Chana masala is a very popular dish in Indian restaurants in the US and its popularity is not a mystery. It is also one of the rare dishes made in North Indian restaurants in the US in a manner not unlike that of home kitchens. This is not to suggest that there is only one proper way to make chana masala. Like most Indian dishes, it is subject to a wide variety of variations—of texture and flavour—depending on what part of the country you are in. And dishes that may seem obviously to be in the chana masala family may have different names in different parts of the country—see ghugni in Bengal, for example.
The recipe I have today is my lazy, short-cut method for making chana masala in a North Indian style. Well, it’s not so much of a short-cut, I guess, as it involves first cooking Rancho Gordo garbanzo beans on the stove-top. But that’s the only bit that requires time—everything else is quick and easy! Continue reading
I posted a picture of this black bean dish on Twitter yesterday and said I’d rustle up a recipe if there was interest. Among those who said they were interested was Mollie Katzen. Well, even though I was not planning to post a recipe this week, and even though our town was hit by a tornado last evening, I cannot say no to Mollie Katzen. Here therefore is the recipe. I made it with Rancho Gordo’s Midnight black beans, which are my absolute favourite black bean. They cook up fast, have a wonderful creamy texture and yield a delicious pot liquor that matches up well with whatever you throw at it. In this case, I did not throw very much at it. I cooked the beans on their own with a stick of cinnamon and tez patta (dried cassia/Indian bay leaf) and when done added to the pot a “tadka” of onion, tomato and garlic with a simple spice hit from cumin seeds split in hot oil, cracked coriander seed and a few dry red chillies. Not much to it, very easy to make, and extremely delicious. I had a big bowl for lunch, garnished with a bit of cilantro and with a squeeze of lime on top. Simple is good. Continue reading
Every time I post a recipe for a curry I hear from friends who wish I would post recipes for Indian dishes that didn’t require too many ingredients they don’t have on hand. I don’t quite understand this complaint. Most Indian spices can be used in a wide range of dishes, it’s possible to get them in small quantities, and in the era of the internet it’s possible to get them easily even if you don’t have a good South Asian store within easy reach. And if you have more than you need just cook more Indian food. Problem solved. All that being said, here is a recipe for the whingers and moaners: it’s for a curry of dried beans cooked a la rajma, but made with very few spices indeed—and with ones that even those who don’t cook Indian food very often are likely to have on hand. As with all my bean cooking, this was made with my friend Steve’s Rancho Gordo beans. This particular batch was made with the excellent but elusive Snowcap bean. I don’t think they have it available right now but the good news is that you’ll achieve excellent results with beans such as Domingo Rojo, Ayocote Morado, the almighty Royal Corona, and even the cassoulet bean. If you don’t have any of those on hand either, use whatever you have. Continue reading
It’s been a while since I last posted a recipe. I don’t know how you’ve all coped: you’ve probably been on bread and water, praying. Your prayers have been answered. Especially if you are a vegetarian. In fact, not only is this recipe vegetarian, it’s also vegan and gluten free. Alas, it is probably not paleo (though I’m not entirely sure what a paleo diet forbids) and nor is it nightshade free (I’m not making this one up). Nor is it made in an Instant Pot; though I don’t doubt that the more enterprising among you will be able to figure out how to make it in an Instant Pot—I assume you will use the time you save in some activity that will better your mind and character.
