my kitchen notes
I made it exactly the same way as the recepie for my son who liked it very much.thanks .
My first real recipe to impress a friend. She was gobsmacked and so was I :) totally delicious :D
I am glad you are liking the recipes. The cook in me is extremely happy and grateful. Thank you :) --DK
Pls refer Step 5. Aamchur is included in the "spice powders" --DK
I am happy that you guyz like it :) --DK
I dunno about chefs, but Oh I do know the difference. The (or cumin) was written to mean that you can use Fennel OR Cumin if you like instead of fennel....I thought it was understood, guess i assume too much :)
It means I used 1 tbsp of cumin-coriander powder which is a mix I get here in my Indian store. In hindi its called as dhaniya jeera powder. If you have them separately, use half half
I am not sure what exactly you mean when you say you dont understand. Lemme explain what I think your doubt is - In a muslin cloth/cheesecloth, drop the ingredients I mentioned under "spice bag" and tie it up like a bag. Add this bag to the water which you use to cook Rajma/Kidney beans. When its cooked, throw the bag away. The purpose of this bag is to add flavor to the beans when its cooking. Once the flavor has been imparted you dont need those ingredients, you just throw them away. This is a simpler way for me to add the flavors since I dont like them if I bite them directly while enjoying rajma. I want the flavor but not the sharp bite when I bite a clove or something while eating the dish. hence I do this. Hope this is what u were asking :)
By Sudha on Dec 14, 2013