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I wrote about these meatballs a while ago and made them again last night for my sweet.
I make extra meatballs, use some with pasta and save others for the week which I use in sandwiches, salads or just for a snack.
They are simple and versatile – you can use many different seasonings and make them your own.
For the past few weekends my dad and I have had a standing date watching Homeland – the amazing Showtime show. We watch several episodes a weekend to get ready for the new season starting October 5th.
This date sometimes puts a crimp on our dinner style 🙂
The wine is flowing freely as we watch but this girl can’t live on wine alone.
The father made a request for pasta with Swedish meatballs.
In my mind Swedish meatballs means tons of dill in a sour cream sauce and so that’s what I did.
We took a twenty minute break from our TV watching and I had dinner ready at the end of it.
I took coarse minced beef (you can use turkey, chicken, pork or a combination of) and added a handful of chopped dill, garlic, salt, pepper and red pepper flakes.
I browned these in olive oil as the pasta cooked in salted water.
When the meatballs were browned in about 10 minutes or so, I added a cup of sour cream and a half cup of milk. I added the pasta to this mixture, more dill and chopped garlic – and then red pepper flakes because that’s what I do.
Some vinegar or lemon juice for a tang, check for seasoning and dinner is ready.
Ladle in bowls and we watch as we are mesmerized by Homeland.
Try this recipe, watching TV or not.
I promise you will love it.
Until I eat again!
Month: August 2015
Chicken Vindaloo using a store bought cooking sauce
I am often asked about Indian frozen foods and premade store bought sauces.
I have talked of frozen foods here and hope to try and review some more.
I want to talk about cooking sauces here. Maya Kaimal makes a few different ones as do other companies like Pataks.
I bought this sauce from Whole Foods and so it is easy to find.
I like using cooking sauces because you have more control over the flavors and can doctor up your dish as opposed to heating up a frozen dinner.
I marinated chicken breast for an hour or so and then heated a little butter and oil – cooked the chicken for about 15 minutes.
I added a little water to create more of a sauce and then some dried Turkish mint which I love.
You can add chilies if you would like to make it spicier and chopped cilantro.
I had it over rice and some raita – it was a satisfying meal for the effort and the price.
The next day I added some chickpeas to the leftover chicken for a variation in flavor and ate it with a Paratha and raita.
In conclusion, I prefer cooking/simmering sauce over frozen foods.
You can add the meats you prefer, the sauces are more economical because you can get at least 4 portions out of them.
Tell me, have you used these sauces? Do you have a favorite?
Until I cook again!
A Private Cooking Class – What a fun way to spend an evening
This is the happiest person I have seen in a long time and I had something to do with that smile.
A few weeks ago I did a cooking class in someone’s home to celebrate a birthday.
The birthday boy loves Indian food and so the hostess invited a few friends and planned a cooking class. The menu was a few of his favorite dishes and everyone participated, cooking with glasses of wine in hand. When all was cooked, sat down to enjoy the fruits of their labor.
What a fun way to celebrate a birthday.
Look at the resolve in his face – love it.
I really like it when people get into the preparing of the meal and enjoy it. Here, the samosa dough is being prepared and garlic being chopped.
One of the dishes was a delicious chicken curry with yogurt and lots of spices.
Dinner is served – Chicken curry, Saag Paneer and we made the paneer, daal and rice.
You too can plan something like this in your home for your family and friends.
It is a lot of fun and an excellent way for you to have your guests cook the dinner that you will serve.
Let me know if you are interested and we can plan your next dinner party/ cooking class.
Until I teach to cook again!
Poached Salmon with Mustard over Peanut Sauce Noodles
POACHED SALMON OVER PEANUT SESAME NOODLES
Poaching is a fantastic technique.I talked of poached eggs and now we poach salmon.
It is a great dish to have cold over salads, pasta or sandwiches.
Poach a side of salmon and create quick and delicious meals for the week.
Create a court bouillon which is a just a fancy French way of saying a flavorful poaching liquid. I add a few black peppercorn, parsley, onions, garlic, ginger and lemon juice.
