Piece

Channa Masala

450 gms tinned, cooked channa or 2 cups of channa soaked in water overnight. Cook in 4 cups of water and salt to ½ teaspoon Salt For approximately 3 – 3.5 cups cooked channa

1 small onion chopped

¼ teaspoon ginger 

¼ teaspoon garlic 

Grind all the above three ingredients to a paste  —-(1)

¼ teaspoon cumin seed powder

¼ teaspoon turmeric powder

¼ teaspoon chilli powder

¼ teaspoon garam masala

¼ teaspoon Aji’s masala powder

1 large tomato diced into small cubes

3 table spoons coriander leaves chopped finely

2 tablespoons oil

Heat a large heavy bottom container; add oil, followed by paste 1.

Saute` till pink or light brown in color. Add tomatoes, 1 tablespoon coriander leaves, turmeric powder, chilli powder, cumin powder. Saute until the mixture starts to look rich brown and the oil starts to separate. 

Add the cooked channa and cook for 20 to 30 minutes or until flavors blend. Add coriander leaves and serve hot with rice. 

Background

This is the legendary recipe for Chana Masala  (chickpeas in spices) passed down through generations on my mother’s side. This is my favorite food and my mother’s favorite food and so on. 

Context

This recipe has been passed through the ages. It isn’t exactly something that is unique to my family as all of India has their own takes on Channa Masala. This shows multiplicity and variation in the folklore. Interestingly enough,  there is a “secret ingredient” in this Channa which my mother calls Aji’s masala powder which means “Grandmother’s spice powder”.  All this time, I thought it was my grandmother’s spice powder, but now I realize that it is just  a term for a special secret mixture of spice powder that was passed down from my grandmother. 

Thoughts

    Recipes are interesting pieces of folklore as they are so important to survival. Food permeates through tradition and generations. An interesting thing about food is the multiplicity and variation in each instance. For example, my mother’s cooking varies from day to day and every time she makes the   dish is slightly different from the previous time. 

Piece

Recipe: Seafood Fettuccine

Make normal fettuccine noodles and then in a separate saucepan, you use velveeta cheese, the kind that comes in a mac and cheese mix and you take the shells out and just use the cheese. You mix it with whole milk or any heavy cream and then dice tomatoes, onions, and celery and then cook it in the sauce.

Then take the seafood, can be crab meat (usually) or shrimp or crawfish. Then you add cajun seasoning which is usually paprika mixed with several other spices. Use Nunu’s if you don’t want to make it yourself.

Background

    This is a Cajun recipe for a dish that my girlfriend grew up eating. She is from the south where seafood is really prevalent. This dish’s recipe was passed down from her father’s side. Her father is italian, hence, the fettuccine. 

Context

My girlfriend was cooking a dish that she makes a lot so I asked her if she had a recipe for it. It turns out that her recipe was a traditional recipe that spanned several generations. Although she is creole, not cajun, her father might have lived around other Cajuns and picked up this recipe. 

Thoughts

    The prevalence of seafood in many southern delicacies is probably due to a large amount of protein available from the sea creature lush coasts that the southerners were close to.