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.

Garlic Bread with Cheese

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baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)
Method:
Preheat oven on 180 degrees C.
Line a tray with foil.
Blend together garlic,oil and parsley (or coriander) to make a puree.
Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)
Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.
Now open the bread again, sprinkle the mozzarella over the top of both slices.
Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)
Wait for atleast 10 minutes before slicing and serve.
Serves 4 to 6.

Steak with Grape Sauce

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steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.
Rub salt and pepper on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat butter in the same pan, add onion and garlic; saute for 2 minutes.
Add in the grape juice and beef stock;mix and let it come to a boil.
Now add the cream; cook for another 5 minutes or until it thickens.
Pour the sauce over the steaks and serve immediately with some grilled veges on the side.
Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Chicken Francese/ Chicken Francaise

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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.

Steak with Garlic Sauce - Mother's Day Sp.

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steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Caramelized Vegetables

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bell pepper	2  (any color)
onions	2
garlic	2 clove, sliced
salt & pepper	to taste
lemon juice	1tsp
sugar	1/2tsp - adjust to taste
oil	2tbsp
Method:
Slice onions and red bell pepper lengthwise.
Add oil and garlic to the frying pan over medium heat.
Cook it until garlic is lightly golden brown.
Add onions and bell pepper; also add sugar, seasoning & lemon juice.
Cook for about 30 minutes on low heat or until they have caramelized and soft.
Serve hot on the side.
Serves 2.

Pizza Yummy - Father's Day Special

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Celebrate Father's Day with yummy & easy Pizza to impress the very important figure in your life, your Daddy! Be a proud daughter of a proud father; like me :)

Everyone loves pizza no matter which part of the world you belong. Pizza is always in demand in my friends & family especially my husband, they just love the way I make it. All thanks for someone who taught me how to make it perfect.
Note: It can also be made without meat (only vegetables) but make sure the paste is made perfect.

Base:
all purpose flour	450g
instant yeast	2tsp
sugar	1tsp
butter	2tbsp
salt	1tsp
oil	3tbsp
egg	1
luke warm water	1/2pint - approx
Tomato Paste:
red big tomatoes	1/2kg, chopped
ginger/garlic paste	1/2tsp
onion	1/2 medium, chopped
red chilli powder	1/2tsp
salt	1/2tsp
oregano	1/2tsp
oil	2tbsp
sugar	1tsp
Meat Topping:
mince meat	1/2kg
(if chicken then use very small chicken cubes)
ginger/garlic paste	2tsp
red chilli flakes	1tsp
salt	to taste
oil	2tbsp
Final Topping:
capsicum	1, thinly sliced
onions	2, chopped
tomato	1, sliced
black olives	1 cup, sliced
corns	1 cup - optional
mushrooms	1/2cup,sliced - optional
green chillies	4, chopped
shredded cheese	2 cups
(Note: I like pizza with heavy topping but you can skip any vegetable depending on your choice.)
Method:
Base:
Mix everything together except water.
Rub with hands till it resembles breadcrumbs.
Mix in water lightly and make a ball; keep in a warm place for 1-2 hours.
(Usually I keep it in the microwave)
* Meanwhile, prepare tomato paste.
Tomato Paste:
Heat oil in a pan, add onions, garlic and ginger paste.
Cook until onions are soft.
Add finely chopped tomatoes and remaining ingredients, simmer.
Leave it uncovered, stirring occasionally for about 10 minutes on high flame or until its thick.
(If you want, you can also add 4tbsp of chilli garlic sauce to enhance the taste.)
Keep it aside and let it cool.
Meat Topping:
Heat oil and add minced meat; cook for 2 minutes.
Add garlic, ginger, red chilli flakes, green chillies and salt; strir fry for 2-3 minutes.
When meat is almost dry and tender, add onions and mix well; stir for 1 minute.
Remove from heat and set aside.
Completion:
When dough is double of its size, knead it until smooth and elastic.
Divide the dough into 3 parts and roll out each to fill your pans.
Let these stand for 20 minutes and poke lightly with a fork.
Spread tomato paste evenly over 3 pizza bases.
Sprinkle cheese evenly.
Now layer the cooked meat evenly over the tomato paste on each dough.
Mix all vegetables together and sprinkle over equally except tomato.
Layer sliced tomato on top.
You can also sprinkle more cheese as final layer on top.
Bake these pizzas in a preheated oven at 200 C for 20 minutes or until crust is cooked underneath and is golden brown.
Serve hot.
Makes 3 large pizza.
	Happy Father's Day!