Slather the salmon with grainy mustard and place in the liquid once it comes to a boil.
Bring the liquid back up to a boil and then simmer for about 15 minutes covered. Make sure the water is not boiling or it’ll will coagulate the salmon protein and make it tough.
Once its cooked through, I like to leave it in the poaching liquid till it cools.
Use the liquid to cook the pasta or rice.
For the pasta – it is a very simple recipe – make a sauce of peanut butter, tahini if you have it, chili sauce (preferably Asian), soy sauce and some sesame oil.
Toss the cooked pasta with this flavorful sauce and top with a piece of the salmon and you have a nutritious and beautiful dinner.
I hope that you try poaching salmon or other fish.
Until I eat again!
Mini Lamb Sliders
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I love to entertain serving just small bites, plenty of things to chose from and you can graze all night.
That is my favorite way to spend an evening – a glass of wine in one hand, bite sized foods in the other and someone interesting to banter with.
If that someone is cute – then – well, life is perfect 🙂
! lb. minced lamb (make friends with your butcher)
if you can’t find lamb, use any minced meats like beef, chicken, pork or veal
2 Tbs. chopped scallions
2 Tbs. chopped cilantro
½ tsp. salt
pepper
½ tsp. coarsely ground coriander seeds
½ tsp. cumin powder
1 Tbs. oil
8 mini pitas – warmed right before serving
Mix all ingredients in a bowl. Make a small ball and cook it to check the seasoning. Adjust to your taste and then make 8 flat hockey puck size balls.
Heat a non stick skillet with oil and cook for about 5 minutes on each size.
Lamb can be eating medium rare – adjust time for other meats which need to be cooked through.
Slice pita open and set a lamb patty atop and serve.
Optional – serve with yogurt blended with salt and cilantro.
Until I eat again!
Chickpea Flour Pancakes
I made these over the weekend and many many people on face book asked for the recipe. And so here it is – I hope you make it and let me know what you think. If you send me a picture – that’ll complete my life 🙂
What you will need:
3 cups chickpea flour
2 eggs (optional)
salt to taste
cayenne pepper to taste/red pepper flakes
1 1/2 cups of water (will vary if using eggs or not) – you are aiming for the consistency of pancake batter
dried mint (or any herb you like, fresh or dry)
2 garlic cloves, crushed
2 tbs oil
Mix all ingredients in a bowl and set aside for a few minutes.
You can make these plain with no topping or top with a variety of things like vegetables (cooked is better), shredded meats like chicken, etc.
I used left overs – shredded chicken and on the other a mix of spinach, corn, black beans and onions.
Heat a little oil in a non stick pan, add the batter and then the topping. Let cook on a medium heat for a few minutes and then flip.
You can make several and crisp them or keep them in an oven.
There you have it.
These taste great hot or as a snack the next right out of the refrigerator.
Until I cook again!
Cauliflower with Fresh Ginger and Peas
Cauliflower is one of the most misunderstood vegetables.
I grew up eating this vegetable and loved it, still do.
When I came to the United States and started teaching cooking classes, I saw the look of yuck in many students face when I said that we are going to cook cauliflower.
“Just try it the way we are going to make it in class, and I promise you’ll love it,” I said.
Some people looked at me in disbelief but were open minded.
If you are one of those people who have not had cauliflower that you liked – try this and I can almost guarantee that you will be pleasantly surprised.
Cauliflower with Fresh Ginger and Green Peas
- 1 Head of Cauliflower, cut into florets
- 1 cup Green Peas (can be frozen)
- 1 inch piece of fresh Ginger, julienned (cut into thin matchsticks)
- 2 Tbs. Vegetable Oil
- 1 tsp. Turmeric Powder
- 1 Tbs. Cumin Seeds
- ½ tsp. Cayenne Pepper (or to taste)
- Salt to taste
- ¼ cup Water
- Fresh Cilantro for garnish
Heat a heavy bottom skillet on medium high heat. Add the oil and let it heat for a few seconds and add the cumin seeds. Cook for a minute and then add the ginger. Stir and cook for another minute making sure the ginger or cumin do not burn.
