Cakes & Cookies / Fun Food / Gravy side-dishes / Rice Dishes

PAHADI RAJMA & Choco-Walnut Cookies

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Last month, my hubby’s sister went on a trek to Rupin-SupinValley (i think it is in Uttaranchal) along with her family and friends, a group of some 20 people. The entire trip lasted 10 days, out of which the trek alone was for 6 days. They camped everywhere and travelled with two guides, a cook and a couple of fellows and khachchars (mules) who helped carry their luggage.

They’d wake up early each morning, have breakfast and start their trek. By the time they reached their destination for the day by lunch-time, the cook and the helpers would have reached the place, set up the tents and have a hot meal waiting for them! I saw their pictures and the very sight of them eating, lounging on the mountainous terrain with mountains, streams, bluer-than-bluest-blue skies, clouds and cold foggy early morning air for company was so refreshing. I was to have joined them on the trek, but I opted out, hoping instead to take an exam that I eventually did not give after all! Opportunity missed.

Anyway, my sister-in-law got back a local variety of Rajma (red kidney beans) that was a mix of red, brown, spotted and off-white coloured kidney beans and was very easy to cook (turned soft with four whistles in the pressure cooker!).

Yesterday being hubby dear’s birthday, I made pahadi rajma in my ma’s style, simple jeera rice and chocolate walnut cookies (a slight variation to the simple chocolate cookies I baked a few days ago:  ) I baked these cookies, planning to give small cookie pouches to each of Ram’s friends who came to dinner with us yesterday. But I had not enough time to bring my plans to fruition. I simply held out a plate of these cookies to all of them. But I have packed the remaining cookies into small pouches (the ones on the pics) and plan to give them to my nephews today!

Chocolate Walnut Cookies

(Makes around 16 medium sized cookies)


Maida (refined flour) – ½ cup

Corn flour – ¼ cup

Butter (unsalted) – 100 gm

Powdered sugar – 1/3 cup

Cocoa powder – 2 tbsp

Baking powder – ¼ tsp

Chopped walnuts – a handful


Sift together both flours, baking powder and cocoa powder

Melt butter, add sugar and mix well

Add the sifted flour mix and mix well (A sticky, lovely chocolatey mess!)

Drop by spoonfuls onto a baking sheet and pat down

Top unbaked cookies with chopped nuts and gently press them into the cookies (you can add walnuts to the dough if you want, but it looks prettier this way)

Bake at 150 deg C for around 20 minutes


(Serves 4)


Rajma – 2 cups

Tomatoes – 4

Onions – 3

Garlic – 4 cloves

Ginger – ½ inch piece

Green chilli – 1

Red chillies – 2-3

Jeera – 2 tsp

Garam masala – 1 tsp

Cinnamon stick – 1 inch piece (or cinnamon powder – ¼ tsp)

Chopped dhania (coriander) – 2 tbsp

Turmeric powder – ½ tsp

Oil – 2 tbsp

Milk – ½ cup (optional)



Cook rajma with 2 pinches of salt in a pressure cooker for 4 whistles (cook till 5 whistles, reduce heat and cook for another 10-15 mins if it is the hard variety)

Grind together tomatoes, onions (keep 1 aside), ginger, garlic, chillies and 1 tsp jeera

Finely chop the reserved onion

Heat oil and add the cinnamon piece

Add onion. Sauté till light brown (do not burn)

Add ground mixture and turmeric powder (and cinnamon powder, if using) and cook, sautéing occasionally, till the gravy leaves the sides of the wok

Add rajma and salt and cook for about 10 mins. Add water if required

Add milk (if using) and cook for 5-7 mins till milk is well blended with the gravy and take off heat

Heat 1 tsp oil. Splutter jeera and add a tsp of garam masala. Pour this on the rajma

Transfer rajma to a nice rustic bowl (I don’t have one though!) and serve

Jeera Pulao

(Serves 2)


Rice – 1 cup

Jeera – 2 tsp

Ghee/butter – 1 tbsp

Cinnamon stick – 1 inch piece

Badi elaichi (black cardamom) – 1 (make a small cut for it to release its flavour)

Star anise (badiyan in Hindi/ anashuppu in Tamil)– 1-2 leaves from a single star



Cook rice and keep aside (make sure it doesn’t get sticky)

Heat ghee/butter. Add cinnamon stick, elaichi and star anise

After 30 seconds add the jeera

Add rice as soon as jeera turns colour (it starts to turn somewhat bitter if fried too long

Add salt, mix well and serve

One thought on “PAHADI RAJMA & Choco-Walnut Cookies

  1. Pingback: Rajma aur Kali Dal « foodiliciousnan

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