Homemade Cooking Recipes and Cooking Tips

Meatball Curry
Appetizer Beef Recipes

Meatball curry | Kofta curry

Meatball curry

To finish off a big plate of steamed basmati rice or flat breads, let us learn how to prepare meatball curry. Meatball curry is prepared by frying minced meat balls in hot oil and then immersing these fried balls in a prepared curry sauce. In India, meatballs are called as Kofta. Hence this curry is also known by the name Kofta curry. Meatballs are prepared and shaped to the size of gooseberries.

This is an easy to go recipe of meatballs, which can be prepared under 40 minutes. Once prepared, I bet this will become your family favorite in no time. Meatballs absorb all the flavors from the curry sauce when they are immersed and cooked in it. This recipe serves 2 to 3 persons.

You can use keema of your choice. Chicken, lamb(mutton), beef or pork can be used to prepare this side dish. To make a flavored recipe of meatball curry, we use spices like cardamom, cloves, cinnamon and curry powders. Adding fresh cream and butter makes this an amazing dish.

Mix all the ingredients to prepare meatball in a bowl. Using hands, mix well everything and form round shapes using this mixture. Do not overmix the ground ingredients as the meatballs may turn tough. Smearing little oil in your palm helps to make the balls easier. Once you finish shaping the meatballs, heat oil in a kadai and fry all the meatballs and keep it aside.

Then to the same oil, we are adding spices, onion and tomatoes. Once they are cooked, keep it for cooling. Then using a mixture ground them to a fine paste and keep aside. Then to the remaining oil add onions and saute till golden brown. Then add ground paste followed by curry powders. Keep the flame low. Add sufficient water to the mix and then add the fried meatballs when the curry simmers. Cover and cook the meatballs in low flame for 8 to 10 minutes. The flavor from the curry sauce gets deep inside the meatballs which makes it juicy and tender.

After adding the meatballs, make sure you do not over stir the curry. The meatballs may break if proper care is not taken. The gravy consistency completely depends on you. You can add more water if you need more gravy. Lesser water makes the curry thicker. Garnish the curry with kasuri methi and chopped coriander leaves.

Ingredients :

1. Preparing meat balls

  1. Minced beef – 250 g
  2. Finely chopped ginger – 1/2″ piece
  3. Finely chopped garlic – 4 pods
  4. Green chilli – 1
  5. Coriander leaves, chopped – 2 tablespoon
  6. Onion chopped – 1
  7. Turmeric powder – 1/4 teaspoon
  8. Pepper powder – 1/4 teaspoon
  9. Kashmiri chilli powder – 1/4 teaspoon
  10. Garam masala – 1/4 teaspoon
  11. Salt – 1/2 teaspoon
  12. Oil – to fry

2. Preparing ground paste

  1. Cumin seeds – 1/2 teaspoon
  2. Cardamom – 2
  3. Cloves – 2
  4. Cinnamon stick – 1″ piece
  5. Onion chopped – 1 medium sized
  6. Tomato chopped – 1 medium sized
  7. Green chilli slit – 1
  8. Salt – 1/2 teaspoon

3. Preparing gravy :

  1. Onion chopped – 1/2 of 1 onion
  2. Kashmiri chilli powder – 1/2 teaspoon
  3. Coriander powder – 1 teaspoon
  4. Garam masala – 1/4 teaspoon
  5. Water – 1.5 cups
  6. Cashew nuts, soaked in water – 5
  7. Grated coconut – 2 tablespoon
  8. Fresh cream – 2 tablespoon
  9. Sugar (optional) – 1/2 teaspoon
  10. Butter – 1 teaspoon
  11. Salt – as required
  12. Coriander leaves, chopped – 1 teaspoon
  13. Kasuri methi – 1 teaspoon

Method of preparation :

1. Preparing meatballs

  • Take a large mixing bowl and add minced meat to it.
  • Add ginger, garlic, onions, tomatoes, green chilli and coriander leaves.
  • Add turmeric powder, kashmiri chilli powder, pepper powder and salt to the bowl.
  • Mix well everything and using hands make small balls of this mixture in the shape of a gooseberry.
  • Heat oil in a kadai, fry all the minced meat balls till golden brown and then keep it aside.

