Polpettine Penne Pasta

Polpettine Penne Pasta

 

(Serves 1)

Ingredients:

·         Meatballs – 4-6 per serving

·         Penne pasta – 1 cup

·         Chilli flakes – 1 tsp

·         Parmesan cheese – to linking (grated)

·         Olive oil – 2-3 tbsp

·         Basil leave – 6-8 (chopped)

·         Tomato sauce – ½ cup

·         Parsley – 2 tsp (chopped)

·         Garlic – 2 cloves (chopped)

·         Broccoli florets – 4-6

·         Bell Pepper – half (diced)

·         Mushrooms – 2 (diced or sliced)

·         Salt and Pepper

 Method:

 

1.      Boil water in a pot and add 2 tbsp. salt. Once water is boiling add pasta and cook (approx. 8-10 mins. Bite to see that it's not over cooking. I prefer pasta which is biteable but not chewy. Drain the water. Don't throw away the pasta water.

2.      Rinse the pasta in running water to stop cooking process. Keep aside.

3.      In a pan, heat 2-3 tbsp olive oil on medium flame.

4.      When hot, add chopped garlic.

5.      Saute and then add meat balls (you can substitute with prawns). Cook till half done. Add desired veggies. Cook. Add tomato paste. If the paste is too thick add the left over pasta water (little-by-little) to make it to a running paste consistency.

6.      Add little salt (remember pasta has salt too) and fresh ground pepper (coarse), saute, add chilli flakes, parmesan cheese, chopped basil. Mix well.

7.      In a serving dish, put the pasta and pour the cooked mix over this. Garnish with more parmesan and basil. Alternatively you can mix the pasta in the pan serve too.

8.   Bon Appetite.

Meat Balls

Meat Balls (Polpettine)

 

Ingredients:

• Mincemeat (mutton/chicken/lamb) – 300 gm
• Parsley – 2 tsp (chopped)
• Garlic – 2 cloves (chopped)
• Ketchup – 1 tbsp
• Dijon Mustard – 1 tsp
• Tabasco sauce – dash
• Worcestershir sauce – 1 tsp
• (Optional) Bread crumbs – 2 tbsp
• Salt and Pepper (to taste)

Method:

1. Mix all the ingredients in a large mixing bowl. Remember not to work the mix too much.
2. Make small meat balls. If the shape does not hold up on making the balls, then add bread crumbs for binding.
3. Place in fridge for half hour for firming.
4. For use, fry in pan using olive oil. OR, Cook in tomato sauce.

Achari Chicken

Achari Chicken

 

Achari Chicken served with Cucumber-Mint relish and Rice

 

Ingredients:

For masala:

• Cumin seeds - 1 tsp
• Coriander seeds - 1 1/2 tsp
• Dried red chilli - 2
• Bay leaf - 1
• Fennel seeds (Saunf) - 1 tsp
• Black pepper corn - 4-6
• Cinnamon - 1 in piece

Dry roast the above on medium flame and grind to a medium coarse powder (do not add any water).
 

Other Ingredients:

• Mustard seeds oil - 3 tbsp
• Nigella (Onion seeds or Kalaunji) - 1 tbsp
• Masala elaichi - 1
• Creme or yogurt - 2-3 tbsp (whisk and keep so that lumps don't form during cooking)
• Mango pickle - 1-2 tbsp
• Red chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Dried red chilli - 2
• Onion paste - 2 medium
• Tomato paste - 2 medium
• Garlic paste - 4 cloves
• Ginger paste - 1/2 in piece
• Salt to taste, Coriander to garnish
• Chicken/Mutton/Mix Veg./Potato - 1/2 kg (use which ever you want, method is the same).

 Method:

1. Heat the oil on high flame in a sauce pan and let it smoke. Let this oil come to room temperature and reheat on medium flame (this is to eliminate the bitterness of mustard seed oil).
2. Add ginger/garlic paste and saute. Then add masala elaichi, nigella seeds and dried red chilli. Continue sauteing.
3. Add Onion paste and cook till translucent. Then add tomato paste (if tomatoes are more acidic, then add a bit of sugar to balance).
4. Add turmeric powder and red chilli powder and salt.
5. Add your chosen meat (or veggie) and continue cooking. Add water to form a gravy base to your desired consistency (don't make it too watery, won't taste nice). Add salt.
6. Let the meat cook. Half way through this add your dry ground masala. Now cook the meat completely.
7. When nearly done, add creme/yogurt. Stir. Bring to a simmer.
8. Add pickle and stir.
9. Serve hot with rice/roti/bread.
10. Taste and adjust the heat of the dish to your desired palette. If it becomes hot with this, add creme/yogurt to dilute.