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.

Steak with Grape Sauce

Self cooking photograph

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.

Qeema Fry/ Minced Meat Fry

Self cooking photograph

minced meat	1kg, beef or mutton
green peas	1 cup, boiled
onions	2 medium, chopped
garlic paste	1-1/2 tbsp
ginger paste	1tbsp
green chillies	4, chopped
blackpepper or red chilli powder - as per taste
coriander powder	1tsp - leveled
cumin powder	1tsp
salt	to taste
oil	3/4 cup
fresh coriander	1tbsp - for garnishing
ginger julienne	1tbsp - for garnishing
Method:
Heat oil and fry onions until golden brown.
Add in minced meat, garlic paste, ginger paste, black pepper powder, cumin and coriander powder.
Stir fry continuously for 15- 20 minutes.
Add one cup of water, cover and cook on low heat for another 20 minutes.
Stir occasionally until the minced meat is tender; add more water if required.
Uncover, increase flame and stir occasionally till the oil separates from the meat.
Add boiled peas and green chillies; stir frequently for 2 minutes.
Remove from heat; garnish with fresh coriander and ginger julienne.
Serve hot with naan, chapati or bread and lemon on the side.
Serves 6 to 8.
Note: To make Keema Curry you just have to add 3 chopped tomatoes in it. Boiled potatoes cut into 2 inch cubes can also be added additionally in Keema Curry along with or without peas.

Paya/ Hooves - My Family Style

Self cooking photograph

I make this dish the way my grand mother used to make. Trust me this is the most delicious soup like dish. Paya made by my mom are highly famous in our family and friends.  goat/ lamb paya 6, washed onions 1 big, finely sliced garlic paste 1-1/2tbsp ginger paste 1tbsp red chilli powder 1tbsp - adjust to taste turmeric powder 1/4tsp black pepper powder a pinch - optional salt to taste garam masala pwdr 1/2 tsp oil 1 cup Method: Heat oil and fry onions till light golden. Add in paya/ hooves, garlic, ginger, red chilli powder, garam masala powder, turmeric powder and salt. Add 2 mugs of water; mix well, bring it to a boil on high heat and then put it on pressure for 20 minutes on low heat. (Or cook on low heat atleast for 4 hours) Remove the cover and fry until oil separates from gravy on medium heat.  Add 2 more glass of water and again put it on pressure for another 25 to 30 minutes on low heat. Remove the cover; add a pinch of black pepper powder and let it cook on low heat uncovered for another 10 to 15 minutes. Add more water if you desire to have liquid gravy. Garnish with fresh coriander and lemon. Serve hot with naan or boiled rice. Serves 6 to 8.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. Add fresh green chillies and stir for 2min. When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat. Serve hot with chapati. Serves 6 to 8.

Vo-lau Vents with Mushrooms & Hollandaise Sauce

Self cooking photograph

Note: Mushrooms can replace diced chicken/ meat.
vo-lau vent cases	6 to 8
onion small	1, chopped
mushrooms	50g, diced
flour	1tsp
salt n pepper	as per taste
butter	1tsp
milk	30 ml
cream	30 ml
coriander or parsley	for garnishing
egg	1 for washing
Hollandaise Sauce:
butter	1 cup, clarified
egg yolk	3
lemon juice	3tbsp
salt	as per taste
black pepper	as per taste
water	1tbsp
Method:
Preheat oven at 180 C.
Egg wash the vol-au vent cases and bake for 13 - 15 minutes.
Heat butter in a pan, add onions and saute.
Now add diced mushrooms and flour; saute.
Stir in milk and cream, cook till the mixture is thick.
Add seasoning and set aside.
When vo-lau vent cases are baked, cut the top cap with a knife.
Now spoon the filling in to the cases.
Serve hot with hollandaise sauce on the top of each case and garnish with coriander or parsley.
Hollandaise Sauce:
Fill the double boiler pan part way with water and bring to a simmer.
In the top of double boiler, whisk the egg yolks.
Add in the lemon juice, salt, black pepper and water.
Add the clarified butter to egg yolk mixture 1 tbsp at a time while whisking constantly.
Now remove this mixture from heat when it reaches a ribbon consistency.
Note: If sauce gets too thick, add 1tbsp of hot water.
Serve hot. Self cooking photograph