2. Preparing ground paste

  • Take another kadai and add 2 tablespoon of the hot oil which was used for frying the meat balls.
  • Add cumin seeds followed by cardamom, cloves and cinnamon.
  • Then add chopped onions, salt  and green chilli slit.
  • Once the onion changes it’s colour to golden brown, add tomatoes.
  • When tomatoes are cooked completely, switch off the flame.
  • Transfer the cooked ingredients to a mixer, leaving the remaining cooked oil in kadai and grind them to a fine paste and keep aside.

3. Preparing gravy :

  • To the same kadai which contains the oil used for making paste, add chopped onions.
  • Once the onion changes its colour, add the ground paste to the kadai.
  • Then add kashmiri chilli powder, coriander powder and garam masala.
  • When the oil comes out on the sides of kadai, add 1.5 cups of water to it.
  • As the water starts boiling, add the fried meat balls to the curry.
  • Cover and cook the meat balls in low flame for 8 minutes.
  • Grind the cashewnuts and grated coconut to a fine paste and add this paste to the boiling curry.
  • Add fresh cream, sugar and butter.
  • Taste the curry and add salt as required.
  • Garnish the curry with coriander leaves and kasuri methi.
  • Serve this delicious curry with rotis, chapatis, naan, special rices, etc.
Tilapia Fish Fry
Appetizer Fish Recipes

Pan Fried Crispy Whole Fish

Fried Fish Recipe

It’s been some weeks I had shared a fish recipe with you all. I got fresh Tilapia fish and was planning to prepare something special using this big fish. Initially I thought of grilling the same, but the recent posts of my blog was of grilling and barbecue recipes. So, how about trying a pan fried fish with double marination ?

Don’t get confused or worried with the word double marination. It is the process of making a marinade using spices and rubbing with it initially and later coating the marinated fish with all purpose flour. You can substitute all purpose flour with wheat flour for a healthier version of this recipe. But I had used all purpose flour since the taste is absolutely perfect with this batter.

Always make sure the fish is washed and cleaned properly. After cleaning, make closer gashes over the fish. It is to make the marinade reach the inner flesh of the fish, as it is a big fish. If there are less gashes, the marinade won’t get spread evenly on the inner side of the fish. So, making gashes using a sharp knife is an important part of this recipe.

I had taken the whole fish for this recipe,instead of dividing it into 2 to 3 parts. Take a large mixing bowl and add all the spices required for preparing the marinade. Mix well and rub it evenly on the fish. Leave it undisturbed for minimum of 30 minutes and then coat the marinated fish with all purpose flour. So, this becomes the second marinated coating over the first marination of fish using spices.

Heat oil in a pan, preferably non-stick pan. Add the fish to this hot oil. The flame should be low to medium. Do not flip the fish before it is done. You can see the fish will detach itself from the pan when one side is cooked completely. So, this is the time you need to flip the fish. Similarly cook the other side also.

Take out the fish from pan and transfer it to a plate. You can see that the outer layer of the fish is crispy and the inner flesh is too soft and fluffy. Serve this pan fried fish with fresh salads and special rices.

Russian salad is a good accompaniment for this pan fried fish.

