I had some humongous giant prawns that needed to be used up before getting freezer-burned and, since my wife needed an accompaniment to a batch of her signature dal, I decided to uses them in spicy Indian-style preparation using spinach, chili and a little Bengali Panch PhoronRead More →

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Kheema Saag, pictured above, is a dish I make quite often. ‘Kheema’, or ‘Keema’ as it is also spelled, simply means minced meat in Hindi and typically refers to a spiced preparation incorporating other ingredients. In India, lamb or goat, are most frequently used but any meat will do and I use beef more often than anything else. Strictly speaking, since the dish I am cooking for this post incorporates spinach, it should really be called ‘Kheema Palak’, but ‘Saag’ refers to any type of greens so ‘Kheema Saag’ is still quite proper…Read More →

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This is the second of Patel’s line of pre-prepared Indian dishes that I am featuring as a ‘Foodstuffs’ post, the first being their Peas Pulav, which I wasn’t very keen on. My wife and I have actually tried this particular product before and it is actually not that bad…Read More →

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