Rajma Fondue with Ajwain Chips and Crisp Salad


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Make and serve this warm foundue with fresh crisp spicy chips and salad to your loved ones on a heavy rain day. It is also a healthy and filling food.

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Rajma Fondue with Ajwain Chips and Crisp Salad recipe - How to make Rajma Fondue with Ajwain Chips and Crisp Salad

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings


For The Ajwain Chips
1/4 cup plain flour (maida)
1/2 cup corn (makai ke dane) flour
1/4 cup quick cooking rolled oats
salt to taste
2 tsp carom seeds (ajwain)
1 tbsp oil
oil for deep frying

For The Salad
1/4 cup halved spring onion whites
1/4 cup chopped apple
1/4 cup chopped tomatoes
1/4 cup chopped cucumber
1 tbsp olive oil
salt to taste
1 tsp freshly ground black pepper powder
1/2 tsp lemon juice
2 tbsp chopped canned pineapple

Other Ingredients
1 cup boiled and mashed rajma (kidney beans)
1/4 cup fresh cream
2 tbsp butter
1/4 cup onion-garlic paste
1/4 cup tomato puree
salt to taste
2 tsp ghee
1 tsp cumin seeds (jeera)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaf (tejpatta)
1 tsp sugar
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)

For The Garnish
fresh cream
garam masala
2 tbsp finely chopped coriander (dhania)
For the ajwain chips

    For the ajwain chips
  1. Combine all the ingredients in a bowl and knead into a semi stiff dough using warm water.
  2. Roll in to 6" diameter, 2 mm thickness rotis and cut in to 2" diamonds, squares or varied shapes using cookie cutter. Heat the oil in a kadhai and deep fry in hot oil over a medium flames untill crisp and light brown.
  3. Drain on an absorbent paper and serve fresh with the rajma fondue.
  4. Keep aside.

For the salad

    For the salad
  1. Combine spring onion whites and greens, apple, cucumber and tomatoes with salt, pepper, lemon juice and olive oil and toss well.
  2. Garnish it with pineapple pieces and refrigerate till use.

How to proceed

    How to proceed
  1. Heat the ghee and butter in a pan, add the whole spices and saute for 30 seconds.
  2. Add the onion garlic paste and saute for a while.
  3. Add the tomatoe puree, mix well cook for a while.
  4. Add the mashed rajma, salt, sugar and powdered spices and water (if required to adjust the consistency)and cook till it turns thick and creamy.
  5. Remove all the whole spices and discard.
  6. Add the fresh cream and mix well.
  7. Put it in a fondue vessel and light the fondue and keep it warm all the time while serving it with fresh chips.
  8. Garnish it with fresh cream, coriander and garam masala.

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This recipe was contributed by damyantiben on 06 Jul 2012

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