Chicken Curry – Ideal for the weekend lunch or a special occasion

I bet that no other dish will look glorious on the table than this glossy, mouthwatering chicken dish! The cooking method of this dish, the taste buds pleasing appearance and the delicious taste, invariably make it stand out among a crowd of other special dishes.

Make it and serve it with anything that goes with it. My favourite is warm, crusty homebaked fluffy bread! Moping a chunk of spongy bread on the silky gravy and savour the taste nice and slowly is the hight of satisfaction of eating a beautiful chicken curry for me! To me, it’s the combination of aroma, appearance and of course, taste that appeals, not each in isolation.

So, let’s get ready and make it;

Chicken cut into bite-size pieces or drumsticks
(skin out)
500 g
Chilli powder, preferably Kashmiri chili powder1tsp or a little more
for the marinate and
1 tsp more
Turmeric1/2 tsp
Cloves and Cardamoms4 each
Roasted curry powder2 tsp for the marinate
& 1 tsp more
Salt to taste
Ginger and garlic pound into a fine paste
Onions (medium)2
2 Green chilies – slit and some curry leaves
Coconut milk powder (optional)1/2 tbsp
Vinegar1 tbsp
Marinated chicken
  • First, marinate the pieces of chicken by rubbing salt, turmeric, chilli powder and roasted curry powder and keep aside for at least 1 hr
  • Now, deep fry the chicken pieces and place them on several kitchen papers stacked together, until all the excess oil drains out
  • Take a wide pan and fry the onions until soft and add the cloves and cardamoms
  • Add ginger and garlic paste and fry for a few minutes
  • Now add roasted curry powder and chilli powder. Throw a few crushed curry leaves and fry gathering all spices in oil
  • Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes.
  • Add 1/4 cup of hot water and fry until all the chicken pieces are coated with spices
  • Add up to 2 cups of hot water, cover and cook on medium flame
  • Check after 15/20 mins and if the chicken pieces are tender. If needed, add more hot water. Cover and cook further 10 mins under very low flame. This will allow the oils to float on the top.
  • Finally, add 1/2 tbsp of coconut milk powder and throw more crushed curry leaves and cover the lid.
  • Let the pot rest for at least 15 mins before serving
Nasi Goreng

Nasi Goreng – Delicious Indonesian Fried Rice

This glorious rice dish belongs to the traditional Indonesian cuisine which has now embraced by other countries in the region has become a culinary star in its own right!

This is just ONE POT dish with multiple flavours and tastes which is the main reason for it to gain such a huge popularity!

Indonesian mothers who used to serve this dish as breakfast by tossing some vegetables and meat with the leftover cold rice from the previous night’s dinner must have never believed that their simple, hurriedly rustled up dish would become one of the most sorted in the whole of South-East Asia, South Asia and beyond!

It’s indeed, a very clever way to give the leftover rice a scrumptiously flavourful finishing. So, keeping the tradition, even now it is made with pre-cooked cold rice.

Nasi Goreng-Indonesian Fried Rice

Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice just go so well together. Yet, the secret of the addictive delicious taste and the tempting colour stems from the homemade chilli paste (Recipe is given below). 

The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of chilli flakes, ginger and garlic give a delicious twist that no other food enhancer could ever come closer.

Homemade chilli paste for Nasi Goreng

You can make the chilli paste in advance and store it in the fridge for future use.  Also, by preparing chicken, prawns, as well as cooking rice on the previous day, could save a lot of time. Remember, cold rice is best for this dish.

So, Let’s make it;

You will need the following Ingredients:
Basmati rice2 & 1/4 cups
Chicken (cut into bite-size pieces)500 g
Large prawns250 g
Carrots (cut into thin stripes)1 cup
Leeks (thinly cut)1 cup
Onion1 large
Ginger and Garlic ( chopped) 
Green chilli1 large
Eggs3
Sauces : 
Soy sauce3 tbsp
Chilli paste4 tbsp
Sesame oil1 tbsp
Fish sauce (Optional)2 tbsp
Chinese chilli paste3 heaps of tbsp
Chilli sauce, ketchup or oyster sauce (Optional)
Sauces and veggies
Chicken, prawns, scrambled eggs, chilli paste and sauces

1st Step –  Make the Chilli paste

While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it  Instead of deep frying all the ingredients as everyone usually does,  I stir-fried!

Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands in the shop shelves. Taste this once and you will never buy any supermarket brands.  Make a large batch and fill into a glass bottle and store in the fridge. It will sit in the fridge fresh and aromatic for about a month.

