Rajma – Kidney Bean Curry (Pressure Cooker)
Rajma - Kidney Bean Curry (Pressure Cooker)
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Rajma - Kidney Bean Curry (Pressure Cooker)
Yum
Votes: 1
Rating: 5
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 to 8 hours.
  2. After 6 to 8 hours, drain and rinse the beans, just leave in the strainer for now.
  3. In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  4. Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  5. Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  6. At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  7. Serve as a side dish or a main dish over rice.
Recipe Notes

Low cost.

Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.

Adapted from an internet recipe.

Red Lentil Curry (Masoor Dal)
Red Lentil Curry (Masoor Dal)
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This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Red Lentil Curry (Masoor Dal)
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This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Ingredients
For the Tarka
Servings: servings
Instructions
  1. Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.
For the Tarka
  1. In a small pan, heat the 1 1/2 teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  2. To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Chicken Curry II
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

Provided courtesy of good friend, Stephen Connell.
United States.

Saffron Rice (Rice Cooker)
Saffron Rice (Rice Cooker)
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This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I used my small rice cooker for this and this is really good exactly as written.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Saffron Rice (Rice Cooker)
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Votes: 1
Rating: 5
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This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I used my small rice cooker for this and this is really good exactly as written.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add the stock into a small pot and place over high heat and bring to a boil then remove from heat.
  2. To the hot stock add the saffron, turmeric, cumin, garlic, chili powder, and fish sauce and mix well.
  3. Add the dry rice to the rice cooker pot then pour in the stock mixture. Stir, cover, and set to Cook mode.
  4. When the rice cooker switches to Warm, fluff the rice with a fork. Taste for saltiness, add fish sauce to adjust, and if too salty, add a squeeze or two of lemon or lime juice.
  5. Serve as a side dish with any Asian or Indian dish.
Recipe Notes

Saffron is the pricey item but just a very small bit is used, this is an expensive spice regardless of your location. Overall, this is still a low cost dish.

Adapted from an internet recipe.

Tandoori Fish
Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  2. Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  3. Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  4. Serve with rice and a steamed vegetable for a complete meal.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.

Adapted from an internet recipe.