Panfusine

 One of the oft repeated dishes at home has been a Rajasthani variation of  a chickpea curry, using the smaller brown Bengal chickpeas. This variety of chickpea is smaller than the Mediterranean one  with a brown skin that adds a lovely texture to the finished dish. The recipe for Jaisalmer chana as the dish is referred to is a classic one with multiple variations of spice combinations. The constant ingredients however, are  the brown chickpeas, and the gravy consisiting of a yogurt and chickpea flour (Besan) blend. I've deliberately worked my way through 3 different recipes in a search for my favorite. Recipes from Chef Sanjeev Kapoor, an old recipe book by Nita Mehta and the third by Tarla Dalal. Nita Mehta's recipe is delicious, but calls for a detailed list of dry whole spices that one may not have on hand every time. Tarla Dalal's recipe is a total disaster . Yes, I know I'm being blunt and may invite harsh comments and protests, but unfortunately ...

Q. How do you know when you've completely morphed into a true full blooded Foodie? A. When you look forward to making something from your native Indian cuisine as a special treat, and when you begin, you can't, just cannot refrain from reaching for those spices that normally have no connection with Indian food. My traditional Friday evenings for the longest time, have involved making dinner from different cuisines and in the process, its been a great way to master some favorite classics from all over the world. Of late, its become pretty ingrained to whip up Thai curry rice or a Mediterranean Pasta with such ease that I've had to pause & think when it comes to traditional Indian  food . So when the other half suggested North Indian, I set out resolutely to make some traditional Rajasthani dishes. Determined to keep it authentic, I decided on making Gatte ke pulao ( using a link from the late Jayashri Satish's blog Kailas Kitchen ) & a 'launji'...