Keema is essentially ground meat. Typically it is either goat or lamb keema cooked with a vegetable- either peas, cauliflower, potatoes or spinach. I use turkey to create a healthier dish for my family.

I made this dish a bit different and paired it with lentils. I cooked the lentils separately in a pressure cooker. You don’t need to have one- just follow the same instructions but cook the lentils on the stove. It will take longer and a bit more liquid but you will get the same results.

The rest is quite simple, I sauteed some spices, onions and garlic. I added the ground turkey meat and cooked it for a while and then added the meat. To make the dish creamy, I added some Greek yogurt.

It was a delicious dish I served with fresh rotis and a spinach salad.

• ½ cup yellow gram lentils (chana dal)
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon minced ginger

In a pressure cooker, add the lentils, broth, salt, turmeric and ginger. Cook for about 10 minutes or till the lentils are soft. If cooking in a regular pan, add more broth if needed and cook the lentils for at least 30 minutes or more till the lentils are soft. Keep aside.

• 1 pound ground turkey (dark meat)
• 2 tablespoons extra light olive oil
• 1 teaspoon black cumin (shahi zeera)
• 3 cloves
• 2 green cardamoms
• 1 inch cinnamon stick
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• Salt
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• ½ cayenne pepper
• 2 teaspoons garam masala
• ½ cup full fat yogurt (I used Greek yogurt)
• ½ cup cilantro

In a large saucepan, heat the olive oil and add the cumin, cloves, cardamoms and cinnamon. Saute on medium heat for 30 seconds and add the ground turkey. Saute on medium high heat, separating the meat with a wooden spoon. Saute for 5 to 7 minutes till meat is golden brown. Add the onion and garlic. Mix well. Add the cooked lentils with the liquid. Add the salt, coriander powder, turmeric, cayenne pepper and garam masala. Mix well and add the yogurt. Mix well and bring to a boil. Lower the heat and cover with lid. Cook for 15 to 20 minutes. Take the lid off and turn the heat up to cook off any extra liquid, mixing consistently.
Taste for seasonings. Garnish with cilantro and serve with fresh cooked rotis.

I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.

The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.

The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….

• 3 cups shredded green cabbage
• 2 cups broccoli florets
• 2 tablespoons extra light olive oil
• 2 teaspoons grated ginger
• 2 teaspoons brown mustard seeds
• 1 teaspoon cumin seeds
• 8 to 10 curry leaves
• 2 teaspoons ground coriander seeds
• Salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon

Heat a large frying pan with the olive oil. Add the curry leaves, mustard and cumin seeds. Saute for about 20 seconds. Add the ginger and sauté on medium heat for a minute. Add the green cabbage and broccoli florets. Saute on medium heat for 20 minutes, stirring constantly. Add the coriander, salt and cayenne pepper. Cover with a lid for about five minutes till the broccoli is tender but not over done. Taste for seasonings. Add the lemon juice and serve.

In this case, I used the homemade version and cooked it with sliced onions and garlic. The main source of flavor is provided by cumin and ajwain seeds. Ajwain has a very distinct pungent taste and a little goes a long way. In case you are not able to find it, eliminate it from the recipe and only use the cumin seeds.

The rest is easy- I cut up a sweet pepper- either red, yellow or orange. With the help of crushed tomatoes, this dish is quick and super flavorful. This is a great entree to make through the week since it takes a short time to cook and it is also ideal for entertaining. Either way, I think you should try it- your family will love it.

• 1½ cups store bought or homemade paneer

• 1 orange/yellow or red pepper, sliced
• 2 tablespoons extra light olive oil
• 1 medium onion, sliced
• 3 garlic cloves, sliced
• 1 teaspoon ajwain seeds
• 1 teaspoon cumin seeds
• ½ cup crushed tomatoes
• 1 teaspoon coriander powder
• 2 teaspoons salt
• 1 teaspoon garam masala
• ½ cup cilantro, chopped

In a wok like saucepan, heat the olive oil. Add the ajwain and cumin seeds. Saute for 30 seconds till the seeds begin to sizzle. Add the onion and garlic and sauté for 4-5 minutes. Add the pepper and sauté for a minute. Add the crushed tomatoes, coriander powder and salt and sauté for 5-6 minutes on medium heat. Add the paneer, mix well and lower the heat and cover the saucepan. Cook for 10-12 minutes. Take the lid off and increase the heat. Saute on high heat for 2-3 minutes or more- till the moisture has evaporated. Check for seasonings. Add the garam masala and cilantro for garnish.

