Feb 15, 2013

Lamb Meatballs

Lamb MeatballsGround lamb really works perfectly with the Middle Eastern spices in this easy recipe. These lamb meatballs are delicious served over rice, pasta, noodles or enjoyed with paranthas or rumali roti! Meatballs are mostly like koftas and can be made a lot of variety of veggies and meat used. You can even make these Chinese style by changing only the gravy.

Makes 24 Small Lamb Meatballs
Prep Time: 40 minutes
Cook Time: 1 hour
For the lamb meatballs:
1/2 cup breadcrumbs
1/2 cup milk
500 gms ground lamb
1 egg, beaten
2 cloves garlic, mashed
2 tsp minced fresh rosemary
½ tsp dried oregano
1 tsp black pepper
½ tsp red chili powder
1 ½ tsp salt, or to taste
1 tbsp ground cumin
1/2 tsp cinnamon
1 tbsp olive oil
1 tbsp tomato paste
For the sauce:
2 tsp chopped fresh mint
Red chili flakes to taste
1 cup lamb stock/chicken stock/veg stock
3 cups prepared tomato sauce (4 cups tomato puree simmered for 15 mins with 2-3 garlic cloves, ½ chopped onion, salt, pepper and ½ cup water)

  • Mix together the breadcrumbs and milk in a large bowl, and let sit for 20 minutes. 
  • Add the rest of the lamb meatball ingredients to it and combine with your hands until just combined like soft dough.
  • To test the seasoning, cook a small piece of the lamb mixture to check for salt and pepper.
  • With damp hands, form into 24 small meatballs, and place on a lightly oiled baking sheet.
  • Bake in a preheated 450 degrees F. oven for 15 minutes to brown. Alternatively, you can also fry these till brown.
  • Transfer into a large saucepan, and add the sauce ingredients.
  • Bring to a boil, and then reduce heat and simmer covered for 1 hour.
  • Stir occasionally. Taste and adjust seasoning.
  • Serve hot.

The oregano and rosemary gives these the real Italian, middle eastern taste. If you want it true Indian style, do not add the oregano and add 1 tsp garam masala.

Tzatziki - Greek Sauce & Dip

Tzatziki is the universal dip! It’s one of those side dishes or accompaniments which can be served as an appetizer, as a refresher after meal, as a sauce or a dip or a sandwich spread!  I found this recipe from a show on TLC and changed it slightly for our very Indian tastes. It goes really well with fried fish and chicken, but you can also serve it with grilled veggies or in your burgers instead of mayo.

Time 10 mins
Makes 2 cups
2 cups Strained Yoghurt
(You can also strain 3 cups of plain yoghurt using a muslin cloth. Pour the yoghurt in the cloth. Then twist the cloth from top end, and hand it from a height for 15-20 mins)
1 cucumber
1 Onion
1 tomato
10-15 mint leaves
½ tsp black pepper
½ tsp roasted cumin powder
1 tsp lime juice

  • Finely chop the onion, cucumber and mint.
  • Deseed the tomato and finely chop it.
  • Take all the above chopped veggies in a bowl.
  • Add the hung curd, pepper, cumin powder, salt and lime juice.
  • Mix gently. Tzatziki is ready to enjoy!

Feb 13, 2013

Aloo Gobi

Punjabi Aloo Gobi recipe
Aloo Gobi is one of the most popular Punjabi main courses! It’s a dry dish made with potatoes and cauliflower. Usually made atleast once every 8-10 days, it’s loved by all. I love it with hot paranthas and curd or with pooris. As it needs no garlic or onion, it’s also made frequently during fasting days. ‘Bend it like Beckham’ movie did make this dish a li’l more popular and so today I’ll show you how to make amazingly easy yet delicious mouthwatering Aloo-Gobi!

Serves 4
Time 30 mins
5 medium Potatoes
1 big Cauliflower
1 inch Ginger
1 Green chili
1 tbsp Refined vegetable Oil
1 tsp Cumin seeds/ Jeera
1 tsp Garam masala
½ tsp Red chili powder
1 tsp Dry Coriander powder/ Dhaniya powder
½ tsp Hing/Asafoetida
1 tsp turmeric
Salt to taste
How to make Aloo Gobi
  • Wash and peel the potatoes. Dice into small pieces.
  • Wash and chop the cauliflower into small florets.
  • Finely chop the green chili and ginger.
  • Heat oil in a wok/kadhai on medium flame.
  • Once hot, add hing and jeera.
  • When jeera pops, add chopped green chili and ginger.
  • Now add the diced potatoes and cauliflower. Mix well to coat with oil. Let it cook for 5 mins.
  • Stir once so nothing sticks to the bottom of the wok. Leave for 5 mins.
  • Sprinkle the Garam masala, salt, coriander powder, turmeric and red chili powder on top and mix well.
  • Now reduce flame to low and sprinkle few spoonfuls of water in the wok, and cover it with a lid. Let it cook for 12-14 mins.
  • Uncover the lid and mix well using a flat spatula. Do not use a ladle/kadchi as it can mash up the potatoes.
  • Cut a piece of potato to check if it’s soft and cooked. If not, sprinkle little more water and cook covered for 5-6 more minutes.
  • Garnish with chopped coriander and serve hot with Phulkas, paranthas or pooris. Curd or Raita also goes well with this.

