Recipes for Nungu: Nungu and Rose Milk, and Nannari Nungu Sarbath
### Nungu Recipes: Rose Nungu and Nungu Sarbath with Nannari Syrup to Beat the Heat
As the summer reaches its height and temperatures rise, it’s vital to seek out refreshing and cooling drinks. One of the top methods to counter the heat is to enjoy beverages crafted from nungu, also referred to as toddy palm seeds. These wholesome seeds are not just tasty but also adaptable, making them an ideal component for summer drinks. Here, we delve into two delightful nungu recipes: Rose Nungu and Nungu Sarbath with Nannari Syrup.
#### The Nutritional Benefits of Nungu
Nungu, or taati munjalu, is loaded with vitamins and minerals, rendering it a beneficial option for hydration during warm weather. Traditionally savored in its unaltered state, nungu has become popular in a variety of street food recipes, particularly in Tamil Nadu, where it is frequently incorporated into refreshing drinks and desserts.
#### Rose Nungu
**Ingredients:**
– Fresh nungu (toddy palm seeds)
– Rose syrup (such as Rooh Afza)
– Milk (optional)
– Ice cubes
– Chopped nuts (for garnish)
**Instructions:**
1. Begin by peeling the nungu and slicing it into small pieces.
2. In a glass, add the nungu pieces.
3. Drizzle rose syrup over the nungu, adjusting the amount to your liking.
4. If preferred, incorporate chilled milk for a creamier consistency.
5. Gently mix and introduce ice cubes.
6. Top with chopped nuts for added texture.
7. Serve instantly and savor the refreshing flavor!
#### Nungu Sarbath with Nannari Syrup
**Ingredients:**
– Fresh nungu (toddy palm seeds)
– Nannari syrup (sarsaparilla root syrup)
– Water or soda
– Lemon juice (optional)
– Ice cubes
– Mint leaves (for garnish)
**Instructions:**
1. Peel and dice the nungu into small chunks.
2. In a glass, blend the nungu pieces with nannari syrup.
3. Add water or soda to the blend, based on your taste for sweetness and effervescence.
4. If you enjoy a zesty flavor, add some lemon juice.
5. Stir thoroughly and include ice cubes.
6. Adorn with fresh mint leaves for a refreshing scent.
7. Serve cold and enjoy the revitalizing tastes!
### Conclusion
These nungu recipes are not only simple to make but also offer a delightful means to stay cool in the summer warmth. With the distinct flavors of rose syrup and nannari syrup, both drinks provide a refreshing reprieve from the sweltering heat. Relish these delectable beverages and celebrate the summer with a blend of tradition and innovation!
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Recipe for Preparing Falooda Sev
### Falooda Sev Recipe: How to Create Falooda Sev at Home Using Corn Flour
Falooda is a charming Indian sweet that is particularly loved in the summer season. With its roots in ancient Persia, this chilled drink includes fine, noodle-like threads, tukmaria (basil seeds), milk, and rose syrup. A key element of falooda is falooda sev, which can also be paired with kesar kulfi in a dessert called kulfi falooda. If you can’t find falooda sev at the store, preparing it at home is both effortless and satisfying.
#### Ingredients
– 1 cup corn flour
– 2 cups water
– A pinch of salt (optional)
#### Equipment
– Bhujia press or sev maker
– Cooking pot
– Ice-cold water for soaking
#### Instructions
1. **Prepare the Mixture**: In a cooking pot, mix 1 cup of corn flour with 2 cups of water. Stir thoroughly to eliminate any lumps. Optionally, add a pinch of salt for taste.
2. **Cook the Mixture**: Set the pot on low heat and stir the mixture constantly. Cook until it thickens and becomes shiny, which typically takes around 5-10 minutes. Ensure the mixture does not adhere to the pot’s base.
3. **Fill the Sev Maker**: After the mixture has thickened, take it off the heat. Let it cool slightly before placing it in the bhujia press or sev maker.
4. **Shape the Sev**: Squeeze the mixture through the bhujia maker into a bowl filled with ice-cold water. This keeps the strands intact and prevents them from sticking to one another.
5. **Soak the Sev**: Allow the falooda sev to rest in the cold water for a few minutes. This keeps the sev fresh and prevents clumping.
6. **Storage**: You can keep the falooda sev in cold water in the refrigerator for two to three days, making it easy to use later.