You will need the following ingredients: (You can add more of any of these according to your taste)

Dried shrimp1 cup
Chopped onions1/2 cup
Sugar1tbsp
Salt1tsp
Soy sauce3tbsp
Ginger and garlic chopped2tbsp
Chilli flakes1tbsp
Vinegar1tbsp

Make it:

  • In 2tbsp of oil, fry the dried shrimp and keep aside
  • Add 1tbsp more oil and fry onions and keep aside
  • Add 1tbsp of oil and fry chilli flakes, chopped ginger and garlic
  • Bring all together and give a good mix
  • Add soy sauce, sugar and salt
  • Add vinegar
  • Check the taste and add more salt and sugar accordingly, until it is just the right flavour you are looking for!
  • Crush all into a paste using a hand blender
  • Your delicious chilli paste is ready!

2nd Step – Chicken and Prawns stir fry

Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

  • Chilli powder 1tsp
  • Ginger and garlic grated or paste 1 tbsp
  • Soy sauce 1 tbsp
  • Salt and Pepper powder
  • Turmeric 1/2 tsp
  • Lemon juice 1 tbsp
  • Stir fry the chicken and prawns keep aside

3rd Step – Scramble the eggs

  • Scramble the 2 eggs with a little salt and pepper and keep aside

4th Step – Prepare the rice(Make this on the previous day and place in the fridge)

  • Wash the rice and leave in a bowl filled with cold water for 20 min
  • Drain water and fill with fresh water just above the rice
  • Add a few drops of oil
  • Cook under medium flame until fluffy
  • Keep aside to cool off completely (Cooked cold rice from the fridge is best for this recipe)

5th step – Let’s fry up all together

  • Slice the carrots, leeks, and onions, slit a green chili, chop garlic and keep aside
  • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili
  • Add the whites of leek and carrots.  Stir fry until soften
  • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side
  • Add sauces and rapidly mix under high flame for a short while
  • Add cold rice while rapidly mixing under high flame
  • A few minutes rapid tossing and mixing will bring all together and adjust taste at this point. You can add more salt, chilli paste, soy sauce or vinegar

Your Nasi Goreng rice is ready!

Make a perfect bullseye

  • Drop an egg very gently on to a small frying pan. Cover with a lid and cook under very low flame until done

Serve with delight

  • Scoop enough rice to fill a dome-shaped cup, pres tight and place a plate on the top
  • Turn upside down and release the cup gently
  • You will have a pretty dome of Nasi Goreng in the middle of the plate
  • Serve hot with an egg bullseye placed on the top of the dome
chicken soup

Chicken Sweetcorn Soup – A perfect cold buster with homemade croutons

chicken soup
croutons

This delicious, silky smooth chicken-sweetcorn soup, served with homemade croutons on the side, is a real winter warmer!

Serve this soup as a starter in the cold winter months or serve to someone who is just recovering from a nasty cold.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much easier and less time consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones100 g
Corn flour1 tbsp
Warm water2 cups
Sweetcorn1/4 cup
Vinegar1/4 tsp
Salt and pepper to taste 
Eggs 1
Onion 1
Garlic 3 cloves
Spring onion chopped1 tbsp
Soy sauce1/2 tbsp
Olive oil or any cooking oil1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brow
  • Add the chicken pieces cut into strips and stir fry for 2 mins
  • Add salt and pepper
  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins
  • Next, pour the chicken broth through a sieve
  • Separate the chicken pieces and tear them to thin strips
  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork
  • Add vinegar and Soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stirring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stirring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons
  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !
kottu roti

Kottu Roti – All times favourite street food in Sri Lanka

kottu roti
kottu roti

You must not miss witnessing the roadside spectacle of making Kottu in Sri Lanka! The typical metal clashing and banging to the rhythm of deafening fast beat music, making kottu is an interesting roadside scene at night in many towns in Sri Lanka!

When the last of daylight dims down, bright white lights dazzle from the food stalls, while a circle of onlookers watching in amusement how their portions of Kottu are made in minutes, followed by a little jig, cling clang of metals, many ingredients being dropped and then disappeared in shreds! 

Finally, a heap of steaming kottu on a plate is offered and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies,  involuntarily, your legs will dance to the irresistible music aired to the wee hours of the night.

