Spaghetti with Chicken Meatballs

No story behind this dish.....wanted to have Spaghetti after I watched Eat pray love......Julia Robert enjoying her spaghetti all alone in Italy.... OK ....I guess that's a short story.

Ingredients

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For Chicken Meatballs

• 3 medium Chicken Breasts,minced
• 1/2 cup Breadcrumbs
• 5 cloves Garlic, minced
• 1 tsp chilli flakes
• 1 tsp freshly ground pepper
• Salt to taste
• 3tbsp Olive oil

For Sauce

• 6 medium Tomatoes , ripe
• 1/2 cup tomato puree
• 5 cloves Garlic, minced
• 2tsp Red chilli flakes
• 1 bay leaf
• 1 tsp or as required freshly ground pepper
• 1tsp sugar
• Salt to taste
• 250g spaghetti

Method

1. Make tomato concasse -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes (as shown below). Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside. Cut the tomatoes and remove the pulp and seeds(keep this aside) and chop up the rest of the tomato and blend to a puree in a processor/blender/mixie. I went a step further and passed the pulp and seeds through a sieve to get little more sauce, you can skip this step and discard the pulp and the seeds. The whole idea of tomato concasse is to avoid the seeds and the skin of the tomato.
2. In a bowl mix minced chicken,breadcrumbs,garlic,salt,red chilli flakes and pepper. Shape the mixture into small balls (if its not holding shape or is too sticky add more breadcrumbs).Place the uncooked meatballs on an aluminium foil or wax paper.
3. Place a large non stick pan on medium flame,add olive oil and fry the chicken meatballs till they turn brown on all sides.Remove from oil and place on a kitchen towel.
4. Remove excess olive oil from the pan and reserve 3tsp, add garlic and bay leaf, stir for a minute and add the tomato concasse and tomato puree and  red chilli flakes, pepper, salt and sugar(adjust according to your taste)  cook for few minutes ,toss in the meat ball and add little water or stock if the sauce is very thick(since I used the pulp my sauce was of the right consistency). Let the sauce reduce little and the meatballs cook through..Now prepare spaghetti.
5. Cook the spaghetti-Bring 6 cups of water to a boil, add generous amount of salt. Drop in the spaghetti and stir once and let it cook for 8 to 9 minutes or till al dente (firm but not hard). Drain the water.
6. Toss the spaghetti into the prepared meatball sauce and heat through.Serve with bread,

chicken momos

momos are steamed dumplings with mince filling. This momo has chicken filling,there are also pork,prawn,squid and variety of fillings. I have made the momo wraps are home, but I would suggest you buy ready made wonton wraps,unless you can roll the wrap very thin, mine were a little thick,but was very good.

ingredients for filling
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• 1/4 kg chicken mince
• 1/4 tsp minced garlic
• 1/2 tsp mince ginger
• 1 medium onion finely chopped
• 2 green chillies chopped
• 1 tsp soya sauce
• salt to taste

for wrap

• 1 cup flour (maida)
• 2tsp oil
• salt to taste

Method

1. mix together all the ingredients for the filling in a bowl and keep it aside.
2. in a bowl sift flour and salt,add oil and enough water to knead into a firm dough. Cover and keep aside.
3. knead the dough once again and form 12 lime sized balls.
4. roll the dough into a flat thin circle, place the 1/2 tbsp of filling in the center , fold the wrap to half and pinch the corner. hold one side of wrap from the center and fold like pleats (like sari pleats) till you complete the circle. press all the pleats together and twist.(i shall make a video demonstrating that pretty soon)
5. prepare the remaining momos in the similar way.
6. arrange them an inch apart and steam for 15minutes.
7. serve momos with sweet chilli sauce

mixed fried rice

every one has their own version of fried rice, this is mine. no matter how much I try i can never get the Chinese restaurant taste but close enough, and most important NO MSG

Ingredients

• 4 garlic cloves (finely chopped)
• 1 onion medium(finely chopped
• 1  carrot (finely chopped)
• 1cup beans (finely sliced)
• 1/3  cup peas( frozen)
• 1 green capsicum(finely chopped)
• 1/3 cup spring onion (finely chopped)
• 1/2 cup mushroon(sliced)
• 2 eggs
• 1 cup chicken (cooked and shredded)
• 1 tbsp soya sauce
• 2tsp vinegar
• salt /pepper to taste
• 2tbsp oil
• 6 cups  rice cooked (I fry the the rice in two batches in a hot wok with oil salt, pepper and soya for few seconds and then add to the stir fried vegetables, but you can skip this step)

Method

* In a wok or big pan add oil on high flame, when its hot add in garlic fry for few seconds then add in the onion, when the onion turns translucent add chopped carrot and beans(it should be finely chopped so that it can cook faster) , keep stirring for two minutes until they are 70% cooked , now add mushroom. capsicum and frozen peas(if you are using fresh peas, cook it separately ), now add cooked chicken, stir well add the soya sauce, vinegar , salt and pepper, stir fry for few seconds.

