Canned foods monopolize shelves everywhere from chain supermarkets to the hole in wall bodegas. Although many canned goods are not deemed as the most gourmet of foods, we have recipes that will leave your dinner guests none the wiser that you worked magic with canned goods and masala!
1. Tuna Cutlet
Makes 15 to 18 pieces
- 1 tablespoon canola oil
- 1 small onion, minced
- 3 (5 ounce) cans white tuna, drained
- 1 tablespoon freshly grated ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 pound Idaho potato, peeled, boiled, and mashed
- 3 tablespoons chopped cilantro
- 1 cup + 1 tablespoon white breadcrumbs
- 2 large eggs
- 16 ounces canola oil
- Heat oil over high heat. Add onion and sauté until softened, about 4 minutes. Add tuna, ginger, and garlic; reduce heat/flame to medium-high and continue cooking for 3 minutes.
- Add ½ teaspoon salt and garam masala to tuna mixture and cook for 2 minutes before removing from heat. Allow cooling.
- Combine tuna with mashed potatoes, cilantro, 1 tablespoon breadcrumbs, making sure to incorporate evenly.
- Divide tuna-potato mixture into 15 even portions. Take each portion and mold into balls or ovals.
- Place the cutlets on a parchment paper-lined baking tray and set aside.
- Whisk the eggs in a bowl. Place bread crumbs onto a plate. Have a third, empty plate or tray ready to place coated cutlets.
- Dip each cutlet into the eggs, then dredge in breadcrumbs until completely coated. Shake off excess. Place on plate.
- Heat oil in a heavy-bottomed frying pan. Carefully lower each cutlet into the oil. Do not overcrowd the pan. Fry each batch of cutlets for 5 to 6 minutes or until crisp, golden-brown, and cooked through.
- Drain on a paper towel-lined tray. Serve immediately.
2. Chickpea Curry
Makes 8 servings
- 2 Tablespoons vegetable oil
- 2 onions, minced
- 1/4 cup tomato paste
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 3 whole cloves
- 1 cinnamon stick, crushed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 (15 ounces) cans garbanzo beans, drained
- 1 cup vegetable broth
- 1 cup chopped cilantro
- Heat oil over high heat. Add onion and sauté until softened, about 4 minutes.
- Stir in tomato paste, garlic, ginger, cloves, cinnamon, cumin, coriander, salt, garam masala, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
- Mix in garbanzo beans and broth. Continue to cook and stir until all ingredients are well blended and heated through about 10 minutes. Remove from heat. Transfer to serving dish and garnish with cilantro.
3. Cranberry Chutney
- one “14 ounces” whole berry cranberry sauce
- 1/4 cup orange juice
- 2 Tablespoons grated ginger
- 1 Tablespoon brown sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cinnamon powder
- 1/8 teaspoon clove powder
- Put all ingredients into a pot over high heat; bring to a boil.
- Reduce heat to medium and simmer for 15 minutes, stirring intermittently.
- Remove from heat.
- Discard bay leaves, curry leaves, and cloves before transferring to serving dish.