This garlic infused paneer curry is a great recipe to try at home. Prepared in two steps, this recipe does not require any fancy ingredients yet will remind you of restaurant flavours. 

Ingredients:

For tomato onion gravy

• Oil 1 tbsp • Jeera (cumin seeds) 1 tsp • Elaichi (cardamom pods) 1-2 nos. • Onions 3 medium size (sliced) • Tomatoes 5 medium size (roughly chopped) • Garlic 10-12 cloves • Ginger 1 inch • Cashew nuts 10-12 nos. • Coriander powder 1 tbsp • Turmeric powder 1 tsp • Red chilli powder 1 tsp • Whole Kashmiri red chillies 5-6 nos. • Salt to taste • Water 500 ml

Step 2 ingredients

• Oil 2 tbsp • Jeera (cumin seeds) 1 tsp • Ginger 1 inch (julienned) • Green chillies 2-3 nos. (roughly chopped) • Onions 1 medium size (chopped) • Garlic ½ cup (chopped) • Freshly prepared tomato onion gravy • Curd ½ cup (whisked) • Sugar 1 tsp • Salt to taste • Garam masala 1 tsp • Kasuri methi 1 tsp • Paneer 500 gm (cubes) • Fresh cream 3 tbsp • Butter 1 tbsp • Coriander leaves 1 tbsp (chopped)

Method

1. In a pan add jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole red chillies and salt to taste,
2. Add water and mix well ,cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
3. Transfer the mixture to a grinding jar and grind to a fine puree. Keep aside
4. Set another pan on medium heat, add oil and jeera, sauté it for half a minute, further add, ginger, green chillies, onions and garlic, mix well and cook for 4-5 minutes.
5. Add the ground mix and stir well.
6. Low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes,
7. Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
8. Add fresh cream and butter, you may switch off the flame at this time.
9. Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served,

Happy Cooking!!

Shabana

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 Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It s an inevitable part Kerala Sadhya and tickles all your taste buds. 

Ingredients

• Finely chopped ginger : 100 Gms
• Tamarind: 50 gms
• Jaggery: small piece
• Small Onions: 6 ( very finely chopped)
• Green Chillies : 6- 7 ( Very finely chopped)
• Turmeric Powder : 1/2 Tsp
• Red Chilli Powder : 1 Tsp
• Mustard Seeds
• Curry Leaves
• Coconut Oil
• Water : 300 ml
• Salt

Method

1. Soak the tamarind in 300 ml water and squeeze out all the juice and discard the pulp
2. Boil this tamarind water and add the jaggery piece and boil further allowing the jaggery to melt. Keep this water ready
3. Heat coconut oil and splutter mustard seeds and curry leaves and saute the small onions and green chillies until brown
4. Add the chopped ginger and fry until brown
5. Add turmeric powder and red chilli powder and saute a minute and off flame
6. Now allow the tamarind water to boil once again and add the ginger mixture and salt and boil further for 2 mins and allow to cool
7. Store in glass jars and store refrigerated for weeks.

Happy Cooking

Shabana

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A pan seared chicken dish with thick gravy using a perfect combo of  coconut milk and mangoes. A dish of Thai origin but can satisfy everyone's taste buds.

Ingredients

1. Chicken: 500 gms 2. Ripe Mango: 2 to 3 3. Canned coconut milk: 400 Ml 4. Onion: 2 5. Green Chilli: 2 6. Garlic: 4 - 5 cloves 7. Turmeric powder: 1/2 Tsp 8. Chicken Masala: 2 Tbsp 9. Salt 10.Pepper: 1 Tsp 11.Oil: 2 Tbspn

Method

1. Make a puree of mango and coconut milk and keep ready. Use only the thick coconut milk on the top of the tin. 2. Heat oil and saute the garlic. 3. Add chopped onions and slit green chilli and saute for 5 mins 4. Add turmeric and chicken masala powder 5. To this add the chicken and salt and allow to cook for 10 mins with open lid 6. Add the mango puree and close and cook 7. Add pepper and saute for another 5 mins 8. To adjust consistency add the water in the coconut milk can itself.

Happy Cooking!

