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

Chicken Korma/Kurma with Almonds & Sesame

Chicken Kurma Korma with almonds and sesame

Chicken Kurma/korma is one of the famous and widely prepared Indian side dish, thick gravy based curry…..loaded with aromatic Indian spices. Style of preparation varies from region to region. Which is usually served with any Indian Bread or white rice. Whenever we prepare kurma, we will end up by licking fingers. They are soo delicious.

This version of Kurma is super easy and made of yogurt based gravy, Almonds and sesame gave thickness and nuttiness to the Korma. Lots of green chilli used to give that hot kick to the Kurma. Garam masala and powdered cumin gave fantastic Indianish aroma. There is no usual sauteing kind of stuff in this kurma except for the onion frying. Just take all the ingredients together and slowly cook to the perfection without adding any water!!!Moisture from chicken and yogurt helps to tenderise the chicken.

Ever since I got this recipe from Fox life TV show “Food Safari”,  I added this to our weekdays dinner menu with little changes. They are soo easy and delicious.Anyways, lets see the recipe…. enjoy cooking!!

Click here for the Recipe!

French Salad (Francuski Salat)

Fransuski salat (French Salad)

French Salad is one amongst many salads we usually order from restaurants during our weekend dinner out!! Its called ‘Francuski salat’ here and I fell in love with this salad ever since I tried from restaurant here. When I put my hands on making this salad in my kitchen, of course I must share it here, so that you guys also can try it out!!!

Match stick sized veggies and cooked meat which is coated with simple dressing – Mayonnaise and topped up with crunchy fried potatoes. Yes those crunchy potatoes are my favorite part of this salad and I am happy if I get only this salad, lipioshka (Uzbek local bread) and lemony sugary black tea. Why can’t this salad make a light meal with lipioshka??! You have your fiber and nutrients loaded veggies, protein from beef and bread gives the carbs and ending with lemon tea!!! Isn’t that a perfect light meal??

 

If you have your veggies cut perfectly into match stick sized/ thinly as possible…. your salad is ready!!I hope you will enjoy this as much as we do!! Lets see this super simple Francuski Salat recipe…

 

⇒Click here for the Recipe!

 

Kheema/Minced meat Biriyani (Kannur style)

Kheema/Minced meat Biriyani (Kannur style biriyani)

Biriyani is the most famous festive dish in India, especially amongst muslim society. And biriyani varies in its tasts, texture and the method of cooking from region to region. Malabar style biriyani is one of the famous biriyani and its taste and method also differ slightly from different disctricts of malabar. Its a most aromatic rice with juicy and tendary meat or fish. And some makes it even with vegetables also.

Biriyani is the main dish in Kerala muslim wedding.Traditionally it used to be served with Alsa/Alisa(wheat is cooked with meat and spices) and accompanied by chicken/beef fry and some pickles and raitas.But now a days for wedding back home, you can’t count the number of dishes served. We will feel full after seeing all those mouth watering menu. Even then there is no game without biriyani . Biyani is the king and Alisa is the queen of all festive menu back home.

I must say, in our place people celebrate with food on wedding….all kinds of starters, main meal and desserts.When we go home for vacation, we will be surprised to see many innovative dishes with the base as authentic malabar taste especially snacks. People are getting more creative now a days 😉

Biriyani is one of my favorite dish. As I told, its taste differ from region to region, I love the way my mom and sis makes. Even my hubby’s place biriyani taste little different…but my mom’s is the best ;)….

I still remember the day I prepared my 1st biriyani after coming here in Tashkent. It was on a Eid day.Even though I know all the steps and process, I never made it all alone before. On that day I thought I made good biriyani ;)…… but now I realised it wasn’t…. practice makes everything perfect right?! After so much of trial and fine tuning….my biriyani came to perfection :)…. Today I made kheema(ground meat) biriyani, which is prepared our own kannur style. Rarely we make biriyani with kheema, but it taste lovely.

We make biriyani by putting on Dum with layers of ghee rice and meat masala. Lets see how its 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!