney beans)

1 Medium onion

1 Tomato

1 1/2 Tbsp Oil

1 Inch Ginger

2 Cloves of Garlic

1 Tsp Whoe Jeera

1 Tsp Garam masala

4 Small Green chillies

1/4 Tsp Turmeric

Salt to taste

5 cups water

Cut onion , tomato into small pieces.Slice ginger into juliens and chop garlic.

Take a microwave bowl add oil, whole jeera, Onion, Garlic, Garam masala and cook for 2 minutes.

In the slow cooker add Rajma,Ginger,Turmeric,Green Chillies tomato, water ,salt and Tadka. Stir well and cook on low for 7 -8 Hours on high. It will not harm even if you leave it for another hour or so. 

Alternately if you are at home, you can add tadka later after 5 hrs of cooking process instead of at starting.

Serve hot with roti.

Chicken Kheema Muttila (Kofta) Curry

Mutton Kheema Mutti curry is a traditional hyderabadi food and signature dish of my Mom.

I adopted the same recipe for chicken kheema mutti curry. I had my sister over for dinner so I wanted to make something special and this worked out great.

You can use ready made kheema for this or you can do this with boneless chicken as I did. I had some boney pieces left which I used in gravy.

 

Chicken Kheema Mutti (Kofta) Curry

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2  Tsp Pepper Corns

12 small Green Chillies

20 Cashew Nuts

2 Tsp Ginger Garlic Paste

1 Tsp Jeera powder

2 Tsp Red Chilli powder

11/2 Tsp Dhaniya Powder

1 Tsp Garam Masala Powder

1/2 Tsp Turmeric Powder

1 Tsp Whole Jeera

2 Bay leaf

4 Cloves

1 Inch Dlachini

1/2 Cup Curd

2 Onions

2 Tomatoes

1 Tbsp Kasoori Methi

Oil for frying

3 Tbsp oil for gravy

5 Cups of water

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder. 

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.

Gravy :

Take a pan , dry roast cashew nuts and keep aside. To the Pan add 2 Tbsp oil , add onion, saute these well, add 1 Tsp ginger garlic paste, 1/4 tsp Turmeric,Red chilli powder, Dhaniya powder,Jeera powder, Gram masala powder and saute these well. Add chopped tomatoes and cook  for 5 minutes.

Now take the above  mixture , add cashew nuts and grind to a smooth paste.

Now take a pan add 1 tbsp oil, Add whole Jeera,Bayleaf, Dalchini,cloves. Add any boney chicken pieces if you have at this point and brown the pieces. Then add above paste, saute till it leaves oil.

Beat the curd and add to the gravy. Add 5 cups of water ,salt and let it simmer for 10 -15 minutes.

Add muttilu(Kofta's) and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.

Serve with  rice. Bhagara rice goes very well with curry.

My experiments with Slow cooker series - Chicken Palak Curry (No Oil)

I wanted to cook the chicken in slow cooker without any browing and oil. I tried this chicken curry and it worked well. Chicken leaves enough oil on its own and combined with Dahi we get  decent amount of gravy.

Since I did not want to cook chicken before I transferred to slow cooker, I used fresh chopped ginger and garlic instead of ginger garlic paste which I felt requires pre cooking on high flame or microwave to remove the raw smell.

 

Chicken Palak Curry (No Oil)

Ingredients :

500 gms medium cut Chicken

2 Handfuls of Palak

3 Tbsp Curd

1 Inch Fresh Ginger

4 Garlic Cloves

1/2 Tsp Jeera powder

3/4 Tsp Red Chilli powder

1 Tsp Dhaniya Powder

1/2 Tsp Garam Masala Powder

1/4 Tsp Turmeric Powder

1 Tsp Whoe Jeera

2 Bay leaf

4 Cloves

8 Pepper Corns

Salt to taste

In the slow Add chicken,curd,whole  jeera,bayleaf,cloves,pepper corns,chopped Ginger and Garlic,turmeric powder,jeera powder,red chilli powder, dhaniya powder, garam masala powder, Palak, Salt.

Mix them well and let it cook for 3 to 3.5 hrs on High. Check after 3 hrs and if the chicken is well done, then turn it off, otherwise leave for about 0.5 hr more.

Mine is narrow based bottom, so the chicken peices at bottom tend to get overcooked if the water released by chicken is more. So I stir them well once in evey hour. It you have big slow cooker, that may not be an issue.

Serve hot with roti.

Pasta - Spaghetti with Tomato Sauce

Pasta is my Son's favorite. I added some greens , If your kid does not like greens, you can skip greens and add Carrot strips (Peel carrot into strips using Peeler). The collard greens used here gave a good crunch to the dish.

