Quick and easy Meatball

Meatball

Ingredients

Minced Meat - 2 pounds

Onion - 1 minced fine

Ginger and garlic paste - 1 tbs

Cilantro leaves chopped 1/4 bunch

Mint leaves few sprigs(optional)

Green chillies- 2 minced fine

Tomato ketchup-2 tbs

Salt to taste

Fennel seed powder- 1 tsp

Pepper powder -1/2 tsp

 Turmeric powder -1/2 tsp

Chile powder- 1/4 tsp(optional)

Garam masala-1/2 tsp

Egg -1 

Oil -2 tsp

Preparing the meatball

The meatball  can be made with Turkey,Lamb or Chicken mince .

• Take a bowl put the minced meat  add all of the above ingredients one after the other, mix it together, form the mixture into equal sized balls.
•  Take a non stick pan pour 2 tsp oil to coat the pan and add the meat balls and brown them well .
• Close the lid and cook for an additional 10 minutes on low flame ,open cook till all the water evaporates and meatballs are well coated with the spice.
• Meatballs are ready to be served with some rice pilaf or with some pita bread or can be added in pasta too!

Chicken Stock

Recipe for the Chicken Stock as follows....

Ingredients

Chicken- 3 pounds(Preferably dark meat,with bones)
Celery Stick- 2 ribs diced
Ginger-1 inch minced
Garlic -6 cloves minced
Onion- 1 diced
Peppercorns -2 tsp
Cilantro leaves-1/2 bunch chopped
Salt to taste
Fennel seed-1 tsp(I like the flavor)
Water-1.5 Gallon Cold water

1.Place the cut up chicken,diced vegetables,minced herbs and Indian spices
in a pressure pan,add water bring it to boil.Check for salt and pressure cook on medium flame with the weight for 20 minutes.
2.You can also slow cook on medium flame for 1 hour on the stove top .

I do it the easy way out as in Step 1

3.Cool and strain the stock and cool it in the refrigerator for a few hours, skim the solidified fat from the surface.Use as base for soups and sauces.

Sweet Corn Chicken Soup

Ingredients
Creamed Sweet Corn-1 Can
Chicken Stock- 2 cups
Water- 2 cups
Shredded Chicken-1 cup(Cooked)
Spring Onions-2 tbs(minced fine)
Corn Flour-2 tsp
Eggs-2 whole
Salt to taste
Pepper -1/2 tsp
Apple cider Vinegar-1 tsp

Method

1.Take some cut up chicken preferably white meat  (1 pound )wash it thoroughly add some salt, enough water cook it in a small pressure pan( 7-8 minutes) or on the stove top for 20 minutes.
2.Remove from water cool,shred and keep it aside.
3.Beat egg whites in a separate bowl  you can use the yolk if you prefer.
3.Take a pot pour the chicken stock or broth,add can of sweet corn,water,warm it on the stove top add the shredded chicken,apple cider vinegar,salt and pepper to taste.Bring it to boil.
4.Mix the corn flour in 1/4 cup  water  add it to the soup to thicken it.
5.Add the beaten eggs using a slotted spoon and drizzle on the hot soup ,you will see the egg cooked in a few seconds.
6.Add some spicy sauce to spice it up more or slurp the soup just as it is.


Recipe for the Chicken Stock as follows....

Ingredients

Chicken- 3 pounds(Preferably dark meat,with bones)
Celery Stick- 2 ribs diced
Ginger-1 inch minced
Garlic -6 pods minced
Onion- 1 diced
Peppercorns -2 tsp
Cilantro leaves-1/2 bunch chopped
Salt to taste
Fennel seed-1 tsp(I like the flavor)
Water-1.5 Gallon Cold water

1.Place the cut up chicken,diced vegetables,minced herbs and Indian spices
in a pressure pan,add water bring it to boil.Check for salt and pressure cook on medium flame with the weight for 20 minutes.
2.You can also slow cook on medium flame for 1 hour on the stove top .

I do it the easy way out as in Step 1

3.Cool and strain the stock and cool it in the refrigerator for a few hours, skim the solidified fat from the surface.Use as base for soups and sauces.

