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.

Spaghetti Carbonara - Chicken

Self cooking photograph

Self cooking photograph

Self cooking photograph

chicken strips	250g
onion	1, small, chopped
green chili	2, chopped
garlic clove	3, minced
lemon juice	1 tsp
salt	1/4 tsp
black pepper	1 tsp, crushed
olive oil	1 tbsp
spaghetti	400 g
parmesan	1 tbsp, grated
For Sauce:
eggs	4
cream	4 tbsp
salt	a pinch
black pepper	a pinch
parmesan	1 cup
parsley	1 tsp, chopped
Method:
Sauce:
In a bowl whisk together the eggs, cream and parmesan.
Stir in salt, a generous amount of black pepper and parsley; mix well set aside.
Fill a large pot with water, add salt and bring it to a boil.
Add spaghetti and let it cook until al dente.
Drain it well, toss it with olive oil and set aside.
In a pan, heat the olive oil and add onions until soft.
Add chicken strips and cook for a few minutes until light golden.
Season with salt and black pepper; and cook for atleast 5 minutes.
Take the pan off the burner and add spaghetti and toss it well.
Very quickly add in sauce, stir and toss.
Do not scramble the eggs. Sauce has to remain silky and smooth.
Sprinkle remaining  cheese on top and serve immediately.
Serves 4.
* Beef can be used instead of chicken.

Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Chicken Francese/ Chicken Francaise

Self cooking photograph

Easy, tender, light and lemony…heavenly.
chicken breast	2 pieces, butterfly cut
egg	1
flour	1/2 cup
chicken stock	1/2 cup
lemon juice	1/2 cup
salt	to taste
black pepper	to taste
oil	2tbsp
butter	1tbsp
dried rosemary	1tsp
baby potatoes	2, wedges (optional)
Method:
Whisk egg along with salt and pepper; set aside.
Mix flour with salt and pepper; set aside
Dredge the chicken in the flour to coat both sides and then soak into the egg both sides.
Heat the oil in a pan over medium heat and add in chicken; cook for 4 minutes on each side (golden brown).
Note: Only flip the chicken once.
Transfer the chicken to a plate and cover them with foil; set aside.
Now fry potatoes in the same oil until well cooked and golden brown.
Transfer wedges into the serving plate.
Now again in the same pan add stock and lemon juice and let it cook until it thickens.(adjust the seasoning)
Add the butter, dried rosemary and continue to cook until the sauce is much thicker.
Add the chicken into the sauce and cook again for just 1 minute.
Transfer to the same serving dish along with potato wedges and serve.
Serves 2.
Note:
U can skip wedges cooking part. I like wedges that’s why made it that way. People also serve it with pasta & rice.

Nawabi Steam Roast Chicken - New Year's Special

Self cooking photgraph

This recipe was shared by my friend Beenish Khan. I tried it myself, turned out very nice. Hope you guys will enjoy too!
chicken	8 pcs
vinegar	2tbsp
salt	to taste
yogurt	3/4 cup
garlic/ginger paste	1tsp
red chili powder	2tsp - adjust to taste
garam masala pwdr	1tsp - optional
turmeric	1/4 tsp
oil	for frying
Method:
Marinate chicken with vinegar and salt for 1 hour.
Heat the oil and deep fry chicken pieces until light golden.
(Do not over fry chicken)
Take out lightly fried chicken pieces and place it on an absorbent paper.
Mix all the rest ingredients in yogurt and apply evenly on the fried chicken pieces.
Keep it in the fridge for atleast 4 hours.
Steam the chicken in steamer for 10 to 15 minutes or until cooked thoroughly.
OR
Add water to a large pot; it should fill up to1 inch and bring to a boil.
Place a rack or small pot in the bottom of the large pot.
Place chicken in a single layer on a heatproof dish and place the dish on the rack or pot.
(water should not boiling up over the heatproof dish)
Cover with a lid tightly and cook for 10 to 15 minutes on low heat until chicken is cooked.
Take out chicken pieces from the steamer and serve with salad or any sauce.
Serves 4.

Chili Con Carne White

Recipe by Mr. Mujtaba Khan - the contest winner

 

 

chicken boneless	250g, cubes
white kidney beans	1 can
chicken broth	1 ltr
onion	1 small, chopped
garlic paste	1tsp
cumin powder	2tsp
green chillies	2tbsp, chopped
green capsicum	1, cubes
cream	1/2 cup
sour cream	1tbsp(optional)
salt & pepper	to taste
dried oregano	1tsp
oil	1tbsp
Method:
Heat oil, fry onion and garlic on high heat.
Add chicken cubes and fry for 6 to 8 minutes until almost cooked.
Season with cumin powder, oregano, salt and pepper.
Add in green chillies, capsicum, chicken broth and beans; mix well and bring to boil.
Turn the heat to low, cover and let it cook for half an hour.
After half an hour, increase heat to high, bring to boil and add cream.
Again turn the heat to very low and let it simmer for 20 minutes.
Serve immediately with sour cream on top.
Serves 4.