Shabana

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Chicken Liver fry ... An easy naadan spicy recipe !  

Ingredients

Liver : 500 gms

For grinding

1. Green chilli : 6 2. Garlic : 6 cloves 3. Ginger : a small piece 4. Pepper Powder: 1tsp plus 1/4 tsp 5. Chili Powder: 1tsp 6. Coriander Powder: 1/4 tsp 7. Turmeric Powder: 1/4 tsp 8. Garam masala: 1/2 tsp plus 1/4 tsp 9. Fennel seeds : 1/4 tsp 10.Salt 11. Water - little 12. Curry leaves: 4

For the gravy

1.Curry leaves: plenty 2. Oil: 4 tbsp 3. Water-1/2 glass 4. Onion : 1

Method

1. Wash the liver thoroughly, cut into small pieces and keep aside . 2. Grind all the ingredients under the grinding section to fine paste. 3. Add the ground masala, liver ,coconut oil and onion in a kadai and mix well.
4. Close the pan and cook until done by stirring occasionally. ( About 10 Mins) 5. When done add coconut oil and curry leaves and keep roasting well. 6. Then add pepper and garam masala powder 1/4 tsp each and mix well.. 7. Finally add more curry leaves and mix for tasty and spicy liver fry. It goes very well both as a side dish and as an appetizer.

Happy Cooking!
Shabana

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Guntur Mutton Fry

Guntur Mutton Roast is a spicy dry lamb delicacy served as a side dish with Rice. Guntur is a city in Andhra Pradesh state of India known for its chilli, cotton and tobacco exports and has the largest chilli market yard in Asia. No wonder this spicy lamb delicacy is a unique taste bud experience from the Andhra Cuisine. 

Ingredients

• Mutton: Half kg
• Oil: 4 tbsp
• Onion: 1 large sliced lengthwise
• Green chillies: 5 finely chopped
• Ginger Garlic paste: 1 tsp
• Coriander powder: 2 tsp
• Pepper crushed : 1 to 2 tsp as per need
• Garam Masala: 1 tsp
• Turmeric: 1/2 tsp
• Coriander leaves: handful
• Dried red chilli: 4
• Salt to taste

Method

1.  Pressure cook the mutton with little turmeric and salt for 4 to 5 whistles until its almost cooked.Need not cook completely
2.  Heat oil in a non stick pot and saute the onion and green chillies until soft
3.  Add the ginger garlic paste and saute for 2 min
4.  Add the coriander powder and cooked mutton ( without the leftover water. keep the water aside)
5.  Mix well and add pepper powder and garam masala and dry red chillies and salt
6.  Mix all and pour the left over water and cover and cook until mutton is completely done.
7.  Add coriander leaves and keep the pan open at this stage for any excess water to evaporate
8.  Keep mixing in intervals until gravy is completely dry and thick

Happy Cooking
Shabana

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Ivy Gourd Onion Masala  / Dondakaya Ullikaram - Andhra style

Ingredients

• Dondakaya / Ivy gourd - 500 gm
• Onion - 2
• Dry Red chilli - 6
• Coriander seeds - 1 tbsp
• Cumin seeds - 1 tsp
• Oil - 2tbsp
• Turmeric powder - 1/2 tsp
• Salt to taste

Method

• Wash and cut Dondakaya into thin strips. 
• Dry roast the red chili, cumin seeds, and coriander seeds until they give nice aroma. When they are cooled add the onion along with it grind it to a coarse paste.
• Heat up 1 tbsp of oil in a thick bottom pan . When the oil is hot add dondakaya and give a stir. 
• Add a little salt and turmeric powder and cook with lid  for 5 - 10 minutes until dondakaya gets tender.
• Add the ground paste and mix it well and cook for another 3 - 4 minutes. 

Happy Cooking

Shabana.

