Guest Post for Tika of Cemplang Cemplung - Rajma Masala







Thanks to blogging, I've been fortunate enough to interact and know bloggers from different spheres, cultures and geographies of the world. And one such lovely blogger I'm so glad to know is Tika of Cemplang Cemplung. Can't recollect exactly how our paths crossed in the online world, but I can say for sure that her amazingly captured food shots were definitely the starting point for it all. Her desire to learn, improvise and master food photography has been inspiring and one can see the results in her blog journey itself.



















So when she asked me to do a guest post for her blog, the reply was nothing else than an assured confirmation. The post became even more exciting when she asked to share something traditional from my region, which is North India. This opened a great range of dishes for me to share, but since this post would be shared with people from regions of the world, I wanted to keep it simple as well. And at the same time I knew I wanted to share a popular recipe than a dish from the times of regal age, which rarely enters our modern kitchen. So keeping up to the spirit of my blog's essence – modern Indian kitchen, I chose the quintessential north Indian dish/curry – Rajma Masala.














Rajma or kidney beans are used world over in varied ways – in salads, wraps, casseroles, etc; but the flavour of cooking it as curry with onion and tomatoes is very very Indian. Add to this the fact that this “rajma and rice” combination is enjoyed by people of all walks of life in north India and is available at every dhaba (street restaurant) to high class restaurants, makes it a dish that you can never ignore. So lets learn this simple and flavourful curry, to enjoy for lunch or dinner. For recipe details, hop to to Tika's blog post.





Sharing this rich in protein and iron curry with Show me your hits (Iron Rich Foods) started by Sangee, CC- Mom's Recipes on the occasion of Mothers' Day and Cooking with Love for Dad, started by Sara.









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