#### Serving Suggestions
Homemade falooda sev can be incorporated into various desserts. Layer it in a glass with rose syrup, milk, and ice cream for a classic falooda. Alternatively, enjoy it with kesar kulfi for a tasty kulfi falooda.
### Conclusion
Crafting falooda sev at home is not just simple but also guarantees that you have fresh and flavorful strands on hand for your favorite desserts. With only a few ingredients and an easy process, you can relish this delightful treat whenever you wish.
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How to Prepare Falooda: An Illustrated Guide
### Simple Rose Falooda Recipe with Ice Cream
Falooda is a charming layered dessert beverage that traces its roots back to Iran and has gained popularity in numerous countries, including India, Pakistan, and the Middle East. This multi-layered summer beverage is not just refreshing but also a visual treat with its colorful layers. Here’s how to prepare a simple rose falooda drink topped with ice cream.
#### Ingredients
– **Falooda Sev**: 1 cup (can be homemade using corn flour)
– **Basil Seeds (Sabja)**: 2 tablespoons (soaked in water for 30 minutes)
– **Full Fat Milk**: 2 cups
– **Rose Syrup**: 4 tablespoons (or to your liking)
– **Ice Cream**: 2 scoops (vanilla or your preferred flavor)
– **Chopped Nuts**: 2 tablespoons (pistachios and almonds)
– **Jelly**: Optional, for additional texture
#### Instructions
1. **Prepare the Falooda Sev**: If preparing at home, follow the directions to create falooda sev with corn flour. Cook until they turn translucent and set aside.
2. **Soak Basil Seeds**: Immerse the basil seeds in water for around 30 minutes until they expand and become gelatinous.
3. **Boil the Milk**: In a saucepan, bring the full-fat milk to a boil and decrease it to three-fourths of its original volume. This enhances the creaminess and flavor.
4. **Layer the Ingredients**:
– In a tall glass, place a layer of falooda sev at the base.
– Follow with a layer of soaked basil seeds.
– Pour in a layer of the reduced milk.
– Drizzle some rose syrup over the milk.
– If desired, add a layer of jelly.
5. **Repeat Layers**: Continue the layering process until the glass is filled, concluding with a layer of milk and a generous drizzle of rose syrup on top.
6. **Add Ice Cream**: Finish the falooda with a scoop of ice cream.
7. **Garnish**: Sprinkle chopped nuts on top for extra crunchiness.
8. **Serve**: Serve right away with a straw and a long spoon to enjoy the various layers.
#### Enjoying Your Falooda
Falooda is best relished chilled, making it an ideal treat for hot summer days. The contrasting textures of chewy basil seeds, tender falooda sev, creamy milk, and rich ice cream provide a delightful experience in each sip. This dessert is not only tasty but also visually attractive, making it a wonderful addition to any gathering or a special treat for yourself.
#### Variations
Feel free to explore different flavors by adding alternative syrups like mango or chocolate, or by including fresh fruits for a fruity twist. Each variation offers a distinct taste to this classic dessert.
Savor this heavenly falooda recipe and enjoy the wonderful combination of flavors and textures!
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How to Prepare Kulfi Falooda: A Detailed Recipe Guide
### Kulfi Falooda Recipe: Authentic Indian Street Food Dessert
Kulfi falooda is an exquisite Indian sweet that merges the luxurious creaminess of kulfi with the cool texture of falooda noodles. This favored street food delight is particularly relished during the sweltering summer season, making it an ideal choice to beat the heat. Here’s a straightforward recipe to create this scrumptious dessert at home.
#### Ingredients
**For Kulfi:**
– 1 liter whole milk
– 1 cup sugar (adjust according to preference)
– 1/2 cup heavy cream (optional for added richness)
– 1/2 teaspoon cardamom powder
– 1/4 cup chopped nuts (almonds, pistachios)
– A pinch of saffron strands (optional)
**For Falooda:**
– 1/2 cup falooda sev (thin noodle-like pastry)
– 2 tablespoons sweet basil seeds (sabja), soaked in water for 30 minutes
– 1/4 cup rose syrup (or khus syrup for an alternate flavor)
– 2 cups water (for boiling falooda sev)
**For Garnishing:**
– Chopped nuts and dried fruits
– Fresh fruits (optional)
– Jelly (optional)
#### Instructions
1. **Prepare the Kulfi:**
– In a heavy-bottomed pot, bring the whole milk to a boil. Lower the heat and allow it to simmer until thickened, stirring occasionally.
