Wednesday, November 30, 2011

Koftay - Meatballs

2 lbs Ground Beef
2 Medium Onions
Salt to taste
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Paprika
1 tbsp Ginger Garlic Paste
1/2 tsp Green Chilli paste
1 small can Tomato Paste
1 small can Tomato Sauce
2 tsp Chilli Garlic sauce
2 tbsp Chopped garlic
Salt to taste
Chinese Salt 1 tsp
1 strand Fresh Curry leaves

Chop off the peeled onions in a food processor.

Wash and drain the ground beef in a fine colander.

Once the onions are chopped, add the ground beef in the processor.
 Add all the spices..salt, chillies, ginger and garlic paste, paprika, cumin and all.
 Run the food processor again and process until it forms a nice smooth dough-like ball.
 Transfer into a bowl and make small ping pong sized balls.
 Shallow fry in hot oil.
 Let it strain and keep aside.
 To make the sauce you will need Tomato paste, tomato sauce and chilli garlic sauce.

In a wide pan, add some oil and chopped garlic. Please add curry leaves. Its not pictured.I was out and it didn't taste the same.

 Add the tomato sauce, paste and chilli garlic sauce.
 Let it simmer. Check for salt and season accordingly. Sometime the tomato sauce already has salt. Add some Chinese salt to perk it up.
 Add the meatballs to the sauce.
 Cover and simmer for 15 minutes. Stir occasionally.

Serve with hot naan and Channa Daal. I just love that combination. Enjoy!!

Tuesday, November 29, 2011

2 Ingredients Fudge

In one word, WOW! Can't go any simpler than that. 

1 pk Ghiradelli Bittersweet Chocolate Chips
1 can Cream Cheese Frosting
Chopped Walnuts (optional)

Empty out the cream cheese frosting and the chocolate chips into a microwave safe bowl.

Microwave it for 30 seconds.

Stir and microwave for another 30 seconds.

Repeat over.

Until it looks like this. The chocolate should melt smoothly and blend in with the frosting.

Line a 8x8 baking dish with wax paper or parchment paper. Pour the mixture evenly and spread it out. If using walnuts, sprinkle on top and let it sit in the fridge for about an hour.

Cut it into squares or diamonds or stars or peacocks (?!?) whatever you are in the mood for and serve! Fresh homemade fudge!!

Saturday, November 26, 2011

Garlic Knots

Got this recipe from Pillsbury and decided to give it a shot. It turned out really nice. And definitely presentable. Great to go with soup / pasta etc.

1 pk Pillsbury Breadsticks
2 tbsp butter
1/2 tsp each of dried Basil and Parsley
1 tbsp chopped garlic
Grated Parmesan cheese
Salt and Pepper

Put butter and garlic in a microwavable bowl and microwave it for 30 seconds.

Add Basil and Parsley.

Mix well and keep aside.

Separate the breadsticks and work with one strip at a time.
Lay it flat on the chopping board.

Now make a knot. You know how to make a knot, right?
 Tuck in the two edges over the knot and repeat the same with the rest.
Arrange them in an ungreased baking dish.

Now brush the garlic paste on top of each knot very generously.

Sprinkle lightly with salt and pepper and some Parmesan cheese.

Stick it in the oven on whatever temperature and time it says on the bread stick package. I an thinking 375 for about 15 minutes? Or was it 350? maybe 425? Well, whatever it is and whenever you make it, please let me know.

Here they are right out from the oven.

Soft and delicious. Definitely Restaurant style..

Friday, November 25, 2011


Enchiladas is great to have a light meal or on the sides with a Mexican meal. Its by no means an authentic way of doing it but its just my adapted way and it can't get easier than this.

1 pack Flour Tortillas
Prepared Tacos Qeema (Recipe HERE)
1 can Enchilada Sauce
1 cup Sargento Mexican Cheese

Nuke the tortillas on the griddle o int he oven until soft and foldable.

In the middle of the tortilla, arrange the qeema in a straight vertical line.

Roll them up and place them seam side down on a greased baking dish.

Drizzle generously with Enchilada sauce.

Sprinkle with cheese and bake at 350 in a pre-heated oven for about 30 minutes until cheese is melted and tortillas and filling is heated thoroughly.

Serve hot!

Super Easy Truffles

As you know already, easy is my middle name. Lets get started..

1 pack Oreo
1 8oz Philidelphia cream cheese
Chocolate bark
Sprinkles (optional)

Here is what you will need. Please NO fat free/ reduced fat oreos and cream cheese.. Just close your eyes, take a deep breath and indulge..

In a food processor, empty out the entire pack of Oreos. I mean entirely.. each and every cookie from the pack. Now, look around and make sure no one is looking... and quickly grab two and munch away. Two is a good number. Stick with two.

Okay, back to business. Grind the cookies to a fine crumb.

Take out about two tbsp of the crumb and set aside. No, this is not for munching.. Ehm..

Now put the cream cheese into the food processor and mix the cheese with the cookie crumbs.

  And let it turn into a smooth dough.

Transfer into a bowl. Cover and leave it in the refrigerator for about 5-10 minutes.

Melt the chocolate bark in the meanwhile.

Line a baking sheet with Parchment paper.

Now take the dough out from the fridge and form them into small bite-sized balls.

Now imagine a picture here showing the chocolate coating process..See HERE in the Cake Pops recipe for step by step instructions.

Basically you melt the chocolate bark and coat the oreo balls by dipping them entirely and using a fork, take them out and transfer them onto the parchment paper again. Sprinkle with oreo grounds, sprinkles, chocolate flakes or whatever you are in the mood for.

The next time I make them, I will take pictures of the coating steps. Until then, if you have any questions, feel free to shout out.

Once the chocolate hardens, transfer them into mini cupcake liners.

This is optional! These were for a bake sale so they were wrapped individually. These would be great for party favors too.

Looks pretty and tastes yummy!