Ingredients :

  1. Whole cleaned Tilapia – 1 big
  2. Turmeric powder – 1/4 teaspoon
  3. Kashmiri chilli powder – 2 teaspoon
  4. Pepper powder – 1/2 teaspoon
  5. Ginger garlic paste – 1 teaspoon
  6. Lemon juice – 1/2 teaspoon
  7. All purpose flour – 2 teaspoon
  8. Salt – to taste
  9. Oil – to fry

Method of preparation :

  1. Wash and clean the fish properly.
  2. Make several gashes close to each other using a sharp knife.
  3. Take a large mixing bowl and add turmeric powder, kashmiri chilli powder, ginger garlic paste, pepper powder, lemon juice and salt.
  4. Mix the ingredients of the marinade and rub all over the fish and leave it undisturbed for minimum 30 minutes.
  5. Coat the marinated fish with flour. Wait till the flour gets moist over the fish.
  6. Heat oil in a pan and add the marinated fish to it. It will be better to use a non-stick pan.
  7. Fry the fish till both sides become golden brown in color.
  8. Serve hot with fresh salads and special rices.
Barbecue Prawns
Appetizer Fish Recipes

Barbecue Prawn Skewers

Barbecue Prawns Sqewers

Hello all, sharing an absolutely delicious sea food recipe with prawns, which is widely used worldwide. Prawns can be prepared in various ways. Prawns fry, prawns roast, prawns with coconut slices, prawns masala are some of the main recipes which we prepare commonly using prawns.

This is the recipe of barbecued prawns with skewers. I had used wooden skewers here and grilled the prawns in oven. The difficulty level of this recipe is “easy”. A beginner can easily go ahead with this recipe. The main part lies in the preparation of marinade. The prawns are cleaned and marinated with the prepared marinade for over 1 hour. This makes the prawns more juicier after grilling.

You can grill the prawns using a grilling machine or on stove top. While cooking prawns, keep close eye on the prawns to make sure they are not over cooked. Over cooking of prawns makes them rubbery and as a result, it will become hard to eat. So cook them in such a way that you get hot, juicy and tender prawns barbecue. When the flesh becomes strong and firm, you can stop cooking.

It will be good if you de-vein the prawns if they are bigger in size. Use a sharp knife or scissors to make a long incision down the length of the back. Then slowly remove the vein (which is black in colour) from the prawns. Then you can add the prawns to the marinating bowl.

Barbecued prawns are a good accompaniment for basmati rice. The flavour of the prawns gets easily sinked with the basmati rice and that is such a heavenly combination. You can also serve this prawns as starters for the parties. Nowadays, prawns play a major part in party starters. They can be served along with chutneys or your favorite sauces. A fresh vegetable salad, along with the barbecued prawns will help to enhance the flavour of the prawns and make your tummy happy.

Ingredients :

  1. Prawns – 250 g
  2. Sunflower oil or olive oil – 1 tablespoon
  3. Sqewers – 4 to 5
  4. Chopped coriander leaves – 1 tablespoon

For Marinade :

  1. Kashmiri chilli powder – 1 teaspoon
  2. Turmeric powder – 1/4 teaspoon
  3. Pepper powder – 1/2 teaspoon
  4. Ginger garlic paste – 1 teaspoon
  5. Barbecue sauce – 1 teaspoon
  6. Lemon juice – 1 teaspoon
  7. Salt – to taste

Method of preparation :

  1. Wash and clean the prawns by removing the shell and de-veining it.
  2. Take a large mixing bowl and add kashmiri chilli powder, turmeric powder, pepper powder, barbecue sauce, ginger garlic paste, lemon juice and salt.
  3. Add the prawns to the mixing bowl and marinate well using the marinade.
  4. Keep them undisturbed for 1 hour. This will make our prawns more tastier after grilling.
  5. After that, grill the prawns in oven or grill or stove top based on your preference.
  6. Preheat the oven to 200°C (I had grilled the prawns in oven)
  7. Sqew the prawns on sqewers and brush the marinated prawns with oil.
  8. Grill the prawns for 10 to 12 minutes. Do not overcook the prawns as they may turn rubbery.
  9. Once done, sprinkle some coriander leaves to garnish and serve them hot with chutney or sauce of your choice.
Tandoori Chicken
Appetizer Chicken Dishes

Tandoori Chicken

Tandoori Chicken

Chicken is one of the best option in non-vegetarian list of foods to make starters or appetizers for parties and functions. This is a lip-smacking recipe of tandoori chicken which you can prepare easily in oven, grill, air fryer and also stove tops.

