JFI:Rajma

Here comes the next event in my blog. Indira of Mahanandi gave me the opportunity to host this month's edition of JFI. I chose the theme to be Rajma. "Jihva for Ingredients (JFI) is an online monthly food event, celebrating the natural Ingredients and what they can do for our Jeeva." Rajma is commonly known as kidney beans. True to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked.


Here are some facts about the bean Rajma:[Wikipedia]

• Before they are eaten, the raw bean seeds should be soaked in water for several hours and then boiled for at least ten minutes in new fresh water to degrade a toxic compound — the lectinphytohaemagglutinin — found in the bean, which would otherwise cause severe gastric upset.
• Kidney beans, especially, should not be sprouted.
• Similar to other beans, the common bean is high in starch, protein and dietary fiber and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid.
• Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritiveflavor degrade and cooking times lengthen.

Some ideas for cooking kidney beans:
The authentic rajma chawal prepared in North India. A wholesome one pot dish where the rice is cooked with the rajma.

Combine cooked kidney beans with black beans and white beans to make a colorful three bean salad. Mix with tomatoes and scallions and dress with olive oil, lemon juice, salt and black pepper.

Serve cooked kidney beans over a piece of cornbread and top with grated cheese for a twist on the traditional tamale pie.

In a food processor or blender, combine cooked kidney beans with garlic, cumin and chili peppers for a delicious spread that can be used as a dip or sandwich filling.

Make a pot of chili, the hearty Mexican soup that traditionally features kidney beans.

Make tacos with a vegetarian twist by using kidney beans in place of ground meat.

So put on your thinking hats and come out with your version of cooking Rajma.

Coming to the rules:

• Come up with a recipe that has Rajma/Kidney beans as one of the main ingredients.
  
• Email me the link to your post on or before October 31st, 2009.
  
• Please make the dishes Vegetarian; cheese & eggs are allowed.
• Include a link in your post to this announcement and to Indira's site (themahanandi.org).
  
• If you have recipes that are already posted, repost and include a link to this announcement and Indira’s site.
• Use of Logo is optional, feel free to use it.
• Non-bloggers can email me your recipe along with the picture of the dish.
  
• Email me at divyablogs[AT]gmail{DOT}com with the following information.

1. Name
2. Entry Name
3. Entry URL
4. Picture of your creation in any size.

You can find the roundup : here