Yes, this is my fifth recipe for rajma—what’s your point? I am forever tinkering with my rajma masala. And when I recently saw dried pomegranate seeds on the shelf at my local desi store (here in the southern Minnesota “local” means “20 miles away”) I grabbed some just for this purpose. A good rajma masala needs some sourness and pomegranate seeds are a good way to get it. If your local desi store doesn’t carry them, or if you don’t have a local desi store, you can find them on Amazon [affiliate link] or doubtless at many other online outlets. Or I suppose you could sub amchur/dried mango powder. It’s also true that you could save yourself a lot of hassle and just use a good commercial rajma masala—there is no shame in that. Of course, if you’re going to do that you don’t need to read further as the main thing that distinguishes my rajma recipes from each other is the masala I use for them (well, there are other differences too but this is the one that really counts). Continue reading
Tag Archives: Rajma
Rajma, Take 4
Yes, it’s true that all my rajma recipes are basically variations on each other. You’re welcome.
This is my fourth recipe for rajma, the Punjabi kidney bean dish that has become increasingly iconic in recent years in American foodie circles interested in Indian food (you can find the others here, here and here). This is a good thing. Rajma is a force for good, especially in cold climates. And it is a rather versatile dish, being very compatible with rice, with chapatis, with parathas etc. and also very amenable to being eaten by itself out of a bowl. I make it all the time here in Minnesota, varying—as is my annoying wont—the ratios of spices and other ingredients each time. And whenever I hit upon a version that I particularly like I share it with you. But do you thank me? No. Well, maybe you thank me, but do you send me money? No, you don’t, you shameless, ungrateful swine. Continue reading
Rajma, Take 3
Well, the worst of our national nightmare is over. The orange oaf is not going to go quietly, and he’s not going to go completely—and he’s going to do a lot more damage on the way out—but he’s been fired. No better fate for the loser who hates to lose than to be declared a loser on every TV set in the world (well, prison would be even better). Like everyone else in the US I spent the week unable to think about anything but the elections—and like most people on the Left I spent most of the first two days since the evening of November 3 in a state of dread, bracing for the worst. It began to become more apparent on Thursday that Pennsylvania and Georgia would make the final count in Arizona moot but I couldn’t bring myself to embrace it until Biden’s margins of victory became recount-proof (yes, recounts will happen in a few states but his lead is too large now to be overcome by a small plus/minus here and there). I began to hope yesterday but it was only this morning that I finally unclenched and exhaled. The only thing I did all week—other than obsessively check the vote counts—was cook. Cooking is not always relaxing but this week it kept me from going crazy. I thank my many-armed gods that the week ended the way it did; because if it hadn’t, no amount of good food would have taken that taste out of my mouth. Continue reading
Rajma with Cauliflower
Between being in Delhi (and briefly, Hong Kong) and being back and reporting on meals in Delhi and Hong Kong it’s been a while since I posted a recipe. Here is one that is a riff on how I normally make rajma, or North Indian style red beans.
I don’t usually go about making rajma with cauliflower (though I have been known to make it with kale). This just sort of happened because I had some cauliflower in the fridge that was just beginning to brown and it needed to be used up. But the result was very good and so, like the kind and generous person I am, I am willing to share the recipe with you.
As always with my bean cooking this is made with my friend Steve Sando’s Rancho Gordo beans, Yellow Indian Woman beans, to be exact. Not sure what’s going on with the name of that bean but it’s an excellent bean and very well suited for rajma style preps as it holds its shape well and the pot liquor does well with spices. Continue reading
Rajma: Beans in a North Indian Style
[Update, 12/9/2014: As I got a big kick out of posting this recipe, and the one that followed for turkey koftas, I’ve decided to make Indian home cooking a regular part of this blog. In fact, next week (starting December 15) will be Indian home cooking week with recipes every day for everything from breads and pickles to dals, vegetable dishes, fish and chicken.]
If it weren’t bad enough that this whisky blog now features weekly restaurant reviews here’s my first foray into cooking posts. Soon I’ll expand to regular reports featuring my vegetable garden (I’ll have updated pictures of the foot of snow it’ll be under for the next five months); parenting advice (Salo or the 120 Days of Sodom is not a family film); and my crucial fashion insights (the Nehru jacket is coming back!). It’s going to be so much fun!
Anyway, I’ve been an annoying food person for much longer than I’ve been an annoying whisky person. I’ve been discussing food online far longer than I’ve been discussing whisky (before the rise of food blogs, back when food forum wars were a serious thing—I was part of the second eGullet purge; “eGullet what?”, you say; exactly.) I’m also a prolific cook—other than a meal or two out on the weekend all our meals are home-cooked, and as my wife has a much longer commute than I do most of it is cooked by me. I have a pretty wide repertoire cuisine-wise but let’s face it nobody wants anything but Indian recipes from an Indian. And so here is yet another axis along which I can inflict myself on the world (though my old food forum friends will see this only as a return). Continue reading