Add the cauliflower florets, turmeric, cayenne and salt. Stir well to incorporate all the spices with the cauliflower. When the spices seem well mixed in, add the water and cover the skillet with a lid. Turn the flame down to medium.
Check the cauliflower in about 5 to 7 minutes to see if it is cooked through by inserting a pairing knife-it should slide in easily. Once it is cooked to the desired consistency remove the lid, raise the heat to high and let any remaining water evaporate. Add the peas, stir and cook for another few minutes, or until the peas have heated through. Check the seasoning for salt.
Garnish with cilantro and serve hot.
Note:
The same recipe can be made with Broccoli Florets.
I hope you make this dish and tell me if I converted you into a cauliflower lover.
Until I eat again!
Chicken Biryani in Pictures
I wonder if pictures are worth a million words.
In other words, here I have a step by step picture set of how to make biryani without the recipe – does it help you know how to make this wonderful dish?
I am happy to share the recipe – I would love some comments asking me to do so 🙂
I hope to hear from you.
Until I eat again !
Spicy Grilled Corn
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I really love corn – I remember getting off the bus from school in Delhi and stopping at the guy who was fanning some corn on coals in the street. We would pick the juiciest one and he would dip a lime in a spicy mix that he never shared and slathered the corn with it.
We would walk home with the lime dripping off our arms and the spices all over our lips – it was the best treat ever.
I try to recreate that in my kitchen often.
It is corn season – it is a short season and you should really eat it whenever you get the chance.
This is the simplest way of preparing it.
If you have a grill – you are lucky – keep the husk on – wet it and put it right on the grill or take off the husk. You will achieve an amazing smoky flavor.
Since I am not that lucky girl I use my stove top to cook the corn.
Most importantly, I get the corn from the farmer’s market where it was probably picked that morning and is so very sweet.
After you get an even char, season as you please.
I like lemon, salt and cayenne.
The Mexicans put chili pepper and mayonnaise.
There is of course butter.
Whatever you use, try it – its a wonderful healthful snack.
Until I eat again!
Chicken Biryani with Green Masala and Saffron
Biryani is a rice casserole dish which is very popular in India.
There are many ways of making this dish and you can use different meats like goat, lamb, chicken or even seafood.
The one I am going to share the recipe of is my favorite and I learned it from my mother.
It starts with a marinade of yogurt, saffron that has been steeped in warm milk. ginger, garlic, a freshly made paste of cilantro, mint and green chilies, cumin powder and coriander powder.
Marinate the chicken over night preferably or at least for 4 hours.
When ready to cook, add a little vegetable oil to a deep pot and add the chicken. Light the flame at the lowest possible point.
Next take basmati rice and cook them in another pot – the ratio will be different here – one cup of rice to one cup of water as opposed to two which you would normally use to cook rice. You are parcooking the rice and will finish the cooking with the chicken.
Also, fry some onions until golden brown.
Once the water from the rice is absorbed into the rice, layer over the chicken. The rice will still be raw and then sprinkle some of the cooked onions over.
Next I like to heat a diffuser and put the pot with the rice and chicken over it so that the rice cooks slowly and the heat is evenly distributed.
Also, I cover the pot with foil and then the lid to ensure a tight seal.
You can also do this in a 350 degree oven for about 20 minutes or until the chicken and rice is cooked.
In about 20 minutes, turn the heat off and let the rice stand for about 10 minutes.
Next, gently stir the rice and chicken making sure not to break the rice or the chicken.
Spoon on to a platter, garnish with the rest of the fried onions and some cilantro leaves.
Serve hot with raita which is yogurt spiced with some salt and cumin powder.
My portion – biryani with raita and a salad. Also, I served it with cauliflower with fresh ginger.
This is an amazing dish for a week day or for entertaining.
I really hope that you try it and write me about what you thought.
Until I cook again!
goatgoagoat, mutton or chicken.
Indian Culinary Center, NYC 