Shrimp Pulav

Ingredients
..................
2 lbs Shrimp
Oil- 4-5 tbs
2 inch Ginger 
8 cloves Garlic 
3 Onions thinly sliced
2 tsp Cumin seeds
8 green Chillies
2 tsp Coriander powder
1/2 tsp Turmeric powder

Coconut Fresh or frozen - 4 tbs
10 Cashew nuts
1 Lime
  
 For Tempering the rice

2 Cinnamon stick
4 Cloves
4 Cardamom
2 Bay leaves



Other Ingredients

4 cups Basmati rice
6 cups water
1 bunch Cilantro leaves
1/2 bunch Mint Leaves

1/4 cup Milk
Orange Food coloring (optional)

Salt to taste

Method 

Step 1

Grind the  ginger, garlic, onions,cumin seeds,green chillies ,coriander and turmeric  powders to a fine paste.

Pour  2 tbs Oil in a pan  add the ground masala fry till the raw smell goes .


In another non stick pan add 2 tbs oil add the sliced onion and fry till transparent, add the washed and deveined shrimp cook for a few minutes till the color changes add salt,yogurt,cilantro and mint leaves. 
Now add the shrimp to the ground masala , cover cook for 15 to 20 min.

Step 3
Grind coconut,cashews and lime juice add to the curry.Check for salt.

Partially cook the rice in a rice cooker with cinnamon,cardamom and cloves and add the curry  to the rice spread in an aluminum  tray mix food coloring with milk sprinkle on top,add the ghee.
Bake  in the over for another 15 minutes...at 350 degree  F  

Garnish with fried onions on top!!

Grilled Ginger Cilantro Salmon

Ingredients

Salmon 3 lbs

Turmeric Powder-1/2 tsp

Cayenne Powder-2 tsp

Garlic Powder- 1 tsp

Mrs.Dash Spice-1tsp

Lemon Juice-2 -3 tsp

Ginger -Crushed 1 tbs

Cilantro leaves- 1/4 bunch

Onions minced-2 tbs

Salt to taste

Olive oil for basting  the fish

Method 

Wash the salmon rinse with some turmeric and vinegar pat dry .

Chop the Ginger,Onion and Cilantro in a food processor.

Add all the above ingredients to the fish,let it  marinate for 20 -30 minutes.Use an olive oil spray to bast the fish.

Preheat oven to 350 degree F .

Bake for 35 minutes until well cooked and broil for another 8-10 minutes after basting to bring it to perfection.

Yummy cilantro ginger flavored Salmon is ready to be served with some Cole slaw !  

Mattar Paneer Butter Masala

                  Ingredients

                              Fried Paneer - 16 oz(approx 2 packets)

Peas - 1 cup Frozen

Heavy whipping Cream-1/2 cup

Butter -1/2 stick

Tomato Paste-2 tbs

Dry methi leaves- 1 tsp

 Onions- 2 Medium size chopped

Tomatoes-3 Tomatoes diced

Green Chillie-2

Ginger-1 inch

Garlic -6 cloves

Coriander leaves - 1/4 cup

Cashew nut -1/4 cup (optional)

Oil to fry 

Cumin powder-1 tsp

Garam masala -Fresh 1/2 tsp

Turmeric-1/2 tsp

1/2 tsp Chillie powder 

1/2 tsp Brown Sugar

Salt to taste

Method
Step 1
In a non stick pan  add 2 tbs Oil saute the onions,tomatoes,chillies,ginger,garlic and cashews add one after the other fry till they become mushy and the raw smell goes,add the cilantro leaves let it cool at room temperature, blend it in a mixer till smooth.

Step 2
In the same wok or pan add 1/2 stick butter add the blended mixture to it and cook on low flame, add all the powders the cumin,turmeric,garam masala,2 tbs tomato paste and the methi leaves let it slow cook for about 3-5 minutes.

Step 3
Add the peas ,brown sugar check for salt and cook for another 10 minutes till the peas have cooked now add the fried paneer to it simmer for another 3-5 minutes till u see the butter/oil separate .Now add the whipping cream ,check for spice, salt .

garnish with some whipping cream and cilantro leaves.

 Mattar Paneer is ready to eat with naan ,chappathi or rice.