– Incorporate the sugar, cardamom powder, and saffron strands (if desired). Stir well and cook for a few more minutes.
– Take off the heat and let it cool. Once cooled, mix in the heavy cream and chopped nuts.
– Pour the mixture into kulfi molds or small containers. Freeze for a minimum of 6-8 hours or until completely firm.
2. **Prepare the Falooda:**
– In a saucepan, bring water to a boil and add the falooda sev. Cook according to package directions until tender. Drain and rinse under cold water to halt the cooking.
– Soak the sweet basil seeds in water for approximately 30 minutes until they expand.
3. **Assemble the Kulfi Falooda:**
– In serving glasses, place a layer of prepared falooda sev at the base.
– Add the soaked basil seeds over the falooda.
– Top it with a generous scoop of kulfi.
– Drizzle rose syrup (or khus syrup) over the kulfi.
– Garnish with chopped nuts, dried fruits, and fresh fruits or jelly if preferred.
4. **Serve:**
– Serve right away with a spoon or straw, and relish the rich, creamy, and refreshing flavors of kulfi falooda.
#### Tips
– If short on time, consider using store-bought kulfi and falooda sev for a quick preparation of this dessert.
– Customize your kulfi falooda with various syrup flavors or by including additional toppings like rabri or fruit.
This kulfi falooda recipe is not only simple to prepare but also a guaranteed favorite among both kids and adults. Savor this delightful dessert without stressing too much about calories!
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Recipe for Kesar Pista Kulfi
### Kesar Pista Kulfi Recipe: A Chilled Indian Delight to Combat the Heat
Kesar pista kulfi is a scrumptious Indian frozen delicacy that is ideal for refreshing oneself in warm weather. This indulgent and creamy dessert is a variation of classic Indian ice cream, renowned for its distinctive flavors and textures. Primarily crafted with reduced whole milk, malai (fresh cream), saffron (kesar), cardamom, and crushed pistachios, kesar pista kulfi is a cherished sweet that brings back memories of savoring it in the lively streets of India.
#### Ingredients
– 1 liter full-fat milk
– 1/2 cup malai (fresh cream)
– 1/4 cup sugar (modify according to preference)
– 1/4 cup unsalted pistachios, coarsely chopped
– A pinch of saffron strands
– 1/2 teaspoon cardamom powder
– 2 tablespoons cornflour
– 1/4 cup water (for dissolving cornflour)
#### Instructions
1. **Reduce the Milk**: In a heavy-based saucepan, bring the full-fat milk to a boil. Lower the heat and allow it to simmer, stirring often to avoid sticking to the base. Cook until the milk reduces to nearly half its initial volume and thickens.
2. **Add Flavorings**: When the milk has thickened, mix in the sugar, saffron strands, and cardamom powder. Stir thoroughly to combine and let it simmer for another 5-10 minutes.
3. **Prepare Cornflour Mixture**: In a small bowl, combine the cornflour with 1/4 cup of water, mixing well to eliminate lumps.
4. **Thicken the Milk**: Gradually incorporate the cornflour mixture into the reduced milk while stirring steadily. Cook for a few additional minutes until the mixture thickens more and becomes smooth.
5. **Incorporate Cream and Nuts**: Take the pan off the heat and allow it to cool down slightly. Mix in the malai and chopped pistachios, stirring well.
6. **Set the Kulfi**: Transfer the mixture into kulfi molds or any appropriate container. If using traditional clay pots or metal molds, ensure they are well-greased for easy removal later.
7. **Freeze**: Cover the molds with a lid or plastic wrap and place them in the freezer. Let the kulfi freeze for at least 6-8 hours or until fully set.
8. **Serve**: To serve, extract the kulfi from the molds by running them under warm water for a few seconds. You may drizzle rose syrup over the top and add extra pistachios for garnish.
#### Tips for Perfect Kulfi
– **Quality Ingredients**: Opt for high-quality saffron and fresh unsalted pistachios for optimal flavor.
– **Avoid Shortcuts**: For an authentic taste, steer clear of milk powder or condensed milk. Slow cooking the milk enhances its flavor and texture.
– **Low-Fat Option**: For a lighter alternative, use skimmed milk while still adding cornflour for creaminess.
Kesar pista kulfi is more than just a dessert; it’s a nostalgic journey that conjures memories of enjoying this delicacy during festive occasions or warm summer days. Its rich flavors and creamy texture make it a favorite across generations. Enjoy preparing this exquisite dessert at home and savor the essence of India!
