Meatballs with Spaghetti

Self cooking photograph

Sauce:
tomatoes	1 can, puree
onion	1 small, chopped
lemon	1
parsley	2tbsp
oregano	2tbsp
salt	to taste
red chili powder	1tsp
green chili	1, chopped
oil	2tbsp
Meatballs:
minced meat	1/2 kg/ lean lamb
bread crumbs	1/2 cup
gram flour	1 tbsp
egg	1
milk	1 tbsp
ginger garlic paste	1 tsp
black pepper	1 tsp, crushed
fresh mint	2 tbsp, chopped
fresh coriander	1 tbsp
salt	to taste
cheddar cheese	1 tbsp
Method:
Mix together all the meatball ingredients except the minced meat.
Now add the ground meat and just mix to combine.
Divide meat mixture into 12 portions and shape into balls.
Makes 12 balls.
In a pan, preheat the oil and light fry meatballs until light golden color; keep aside.
Method for Sauce:
Heat oil, add onion and fry until light golden.
Add tomato puree, a half cup of water and the rest of the ingredients except lemon; stir for 30 seconds.
Now add meatballs, cover and cook on low heat for 30 minutes on low heat.
Stir occasionally with a gentle hand not to break balls.
When meat is completely cooked and gravy is turning thicker, squeeze in lemon; stir.
Remove from heat and serve hot with cooked spaghetti.
Serves 4.

Turkish Shawarma

Self cooking photograph

An easy and healthy treat ;)
Bread:
allpurpose flour	1/2kg
sugar	1tsp
salt	1tsp
yeast	2tsp
oil	3tbsp
Luke warm water to make dough.
Method:
Mix everything together except water.
Now add enough water to make dough.
(Don’t knead too hard)
Cover the dough with a cling wrap and keep it in warm place for 1 to 2 hour.
Now knead again until smooth.
Divide the dough into 15 portions.
Sharp each portion into a ball and roll out into an oval.
Transfer the bread to lightly floured baking tray.
Let it stand for 10 minutes.
Bake in preheated oven at 230 C for 10 minutes or until puff.
Chicken Filling:
chicken boneless	1 kg, small cubes
ginger/garlic paste	1tbsp
onions	2, chopped
capsicum	1, chopped
green chillies	7, chopped - adjust ur taste
blackpepper	1/2tsp, crushed
red chilli flakes	1tsp
lemon juice	2 tbsp
oil	1tbsp
Method:
Marinate the chicken with garlic, ginger, green chillies for half an hour.
Heat oil in a pan and fry onions till transparent.
Now add marinated chicken and cook until chicken is tender.
Add capsicum, black pepper, red chilli flakes and lemon juice.
Mix well and cook on low heat for 3 minutes.
Now fill all the oval pockets with cooked chicken.
Serve with relish/ salad, mint sauce and ketchup.
Relish/ Salad:
lettuce	some leaves chopped
onions	2,  chopped
tomatoes	2, chopped
cucumber	2, chopped
green chillies	4, chopped
Seasoning:
vinegar	1tsp
sugar	1tsp
salt	1/4tsp
lemon juice	1tbsp
pinch of blackpepper
Method:
Mix seasoning and toss it with chopped vegetables.
Serve it with 15 shawarma along with sauces.
Serves 6 to 7 (2 pockets each).

Zarda - Sweet Yellow Rice (My Family Style)

Self cooking photograph

rice	2 cups
sugar	2 cups
cloves	4
cinnamon stick	1
green cardamom	4
yogurt or milk	1 cup
oil - ghee	1/2 cup
yellow food color	1/2 tsp
almonds	10, blanched
Method:
Boil 4 cups of water in a pan; add rice, food color, cloves and cinnamon stick.
When rice is more than half done, strain and drain water.
Separately in a sauce pan mix sugar with water to make thick syrup.
Heat oil in another pot and add cardamoms; saute.
Add yogurt/ milk, sugar syrup, mix well.
Now add rice and almonds, mix well.
Cover and cook for 10 to 15 minutes on a very low flame.
Note: always use wooden spoon to make zarda.
Serves 4.

Tandoori Chicken (Oven Baked Chicken) My Husband's Style

Self cooking photograph

~Pakistani Style~
chicken                      1.5kg
lemon                         4
yogurt                        1 cup
white vinegar              1/2 cup
food color                   pinch
red chili powder          1tbsp
black pepper              1tsp
cumin powder            1tsp
ground coriander        1tsp
mace powder             1tsp
cinnamon powder       1/2tsp
salt to taste
garlic/ginger paste      1tbsp
oil                             2tbsp

Method:

Wash chicken well.

In a bowl mix vinegar and food color and apply it on the chicken thoroughly.

In another deep bowl, whisk yogurt, all the spices, garlic/ ginger paste and salt together until thoroughly mixed and then coat chicken with this mixture. 

Keep this marinated chicken aside for 30 min.

In a deep skillet add chicken with the mixture and squeeze half of lemon juice. cover and cook on low flame.

When water is just about to dry,remove the chicken from the skillet and place it on a baking tray.

Brush it with the oil and squeeze the remaining lemon juice.

Preheat oven and bake it on at 200C until well cooked.

Serve hot with salad on the side.