Feb 8, 2013

Chinese Baked Chicken

Asian Baked Chicken Recipe
I love chicken and I love baking. I keep trying new chicken recipes so one day I though why not combine the two! I was always fascinated by the big ovens on food shows, and how chefs used to coat the chicken with lovely marinade and after a few minutes it comes out all juicy and glossy looking simply superb. I am sure most of you will think that baking makes chicken dry but its only when there’s not enough marinade to coat it or it’s a dry marinade. You must try this asian inspired baked chicken recipe with few spices yet yummy taste and I’m sure you’ll make it for every party at home!
Time: 1 hr
Marinating Time: 4 hrs minimum
Serves 4-6
1.2 Kg skin-on with-bone chicken thighs, drumsticks, or breasts, or a combination of all three (I use Godrej pre-cut packs or fresh from poultry store)
1/2 cup soy sauce
1/4 cup brown sugar
3-4 inch peeled and finely chopped fresh ginger
5-6 finely chopped garlic cloves
2 teaspoons sesame oil (or use vegetable oil)
1 teaspoon freshly ground black pepper
Salt to taste (Use less salt as soy sauce is already salty)
½ tsp Chicken Masala
1 tsp chili sauce

  • Place all ingredients except the chicken in a 13x9-inch baking dish (or borosil dish) and whisk to combine.
  • Coat the chicken well will the marinade and rub in with your hands.
  • Cover with cling wrap or use a zip lock bag and refrigerate at least 4 hours and max 24 hours turning the chicken at least once during the marinating time.
  • Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
  • Heat the oven to 475°F 0r 225 °C with grill rack in the middle.
  • Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade).
  • Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
  • Set the oven to grill and grill until the chicken skin is crisped, about 3 to 5 minutes more.
  • Garnish with spring onions and serve with the remaining sauce in the dish, on the side.

Feb 5, 2013

Deviled Eggs

I like eggs not only because they are tasty but also as they are really good for health esp. for the kids. Eggs are very versatile and can be used in lots of dishes. You can use them in the gravy made for vegetarian dishes and have a new dish ready! You can boil them, scramble them, make an omelette and so on. Today we’ll see a new and exciting recipe with eggs which are perfect as starters in parties, to be served at kids’ parties or for breakfast. These are called Deviled Eggs! Scary name but a really simple recipe!

Serves 4 (you can have eggs according to people to be served)
Time: 15 mins

Eggs 8

Mayonnaise 1 tbsp

Butter ½ tbsp
Mustard 1 tsp
Salt and pepper to taste

Red Chili Powder ½ tsp
Chopped Chives 1 tsp
Finely Chopped Green Chili 1
Tomato sauce [optional]

  • Boil the eggs by taking 3 cups water a pan. Bring to a boil and let it simmer for 10 mins. Then keep aside for 5 mins to cool.
  • Peel the eggs. Cut lengthwise in half and take out all the yolks.
  • Take the yolks in a bowl. Add mayonnaise, mustard, butter, salt and pepper and whisk well with a whisk or a fork for 2-3 mins till slightly fluffy.
  • Take all the eggs and using a squeeze icing tube or just a spoon fill all the eggs with the yolk mixture.
  • Garnish with red chili powder, chives and green chilies or coriander on different eggs and serve. You can also put a drop of tomato ketchup on top to decorate.

Chef’s tip: You can also a small slice of Paneer, shredded chicken, bacon jalapeno, cheese, or grated carrot as topping to make it healthy and pretty! For a Mexican variety you can also add baked beans or corn.

Feb 3, 2013

Paneer Pulao

 Today I’ll be showing a simple recipe to yummy Paneer Pulao. I’ve tried this many a times with varying the ingredients but the basic recipe remains the same. So it’s like once you know this recipe, you actually know almost 10! You can sue everyday veggies for your own cozy home dinner, and add paneer and carrots etc when having guests over. I make it with basmati rice only as they lend this dish a wonder aroma and even look so much better and almost exotic. But surely, the price of rice plays a role too, so for your everyday use you can surely use the medium grain rice and spend more on the good vegetables instead of rice. 

Serves 4
Time: 40 mins
Basmati Rice (or medium grained) 2 cups
Onions 2
Tomatoes 3
Peas 1 cup (Frozen or fresh)
Paneer 200 gms
Carrot 1
Cauliflower (optional) 1 cup flowerets
Potato (optional) 1
Refined Oil 2 tbsp
Jeera 2 tsp
Cinnamon Stick 1 inch
Cloves 3-4
Green Cardamom 2
Garam Masala 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder ½ tsp
Dry Coriander Powder 1 tsp
Salt to taste (approx 4 tsp)
Water for boiling


  • Wash and rinse the rice 4-5 times. Soak in water and keep aside.
  • In a large pan (do not use pressure cooker) or kadhai, heat the oil.
  • Slice the onions. Chop the potatoes, carrots and cauliflower. Cut paneer into small cubes. Finely chop the tomatoes.
  • Add jeera, cinnamon, cloves and cardamom to the pan.
  • When jeera splutters, add the onions and stir.
  • When onions turn pink, add the potato, carrot and cauliflower.
  • Cook for 3-4 mins, then add the peas and tomatoes. Reduce flame to low.Stir well.
  • Add ½ cup water and cover the pan with lid or plate. Let it simmer for 6-7 mins.
  • Now add all the dry spices and cook for 2-3 mins.
  • Strain the rice and add to the pan. Mix well. Now add paneer. Fold gently.
  • Now add 4 cups of water and salt. Stir once and cover the pan half with the lid to let steam escape. Keep flame low.
  • Cook for 15-18 mins. Gently stir later with a flat spatula to prevent braking of rice. Serve hot with raita or curd.


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