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Recipe for Jigarthanda: An Authentic Beverage from Madurai
### Jigarthanda Recipe: A Unique Beverage from Madurai Ideal for Warm Summer Days
Jigarthanda is an enjoyable and invigorating drink originating from Madurai, Tamil Nadu. Renowned for its distinct flavors and cooling attributes, this milk-based drink is excellent for alleviating heat during the scorching summer season. Its roots can be linked to the Mughal influence in Southern India, and it has evolved into a cherished delight, often called “jil jil jigarthanda.”
#### Ingredients
The essential elements of jigarthanda comprise:
1. **Reduced Full-Fat Milk**: This serves as the foundation of the drink, providing a luxurious and creamy consistency.
2. **Reduced Milk Ice Cream**: Traditionally crafted from the same reduced milk, it contributes a velvety aspect to the beverage.
3. **Badam Pisin (Edible Almond Gum)**: This natural coolant comes from the almond tree’s bark. It is soaked in water to generate a jelly-like substance that is both beneficial and refreshing.
4. **Nannari Syrup**: Extracted from sarsaparilla roots, this syrup introduces a sweet and fragrant flavor while offering extra cooling effects.
#### Preparation
1. **Reduce the Milk**: Start by gently boiling full-fat milk until it thickens and reduces to roughly half its initial volume. This technique enhances the taste and imparts the drink its signature light brown hue.
2. **Prepare Badam Pisin**: Immerse the badam pisin in water for several hours until it expands and achieves a jelly-like consistency.
3. **Make Nannari Syrup**: If not utilizing store-bought syrup, create nannari syrup from sarsaparilla roots, adhering to a recipe that extracts the herb’s essence.
4. **Assemble the Drink**: In a tall glass, layer the reduced milk, a generous portion of reduced milk ice cream, the soaked badam pisin, and a dash of nannari syrup.
5. **Serve**: Gently mix and serve cold. Jigarthanda can also be relished as a dessert following meals.
#### Variations
For those who cannot locate badam pisin, it can be replaced with china grass or agar-agar. Furthermore, while homemade ice cream is favored, store-bought vanilla ice cream can serve as a practical substitute.
#### Conclusion
Jigarthanda is more than just a beverage; it’s a rejuvenating experience that captures the spirit of Madurai’s culinary legacy. Ideal for summer, this sumptuous drink can be a delightful enhancement to your assortment of Indian beverage recipes. Whether savored on its own or as a dessert, jigarthanda is bound to enchant with its distinctive flavors and refreshing qualities.
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Mango Sago Delight Recipe: A Step-by-Step Tutorial
### Mango Sago Recipe: Simple Mango Treats to Combat the Heat
Mango sago is a wonderful and refreshing dessert that merges the vibrant flavors of fresh mango puree with the distinctive texture of tapioca pearls. This pudding is quite popular in South Asian regions like Singapore, Thailand, and Hong Kong, where many variations exist. While classic recipes frequently use coconut milk and palm sugar, this rendition chooses dairy and white sugar, making it easy to create and accessible for all.
#### Ingredients
– 1 cup large tapioca pearls (sago)
– 2 ripe mangoes, peeled and cubed
– 1 cup coconut milk (or dairy milk)
– 1/2 cup sugar (adjust to your preference)
– 1/2 teaspoon cardamom powder (optional)
– Water (for soaking and boiling tapioca pearls)
#### Instructions
1. **Prepare the Tapioca Pearls**:
– Rinse the tapioca pearls thoroughly under cold running water.
– Soak the pearls in water for approximately 20 minutes. This aids in softening them.
2. **Cook the Tapioca Pearls**:
– After soaking, drain the pearls and bring a large pot of water to a boil to add them.
– Cook until the pearls become transparent yet retain their shape, typically about 15-20 minutes. Stir occasionally to avoid clumping.
– Once cooked, drain and rinse the pearls in cold water to halt the cooking process. Set them aside.
3. **Make the Mango Mixture**:
– In a blender, combine the cubed mangoes, coconut milk, sugar, and cardamom powder (if using). Blend until you achieve a smooth and creamy consistency.
4. **Combine Ingredients**:
– In a large bowl, combine the cooked tapioca pearls with the mango mixture. Stir gently to mix, ensuring that the pearls are well-coated.
