Category / Recipes

by gardener

Indian Meatball Curry

Ingredients

  • 12 meatballs (approx 400g)
  • For the Gravy: –
    • Whole Spices: –
      • Green Cardamom- 3
      • Cloves- 3
      • Cinnamon- 2
      • Bay Leaf- 2
  • Fried Onion Paste:
    • Fried Onions- 2 medium
    • Curd/Yogurt- 2 tbsp
    • Spice Powders: –
      • Turmeric Powder- 1/4 tsp
      • Red Chilli Powder- 1 tsp
      • Coriander Powder- 2 tsp
      • Cumin Powder- 1 tsp
      • Garam Masala Powder- 1/2 tsp
  • Other Ingredients: –
    • Ginger Garlic Paste- 2 tsp
    • Cashew Paste- 6 cashews
    • Tomato Purée- 4 tbsp
    • Salt for seasoning- 1/2 tsp
    • Oil- 3 tbsp
    • Coriander leaves chopped for garnish-2 tbsp

Method

  1. Cook the meatballs, the best way to cook meatballs is to shallow fry them, preferably in a non-stick pan with a little oil like vegetable oil or sunflower oil. They’ll take around 10-15 mins over a medium heat, depending on their size. Cook until they are no longer pink in the middle and any juices run clear. You’ll need to turn them regularly to make sure they cook evenly and retain their round shape.
  1. For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt.
  2. Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste.
  3. You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée.
  4. Chop coriander leaves for garnish and set aside.
  5. For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
  6. Now add the brown onion paste, mix and fry on low heat for 2 mins.
  7. Add the tomato purée, mix and fry on low heat for another 2 mins.
  8. Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates.
  9. Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates.
  10. Add the fried meatballs, mix and cover & cook on low heat for 10 mins.
  11. Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked.
  12. Garnish with chopped coriander leaves.
by gardener

Hoisin Chicken and Broccoli

Ingredients

  • 700g broccoli, cut into florets
  • 2 tbsp light soy sauce​
  • 2 tbsp hoisin sauce
  • ½ lime juice​
  • 2 tsp clear honey
  • 1 tsp crushed chillies
  • 1 tbsp cornflour
  • ½ tsp ground white pepper
  • ½ chicken stock cube, made up to 200ml
  • 1 tbsp sesame oil
  • 400g boneless chicken thighs
  • 100g bunch spring onions
  • 2 garlic cloves, chopped​
  • 6cm piece ginger, peeled and chopped
  • 1 tbsp sesame seeds

Method

  1. Steam the broccoli for 6-8 mins until just tender. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.
  2. Heat the sesame oil in a large frying pan until very hot. Sear the chicken for 1-2 mins, without moving, until lightly browned. Stir and cook for another 2-3 mins until browned on all sides and cooked through. Transfer to a plate.
  3. Set 2 tbsp spring onions aside and add the rest to the pan along with the garlic and ginger. Cook for  2 mins, stirring frequently, until fragrant and just softened.
  4. Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken. Add the cooked chicken and broccoli to the pan and gently coat in the sauce.
  5. Scatter with the sesame seeds and reserved spring onions to serve.