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Methi Chicken

If you are  looking in for a special variety of chicken curry but not prepared with any fancy ingredients then this is the dish you need to try out. A very easy chicken gravy which can be prepared with the usual ingredients, yet would result in a very unique dish

Ingredients

• Chicken - 1 kg
• Cardamom - 3
• Cloves - 2
• Whole pepper corns - ½ tsp
• Onion - 2, big (sliced)
• Green chili - 4 (chopped)
• Ginger (crushed) - 1 ½ tsp
• Garlic (crushed) - 1 ½ tsp
• Tomatoes - 2 (chopped
• Yogurt (curd) - 1 cup
• Chili powder - 2 tsp
• Coriander powder - 1 ½ tsp
• Turmeric powder - ½ tsp
• Pepper powder - ½ tsp
• Cumin powder - ½ tsp
• Garam masala powder - ¾ tsp
• Kasuri methi (dry) - 3 tbsp.
• Lemon juice - 1 tbsp.
• Water - ¼ cup
• Salt - to taste
• Oil - 1/4 Cup

Method

1. Heat oil in a deep pan, add cardamom, cloves and whole pepper corns. To this add sliced onion and saute till soft and it changes the color
2. To this add crushed ginger, garlic and green chilies and saute till the raw smell disappears. Now add chopped tomatoes and chicken pieces and cook on high flame for about 2 minutes.
3. Reduce the flame, add all the spice powders and saute till the raw smell disappears. Stir in the yoghurt to it, reduce the flame and mix till well combined.
4. Add kasuri methi and lemon juice to it and mix well.
5. Add ¼ cup water to it and cook it till done, covered. Serve hot.

Happy Cooking!

Shabana

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Pepper Chicken

Pepper Chicken... Chicken pieces cooked into a thick saucy gravy with pepper and spices. It is a perfect preparation to serve with rice or chapati (Indian bread). Always prefer to use freshly ground pepper to the store bought pepper powder.

Ingredients

• Chicken : 1 kg
• Ground pepper: 3 Tbspn
• Curry leaves
• Green chilly: 3-4 slit length wise
• Onions: 2 finely sliced
• Turmeric: 1/4 tsp
• Chicken Masala: 1.5 Tsp
• Cashews: 8 - 10 pieces
• Ginger garlic paste: 2 Tbspn
• Tomato: 2 Small finely chopped
• Thick coconut milk: 1/4 to 1/2 cup ( optional)
• Salt
• coconut oil: 3 Tbspn

Method

  1. Heat oil and splutter the curry leaves.
  2. Add ginger garlic and saute for a minute, then add onions, green chilly and salt

  3.Once the onion is light golden add the turmeric and chicken masala and saute for 2-3 minutes. To       this add the pepper powder, tomato and cashews and mix well

 

  4. To this masala add the chicken and mix well, cover the pan and cook until done with occasional          stirring.

5. Once chicken is done add the coconut milk , if preferred and switch off the flame and mix well.

Note: The coconut milk in this recipe is just to thicken the gravy a bit and give a saucy consistency. That makes this dish a great combination for paal appam or any roti. The cashews are also optional and can be added if you prefer a little bit of cashews in between this spicy saucy pepper chicken.

Spicy Cooking!

Shabana

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Fish Chukka / Meen Ularthiyathu / Spicy Fish roast / Fish Sukka

Fish chukka is a real taste bud tickler for those spicy seafood lovers . Here i have made a south indian variety of this dish. Its basically  marinated fish cooked in dry masala gravy. 

Ingredients

For the marinade

• Any fish cut into round slices: 8 pieces 
• Turmeric: 1/2 tsp
• Red chilly powder: 1/2 Tsp
• Pepper powder: 1/2 Tsp
• Salt

For the gravy

• Onion: 3 very finely chopped
• Green Chilly: 3 nos
• Ginger Garlic paste: 1 Tbspn
• Tomato: 1 big
• Fenugreek seed: 1/2 Tsp
• Kashmiri Chilly powder: 1/2 -1 Tsp
• Pepper Powder: 1/2 Tsp
• Turmeric powder: 1/4 tsp
• Pot Tamarind: 2 pieces 
• Coconut oil
• Water: 1/2 - 3/4 cup
• Curry Leaves
• Salt

Method

1. Marinate the fish slices with the marinade and keep aside for 30 minutes. After that shallow fry the fish for 3 minutes on both sides
2. Transfer the left over oil to an earthern pot and splutter the fenugreek seeds. To this add the onion, green chilly,ginger garlic paste and salt and saute until golden brown
3. Meanwhile grind the tomato without adding any water and add this to the sauteed onions.
4. Cook the tomato well and add turmeric, chilly and pepper powder and saute. 
5. Add the water and pot tamarind and allow to boil. Check seasoning and add more salt if required.
6. To this add the fried fish slices and rotate the pan so that all slices are coated well with masala
7. Allow to boil for another 5 mins until the gravy thickens and coats the fish. 
8. Switch off flame and add curry leaves and allow to rest for 5 minutes.
9. Serve hot with rice or rotis

Happy Seafood Cooking!

