We are finally on R and for this, I had nothing left but to select something under the Misc/ Street food theme. So I was searching for all my books, written notes, and online references on what can be R and street food at that. I suddenly remembered I had seen some Kabab with Rajma. I searched my paper filing but couldn't come out with an exact R dish. Then I happen to see something from NDTV cuisine and this is adapted from that.
Rajma Ke Kebab was made last weekend and I wanted to ensure I complete this early and this was the reason why my lasagna got missed. Knowing this is a long process, I wanted to doubly make sure I had all the ingredients on hand. I had missed a couple of chances of making this since I didn't have rajma in my pantry and another time, something else. I usually stock Rajma and either make Rajma Masala or just as a salad. So not having it on hand was something new. Anyway, I went shopping just for this and planned ahead.
Rajma always takes so much time to get soaked properly. So this batch was soaked over two days, stayed in the fridge for a day before finally being pressure cooked. I should not have bothered to pressure cook so many times, since this was going to be pureed. But I went ahead and toured this about 10 times. Hubby dear even commented on the many times the whistle was blowing its top!
This happened on a Sunday again. I wanted to catch hubby dear at the apt moment to feed him snacks. It so happened that it was pouring that evening and he walked into the kitchen, saying he thought I would be making some onion pakoras as it was raining. I know this has never happened to us.
He always points out that when it rains I will have to make it more memorable by frying pakodas. However, that is the last thing that ever happens to me. Though I have enjoyed this scene many times when Amma used to make it for me, I wonder why I never remember to fry pakodas when it rains.
Anyway coming back to the Rajma ke kababs, I told Hubby dear that I was frying some kababs and that should address his craving, but he had to make do with this. Though the process does end up being a bit lengthy, the taste makes sure you are okay with it. And trust me I got to taste only a wee bit of it.
Everybody at home enjoyed this and they even commented that it tasted more like a nonveg kabab as well. Well as long as they liked it, I was happy.
So for R, I have Rajma Ke Kebab.
Rajma Ke Kebab
Ghee - 2 tbsp
Asafoetida or hin a pinch
Jeera / Cumin seeds - 1 tsp
Black Cardamon - 4-5 (didn't add)
Ginger Garlic paste - 1 tsp
Onion, grated / minced - 2 medium
Tomato puree - 1 cup
Tomato ketchup - 2-3 Tbsp
Tomato chili sauce - 1 tsp
Red chili flakes - 1 tsp
Salt to taste
Garam Masala - 1 tsp
Green chilli finely chopped 1 medium
Chopped coriander leaves 2-3 Tbsp
Curds/ Malai - 1 Tbsp
Rajma or Red kidney beans, boiled and mashed slightly - 2 cups
For the outer layer
All purpose flour - 2 tbsp
Cornflour - 1/2 cup
Water as required to bake the batter of corn flour and maida
Breadcrumbs, to roll the kebabs
Oil, to deep fry
Serve hot with sauce.