Chicken Mince Ball Curry

CHICKEN MINCE BALL CURRY

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. 

For the Meatballs:

Chicken Mince - 1/2 kg, finely minced meat

Garam masala powder - 1/4 tsp

Green chilies - 2, finely chopped

Coriander leaves - 4 tbsps, finely chopped

Pepper powder ½ tsp

Salt - 1/2 tsp

For Gravy

Onions - 2, large, finely chopped

Tomatoes – 2 (I pureed my tomatoes)

Potatoes - 2 cubed

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Red chili powder - 1 1/2 tsps

Coriander powder - 1 tbsp

Cumin powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Curry leaves - 1 sprig

Coconut milk - 1/2 cup

Salt to taste

Cooking oil - 3 tbsps

Coriander leaves - 2 tbsps, finely chopped

In a bowl, add the thoroughly washed and drained minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.

Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 minutes on low to medium flame.

Once the onions turn transparent, add the ginger garlic paste and saute for 3 minutes.  Add red chili powder, coriander powder, cumin powder and turmeric powder.  Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.

Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 minutes. Add the potatoes.  Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 5 minutes. Lower the flame, place lid and cook for 20 minutes.  Add coconut milk and cook further 5 minutes and turn off heat. Garnish with chopped coriander leaves.

Serve with boiled rice, pulao or chappati

Butter Chicken - Step by Step

INDO CHINESE CHILLY CHICKEN

Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too – which I have used in my recipe.

The below is a simple easy way of making Chilly chicken, yummy in taste, my children just love this dish.  This recipe is given to me by my mom who is an amazing cook.

Ingredients:

800 gms Chicken cut into small pcs

For Marinade

2 tbsp Soya Sauce

1 tbsp vinegar

1 tbsp cooking wine

1 tbsp Garlic Paste

1tbsp Ginger Paste

1 tsp Black Pepper Powder

For frying

5-6 Chopped Green Chilies

1 tbsp finely chopped ginger/garlic

3-4 spring onions chopped (keep the green separate)

1 capsicum cut long

1 carrot cut round

Oil as required

Additional

1 tsp soya sauce

1 tsp green chilly sauce

Spring onion greens for garnish

Optional for Gravy

1 tbsp Corn Flour/Corn Starch

1 cube chicken stock (Magie)

1/2  tsp sugar

1/2 tsp pepper powder

Method (Dry)

1.   Cut the chicken into medium/small pieces .

2.   Marinade chicken in ingredients under marinade for about 10-15 minutes.

3.  Heat oil, fry the capsicum slightly (do not overcook) and keep aside.  In the same pan fry the carrots, not fully and keep aside.

4.   Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic and add the marinated chicken pieces to this, add some more soya sauce and green chilly sauce. Cook chicken till done.  Once chicken is done add the fried capsicum/carrots – mix well. Garnish with spring onion greens.  Toss to mix.

Serve hot with fried rice.

Method (Gravy)

From above, step 1 to 3 same.  For step 4 follow the below.

Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic, soya sauce and chilly sauce. Make 2 cups chicken stock, add to the pan, add some more pepper+ ½ tsp sugar.  Let it boil.  Add cornflour (mix 1 tbsp cornflour with 3 tbsp water to form a smooth batter and add to the boiling stock mixture.  Now add the marinated chicken pieces and cook till chicken is done.  Lastly add the fried capsicum and carrots to this and the spring onion greens.  Mix well and serve with fried rice.

Chilly Chicken and Mushroom Fried Rice

CHILI CHICKEN

Ingredients:

Boneless Chicken pieces- 250gms

Onions- 2nos

Green chillies (chopped)- 3nos

All purpose flour / Maida- 1tbsp

Corn flour- 2tbsp

Pepper powder- ½ tsp

Egg- 1no

Salt- to taste

Soya sauce- 2tbsp

Garlic (chopped)- 9-10 cloves

Red chilli sauce- 2tbsp

Tomato sauce- 2tbsp

Chicken stock cube- 1cup

Vinegar- 2tbsp

Oil- 1tbsp + deep frying

Method:

Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.

Add the chicken pieces to this marinade.

Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.

Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.

Add the soya sauce, red chilli sauce and tomato sauce. Mix well.

In this add a little chicken stock and bring the mixture to a boil.

Mix the remaining corn flour with the stock and keep it aside.

Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.

Add vinegar and stir. Chilli chicken is ready to serve.

