This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
This dish is commonly served at roadside eateries that are frequented mostly by truck drivers along the highways in India. These roadside eateries are called 'dhabas'. I fell in love with it while living in Defense Colony in New Delhi where I was introduced to a 'dhaba' at the corner of our street. To give her a day off, our help would get food from the 'dhaba' once a week. Our favourite items were Keema Alu Matar, Baingan Bhartha and Dal Makhani, accompanied by Naan/Romali Roti. This keema dish was also a favourite during our adolescence spent in Darjeeling. Any kind of keema/ground meat can be used, such as chicken, lamb or beef. I tried Everest meat masala powder for the first time today and was pleased with the robust flavour it imparted to the minced meat. Another unusual ingredient used today is mace. Mace is a spice consisting of the dried and lacy covering of the nutmeg fruit of a tropical evergreen tree. It has a slightly warm taste and a fragrance similar to that of nutmeg. The most laborious part in the preparation of this dish was browning the ground meat. The rest was easy because it was made in the pressure cooker, using just one pot.