I kid, I kid: I make fun of the Instant Pot in order to bug friends who are high up in its cult; the truth is most Indians do cook dried beans in pressure cookers (though we were doing so long before the Instant Pot came along). This recipe, however, uses my friend Steve Sando’s excellent Rancho Gordo beans and those cook implausibly fast on the stovetop. If you’re using beans from some other source, a pressure cooker may be the prudent choice. If you’re using canned beans then I will pray for you. Continue reading
It has been a while since I last posted a recipe for beans. It’s been almost a year, in fact; I don’t know how you’ve all coped. That recipe was for North Indian style rajma or red beans, cooked, in a bit of a twist, with cauliflower. Cauliflower aside, that was a simpler variation on the very first recipe I posted on the blog, for a more classic rajma preparation. This one is simpler still: there are no esoteric ingredients here (depending on how often you use powdered turmeric) and it’s not a very fussy prep. The result, however, is very tasty. It would probably be less tasty if you were to use beans from a source other than Rancho Gordo (full disclosure: the proprietor, Steve Sando, is one of my proteges). Their vaquero bean is what I used here—the colour and markings make for a striking presentation. And its texture and ability to hold its shape makes it perfect for the pressure cooker (which I deployed here as I was a bit pressed for time). You’re probably more modern than I am and have an Instant Pot; it should be easy enough for you to figure out how to adapt this recipe for it. But if you have time, the results will be even better if you just cook it long and slow on the stove. Continue reading
A couple of weeks ago I posted a recipe for a warm octopus and chickpea salad. As good as I think that salad is, it requires both an ingredient not easily to hand as well as a lot of preparation time. And in the height of summer that’s not always what you want to do. This corn salad, however, is a different story. It’s not so much a recipe as a list of ingredients and you can vary the proportions according to your liking and how much of each you have. And getting the corn off the cob is as much hard work as you’ll have to do. Do get farm-stand sweet corn though—there’s no substitute for it. We’re very lucky in our town to have a local grower (Grisim’s Sweet Corn) set up a stand as soon as their corn is ready for harvest—the sweetness of freshly harvested sweet corn can’t be beat. In this recipe I also use cucumber and sweet onions from our CSA (the excellent Open Hands farm) and heirloom tomatoes and mint from my garden. The secret weapon is Rancho Gordo’s pineapple vinegar, which lends just enough tang to liven up the salad but doesn’t in any way fight with any of the other flavours. However you do it, you’ll end up with a great and easy side dish for barbecues and potlucks—it’s particularly good with simply grilled steaks. Continue reading
I’ve posted a number of recipes that use my friend Steve Sando’s Rancho Gordo beans. I think his beans are great and I haven’t had better. But I’ve secretly always thought that the best thing he carries might actually be a vinegar. Specifically, banana vinegar. It’s made from fermented bananas on a plantation in Mexico, and costs a lot, but it smells like heaven and tastes pretty good too. I can’t bring myself to cook with it; I can’t even bring myself to make a vinaigrette with it: instead, I just pour glugs of it over things so I can get that aroma. This summer I’ve been making a number of warm salads that use it to impart a tang with just the right amount of fruity sweetness. Here is a recent version that came out quite well. It features “baby” octopus along with another great Rancho Gordo product, their incredibly fresh garbanzo beans. If you don’t have octopus at hand or it’s not to your taste, you can just as easily substitute shrimp; you could even make it vegetarian and go with potatoes instead. Continue reading
Here is the third recipe from my first outing with a bag of Rancho Gordo hominy. I actually made this alongside the palak posole and before the pozole rojo—I note this for the benefit of my future biographers. Unlike the palak posole, where the hominy was replacing paneer (two things that are nothing alike), this recipe is not a stretch. I am not alone in putting sweet corn kernels in my keema as a matter of course. Of course, hominy does not taste like sweet corn and you might say that in this recipe it actually replaces diced potato: working both as an extender and as a textural contrast to the ground meat (keema). If you don’t have hominy on hand just dice two large potatoes. But if you do have hominy on hand or are looking for more uses for it, give this a go. Whichever way you make it, it’s very simple. Continue reading
So I said last week in my Palak Posole post that I’d not already purchased hominy/posole from Rancho Gordo on account of the fact that I associated posole entirely with the Mexican soup/stew of near-identical name, and that as our local house of Mexican goodness, El Triunfo, offers a very good version on weekends I didn’t need to make it at home. Here I am, therefore, with a recipe for a rough and ready pozole rojo. You see, I soaked and cooked a pound of posole last week and even after using a lot of it in the Palak Posole and some more in a keema dish (recipe coming soon) I had a few cups left over. And as I also had a large package of pork neck bones in the freezer, it was hard to not end up making pozole. I’ve eaten a lot of pozole but have never made it before. Scanning the intertubes it didn’t seem like the hardest thing to do. What follows is an approximation/intersection of a number of recipes I looked at. If you want a more precise recipe (and with chicken rather than pork) you could do far worse than to look at the posole rojo recipe in the Rancho Gordo e-booklet on posole. Whatever recipe you use, the results are likely to be good. Continue reading
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
I’m a little fuzzy on where the line between soup and stew is or on what basis it is drawn. I do know that it’s hard to go wrong cooking pork and beans together. Here they are joined by sweet cubes of butternut squash and only a few other ingredients to create a hearty and heartwarming bowl that’s perfect for cold Minnesota winters or pretty much any other day of the year, anywhere. In terms of flavours I would say that it’s Mexican-inspired and I’d hazard that if you were served this in a contemporary Mexican restaurant you wouldn’t think it was out of place.
