Chutney Challenged: on location, off topic

Well, I did make the channa masala on Sunday. Things went okay. Folks told me — I served it to six adults and three kids within 24 hours — “Your chickpeas are so firm. But tender.” I would agree. Maybe because I soaked them for 12 hours. Channa masala takes up a lot of time, many steps, squeezing and sautéing, boiling and scraping. Kids told me: “I’m not. HAVING. Anymore of this!” Ignore them, because they are not our target audience. 

General advice:

  • Read the entire recipe carefully and fully. Once or twice. If you just “skim” the recipe, a few steps might take you by surprise when it’s too late.
  • Use a non-stick pan, all the oil (maybe a bit more than the 1/3 cup grapeseed or peanut oil the recipe requires) and watch the temperature carefully. Channa masala has a long cooking time: 90-120+ minutes. First you make the spiced tomato & onion gravy. Then you add it to the chick peas. That combination simmers stovetop for quite some time. After a while, both the gravy alone and then gravy combo will do their best to adhere to the bottom of the pan. Avoid this, unless you want to make charred masala instead of channa masala. 

Channa masala quartet.

Changing topics/locations

I wanted to write more about the masala earlier this week . And I couldn’t. I woke Monday morning to two awful stories: another gang rape in India and media sympathy for Steubenville (umm, the rapists, not the young woman at the center of this case). For a few days, I couldn’t be a food blogger. So I blogged nothing. 

Yesterday I boarded a plane to Austin, and from Atlanta to Austin I did write about what happened in India, what’s happening in Steubenville, what I observed in middle school — from the nightly news to home ec. class. How no one among us should be surprised that rape and sexual violence happens everywhere — could happen to anyone.

It’s personal and political and kind of … out there. So I might post it, or I might not. I guess you can take this paragraph as warning that a “very special” Chutney Challenged post might be coming soon. So maybe you’ll want to avoid it, or read it. Or fundamentally disagree.  

Thanks for reading. Stay tuned.

Another thing that’s next


My clients: Edit, Jessica, Nicole, Sharifah. En route is Jennifer.
Photo credit: Jessica.

Ragda pattice. I was invited to Austin to play personal chef to a group of dynamic, successful, cultured and very Midwestern ladies with an appetite for adventure. I loaded my suitcase with hand-blender, pressure cooker, gym clothes, chilies, spices and some heels and glitter because, come on people, this is Texas. Terrified that a jar of tamarind chutney might wreak havoc in my luggage, I packed none of this ragda pattice essential. Soon we’re off to Central Market to stock up on mint, cilantro, onions, potatoes, tamarind chutney, ginger, etc. The white vatana is already creamy, golden and all soaked up. A cloudy, spicy, reflective day in Austin awaits us.

That’s vacation, baby.  


My spices, my toiletries, my clothes = fifty pounds of baggage.

2 Comments (+add yours?)

  1. Divya
    Mar 23, 2013 @ 21:44:00

    hi i wanted to know how do i make pattices in oven…what temp and for how long…wht binding agent should i put in the potatoes.


  2. Chutney Challenged
    Mar 24, 2013 @ 07:05:34

    Divya, I have not found a recipe for oven cooking. All recipes require a pressure cooker. The binding agent is cornstarch, 30 ml. Make sure the oil for the pattice is hot enough when you begin to fry them. If you find a recipe that does not require a pressure cooker, do let me know. I have been searching for one!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


sweet valley high in a nerd-shell

Brew Beat

Covering Brewers greats from Hank Aaron to Eddie Zosky with beat writer Adam McCalvy.

Vampire Cupcakes

Bite it before it bites you.

the other fork in the road

navigating life via acute corners, wrong turns and dead ends.

The Rants of a Stay-at-Home Dad

Designed for experimentation, not expertise.

Frat House Fridays

Writing, Teaching and Tearing Down the House with a Toddler

Just A Small Town Girl...

Just your average 27 year old diagnosed with E.W.S. at birth... AKA Excessive Writing Syndrome :)


four states in four years


1 woman's journey through cancer treatment

The Creative Trust Milwaukee

fostering life-long learning through the arts

Chutney Challenged

Designed for experimentation, not expertise.


Designed for experimentation, not expertise.

still in sirsasana

Designed for experimentation, not expertise.

Everything Everywhere All of the Time

New and improved obsolete irrelevance.

Namita's Kitchen


Crappy Pictures

Designed for experimentation, not expertise.

Foodie Brooklyn Mom

My obsession with food, living in Brooklyn, and being a mom

%d bloggers like this: