Meat balls in white creamy sauce

Meat balls in white creamy sauce

During early days of my culinary journey, I had a lot of disastrous cooking experiments.I used to make only usual classic Indian dishes in which I was comfortable. The thing is I was least bothered about cooking area till I came to tashkent. When I became the head of home making department, started learning more about cooking.During that time, used to make skype calls back home even for soo basic things and google as well came for my rescue (Still it does). Mom,sis and sis in law guided me and now guess what???I started giving them recipes and tips ;). Haha I really didn’t mean that I became super cook, of course they are more experienced, now I have more ideas about what each elements and measurements makes difference in each dishes & cuisines and easily can twist to family taste and preferences. Now started using new ingredients & tastes which I was not grown up with!!

As someone said experience is the best teacher, my trial and error experiments gave me confidence for trying new new recipes out of my comfort zone. Minced meat is one of my favorite ingredient, I used to make many variety and styles of dishes with this. Meat is hubby’s favorite item too. But he likes our Indianish preferably Kerala dishes always. I used to get bored with same kind of taste and he agreed to have something different from our usual niche once in a week for main meal.

This meat ball with creamy sauce is soo comforting and goes very well with rice , any bread of your choice or mashed potatoes too. Not loaded with sooo much of spices, cute little pan seared balls paired very well with this simple creamy sauce. Very simple recipe, easily available ingredients with three small steps – make meat balls, pan fry it, whip up the sauce and mix the fried meat balls and you are ready to go. We served it with boiled basmathi rice and once had with Multi Layered Indian Flat Bread too.

Hope you will like as much we did, don’t forget to give the feedback.

⇒Click here for the recipe

Grilled Chicken with Herbs

Grilled chicken with herbs

Chicken marinated with flavorful herbs and oil and grilled to the perfection. Super easy recipe which is loved by kids and elders alike. Swap the herbs as per your family’s liking.

At times we feel so lazzzy to cook, but somehow we must cook before our loved ones are home after work right?. Those lazzy days we find some quick and easy recipes and sometimes which comes out really delicious. This is one among such recipes which is really easy and tasty, you can have very relaxed dinner or hassle free lunch with this.

You just need a simple marination and pop into the pre heated oven or grill, and you are done!!! Chicken can be marinated a night before you planning it for lunch or in the morning if you are doing it for dinner.You can use this chicken in many other recipes as well. Left overs can make delicious sandwiches,salads etc….What more you want from this simple, yet delicious chicken?!

We enjoyed it with Lipioshka (Local Uzbek bread) and Salad.

Lets gets started…………..

 

⇒Click here for the Recipe!

 

Spicy Mutton Chops Masala

Spicy mutton chops masala

We Indians always prefer to go with spicy dishes and here is another spicy side dish for you. I cooked this mutton chops without adding a single drop of water! Yes…you heard it right! No water has been added to cook the mutton. Only moisture from onion and tomato helped to cook the meat. Quite interesting right?!  It was delicious too!!

Aromatic combination of all spices with tender meat… aww it was heavenly! I served it with chapathi and cucumber raita. It was really an amazing combination. This will also go very well with white rice/ ghee rice, Layered Paratha/Lacha Paratha , any other flat bread, Unsweetened Kalathappam/Kalthappam(Rice cake), pathiri, Chinese Steamed Bun etc….

I will give you one Tip for cooking mutton. Even if you are using pressure cooker or any other vessel to cook the mutton (for any other recipes), before adding water to cook the meat, simply saute it for some time in the oil first. After that you can add water if recipe asks to do it (usually we add mutton and water together in pressure cooker for Indian curry and all).Then you will get juicy and tender mutton.

Give your family a feast with this recipe, when you cook mutton next time. And let me know how you enjoyed it 😊.

Recipe inspired from Chef  Herpal Singh’s show. Lets get started……

⇒Click here for the Recipe!

 

Chinese Steamed Bun

Chinese steamed bun

Soft and fluffy, steamed buns all the way from China. They can be prepared with easily available ingredients and you don’t need oven to make these delicious buns.

During our Delhi stay, even though we walked a zillion times in front of this restaurant when we were roaming around in CP, never got into it. During our last visit to India, finally we decided to try some Chinese food from there. I am talking about ‘China garden restaurant’ in Delhi, CP -G block. We stayed just near by this restaurant on our last visit. Every morning when we get down from hotel, I used to tell my hubby that we must try this restaurant this time. A day before our flight to Tashkent, it was a very tiry day, busy schedules….so many things to do before going back and favorite part of Delhi visit – shopping too…We were really tired and hungry after a tight day. Left all our shopping bags and everything at the hotel, we decided to go to China garden restaurants.