Shabana

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Fish Molly / Fish Molee / Fish Moilee is a traditional fish curry of Kerala which is also seen in Malaysian and Singaporean cuisine. Fish stewed in coconut milk with mild spices gives a fine unique curry which makes your Rotis / Appam / Idiyappam taste better.

The original recipe has Tomatoes to add to the sourness but i tweaked it with Pot tamarind instead to make it taste more like the south indian fish curry but uniquely different.

Ingredients

For Marinade

• Fish : 1/2 Kg ( Any big fish cut into round slices)
• Pepper Powder : 1 Tsp 
• Salt
• Turmeric Powder: 1/2 Tsp
• Chicken Masala : 1/2 Tsp (Optional)

For gravy

• Cardamom: 3 nos
• Cinnamon: a small piece
• Cloves: 3 nos
• Pepper corns: 5-6
• Fenugreek seeds: 1/4 tsp
• Onion: 2 medium thinly sliced
• Green chilly: 8 nos Slit length wise
• Ginger and Garlic : 1 tsp each, finely chopped
• Thin Coconut milk : 220 ml
• Thick Coconut milk : 150 ml
• Coriander powder: 1 tsp
• Turmeric: 1/4 tsp
• Pepper: 1/2 - 1 tsp
• Tomato: 1/2
• Pot tamarind: 2-3 small pieces
• Salt
• coconut oil : to shallow fry the fish
• Curry leaves

Method

1. Marinate the fish with salt, pepper, turmeric and chicken masala and after half an hour shallow fry them and keep aside
2. Use the left over oil and little more of oil if needed and splutter the whole spices and fenugreek seeds
3. Add the ginger and garlic followed with the onions and green chillies and saute well until soft.
4. Add the thin coconut milk and boil and then add the coriander powder,turmeric,pepper powder and the fried fish along with the tomato and pot tamarind and boil for another 5 mins
5. Switch off flame and add thick coconut milk and curry leaves. 
6. Serve after 5 minutes. 

Happy Cooking!!

Shabana

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Chicken Chukka

This is one alternative to chicken fry which i have always relished eating as a side dish with biriyani or kerala rice. This dish requires marinating chicken with a special blend of spices for an hour and that is all you need to spare to make this tasty chukka chicken.

Ingredients

Dry Masala:
Dry Red Chillies: 7-8 / or dried kashmiri chillies - 10-12 nos
Coriander Seeds:  3 table spoon
Cinnamon : 3 cm piece
Cardamom: 4 nos
Clovers: 5 nos
Cumin Seeds: 2 tsp
Kashmiri Chilli Powder – 3-4 tsp

Wet Masala:
Coriander Leaves : handful
Green Chilli: 2
Ginger Garlic Paste: 2 table spoon

Other Ingredients

Chicken: 1 Kg ( Small pieces)
Oil: 4 to 5 tablespoons
Onion: 2 medium finely chopped
Salt to taste
Coriander leaves a handful finely chopped

Method

1. Take the above dry masala in a blender and powder them finely and add to the cleaned and drained chicken
2. In the same blender and add the wet masala and little water and grind to smooth paste to puree and add to the chicken
3. Mix both these dry and wet masala mix well to coat the chicken and marinate for 1 hour or longer
4. After an hour, heat oil in a kadai and saute the onions until light brown
5. Now add the marinated chicken and toss well in the oil. Cover and cook on a low heat for 15 mins, now water from the chicken will come out. Mix well and cover again and cook on low heat for another 15 mins.
6. Now increase the heat and cook till the water is evaporated and chicken is done.