This recipe is based on an Indian dish made with eggplant called baghare baingan. It is very popular in Indian restaurants and I have made it a few times in the past. Actually I was looking to cook shrimp and somehow thought of this flavorful dish. Although it is typically made with eggplants and is obviously vegetarian, I could envision myself making it with shrimp- so that is what I did.

I used jumbo shrimp and sauteed them briefly. I used the same pan and oil and cooked the onion, ginger and garlic mixture. I then came up with a spice mixture consisting of coriander, cumin and sesame seeds. The flavorful seeds bring a creamy taste and texture to the mix. Curry leaves, tamarind and fish broth finish this truly delicious curry- I loved all the flavors together, especially with the shrimp.

In fact I loved it so much- I am not sure I will make it with eggplants ever again!

Next time you don’t know what to do with shrimp- make this shrimp curry- you will love it!

• 1 pound jumbo shrimp, deveined and tails off
• Salt
• 2 tablespoons extra light olive oil

Heat a wok like sauce pan with the olive oil. Saute the shrimp on a high heat for a minute each on both sides, sprinkle salt. Take the shrimp out and keep aside.

• 2 large yellow onions, cut into quarters
• 1 teaspoon extra light olive oil

Preheat oven to 400 degrees F.

Place cut onions on a lined cookie sheet and drizzle the olive oil. Roast in oven for 30 minutes or till soft and almost mushy.

• 3 garlic cloves
• 3 teaspoons fresh ginger

Blend the onions, ginger and garlic into a fine paste in a blender.

Spice Mixture

• 1 tablespoon coriander seeds
• 3 tablespoons sesame seeds
• 1 teaspoon cumin seeds
• ¼ cup raw peanuts

Roast the coriander, sesame and cumin seeds as well as the peanuts in a skillet until the seeds begin to turn golden brown- about 4 to 5 minutes.
Grind the roasted spices in a coffee grinder. Mix with the onion mixture and keep aside.

• 8 to 10 curry leaves
• 1 tablespoon extra light olive oil
• 1 teaspoon tamarind concentrate
• 1 cup fish or chicken broth
• Salt
• ½ teaspoon cayenne pepper
• Pinch of sugar
• ½ cup cilantro, chopped

Reheat the same shrimp pan and add another 1 tablespoon olive oil. Add the curry leaves and sauté for 10 seconds. Add the onion and spice mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Mix the tamarind concentrate in the broth and add to the pan. Bring to a boil and simmer for 5 to 6 minutes. Add cayenne pepper and the shrimp. Bring to a boil and cook the shrimp for 4 to 5 minutes, till the shrimp is cooked. Check for seasonings and add the salt and sugar if needed. Sprinkle cilantro and serve with fresh rotis.

This dish is probably the simplest to make and has tons of flavor. The two main ingredients are fresh cilantro and dill.

I always have a huge bunch of cilantro in my fridge. When you bring a bunch home, the key is to wash the cilantro and spread it on your countertop over a thick towel. Let it dry completely- then roll it up in some paper towels and store in a zip lock bag. It keeps in my crisper for a long time and is ready whenever I need it- which is almost everyday.

I have started keeping dill in my fridge as well- I love it’s earthy flavor in rice dishes, curries and especially paired with fish or shrimp. In fact, this summer I am growing some in my backyard. I can’t wait to pick some and add it to a fresh salad- yum!

Anyway, back to the rice dish. You simply make your rice – I like to cook mine in chicken broth to give it an extra boost of flavor. Once the rice is almost done, add some frozen peas on top and place the lid back on. The peas will thaw and soften and won’t over cook. Once the rice is room temperature, add the cilantro and dill- that is it. It is super simple, but the flavor is unbelievable.

Try it with a grilled meal outside- it will go perfectly well with some grilled chicken!

• 1 cup basmati rice
• 2 cups chicken broth
• Salt
• 1 teaspoon extra light olive oil
• 1 cup frozen petite peas
• ½ cup cilantro, chopped
• 1/3 cup dill, chopped

Bring the chicken broth to a boil in a medium saucepan. Add the oil, rice and 1 teaspoon salt. Bring the rice to a boil and cover with lid half way. Once the broth has evaporated and bubbles form on the surface, lower the heat and cover with lid completely. Cook for 10 minutes.  Add the peas and cook for another 10 minutes. Take the lid off and fluff with a fork. Let cool and stir in cilantro and dill. Serve immediately.