The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Indian

Thu Mar 2, 2017

Paneer Kati Rolls

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Paneer Kati Roll

You may have noticed an Indian theme over the last few weeks here with a recipe for paneer skewers followed by one for flaky, tender paratha. While both of those stand as greats on their own, the real purpose for why they were developed was to join them together into one of the greatest of snack foods of all time—kati rolls.

A running thread through the Meatwave since I moved to North Carolina has been creating recipes for things I used to enjoy in New York, but can't get regularly anymore, and kati rolls fall into this category. These stuffed and rolled parathas combine all the excellent and intense flavors of Indian food intoa hand held delight, with one roll being able to satisfy a slight hunger, or multiple eaten together to create a meal. I have found similar items in Durham, but for some reason they're always made with naan, which is a tad too filling and doesn't deliver the textural superiority of paratha. Luckily I feel like I nailed those paneer and paratha recipes, which translated to these kati rolls tasting pretty damn near perfect to me.

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Thu Feb 23, 2017

Paratha

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Paratha

No Indian meal feels complete to me without some form of bread. I tend to opt for buttery, soft naan, but equally delicious are light and airy poori and flaky, layered paratha. I've been on kick of making Chinese scallion pancakes at home lately, and I couldn't help but notice that the interior texture of those layered breads were very similar to paratha. Not only did this make me crave some of that Indian bread, but also made me think I could essentially use the same process as scallion pancakes, just swapping some ingredients, and end up with pretty perfect paratha, so I tried just that.

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Thu Feb 16, 2017

Indian-spiced Vegetable and Paneer Skewers

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Paneer Kebabs

There's a reason I rely heavily on skewers to feed my guests at a number of Meatwaves—they can be totally prepped beforehand, quickly grilled, and then easily consumed without the need for plates or utensils. My biggest problem with skewers though has been finding a variation for guests who are veggie inclined that can satisfy and fulfill in a way that sticks loaded with meat do. The only ones I've done so far that have meet that requirement were halloumi and veggie skewers, where that salty, squeaky Cypriot cheese added a heartiness that made a couple sticks feel like the start of a satisfying meal. So seeing cheese as a solution to a problem, I upped my veggie-friendly skewer game by taking on an Indian-spiced version featuring some excellent homemade paneer.

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Mon Sep 22, 2008

(Sans)Tandoori Chicken

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Tandoori Chicken

Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started.

More and recipe after the jump >>