Happy New Year everyone. Hope 2016 is treating you well so far.
I am not making any resolutions this year. They are always about weight loss- and clearly if I keep making them the beginning of every year, I am not doing a good job at keeping them.
The only thing I am resolving to do this year is to try and be more regular with blogging, and with GMT. And even though I am not posting a new recipe today for GMT, I have updated the punjabi rajma/ red kidney bean recipe that I posted the first year I started the blog.
Over the years, I made a few modifications to the original rajma recipe, and thought an update was required. I have noted the changes in the original post. I have updated the post with newer photographs and also added a printable version of the recipe. I have included a slow cooker variant to the recipe as well. Its not a throw everything in the slow cooker recipe like my dal makhani recipe– but it does solve my problem of not using the pressure cooker. You still need to cook the masala, but you can freeze it. You can make the masala on a weekend and freeze it. For a weeknight meal, just throw the 10 minute boiled kidney beans and the masala in the slow cooker and let it cook on low while you attend work during the day. By dinner you will have the rajma ready.
It is fun revisiting old posts and I loved reading about what I had written about my relationship with my best friend B. She celebrated her birthday few days back and now has a kid who just started pre-school. I don’t think she has ever been that nervous about anything. I still can’t believe she is a mother now.
You can find more about B and all the changes in the original post here.
Happy cooking!
