Over A Cup: Heidi’s ‘Kaima with Veggies’ a unique chili



Diane Prather

'Kaima with Veggies'

To make “Kaima with Veggies”:

• Saute 1 onion, chopped, in oil until brown but not burnt.

• Add: 1 heaping teaspoon of diced ginger

• 1 teaspoon chili powder

• ¼ teaspoon turmeric powder

• 1-plus teaspoon salt

• 1 teaspoon coriander powder

• Add: 4 cloves garlic, quartered (can also be diced or mashed)

• Add: 1 tomato, chopped

• Cook a few minutes.

• Add: ¾ pound ground beef (you can also use ground turkey)

• Brown completely, breaking it up like taco meat.

• Add: 2 bell peppers, chopped (you can also add chopped potato, carrots, peas, and corn here)

• Add: 2 tablespoons chopped cilantro

Serve over rice with cucumber slices on the side. Good with chapatis, Indian tortillas.

— Recipe contributed by Heidi Balaraman of Colorado Springs

Happy Easter.

This is an opportunity to try Iva Decker’s tips for using leftover ham and hardboiled eggs in her “Napa Cabbage Salad” and to bake her “No Crust Pie,” recipes that were featured in the April 9 column.

This week’s column features an Indian recipe from Heidi Balaraman of Colorado Springs.

Heidi has contributed to the column before, but it was awhile back, about 2007.

First of all, however, Heidi has a recipe request from readers, possibly from people who have knowledge of Southern cooking.

The request is for her mom, Robbie Estus of Craig.

Robbie remembers the hush puppies her father made and served with fish. The recipe had onions in it.

Heidi has tried several hush puppy recipes, but none of them were quite like those Robbie’s father made.

Robbie’s dad lived in Tennessee and Kentucky.

If you have a hush puppy recipe, send it to me at PO Box 415, Craig, CO, 81626, or call me at 824-8809, and I’ll pass it along.

Heidi’s husband entered her recipe for “Kaima with Veggies” in a chili cook-off contest at his work, and she won first place. When you read the recipe, you may wonder if it might even be considered chili because there are no beans in it.

Heidi said it’s a “unique chili.” She added, “Think Indian taco meat.”

To make “Kaima with Veggies,” an Indian recipe, you will need the following ingredient: 1 onion (chopped), 1 heaping teaspoon diced ginger, 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1-plus teaspoon salt, 1 teaspoon coriander powder, 4 cloves garlic (quartered)*, 1 tomato (chopped), 3/4 pound ground beef, 2 bell peppers (chopped), and 2 tablespoons chopped cilantro. (You can also use ground turkey in place of the ground beef.)

*Heidi’s family likes garlic quartered, but you can also dice or mash the garlic.

Saute the onion in oil until the onion is browned, but not burnt.

Add the diced ginger, chili powder, turmeric powder, salt and coriander powder. Add the garlic.

Heidi said the garlic tends to burn and lose nutrients, so don’t add it too soon. Add the tomato and cook a few minutes.

Add the 3/4 pound of ground beef. Brown completely, breaking it up like taco meat. Add the chopped bell peppers.

Heidi said her cousin adds chopped potato, carrots, peas and corn with the bell peppers.

After the bell peppers, add the 2 tablespoons of chopped cilantro.

Serve over rice with cucumber slices on the side. It’s really good with chapatis, Indian tortillas.

Heidi said turmeric powder is a good additive to the diet in preventing Alzheimer’s. Furthermore, a little bit can be added to anything.

Thanks, Heidi.

If you have recipes that you’d like to share, call me at 824-8809 or write to me at PO Box 415, Craig, CO, 81626. Don’t forget about the “Hush Puppies” recipe.

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