Tandoori chicken is a North Indian recipe, where chicken pieces are marinated with yogurt, lemon juice and spices and is then grilled or roasted until it is cooked properly. The yogurt in marinade helps to keep the chicken pieces soft after grilling. Lemon juice gives a tangy favour to the chicken and the spices helps to increase the aroma of the chicken.

Tandoori chicken were made in tandoors or clay ovens. Since modern houses do not have these facilities, we grill the same chicken in oven or stove top. I had marinated the chicken pieces and grilled them in my oven. The oven I am using is of Philips, which is very convenient for me.

You can use any pieces of chicken. It can be bone in pieces, chicken breast pieces, chicken drumsticks or bone less chicken pieces. It is upto you to choose the chicken and decide the size of the chicken pieces. If the pieces are bigger, you have to make slits on the pieces using a sharp knife. It is to make the marinade to indulge completely in the chicken pieces.

The chicken pieces needs to be washed and cleaned properly. Then the chicken pieces are marinated and kept to rest for 5 to 6 hours. More the marination time, the chicken pieces will be more juicy and tasty. The time required for grilling the chicken will be more if the pieces are big. So, you need to adjust the time and temperature of your oven accordingly.

Tandoori chickens are best served with mint chutney or mayonnaise. You can prepare both of these accompaniments at your home itself. This is an easy to go recipe of chicken since there is no chopping of onions or tomatoes for the preparation of gravy. Everyone will definitely become love with this recipe once prepared. Do check out this recipe and let me know your valuable feedback.

Ingredients :

  1. Chicken, cut into small pieces – 300 g
  2. Ginger garlic paste – 1 tablespoon
  3. Yogurt – 3 tablespoon
  4. Turmeric powder – 1/4 teaspoon
  5. Kashmiri chilli powder – 1 teaspoon
  6. Coriander powder – 1 teaspoon
  7. Pepper powder – 1/2 teaspoon
  8. Garam masala – 1 teaspoon
  9. Salt – 1/2 tsp to 1 tsp ( depending on your taste )
  10. Lemon juice – 1 tablespoon
  11. Oil – 2 tablespoon

Method of preparation :

  1. Take a large mixing bowl and add yogurt.
  2. Then add ginger garlic paste, turmeric powder, kashmiri chilli powder, coriander powder, garam masala, pepper powder and salt to it.
  3. Now add 1 tablespoon of oil and lemon juice.
  4. Mix well everything and make a marinade which is thicker in consistency. Taste the marinade and add more salt and pepper if required as per your taste.
  5. Add chicken pieces to the bowl. Marinate the chicken pieces such that the marinade completely covers the chicken pieces.
  6. Allow the marinated chicken pieces to rest for 5 to 6 hours.
  7. After 5 hours, preheat the oven for 10 minutes at 220°C.
  8. Place the chicken pieces on a foil over the tray or place the chicken pieces on sticks over the tray.
  9. Brush the tray with one tablespoon of oil if you are using the tray directly.
  10. Place the chicken pieces over the tray once the preheating is done.
  11. Select grill mode in the oven and bake at 220°C for 45 minutes.
  12. After 30 minutes, turn the chicken pieces to the opposite side.
  13. Bake again for 15 minutes or until the chicken pieces are cooked completely. The cooking time depends on 3 factors, size of the chicken pieces, time and temperature of your oven.
  14. If the pieces are bigger, you have to grill the chicken pieces for 1 hour or above.
  15. Take out the tray and place a small bowl of burnt charcoal in the centre of tray for a smoky effect. Make sure you cover the tray with a foil or large bowl. Keep it undisturbed for 10 to 15 minutes
  16. Tandoori chicken is ready to serve.
  17. You can serve this hot chicken with mint chutney or homemade mayonnaise.
Tandoori chicken in oven
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