* push all the vegetables and chicken to one side of the pan, add little oil and break in two eggs and scramble them. After they are scrambled mix in the vegetables and chicken.

*Now add the cooked rice and fry for a minute at the end sprinkle spring onion. serve with chilli chicken .

note: the fried rice should be cooked on high flame throughout

if you are worried the carrots and beans won't cook through, you can always cook them separately and then add it to the rice. if you notice in all Chinese restaurants the vegetables are only 80% cooked. 

chilli chicken

this is Chinese style chilli chicken, goes very well with fried rice(which will be my next post) and its very easy to make.

Ingredients

chicken cube           2 crumbled (I used maggie)

chicken                   500g (with bone)

soya sauce dark      3tbsp

vinegar                    1 tbsp

ginger chopped       1tsp

garlic chopped         1tsp

oil                            3tbsp

spring onion             2 chopped

cornflour                 1 1/2 tbsp

water                       1 1/2 cup 

green chillies            5 slit

res chillies                5 slit

capsicum                  1 chopped

mushroom                1 cup chopped (optional)

method

* Marinate the chicken in 3 tbsp soya sauce, vinegar,garlic,ginger and chicken cubes for 1/2 hr.

* Heat oil in a wok/pan, add in only the chicken pieces, keep the leftover marinade liquid aside and fry the chicken. Cover and cook for 5 minutes and fry without cover for 15 to 20 minutes.

* Add spring onion, green and red chillies, capsicum and mushroom. Cook for 3 to 4 minutes.

* Add 1 1/2 cup water and 1 1/2 tbsp of cornflour to the leftover marinade liquid and mix well. Pour this liquid into the chicken and cook till the gravy thickens.

* serve with fried rice and noodles

(note: do not add salt because the chicken cubes already has a lot of salt in it)

quesadillas

quesadillas is a mexican savory dish, its different kinds of fillings topped with cheese sandwiched between two flour or corn tortillas . In this recipe I am using store bought flour tortillas. You can make your own tortillas(if you want the recipe just let me know) or you can also use leftover wheat chappatis.

Ingredients
Flour tortilla           8
capsicum               1(chopped)
mushroon               2cups (chopped)
tomato                   1medium(chopped)
spring onion           5tbsp(chopped)
green chilly            4(chopped)
coriander leaves      1tbsp(copped)
cumin powder        1/2 tsp
chilli flakes              1tsp
salt to taste
garlic powder         1tsp
cheddar cheese      11/2 cups grated
oil                         2 tsp

Method

* In a pan heat oil and add all the above ingredients except for the tortillas and cheese, cook for few minutes till the water has evaporated and you are left with a dry mixture.keep this aside.

* On medium heat oil a non stick pan place one tortilla on the oil and flip it, cook till golden brown, flip over and place 2 tbsp of the mushroom mixture  and spread evenly, spread cheese on top of this mixture and place one more tortilla on top of the cheese. apply oil on the tortilla, and press down on the tortillas with the spatula and flip it over.

*Fry till the tortillas are golden brown on both sides and a little crispy and the cheese has melted .

* Place it on a plate and cut it into quarters. Serve with salsa or sour cream.

Chicken and mushroom lasagna

Before I got married,I used to go to a cooking class near my house held by Manju Mathew, if I know anything about cooking apart from mangalorean food then its because of Manju Mathew.I have attended almost every class she took be it baking, desserts,italian, mexican, north indian, kerala dishes, steaks, Chinese, ice cream you name it.  so if you are in Bangalore and you want to learn to cook then this is the lady you want to meet , check out her website www.manjuscookingclass.com.
One of the recipes that I often make is Lasagna ,and this I learnt from Manju Mathew.

This Lasagna is dedicated to Amit Shetty who loves good food.

Photography by Archana Shetty :)

Ingredients
Pasta(lasagna sheets)        100grms
Cheese                             150grms (grated)
chicken                             200g (boiled and shredded)
Mushroon                         1cup (chopped and fried in 2tsp of oil)
olive oil                             1tbsp
garlic                                 6 finely chopped
chilli pwd or flakes             1tsp
onion                                1 finely chopped
tomato puree                     8tbsp
sugar                                 2tsp
salt/pepper                         to taste
basil                                  1tsp
oregano                             1tsp

Method:
* Boil water add salt and put in the pasta sheets,put 2tsp of oil so that the sheets won't stick. When the sheets are cooked, drain the water and keep it aside ( add little cold water to the sheets and drain, separate the sheets or they tend to stick together).

