Rajma Kebab

I bookmarked these Rajma kebabs from Srivalli’s blog last month. I tried them today, yeah just this morning and I am posting it hot off the stove. They’re that good and I am that late for my blogging marathon post (theme – “Bookmarked recipes”) and my office. First of all, these kebabs tasted awesome – crispy, soft and beautifully flavoured. I found these kebabs very interesting the way they’re made and they’re also a wonderful new way to present these lentils. My family I told you is not too much of a dal-roti type, they’re more of a rice-Meen Kuzhambu type, so dals aren’t very popular at home. So any recipe that spins lentils in a different way is always welcome. The Rajma is pressure-cooked and ground to a coarse paste, then again cooked with onion, tomato, yogurt and ginger-garlic paste and seasoned with red chilli flakes and garam masala. Once cooked through and nearly dry, the Rajma mixture is shaped into kebabs, dipped in a maida-cornflour batter and dredged in breadcrumbs and then deep fried to crispy golden perfection. Thanks Valli for a great recipe! Srivalli’s blog is like an encyclopaedia of recipes and all with easy to follow step-by-step pictures. I really like it that she mentions little mistakes and screw-ups also as part of the posts (like in this recipe, where I remembered to drain the water and then grind the Rajma) which I think are hugely useful to readers. I also enjoy the way she narrates everyday happenings in her posts. There was a time when I hated Rajma. Those were my MBA days in a college hostel in Bangalore where Rajma was the mess owner’s personal favourite. He made it a point to serve Rajma twice a week at the minimum along with jeera rice. Everytime it was Rajma, I’d head out for a bun and jam at our little potti kadai. But I don’t feel that way about Rajma now. Strange! Not long after my MBA, when they served Rajma and steamed rice on a jet airways flight I ardently ate it up while the rest of my family fiddled with their spoons. They didn’t like Rajma. Maybe it’s starting trouble with Rajma. This Rajma Kebab should definitely help get you revved up on your Rajma journey. Prep time: 15 mins Cooking time: 40 mins Serves: 4-5 Ingredients Rajma – 2 cups soaked overnight...
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