Braided Rajma

50 gm Kashmiri rajma

2 tbsp of finely chopped green capsicum

1tbsp of finely chopped onion

1 tbsp of tomato ketchup

1 tbsp of refined oil

2 tbsp of grated cheese

Salt to taste

1. Wash and soak the rajma or about 4 hours. 
2. Cook the rajma with ½ tsp of salt in the pressure cooker with as minimum water as possible. 
3. Drain out the excess water. 
4. Heat the oil in a pan. 
5. Add onion and capsicum.  Sauté  till onion is slightly brown. 
6. Add tomato ketchup and sauté for few seconds. 
7. Add the rajma and stir-fry for few seconds. 
8. Keep it aside.

120 gm flour

¼ tsp salt

25 gm butter

1 tsp sugar

¼ cup of milk

1tsp yeast

1. In a big bowl melt the butter. 
2. Add sugar and milk and stir well. 
3. Sprinkle the yeast and allow it to froth.

4. Add the salt to the flour and slowly mix it with the yeast mixture to form dough. 

5. Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for about 20 to 25 minutes to double its size.

60 gm flour

1/8  tsp salt

15 gm butter

1 tsp refined oil

½ tsp sugar

2 tbsp of milk

½ tsp yeast

1 tbsp of coriander paste

1. In a smaller bowl melt the butter. 
2. Add oil, sugar and milk and stir well.
3. Sprinkle the yeast and allow it to froth.

4. In the meantime clean, wash and chop the coriander leaves. 

5. Make it into a very fine paste in the blender.  Do not use water.

6. Add 1 tbsp of the coriander paste and mix well.  Add salt to the flour. 

7. Add the flour to the yeast mixture little at a time to form dough.

8. Cover it with a cling film or damp cloth for an hour to double its size.

By now, both the dough have doubled in sizes.

9. First work with the white dough.  Knead it well and make it into 2 halves. 

10. Take one half and make it into a ball and spread it out with your finger into a 16 cm round circle as shown in the picture.

11. Brush the circle with oil and spread out the rajma mixture over it. 

12. Sprinkle the grated cheese on top and keep it aside.

13. Next take the other half of the dough and spread it out with fingers into a round circle of 16 cm and set it aside.

14. Now, work on the green dough.  Take the dough onto a floured surface and knead well. 

15. Make a ball and spread it out with your fingers into a round circle of 16 cm.

16. Place the green circle over the white circle and roll it lightly.

17. With a sharp knife cut out 2 cm strips as shown in the picture. 

18. Take a strip and twist it and place over the filled base.  

19. Cover the entire rajma base with twisted strips.  20. Trim the excess lengths and tuck into the base.

21. Cover it with a damp cloth and proof it for 1 hour. 

22. Brush the top with oil and bake in a hot oven 180 degree C for 20 -25 minutes.

23. Cut it into wedges and serve hot.