As with all my bean cooking, this employs my friend Steve Sando’s Rancho Gordo beans. I made this with Alubia Blanca, a small white bean from his Xoxoc Project, a very worthy endeavour. I think the white beans give the dish a nice range of colours but you can make it with any other bean with similar texture: for example, Yellow Indian Woman. Continue reading
On Thursday I posted a recipe for a simple tamarind chutney. Here now is a recipe that it plays a central role in. You can make the chutney while the components of this one cook and it’s very easy to pull the final dish together. This has all the flavours of chaat—I put the word in quotes because it’s not a classic chaat; you might just as easily think of it as a chickpea-potato salad with Indian flavours. It will feed two as a main dish and 4-6 as a first course or snack. As always, I use Rancho Gordo garbanzo beans which require no soaking, cook incredibly quickly anyway and have a wonderful sweet taste and great texture. If you’re using chickpeas from some other source you will have to adjust the cooking time to their reality; if you are using canned chickpeas please don’t tell me about it. Continue reading
I buy a lot of different kinds of beans from Rancho Gordo* but when it comes to Indian preparations I’ve been sort of stuck in variations on this rajma theme; and I generally end up using the same subset of beans in them. This time around I wanted to break out of my bean-profiling ways and make something Indian with a bean I hadn’t used for that purpose before; and I wanted to make it in a way in which I hadn’t cooked beans before. When I looked into the pantry I saw a packet of Rancho Gordo Scarlet Runner beans making eyes at me. It’s a gorgeous bean and I wanted to make it in a way that would show off its dramatic size and colour. Right next to the beans was a box of coconut milk, and inspiration struck: I’d make a vaguely Kerala-style curry/stew with coconut milk and curry leaves. It turned out rather well, Herewith the recipe. Continue reading
Here’s a bonus recipe that is probably also the easiest recipe I will ever post. This is because it assumes that you have already made this pork. All you then have to do is cook some beans and at the very end add 3-4 ladles of the pork to the bean pot and simmer it all together till the beans are done. What you are basically doing here is adding the spiced pork as a “tadka” to the almost-cooked beans. As always, I use heirloom beans from my friend Steve’s company, Rancho Gordo but, obviously, any good beans will do—and you want to be cooking good beans because you want good pot liquor to add the dry pork to. And frankly there are no beans in the US better than Rancho Gordo beans.
In this recipe I used Rancho Gordo’s monstrously large Royal Corona beans—when fully cooked each bean is almost as large as a tablespoon—but this will work just as well with any beans that are good for pork and beans (such as Rancho Gordo’s Red Nightfall or Sangre de Toro). That said, I prefer a milder bean like the Royal Corona because its pot liquor/broth allows the flavour of the spiced pork to come through clearly (their Cassoulet or Alubia Criollos would be great too). But see what works for you. Continue reading