Keema Matar
I first discovered this dish at India Quality in Kenmore Square near Fenway Park. Keema (minced meat) Matar (peas) is cooked with various spices and garlic-ginger paste. You can use any kind of ground meat that you would like. Ground lamb, chicken, turkey or beef will all work nicely. Adjust the heat of the dish by adding or reducing the amount of green chilies. The dish goes great served with basmati rice and your favorite type of Indian bread. I served the dish with naan and methi paratha. To make the chopping...
Read MorePaneer Jalfrezi
I first discovered this dish at my favorite Indian Restaurant The Kebab Factory. Jalfrezi is an Indian curry with meat or vegetables fried in oil and spices. Its also cooked with green chillies to add a bit of heat to the dish. You can adjust the heat by adding more or less green chillies. Jalfrezi dates back to the British Raj and was used primarily of means to use leftover meat. The spiciness of the chillies helped to disguise the taste of the not so desirable left-over meats. This particular version does not...
Read MoreNavratan Korma
photo by oztenphoto This delicious vegetarian dish gets its name from Navratan (meaning nine jewels) or the nine different vegetables, fruits and nuts that you put into it. Feel free to substitute any vegetables that you may wish to use. The dish goes perfectly with jasmine rice and naan. Naan is a rectangular flat bread made of white flour. I found a great video that demonstrates how to make naan using your home oven and a pizza stone. I’ve included the video below. Video – How to make...
Read MoreChicken Kati Roll
My friend Nehal was telling me about this restaurant in New York City that always has lines coming out the door for their specialty Kati Rolls. These lines usually last into the wee hours of the a.m. as people stop in after a long night out on the city. I did a little research into as where exactly the name “kati roll” comes from. The story originates from a restaurant in Kalkata, India. The kati roll was said to be created on the fly as too many people diminished the restaurants supply of plates one...
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