Spaghetti with Tomato Sauce
Ingredients:
100 to 150 grms or 1/4 Lb Whole wheat Spaghetti
3 Tomatoes
Handful Collard Greens or any other Greens
Handful of Green Peas
3 Garlic Cloves
2 Tbsp Chopped Onion
1 Cheese Slice
1 1/2  Tbsp Olive Oil
1/4 Tsp Black Pepper or  taste
Salt to taste
2 Cups of water

Chop Garlic into tiny bits. Chop tomato's into small pieces.

Take a deep dish , Put Oil and add chopped Garlic and onion,Saute a little. Add Collard Greens and Peas. Saute a little. Add chopped tomatoes.Add Black Pepper and salt. Cook for 2 minutes.

Add water and add spaghetti to the dish. Just keep sliding the spaghetti into the dish (The bottom ends will become soft and will slide ) until it is fully immersed into water. Cook till the spaghetti is well done. (Follow the cooking time instructions of the spaghetti on the package).  Add cheese slice, Let it melt and serve.

Note : If you are used to boiling Spaghetti separately, you can boil and then add them to the dish once tomatoes are cooked. I boil spaghetti along with the sauce to make it easy.

Other Indian Recipes - Cabbage and Carrot Stir fry

Cabbage and Carrot stir fry is a quick recipe which does not need too much cooking.

  

Cabbage and Carrot Stir fry

Ingredients :

1/2 Cabbage floret

2 Carrots

1 Medium Onion

1 Tbsp Oil

1/2 Tsp Mustard Seeds

3 whole Green Chillies

1/2 Tsp Ginger Garlic paste
1/8 Tsp Red Chilli powder

1/8 Tsp Jeera powder

1/4 Tsp Dhaniya Powder

A Pinch of Turmeric

Salt to taste

Cut Cabbage and Onion into small pieces. Using the peeler, peel carrot into long strips.They will look like flat thin noodles. This well help them cook quickly.

Take a Kadhai, put oil and mustard seeds, Let it splutter.  Then put Onion and whole green chillies and saute a little. Add cabbage , carrot, ginger garlic paste. Saute a little on high flame. Add Red chilli powder, Jeera powder,Dhaniya powder, Turmeric , salt. Stir well and leave it on medium flame for 5 - 7 minutes.Take it off the stove.

Serve with Rice or Roti.

My experiments with Slow cooker series - Toovar Dal with Drumsticks (Munakkaya Pappu)

One more Traditional Hyderabadi dal. I tried it with slow cooker and it turned out well.

  

Toovar Dal with Drumsticks

Ingredients :

3/4 Cup Toovar Dal

1 Medium Onion

2 Long Drumsticks

1 Tsp Ginger Garlic paste
3/4 Tsp Red Chilli powder

1/4 Tsp Turmeric

Salt to taste

5 cups water

Small Amount of Tamarind
Tadka

1 Tbsp Oil

1/2 Tsp Jeera

1/2 Tsp Mustard Seeds

2 Dry Red Chillies

2 Garlic Pods

 

Method

Soak Tamarind in water and Squeeze the pulp to get tamarind water and use it in the recipe. Cut Drumsticks into 3inch pieces and Onion into small pieces.

To the slow cooker ceramic pot add Toovar Dal, Onion, Drumstick Pieces, Red chilli powder, Turmeric,Ginger Garlic Paste, and water.Stir well and cook on High for 4 Hrs or  low for 8 hrs.

Add Tamarind water,salt and cook for another 1 hr.

Tadka : In hot Oil, Add  Dry red chillies, Jeera , Mustrad seeds and Garlic pieces. Let them turn light brown and add to the Dal.

Serve hot with rice.

My experiments with Slow cooker series - Whole Moong Dal

Dal's cook very well in slow cooker, be it toovar,rajma,chole,chana dal or moong dal. This is a simple whole moong dal which we make quite often at home. Turned out well in slow cooker.

  

Whole Moong Dal

Ingredients :

1 Cup Whole moong Dal

1 Medium Onion

1 Tomato

1 Potato

1 1/2 Tbsp Oil

1 Tsp Ginger Garlic paste
1/2 Tsp Jeera powder

1 Tsp Red Chilli powder

1 Tsp Dhaniya Powder

1 Tsp Whoe Jeera

1 Bay leaf

a pich of Turmeric

Salt to taste

5 cups water

Cut onion , tomato and aloo into small pieces.

Take a  microwavable bowl. Add oil,bay leaf, whole jeera, Onion,ginger garlic paste, jeera powder,red chilli powder, dhaniya powder, turmeric and 1 Tbsp water. Mix well and microwave for 2 minutes. 

In the slow cooker add moong dal, microwaved mixture, aloo,tomato, water and salt. Stir well and cook on low for 8 hrs.

Serve hot with rice and roti.