Tasty Chicken chukka is ready to be enjoyed as a side dish with any Indian meal. 

Happy Cooking!

Shabana

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Kadai Prawns... An Indian prawns recipe. This spicy, no gravy dish takes few ingredients and is real quick.

Ingredients

For Marination
Prawns: 500 gms (Deveined) Turmeric powder: 1/2 tsp Kashmiri Chili powder: 3 tsp Salt Ginger Garlic paste: 2 tsp

For Masala

Oil: 1 Tbsp Garam masala powder: 1 tsp Onion: 1 (chopped) Tomatoes: 2 nos (chopped) Turmeric powder: 1/4 tsp Few Curry leaves

Method

1. Add Turmeric powder, chili powder, salt & ginger garlic paste to the cleaned prawns and mix gently and marinate for an hour or more
2. Heat oil in a wide sauce pan and add garam masala powder and give a quick mix.
3. Immediately add the onions and saute till brown
4. Add tomatoes, turmeric powder & curry leaves and saute till its mushy
5. Add the marinated prawns and mix so that the masala is spread even
6. Close and cook 5 - 7 minutes. Do not over cook them.
7. Tasty Kadai prawns is ready to serve with rice or rotis.

Happy Cooking!

Shabana

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Tandoori Prawns / Grilled Prawns

A great sea food appetizer. Yummy !

Ingredients 

• Prawns : 10-15 ( Cleaned, deveined and tail on)
• Thick yogurt : 1 Tbsp
• Cumin Powder : 1 Tsp
• Pepper powder : 1.5 Tsp
• Kashmiri chilli powder : 1 Tsp
• Garam Masala : 2 tsp
• Ginger garlic paste or crushed : 2 tsp
• Honey : 1 Tbsp
• Lime juice: 1/2 lime
• Salt

Method

1. Add all the ingredients except the prawns to a wide bowl and mix well to form a thick paste.
2. Add the prawns to the marinade and coat well and allow to sit for an hour and then skew it and grill in a pre heated oven at 180 degree for 6 mins on each side.
3. Enjoy delicious tandoori prawns after 12 minutes of grilling. Do not over cook the prawns. 

For the Yogurt mint dip/ chutney:

Mix together 2 tbsp of thick yogurt ,few chopped mint leaves, a chilli, salt and drops of squeezed lime and enjoy the prawns with the spicy tangy dip.

Happy cooking!!

Shabana

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Chilli Beef

Chilli Beef is a Chinese dish which easily comes on the menu and our minds when we are out dining.
A preparation which usually calls in for deep frying of the meat thereby making it tedious and time consuming to prepare it.
I have come up with a time saving and healthier version here. I have made a slight variation to the traditional method by not deep frying it, rather I cooked the meat in a pressure cooker and then tossed it in a sauce prepared easily.

Ingredients

• Beef: 1kg ( cut into strips)
• Soy Sauce: 2 Tbsp + 1 tsp
• Kashmiri chilli powder: 2 tsp
• Tomato sauce : 3-4 Tbsp
• Chilli sauce: 2 tsp
• Onions : 2 cubed
• Capsicum: 1 cubed
• Ginger and Garlic chopped: 1 tsp each
• Water: 1/3 Cup
• Corn Flour: 1 tsp
• Oil
• Salt
• Spring onions to garnish

Method

1. Cook the beef in pressure cooker by adding salt and 2 Tbsp soy sauce and water
2. Simultaneously add oil in a pan and saute ginger and garlic along with slit green chillies
3. Next add the diced onions and saute until soft but doesn't change colour. Add the capsicum, pinch of pepper and salt and cook until soft but crisp. Remove this to a plate.
4. Add few tablespoons of oil and add the cooked and drained beef to this oil and stir fry for few minutes. To this add the kasmiri chilli powder and mix well
5. Add all the sauces and mix well
6. Finally add in the sautéed onions and capsicums
7. Meanwhile mix the corn flour with the left over water from the cooked beef and mix well
8. Add this corn flour slurry to the meat and give a last mix for few minutes.
9. Garnish with spring onions. Serve hot with fried rice or rotis

Happy cooking!