We were surprised to see the crowd inside. From outside the restaurant, we cant see what is going on there. Absolutely loved the ambiance. Very good service. Above all, tastiest food. I must say, Tastiest Chinese food I have ever had before.Menu has got lot many varieties. We were impatient to spend time to go through all the items. Finally we decided to order a hot and sour soup to start with, chilli crab(both of us love crab), chinese duck roast(his favorite) and something with chicken( i forgot the name of that dish) with chinese steamed bun as main meal and Kulfi (traditional Indian ice cream) as dessert. I never had chinese steamed bun before. To be honest, I didn’t even know there is something like this existed. He had it before with his friends, so we decided to go for it. If you are ever being at Connaught Place at delhi and love to try chinese, I recommend this restaurant.

They served hot steamed bun in a bamboo steamer, which was soft and fluffyy. Both bun and bamboo steamer caught my eyes…. soo cute (wanna own one such steamer  ;)…it was really cute….I am sure if my mom sees it, she will definitely get it before me 😍).

On that day I told my hubby, I will definitely try to make this bun as soon as I reach tashkent. Some how it took 2 months for me to try. I was really happy with the result. Didn’t think that it will come out well at my first trial.

I served this cute bun with Indo-Chinese Chilli Garlic Chicken, and jullian cut carrot and cucumber.

Lets get started…..

⇒Click here for the Recipe!

Layered Paratha/Lacha Paratha (Multi Layered Indian Flat Bread)

Layered paratha (lacha paratha)

Parathas are a traditional staple food of Southern Asia. There are different varieties of parathas across the region. One of the most popular parathas is Potato stuffed Indian flat bread (Aloo paratha) which I have posted already. The main ingredients of any parathas are whole wheat powder, water,salt and ghee or oil, with this we can add lot many varieties of veggies, meat,cheese etc.

Layer paratha doesn’t have any stuffing. Few layers are created by spreading oil/ghee between the layers, which gives this paratha more flavor and little crispiness. There are few different methods for preparing lacha paratha. Traditionally, parathas are prepared for breakfast or dinner with some curry or raitas and pickles. You can even have this with evening cup of tea as it is.

I served this with Kannur style Spicy Beef Curry. You can have this with any veg or non veg curries/side dishes such as Mixed dal and Vegetable Kurma , Kerala style Spicy Duck RoastLiver Fry etc…..

This layer paratha doesn’t require any preplanning, can be prepared with ingredients readily available in almost all kitchen.

 

Lets see how this easy layered parathas are made…..

 

⇒Click here for the Recipe!

 

Unsweetened Kalathappam/Kalthappam(Rice cake)

Unsweetened Kalathappam/Kalthappam(Rice cake)

Kalathappam is a Rice cake – a north Malabar delicacy,which is prepared both sweetened and unsweetened. Sweetened version prepared using gaggery and usually served as a snack item. Unsweetened kalathappam usually accompany with spicy curries, served for breakfast or dinner.

Kapathappam is one of the easiest dish which usually makes at home for breakfast or dinner. It just need to pour the prepared whole batter into a deep pan and cooked in low flame. If mom wanna go somewhere, or she is busy with some other thing, mom used to opt for this yummy rice cake. Now when I started my culinary journey, I do the same thing. If i am lazy to stand in kitchen for long time, I go for this. Or if we are planning for any trip next day morning -used to prepare this previous day night, so that morning breakfast will be easy, peaceful and filling. This can also be packed on the go and have it with some sugar/honey/dates syrup or unsweetened kalathappam is simply delicious by its own without any accompaniment.

The combination of coconut,onion and fennel seeds with rice gives Kalathappam a tasty flavor.

Lets see how this easy and tasty dish is made.

Click here for the Recipe!

Uzbek Plov (Pilaf)

Uzbek Plov (Pilaf)

Uzbek plov/Pilaf is a famous national food of Uzbekistan. They make this for all the special occasions, like we make Biriyani in India. Initially, the taste and flavor of food we get here – especially uzbek/russian cuisine was not so appealing to me. Whenever we go out, I used to fill my self with salads and uzbek bread called lipiyoshka and black tea. But now I am in love with uzbek food. Here as wedding celebration, there is a tradition of serving the plov to guests, that too early morning starts around 5 ‘O clock. I was like “what!!!!” when I heard this first time. I never been for such function, but I still wonder how people can have such a heavy meal early in the morning.

This plov first I had from Karshi (a city in uzbekistan) my hubby’s one of colleague made it for us. At that time I felt its not so bad. Then again we bought from a plov centre here in tashkent, which was also tasty, but very heavy. Then i came to know that they use animal fats instead of oil to make the food rich and tasty, thats why it is very heavy. Here uzbek people are meat and fat lovers.

Uzbek plov vary in its style of making across the region. But I couldn’t find much differences in taste. When Ii made this first time, I kept a back up plan, if at all it din’t come out well 😜….don’t wanna take  risk. But believe me…it was more tastier than the restaurant one and easier than our indian biriyani. I felt proud myself…Yes made uzbek plov 😋….

lets see how its made.

 

Click here for the Recipe!