If more gravy is required we can add little more stock and let it boil. 

MUSHROOM FRIED RICE RECIPE

INGREDIENTS:

2 cups of cooked (or leftover) basmati rice 

1 cup of finely chopped mushrooms

1/2 cup of chopped onions 

1 tsp of minced garlic 

1/2 tsp of grated ginger 

2 tbsp of chopped carrots

2 tbsp chopped green capsicum 

1 tsp black or white pepper powder

2 stalks of spring onions, chopped

1 tbso soya sauce

2 tbsp oil

Salt

Method

Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.  Turn heat to high and add the soya sauce.  Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.

Beef Chilly Fry

A chilli fry is a dish with mainly onions, green chillies and ginger/garlic.  This dish can be fixed in a jiffy.  You can add fried  or boiled potatoes to this dish and garnish with fresh coriander leaves. You can add capsicum if you wish or even garnish with chopped spring onion greens. I have made beef chilly fry with some leftover beef roast (recipe given below) that I had in my refrigerator. You can make Prawn or chicken Chilly Fry too by substituting the beef with prawns.  

For the Beef Roast

Ingredients :

For the Marinade :

1 kg Beef sirloin

3 one inch pieces fresh Ginger (crushed)

8-10 flakes of garlic

1 tsp. Turmeric pwd.

6 Peppercorns

5 Cloves

2 one inch Cinnamon Sticks

Juice of 2 Limes or a dash of Vinegar

4 tbsps. Vegetable Oil/Ghee

4 dry Kashmiri Chillies (destemed, deseeded & broken)

1 cup Water

Salt to taste

 

Method

Wash the chunk of beef & drain well.

Pierce with the fork all over the meat.

Rub ginger-garlic paste, turmeric pwd., lemon juice & a little salt all over the meat.

Marinate overnight in the fridge.

Heat pressure pan with oil till hot.

Add broken dry Kashmiri chillies, peppercorns, cloves, cinnamon sticks, crushed ginger, garlic.  Fry for a minute or two till make sure not to burn the spices. 

 Add the marinated beef.  Fry the meat till it is  browned on all sides.

Add approximately 2 cups water.

Pressure cook upto 4-5 whistles till the meat is tender.

Once the cooker is cool open and dry up the excess water till you get a thick gravy.

When the meat cools slice it into thin slices.

 

For the Beef Chilli Fry :

Ingredients :

1 cups Beef Roast  sliced thinly or you can cube it

1 smal Potato cubed (can either fry or boil it)

4 large Onions sliced fine

1 med. Tomato chopped fine

½ tsp. Black Pepper pwd

3 flakes Garlic cut fine 

1 tsp. Ginger 

6-8 fresh Green Chillies chopped on a slant

¼ tsp. Turmeric pwd.

A pinch of Sugar

4 tbsps. Vegetable Oil

Salt to taste

A fistful of fresh Coriander chopped fine

  

Method

Heat a thick bottom pan with oil till hot.

Reduce heat & add onions and fry till slightly pinkish  

Add green chillies, garlic-ginger and fry for 3-4 minutes.

Then  add the chopped tomatoes & a pinch of sugar & cook till soft.

Add sliced roast beef, pepper powder and mix well.

Fry on high heat till the beef is coated with onion mixture.

Add a tablespoon of the roast gravy. Mix well, add the fried or boiled potatoes.

Reduce heat & adjust salt to taste.

Serve hot garnished with freshly chopped coriander leaves.

Enjoy either with Pulao, Chapattis or sliced bread.

SPICY MACARONI

Macaroni is a variety of dry pasta made with durum wheat.  Elbow macaroni noodles normally do not contain eggs and are normally cut in short, hollow shapes, however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. 

Pasta is a type of noodle and is a staple food of traditional Italian cuisine. To cook Pasta fill a large stockpot with water. The more the better - pasta only sticks when cooked in too little water.  Add salt. Salt makes pasta taste better.  Bring the water to a rolling boil. This means a boil you can't stop by stirring.  Measure the pasta you need. Pasta generally doubles in size when cooked, so 1 cup uncooked = 2 cups cooked. Add the pasta to the boiling water. Pasta will stick together if it isn't stirred during the crucial first moments of cooking. Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.  he only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle.

SPICY PASTA

For cooking the pasta

2 cups Pasta

8 - 10 cups water 

Salt

Boil water (cover pan for water to boil quickly).

