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Miggity called me today to share something that had happened, relating to his family, that had left him feeling pissed off. He chose to call me. ME. That felt good- knowing that he feels he can call me for things like that. And that he actually did. These things are important to the growth of a relationship; it shows there is a trust that exists (well, i'm blogging about it, but at least I'm not being detailed lol). And the more I get to know him, the more I come to respect him. I look up to him. Wow. Yeah. I actually look up to him. I don't think I've ever said that of anyone I've been involved with. He's a self-made kinda man. He has strong beliefs about being self sufficient, working hard, creating one's own destiny. He's fiercely independent.
He said that while growing up, he chose not to take the obvious road most kids in his place would have taken. It appears like he didn't have much of an identity crisis despite the circumstances in his childhood.
I reflected on my identity crisis. Ouch. Lol. It was very challenging for me to carve my own identity, where I maintained my Indian roots, but also incorporated strong American values (equality, self-reliance, a healthy selfishness). Thank God that crisis is over! Phew!
Now I KNOW that I don't need to think that hard about what the correct formula is, to get the result of equal parts Indian and American. That's because there is no correct formula. I made my own. It's called "TWIL." Take What I Like about being Indian and Take What I Like about being American. And after eating the Kheema Matar I cooked this evening, I concur that I am taking the Indian cuisine. The family recipes will live on.

Kheema Matar
2 lbs. extra lean ground beef
2 onions chopped
3 serrano peppers chopped
1/2 can of peas
1 can of diced tomatoes
fresh cilantro cut up
sprig of rosemary cut up
1.5 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. coriander powder
1/2 tsp. chili powder
1.5 tsp. cumin powder
1/2 tsp. tumeric
1 tsp. salt
olive oil
In a large saucepan saute onions on medium-high heat till brown 10-15 mins. Mix often to avoid sticking to pan. Reduce heat to low-medium and saute until dark brown 15-20 mins. Use 2 tbsp water to deglaze if onions are sticking to pan.
Add ground beef, ginger, garlic and chilies. Cook for 10 mins. Then add tomatoes. Cook maybe another 10-15 mins. till meat is browned well.
Reduce heat to low-medium and add cut cilantro, rosemary, coriander powder, cumin, chili powder, turmeric and salt. Mix well. Cover and cook for 15 mins or so. Check and mix every now and then.
Add peas. Cook covered for another 15 mins. or so till meat is fully cooked.
Serve with fresh cilantro and lime spritzed on top.