METHOD
OF PREPARATION :-
1. Pick, wash and soak rajma in five cups of water
preferably overnight. Drain and boil in five cups of water until
soft. Drain and keep aside.
2. Peel, wash and chop ginger and garlic. Remove
stems, wash and finely chop green chillies. Clean, wash and chop
mint leaves. Peel, wash and cut onions into roundels.
3. Dry roast cashewnuts, chironji and khus khus.
Grind to a fine paste using a little water.
4. Dry roast shahi jeera, green and black cardamoms,
cloves and cinnamon. Grind to a fine powder. Soak saffron in kewra
water.
5. Heat two tablespoons of ghee in a pan, add ginger
garlic and sauté for a few seconds. Add green chillies and
sauté for one minutes.
6. Add rajma and cook for three to four minutes.
7. Add cashewnut paste and stir-fry for four to
five minutes.
8. Add khoya, white pepper powder and salt stir-fry
for four to five minutes.
9. Remove from heat. Cool and mash rajma to a smooth
paste (In case rajma paste is not firm, then cook paste further
with addition of ghee till firm.)
10. Sprinkle powdered spices and soaked saffron.
Adjust salt.
11. Add freshly squeezed juice of lemon and mix
thoroughly. Divide mixture into equal balls and press them lightly.
12. Heat pure ghee in a frying pan and shallow
fry tikkis until lightly coloured on both sides. Garnish with mint
leaves and onion rings.
13. Serve with chutney of your choice.
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