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.

Grilled Fish with Steamed Potato

Self cooking photograph

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup
Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)
On the Side:
baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges
Method:
Combine all the ingredients (sauce) in a big container.
Add half of the oil in the sauce; mix well.
Marinate the fish for minimum 30 minutes.
Once the griller is ready, brush just a little oil on the cooking surface or grills.
Arrange fish fillets on the griller and now brush with the sauce.
Grill for 4 to 5 minutes on each side or as per your choice.
Now place tomatoes on the griller.
Remove once the fish is cooked.
Heat the remaining marinade to the boiling point and serve on the side along with the fish.
Garnish with lemon wedges and sour cream.
Serve with steamed vegetables and grilled tomatoes on the side
Serves 2.

Yellow Daal Makhni

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup
For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5
For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp
Method:
Heat half oil in a pressure cooker and fry onions until golden.
Add garlic/ ginger paste; saute for 1 minute.
Add red chili powder, coriander powder, turmeric and salt; mix well.
Add daals, tomato, green chilies and 3 cups of water.
Boil on high heat for 5 minutes and then put on pressure for atleast  20 to 30 minutes.
Note: Daal should be very smooth and mashed.
Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.
Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.
Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.
Garnish before serving.
Serves hot with boiled rice.
Serves 4 to 6.

Potato Tortilla

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup
Method:
Heat oil in a frying pan and fry onions for a few minutes until light pink.
Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.
In a separate bowl whisk eggs, season and pour over potatoes.
Sprinkle capsicum strips on top.
Cook uncovered on low heat until the sides start to cook and firm.
Flip the tortilla and let the other side cook for a few minutes until it gets firmed.
Turned off the heat and serve hot.
Serves 6.

Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Gujrati Karhi

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste
For Tempering:
oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish
Method:
In a large bowl whisk together the gram flour and yogurt until creamy.
Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.
Now add 4 cups of water and stir continuously until moderate thick consistency.
In a separate frying pan heat oil and add all the tempering ingredients.
Once seeds splutter and sizzle, pour this on to karhi soup and mix well.
Garnish with fresh coriander.
Serve hot with rice.
Serves 4.

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.