Do you know that a certain step in making Rajma can define its taste and taste? We gave you some suggestions.
Ask any northern Indian, a bowl of Rajma-rice holds a special place in their heart. They can never find enough for dish. It is simple, intimate and full of taste. But have you ever wondered why the taste of Rajma Curry is different from a place? Is this a content used in a dish process or recipe? Or do some other factors make a difference in taste? If you ask us, we feel that some factors affect the overall taste and texture of Rajma Curry. In this article, we will highlight some factors that are ignored, then you can completely ruin your dishes. Let’s take through you.
5 things that you are doing wrong while making Rajma Curry:
Soaking time:
Do you know that the taste of Rajma depends on how long it is soaked in water? We suggest to soak it overnight, or to cook at least eight hours equally. Ideally, the beans should be soft and emotional, yet after boiling one should take its form.
The way it is boiled:
Some people retain their appearance to boil Rajma in a sauce pan. But it often leaves legumes, making them difficult to digest. We suggest that the king boil the rajma under pressure to save proper cooking and time in the kitchen.
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Add salt:
People often add salt when boiling Rajma. It makes the beans hard and ruins the design of the dish. It also increases the cooking time overall.
Use of Spices:
Ideally, Rajma Curry has to be delicious. However, over -use of spices and garam masala can add extra heat to the dish, ruining the taste completely. Also, never leave to add hing and ginger to the dish. These spices help you digest the bean easily.
cooking time:
A good dish can never be made in a hurry. Allow the taste properly infect to mix cook rajma and spices well. Cooking it on high heat can leave the dish brand. Also, keep a check on the heat while heating the Rajma the next day. Sticking it under the pan can completely change the taste and texture.
Now that you have hacked to make a right bowl of Rajma, we follow them religiously when you cook the dish. Click here for traditional Punjabi Rajma recipe.
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About Somdutt SahaExplorer- This is what Somdutt likes to call himself. It is in the context of food, people or places, she craves for everyone, which is to know the unknown. An ordinary Agloan Olio Pasta or Dal-rice and a good film can make his day.