5. **Chill and Serve**:
– Chill the mango sago in the refrigerator for at least 1-2 hours before serving. This lets the flavors blend and the dessert cool down.
– Serve in individual bowls or cups, garnished with extra diced mango or a sprinkle of toasted coconut if desired.
#### Why Mango Sago?
Mango sago is not merely a delight for the palate; it also provides a light and creamy texture that is ideal for warm weather. The pairing of fresh mango and chewy tapioca pearls offers a delightful contrast that is both enjoyable and refreshing. This dessert is free of eggs, making it suitable for various dietary needs, and it can be made in advance, making it a fantastic option for gatherings and celebrations.
Rather than opting for pre-packaged pudding mixes, try this homemade mango sago dessert that features fresh ingredients and a touch of care. It’s a straightforward yet impressive method to honor the mango season and provide a sweet conclusion to any meal. Relish this easy mango treat and stay cool with every spoonful!
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How to Prepare Mango Ice Cream: A Detailed Recipe Guide
### Mango Ice Cream Recipe: No Eggs and No Ice Cream Maker Required
Mango ice cream is a wonderful dessert, particularly during the scorching days of summer. As the mango season winds down, it’s an ideal moment to treat yourself to this rich, fruity delight. This recipe caters to those who desire to savor homemade ice cream without needing an ice cream maker. It only requires four straightforward ingredients and is completely egg-free, making it suitable for various dietary needs.
#### Ingredients
1. **Fresh Mango Pulp**: 2 cups (approximately 2-3 ripe mangoes)
2. **Heavy Cream**: 1 cup
3. **Condensed Milk**: 1 cup
4. **Vanilla Extract**: 1 teaspoon
#### Instructions
1. **Prepare the Mango Pulp**:
– Peel and dice ripe mangoes. Blend them until smooth to produce about 2 cups of mango pulp. Set it aside.
2. **Whip the Cream**:
– In a large mixing bowl, add the heavy cream. With a hand mixer or a whisk, whip the cream until soft peaks are achieved. This process should take around 3-5 minutes.
3. **Combine Ingredients**:
– Carefully fold the mango pulp into the whipped cream. Take care not to deflate the cream too much; ensuring that airy texture is key.
– Incorporate the condensed milk and vanilla extract, folding them in until thoroughly mixed.
4. **Freeze the Mixture**:
– Pour the mixture into an airtight container. Smooth the surface with a spatula and cover it with a lid or plastic wrap.
– Place the container in the freezer for a minimum of 6 hours or until the ice cream is solid.
5. **Serve**:
– After freezing, scoop the mango ice cream into bowls or cones. Revel in the creamy consistency and the burst of genuine mango flavor!
#### Tips for Best Results
– **Choose Ripe Mangoes**: The taste of your ice cream will largely depend on the quality of the mangoes you select. Choose ripe, sweet mangoes for the best flavor.
– **Avoid Ice Crystals**: To discourage ice crystals from forming, ensure you whip the cream thoroughly and fold the ingredients in gently.
– **Storage**: Keep any remaining ice cream in an airtight container in the freezer. It’s best consumed within a week for the finest flavor and texture.
This eggless mango ice cream is not only simple to prepare but also a rejuvenating treat that embodies the spirit of summer. Ideal for birthday celebrations, summer get-togethers, or just as a delightful sweetness on a hot day, this recipe is bound to become a favorite. Enjoy the rich, creamy deliciousness of homemade mango ice cream!
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Mango Scented Rice Pudding (Phirni)
### Mango Phirni: A Northern Indian Treat
Mango phirni, also referred to as aam ki phirni, is an exquisite Northern Indian dessert that merges the luscious flavors of mango with the smooth texture of phirni. This simple-to-prepare dessert is ideal for festive events and celebrations, delivering a delightful mix of sweetness and fragrance.
#### Ingredients
– **Full Fat Milk**: The foundation of phirni, offering a rich and creamy consistency.
– **Basmati Rice**: Soaked and ground into a paste, it thickens the pudding and contributes a fragrant scent.
– **Sugar**: Provides sweetness without overshadowing the natural flavors.
– **Cardamom**: Introduces a warm, spicy hint that complements the mango.
– **Fresh Mango Puree**: The main ingredient that brings fruity sweetness to the dessert.
– **Almond Paste**: Optional, for additional richness and flavor.
– **Chopped Pistachios**: For garnishing, adding a crunchy element.
