Post #4

by rythm95nagpal

This week, I learned how to make rajma (kidney beans) and rice (also called Rajma Chawal). It is an Indian popular dish that people eat for either lunch or dinner. I used media technologies such as YouTube clips and online recipe articles in order to look for my cooking recipe (Chapter 6: Teaching in a Digital Age). Personally, I love watching videos when I want to learn something as videos have the “ability to [not only] offer text and sound, [they] can also offer dynamic or moving pictures” (Chapter 7: Teaching in a Digital Age). Additionally, “the ability stop, rewind, and replay the video [is] crucial for skills development” (Chapter 7: Teaching in a Digital Age). I agree with this statement as I am able to develop my cooking skills at my own pace. The ingredients I used in this recipe were:

The ingredients I used in this recipe were:

  • 1 cup red Kidney beans
  • 1 onion
  • 1 cup rice
  • 2 tomato
  • 1 small piece of ginger
  • 5-6 garlic cloves
  • salt to taste
  • 1 tablespoon red chilli power, coriander powder, cumin powder
  • 1 tablespoon turmeric

First, I diced tomatoes and shredded ginger. Then, I added garlic cloves and added a little bit of water. I blended the mixture and created a puree.

After the paste was blended, I took a wok and added oil and chopped onions and sautéed them on medium high heat.

Next, I added the puree, salt, red chilli power, coriander powder, cumin powder, and turmeric into the wok. I cooked the mixture until the spices became fragrant and oil started leaving the sides of the pan. Then, I added the mixture in the cooker (where the kidney beans were soaking since previous night) and let it cook for 20-25 minutes on high flame.

After the pressure is released from the cooker, I added coriander leaves and garam masala spice for garnishing. The rajma (kidney beans) is ready. Next, I made steamed rice by boiling one cup of rice with double the amount of water. Once the rice is soft, I discarded the water.

Here is the final picture of my rajma rice. I am so proud of myself for completing this challenge as making rajma rice was not easy for me.

References:

Leave a comment