Food talk
Go Mexican, the desi way

Chilli con carne with mince is simply outstanding, writes Pushpesh Pant

LONG years ago, if memory serves us right, we ordered a chilli con carne burger at the Nirula’s. We were mighty surprised to see the burger patty drenched in rajma. It was much later that we learnt that Mexicans and Indians have much in common. Residents of both countries are partial to chilli hot food, love colourful costumes, enjoy whatever goes by the name of fiesta and siesta — fun and frolic and lazy snoozes — throw in some fast paced music what more remains.

It was quite some time back that a couple of Mexican eateries opened in the Capital but for some surprising reason the initial enthusiasm did not prove infectious. Neither the tequila, nor fajita, tortillas or steam-rollered chicken or refried beans could lure diners to win a loyal patronage. Rhodeo and Ranch remained in the realm of expensive exotica. If food is so similar, then what is the point in shelling out so much extra?

Let us reassure you dear readers that Mexican recipes have an endearing quality to them. They are familiar yet refreshingly different. One can sing of the unmatched glory of rasse misse rajma, especially when prepared from the beans obtained from Ranbirsinghpura. Jammu does dish out superb rajma that require no embellishment, bar a dollop of desi ghee. But forgive us for repeating that chilli con carne has a charm of its own. Not overburdened with tomatoes, lehsan, pyaaz, adrak et al it, when married to mince, is simply outstanding. There are few recipes that blend animal and vegetable proteins so well. We have had to do very little to adapt this dish to make it even more agreeable to native palate.

chef’s corner

Ingredients

Rajma (boiled/pressure cooked in salted water) 200 gm
Mince (fat free and not too fine) 200 gm
Bay leaf one
Brown cardamom one
Cloves two
Cloves of garlic (crushed) 2-3
Cinnamon 1 inch piece
Sugar 1 tsp
Jeera powder 1 tsp
Red chilli powder ½ tsp
Oil ¼ cup
Green chillies (deseeded and slit lengthwise) two
Salt to taste

Method

Heat oil in a pan and put the bay leaf and whole spices in it. When these change colour, add the crushed garlic cloves. Now add the mince and cook till all moisture evaporates and the mince loses the raw smell — is nicely browned. Add the jeera and chilli powder along with the salt and sugar. Finally add the cooked rajma. Stir well to mix and cook on simmer for about five minutes. Garnish with chillies before serving with roti, rice or pav. Now you will see why we have been waxing eloquent so long. You can actually taste the rajma and the mince separately and together as you please.





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