#### Preparation Steps
1. **Boil the Milk**: Begin by boiling full-fat milk in a heavy-bottomed saucepan until it reduces to three-fourths of its original volume. This process enhances the flavor and creaminess of the milk.
2. **Prepare Rice Paste**: Soak raw basmati rice in water for several hours, then grind it to a fine paste. Thin this paste with a bit of milk.
3. **Combine Ingredients**: Gradually incorporate the rice paste into the simmering milk while stirring continuously. This avoids lumps and maintains a smooth texture.
4. **Cook Until Thickened**: Keep cooking the mixture on low heat, stirring often, until it thickens to a pudding-like texture.
5. **Add Flavorings**: Mix in sugar, almond paste, and cardamom, cooking for a few additional minutes to meld the flavors.
6. **Incorporate Mango Puree**: After the mixture has cooled to room temperature, gently fold in fresh mango puree until thoroughly combined.
7. **Chill and Serve**: Place the mango phirni into serving bowls and refrigerate until Cold. Garnish with chopped pistachios before serving.
#### Serving Suggestions
Mango phirni can be savored warm or chilled, but it is especially refreshing when served cold. The creamy consistency, paired with the fruity mango essence and crunch of pistachios, makes it an irresistible delight. It is a perfect dessert for festivities like Ramzan or special occasions such as birthdays.
#### Conclusion
Mango phirni is a delightful eggless Indian dessert that highlights the finest seasonal mangoes. Its rich, creamy texture and aromatic flavors make it a favorite among dessert enthusiasts. Whether you’re commemorating a special event or simply treating yourself to a sweet indulgence, mango phirni is guaranteed to impress.
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Simple North Indian Rajma Recipe Without Onion and Garlic
### Rajma Recipe: Simple North Indian Style No Onion No Garlic Kidney Beans Curry (Satvik)
Rajma, also known as kidney beans curry, is a cherished dish in North Indian food, famous for its rich taste and comforting essence. This specific recipe is a satvik variation, indicating it is made without onion and garlic, rendering it suitable for those adhering to Jain dietary guidelines or anyone seeking a lighter, nourishing meal.
#### Ingredients
– 1 cup kidney beans (rajma), soaked overnight
– 2 large tomatoes, blended
– 1 teaspoon ginger, grated
– 1-2 green chilies, slit (adjust to your preference)
– 1 teaspoon cumin seeds
– 1/4 teaspoon asafoetida (hing)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon garam masala
– Salt to taste
– 2 tablespoons cooking oil or ghee
– Fresh coriander leaves for garnishing
– Water as required
#### Instructions
1. **Soak the Kidney Beans**: Thoroughly rinse the kidney beans and soak them in water for a minimum of 8 hours or overnight. This softens the beans and decreases cooking time.
2. **Cook the Kidney Beans**: Drain the soaked beans and place them in a pressure cooker. Add sufficient water to cover the beans and a pinch of salt. Cook for about 3-4 whistles or until the beans are soft. Set aside.
3. **Prepare the Tomato Puree**: While the beans are cooking, blend the tomatoes into a smooth puree. Ensure the tomatoes are ripe, avoiding overly sour ones for optimal flavor.
4. **Make the Curry Base**: In a pan, heat the oil or ghee over medium heat. Add cumin seeds and let them crackle. Then, incorporate a pinch of asafoetida, grated ginger, and slit green chilies. Sauté for a minute until aromatic.
5. **Add Tomato Puree**: Pour in the tomato puree and cook for approximately 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
6. **Spice it Up**: Mix in coriander powder, cumin powder, and salt to taste. Stir well and let it cook for an additional 2-3 minutes.
7. **Combine with Kidney Beans**: Stir in the cooked kidney beans along with some of the cooking liquid to reach your desired consistency. Mix well and let it simmer for another 10 minutes, allowing the flavors to blend.
8. **Finish with Garam Masala**: Sprinkle garam masala over the curry, mix gently, and continue cooking for another 2 minutes.
9. **Garnish and Serve**: Top with freshly chopped coriander leaves. Serve hot with steamed rice, jeera rice, or naan/roti.
#### Conclusion
This satvik rajma recipe is not only straightforward to make but also brimming with flavor and nourishment. The creamy consistency of the kidney beans combined with the smooth tomato puree forms a delightful curry that is ideal for any meal. Enjoy this comforting dish alongside your preferred accompaniments, and savor the authentic flavors of North Indian cuisine without the use of onion and garlic.
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