* Heat oil in a pan add garlic and saute add the onion. Saute for few seconds then add the chill powder, basil and oregano. Fry for 30 seconds and then add the tomato puree, salt, pepper and sugar. cook well and add the chicken and mushroom, cook for few seconds. If the consistency is too thick you can add few tablespoons of water.

White sauce
(the original recipe asks for half the recipe I am using, since I like more of white sauce I have doubled the quantity)
Milk         2 cups
butter        2 tbsp
flour         4tbsp(maida)

Method:
* Melt butter in a pan add maida and fry for a minute, make sure you fry it properly on medium low heat, if the maida is not cooked properly then the white sauce will have a weird paper taste.Add milk gradually and keep stirring or lumps will form(if you are making it for the first time then remove the pan away from the flame and add the milk, mix properly then put back on the flame again)
cook well till you get smooth thick custard like consistency.Add pepper and salt.

To assemble the lasagne
*Apply butter on an oven proof dish. Spread a layer of white sauce, then arrange the pasta sheets. spread the chicken mixture, then the layer of grated cheese. Repeat the layer. The final layer should be white sauce and cheese.
bake for 10 mins at 180 degree C in a pre heated oven or micro wave it till the cheese melts.

serve with garlic bread                                                                                                                                                  

<step1: white sauce

step 2: pasta sheets>  



                                                                                                

 <step3: chicken mixture

step 4:grated cheese>

                 final layer white sauce and cheese

bruschetta

Bruschetta is an appetizer from Italy. Its a little bland for our Indian palates but a nice a fresh change from our usual Indian appetizers.

thats my daughter, she has to be the first one to try out any dish I make, no matter how good, bad, hot and spicy it is.


Ingredients 

1 Fresh Baguette

3 Medium Tomatoes

2 Tbsp finely minced red onion

1 Clove of Garlic

1/4 cup Chopped Fresh Basil

1 tsp dried oregano

3 Tbsp extra virgin olive oil

Salt & Pepper (to taste)

Method

* Chop tomato to cubes place in a bowl, put in chopped basil, finely minced garlic, finely minced onion, oregano, olive oil , salt and pepper.

* Prepare the bread.Slice the baguette in an angle. 1/2 inch thickness. Apply little olive oil to all the sliced bread and grill it on a pan till toasty and golden brown.

* Place the bread on a serving plate and top it with the fresh tomato mixture.

Baguette

thai chicken green curry -instant

I was introduced to Thai food by Nalini aunty who has been here in Bahrain for more than 25 years now. She is a specialist in Thai and Chinese food,and the best host I have ever come across. I always tell my husband that  ' I wish I was as talented as Nalini aunty is '.
I love thai food and so does my daughter. Because of whats happening in Bahrain now, with all the unrest we are not able to go to the city where all the thai restaurants are. So I decided to make  some Thai green curry chicken.
In Thailand its said that , if a girl knows to hand grind green curry paste which consists of 14 odd ingredients, then she is ready to get married. Well I am already married and I don't want to hand grind 14 ingredients. So I am going to use Ready made Green curry paste.The taste is the same.

            Thai chicken green curry served with white rice


  

Ingredients 

1/2 cup green curry paste

1 tin coconut milk

2 chicken breasts (cut to strips)

1/2 green capsicum(chopped)

1/2 red capsicum(chopped)

1/2 onion (chopped)

1 carrot (chopped)

1/2 cup brinjal (chopped)

1/2 cup bamboo shoots(tinned/chopped)

2 cups water

2 tsp sugar

salt to taste

1/2 cup fresh basil

2 tsp oil

Method

* In a pan add oil, on medium high flame, then add in the green curry paste and fry for a minute. Add in half tin of coconut milk(keep the rest for later). Bring the coconut milk to boil, then add 2 cups of water and all the vegetables except for the fresh basil.

* when the vegetables are half done add chicken(since its boneless it cooks fast).

* Let the chicken cook through then add in rest of the coconut milk, stir and add sugar and salt. Cook for 2 minutes.

* In the end add fresh basil. Stir and cook for a minute and turn off the heat.

* Thai chicken green curry is ready to be served with rice.( you can also have it with jasmine rice)

note: you can also add button mushroom along with the other vegetables.