Shabana

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Chicken White Karahi

Chicken White Karahi ... a north Indian dish which is not very spicy and ideally prepared in a kadai / wok. Try it today as It tickles your taste buds in a whole new way. A chicken curry in which the meat is cooked in yogurt and has the right blend of mild spices.

Ingredients

• Oil: 3-4 tbsp.
• Cumin seeds: 1 tsp
• Chicken: 1 kg ( small pieces)
• Onion : 1 medium ( ground into paste without water)
• Ginger garlic paste: 1 tbsp.
• Green chillies: 5 nos
• Chicken masala powder: 1 tbsp. (optional)
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Yogurt: 1/2 cup
• Garam masala powder: 1 tsp
• Pepper powder : 1/2 - 1 tsp
• Fresh cream: 1/2 cup
• Chopped coriander leaves

Method

1. Heat oil and splutter cumin seeds and add cleaned chicken and cook until its no longer pink
2. Add the ginger garlic, green chillies and continue to saute. To this add the onion paste and cook till the raw flavor of onion is gone
3. Add the chicken masala powder, salt, coriander and cumin powder and stir fry for a minute
4. Add the yogurt and cook chicken in yogurt until done
5. Once cooked add the garam masala and pepper powder and stir well. Switch off flame and stir in the cream
6. Add coriander leaves and serve hot

Happy Cooking!

Shabana

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Crab Masala

A very traditional recipe from Gods Own Country with an ingredient that is very common in the Coastal areas.. and is a favorite for anyone who likes sea food...Crab Masala... Thick gravy with best blend of spices makes this dish truly delicious. You ll need some very easily available ingredients for making this special crab masala.

Ingredients 

• Oil : 50ml ( coconut oil recommended but any cooking oil as per choice will do)
• Mustard seeds : 1 Tsp
• Onion : 2 Finely chopped
• Curry leaves
• Ginger and garlic paste : 1 Tbsp
• Turmeric Powder : 3/4 Tsp
• Cumin Powder : 1/2 Tsp
• Coriander Powder : 1.5 Tsp
• Chilli flakes : 2 Tsp
• Black pepper powder : 1/2 Tsp
• Garam Masala: 1/2 Tsp
• Salt to taste
• Crab : 500 Gms 
• Tomatoes : 1 large finely Chopped
• Chopped coriander leaves : 1 handfull

Method

1.  Heat oil in a kadai and splutter mustard seeds.
2. Then add onion, curry leaves, ginger and garlic paste and saute until onions go golden in colour
3. Once onion is well sauteed add all the masala powders in the ingredient list followed by salt to taste
4. Cook the masala on low flame for 2 minutes. Add a little water to prevent masala from burning
5. To this add the cleaned crab and mix well
6. Add water enough to cook the crab and cook with lid closed
7. Once crab is cooked (About 15 minutes) add chopped tomatoes and coriander leaves and mix well and cook until tomatoes are done.
8. Once the water is evaporated and gravy is thickened you can switch off flame and let it rest for 5 minutes and enjoy yummy crab masala...

Happy Cooking!!

Shabana

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Pineapple Pulissery 

A traditional side dish from Kerala prepared with pineapples and Buttermilk which goes very well with rice. A great combo for your kerala rice and a must have if you are arranging a vegetarian treat. A sweet and spicy curry to make your normal rice special.

Ingredients

• Pineapple chunks: 300 gms (fresh or canned)
• Green chillies: 2
• Sour yogurt/ buttermilk: 170 gm pack ( if using thin version then about 400 ml)
• Turmeric powder : 1/4-1/2 tsp
• Salt
• Water
• Curry leaves
• Mustard seeds: 1/2 tsp
• Red whole chilly: 2

Method

1. Cook the pineapple chunks along with the green chillies, salt, turmeric and very little water.

2. While it is cooking whisk or blend the thick yogurt with one and a half cup of water and make it smooth. If using thinner curd then add about half to one cup of water and mix well

3. Once pineapples are cooked reduce the flame and add the beaten yogurt and mix well until the flavor of pineapples and turmeric powder mixes well with the yogurt. Add salt to taste. Do not bring to boil.