Add salt and Pasta and cook till done.

(can refer to package instructions)

For the Sauce

2 tomatoes (pureed)

1 onion diced

1 teaspoon each Italian herbs

2 Green Chillies finely chopped

1 flake garlic chopped fine

1 cup boneless chicken breast diced into small cubes

1 Capsicum

1/4 cup mushrooms

1 teaspoon sugar

1/4 cup fresh cream

1/4 cup grated cheddar cheese

1-2 tablespoons extra virgin olive oil

salt

Heat a heavy bottom vessel. Add oil. Once oil is hot add onions fry till slightly brown.  Add green chillies, garlic fry till you get the aroma of chilli-garlic.  Add chicken pieces, Italian herbs and toss to coat and fry till chicken is slightly cooked.  Add mushrooms, cook till mushrooms are nicely fried, add capsicum, cook for 2-3 minutes then add the tomato puree, sugar, salt and cook till the sauce thickens.  Once the sauce thickens add fresh cream and grated cheddar cheese. Mix well.  Turn off the heat.  Add the boiled pasta to the sauce and mix well till all is coated with sauce.  Serve hot.  Enjoy.....

Honey Roasted Leg of Lamb

Ingredients
2.5 kg leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
4 inch pc of fresh ginger, peeled and minced
15 large cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp red chilli powder
1 3/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp water

For the honey rub
100g almonds, blanched
100g labneh (or you can use hung yoghurt)
5 tbsp honey

Preparation method
Blend together all the ingredients for the marinade in a blender or food processor.Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.For the honey rub mix together the ground almonds, labneh/yoghurt and honey.  Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.

Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.

Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes. Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.

http://verygoodrecipes.com/thanksgiving-challenge

 

Traditional Curries



Mangalorean Chicken Curry

Kerala Fish Curry

Lamb Lasagna

Lamb Lasagna

INGREDIENTS

Lamb mince   200 gm

Lasagna Sheets   4 pieces

Flour  2 tsp

Aubergine  1 pieces

Mushrooms   2 pieces

Onion  1 pieces

Garlic Cloves  2 pieces

Green Bell Pepper  1 pieces

Yellow Bell Pepper   1 pieces

Spinach leaves  6 pieces

Tomatoes  5 pieces

Parmesan Cheese  2 tbsp

Mozzarella Cheese  1 pieces

Basil Sprig  1 pieces

Pine nuts  ml

Red Wine  2 tbsp

Black Pepper Powder  1 tsp

Olive Oil  1 tbsp

Water  1/4 cup

Salt  as per taste

How To Cook Lamb Lasagna

1. Put lamb mince on a plate.  

2. Marinate with salt & pepper and leave for a while . 

3. Chop onions, garlic, aubergine, bell pepper & mushroom. Fry in a pan 

4. Add lamb mince & flour into the pan and toss.  

5. Deglaze with red wine. 

6. Blend tomatoes.  

7. Add tomato puree into the mince & cook till the tomatoes change colour . 

8. Add mushroom and cover the pan. 

9. Boil lasagna sheets in boiling water and strain. 

10.Add spinach & basil in lamb mince.  

11. In a baking dish, spoon out some cooked lamb mince.
12. Layer with lasagna sheets, then mince mixture, again sheets. Top with cubes of Mozzarella cheese and grated parmesan cheese, chopped basil sprigs, toasted pine nuts and bake till done.

http://verygoodrecipes.com/thanksgiving-challenge

BASIC MINCE

BASIC MINCE

 

½-kg mince (beef or mutton)
2-big onions finely chopped

1 big tomato
½-teaspoon tumeric powder
1-teaspoon chopped garlic
1-teaspoon chopped ginger
3-green chilies chopped finely
1-small bunch coriander leaves
2-tablespoons oil
Salt to taste

1 tsp whole garam masala (pepper/cinnamon/cardamon/cloves)
½-teaspoon garam masala powder

1 tablespoon vinegar

Heat oil in a pan, add whole garam masala and onions and fry till onions turn golden brown.

Add the chopped ginger, garlic, green chilies, tomato, tumeric powder and sauté for 3 minutes. Add the mince and salt and mix well.

Add the Vinegar. Cover and cook for 5 minutes.

Next sprinkle the garam masala powder, mix well.

Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates and gives out a nice aroma. Add the chopped coriander leaves.

Serve hot with chappatis.