4. Once hot switch off flame

5. For the tempering add 2 tsp oil to a pan and splutter the mustard seeds, red chillies and curry leaves.

6. Add the tempering to the pineapple pulissery and it is ready to serve.This is a fantastic curry for rice.

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Happy cooking! 

Shabana

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Meatballs in Sauce

 
These yummy meatballs uses ground beef seasoned with bread crumbs, eggs, cheese, salt and pepper. They are then rolled into small balls and cooked by braising in sauce. You can however omit preparing the sauce and can simply bake, steam or fry these meat balls. 

Ingredients

For the sauce

• Onion: 1 diced
• Garlic: 2-3 cloves smashed
• Crushed Tomatoes: 400 gms can
• Tomato paste: 100 gms
• Salt and pepper to taste
• Ground beef: 50 gm ( optional)
• Oregano or Italian Seasoning; 1 Tbsp
• Olive oil: 2 Tbsp

For the meat balls

 

• Ground beef: 500 gms
• Egg: 1
• Milk: 1/4 cup
• breadcrumbs: 1/2 cup
• oregano: 1 tsp
• Garlic powder: 1 Tsp (optional, add garlic paste instead)
• Salt: 1 Tsp
• Pepper: 1 - 2 Tsp
• Parmesan cheese: 2- 3 Tbsp (optional)

Method

 

Preparing the sauce

1. Heat oil and saute the onions and garlic until translucent. If adding the meat add them once the onions are soft and allow it to brown slightly
2. Once meat changes colour add the tomatoes crushed and the paste and add all the seasonings and half a cup of water and allow it to simmer for 20 minutes. While the sauce is getting ready lets prepare the meatballs.

Preparing the meat balls

1. Add all the ingredients mentioned in the ingredient list and mix very well with hands. 
2. Make lime sized balls of the mix and keep ready.

 

Putting the meat balls in the sauce

1. Once the sauce is simmering for 20 minutes add the meat balls and allow it to simmer for another 30 minutes until the meat balls are cooked and sauce thickens. If you find the sauce is getting too thick in between add some water to adjust consistency and continue to simmer.
2. Serve hot with preferred pasta or rice dish.

Note: You can use chicken mince instead of the beef mince to prepare these meat balls.

If you prefer cheesy meat balls, while rolling out the mixture just keep a small mozzarella cube in between and roll the meat balls.

You can also omit the sauce and simply bake the meat balls in 180 degree Celsius for 15 - 20 minutes

or you can shallow fry them in olive oil or even steam them for the most healthiest option.   

Try it in the way you love it!!

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Happy Cooking!!

Shabana.

 

 

 

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Cheesy Chicken Kebab

Cheesy Chicken Kebab... A recipe apt for this Season. Lets add a cheesy twist to this Grill and I assure you the spices and flavours melting in your taste buds to total bliss.Simple ingredients and a quick recipe, you gotta try this one ! 

 

Ingredients

1 cup = 250 Gms

• Chicken Mince (Uncooked) : 300 Gms
• Processed cheese ( grated) : 3/4 cup
• Ginger Garlic paste: 1 Tbsp
• Garam masala: 1/2 tsp
• Green Chillies: 2 Finely chopped
• Egg: 1
• Cashew nut powder: 2 tbsp.
• Chopped coriander : 1-2 tbsp.
• Salt to taste
• Oil for greasing

Method

1. To prepare chicken mince simply add small pieces of boneless chicken to a blender and give a quick mix. DO NOT over beat. If ready-made mince is available then use that.
2. Add all the ingredients except the oil to a large mixing bowl and mix well with hands.
3. Shape the mix into kebab shape using skewers. If you find the mix to be very sticky or too soft to shape it, then grease your hands with oil or butter and keep rolling the kebab.

Shaped Kebabs

    4.  Grease a plate with oil and keep the shaped kebabs on the greased plate until ready to be grilled (If not grilling immediately then refrigerate until ready to grill )


On the grill

 

    5.  Grease the griller with oil and fry the kebabs until it changes colour. Keep turning he skewers so that the kebabs are evenly cooked on all sides.
 

  
7.  Serve hot with dip of choice.

 

Happy Cooking!!

Shabana 

 

 

 

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