We can produce something similar at home even though we don’t have the metal plates or the need for a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice.  If you are unable to get that and you have time and patience, these rotis could be made at home and cut them into small squares to make this dish.  Interestingly, these rotis are called Handkerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below are;

  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen porotta 

  • Heat up a non-stick pan
  • Place a  frozen parotta and heat up both sides
  • Cut into small pieces
  • Make 3 cups for this recipe

Let’s get ready with these ingredients to make the Kottu dish;

Kottu Porotta3 cups
Soy sauce 3 tbsp
Salt 1/2 tsp
Ground black pepper 1 tsp
Garlic chopped 
Green chili slit 1
Onion chopped1
Large onion cubed for tossing on at the end
Carrots – cut or shred into thin strips(Do not grate) 1/2 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shreded thinly 1 cup
Eggs 2 large

How to make:

Step by step recipe guidance

Stir fry

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and saute’ the chopped onion
  • Add shredded carrots, shredded cabbage, slit green chilli and start stir fry until slightly wilted
  • Add salt and ground black pepper

Add eggs

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.
  • Immediately scramble the eggs

Mix all togther

  • Now mix veggies and eggs together and give a good stir frying under high flame
  • Toss a bit more black pepper powder and add soy sauce.  Mix rapidly
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together
  • Add some of the pieces of meat leaving the gravy and mix well
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or overcook at this point
  • Your basic Kottu dish is done!

Time to gobble it down

  • Now drench kottu in chicken gravy and tuck in (Mix gravy only when you are ready to eat it or else your kottu will be too soggy )
  • Delicious!

Handkerchief roti / Godamba roti

Flat rotis used for making Kottu

You will need :

 All purpose flour 3 cups
 Salt 1 tsp
 Olive oil (Any cooking oil would do) 1 tbsp
 Sugar 1 tsp
Baking powder 1/2 tsp

Knead dough:

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball generously.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least 3 hours
Groti

Make rotis on the thawa :

  • Heat up a wide flat pan and spray oil all over
  • Grease the worktop as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat handkerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful not to make them crispy
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite-size pieces and keep aside

Chicken curry that goes with Kottu 

Marinate

Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chilli powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp
  • Vinegar

Stir fry

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute
  • Brown a thinly sliced onion
  • Add 1 tbsp of ginger and garlic paste or both ground together as a pulp and a few crushed curry leaves
  • Add a slit green chilli
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame
  • Now close the lid, lower the flame to the minimum and  let the chicken cook in its own juices for 10 mins
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins

Cook it

  • Add water a little above the chicken pieces, cover the lid and cook for 15 mins
  • Give a good stir and add more water as you need a lot of gravy for Kottu
  • Cover and cook further a few mins
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours
  • Drop a few crushed curry leaves on top, cover and let it rest
  • Your juicy chicken curry is now ready!
KFC style chicken fillets

KFC Style Chicken Fillets – Easy homemade snack treat

Chicken nuggets

Isn’t it tempting to grab a bite of these crispy chicken fillets? From my own experience, I know that kids love these delicious snacks because it tastes a lot like their favourite KFC chicken fillets. The best news is that it is so easy to make and you, probably, already have all the necessary ingredients at home!

KFC chicken
Fillet burger -Place a fried fillet between a burger bun and splash some ketchup and mayo and throw a piece of lettuce to make a delicious chicken fillet burger at home!

So let’s make it;

You will need only four main ingredients;

  • A chicken breast cut into stripes
  • Eggs
  • Corn flakes
  • Plain flour

for seasoning :

  • Salt
  • Pepper powder
  • Garlic powder
  • Red chilli powder or paprika

Let’s make;

  • Sprinkle salt and pepper liberally on chicken stripes and keep aside
  • Place corn flakes in a plastic bag and crush into crumbs using a rolling pin.  Keep aside
  • Beat the egg in a bowl, mix a pinch of salt and keep aside
  • Mix plain flour, garlic powder, a few pinches of salt, red chilli powder and pepper powder and place in a flat plate
  • Now take a piece of chicken, dust in plain flour, dip in the beaten egg and finally roll in the cornflakes crumbs
  • Deep fry until golden.
  • Taste the first fried piece and adjust salt and pepper accordingly
  • Continue the same process with other pieces and serve immediately with ketchup or sweet and sour chilli sauce
Lasagna-Homemade to perfection

Lasagne – Recipes for easy to make beef lasagne and homemade white sauce

Lasagna

This cheesy, meaty and juicy lasagne is a real winner of hearts!  Just one-pot dish with meat, an assortment of veggies, layers of pasta topped with lots of cheese, could be the most satisfying meal for your family!

Rather than making the sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce. Its unique flavours fulfil all the needs of a juicy sauce that satisfies everyone’s taste buds.

So, precisely this is not the traditional way of making lasagne, but, it is rather a quick fix, but an insanely delicious one!

So, let’s start.

Gather all these necessary ingredients:

Lasagne sheets 1 packet
Good quality minced lean beef or minced chicken500 g
Sauces
Lasagne white sauce or homemade white sauce 1 bottle
Pasta sauce (I used Llyod Grossman brand) 1 bottle
Soy sauce – dark2tbsps
Ketchup2tbsp
Mayonnaise2 tbsp
 
Vegetables
Carrots 4 large
Baby spinach      5 handfuls
Garlic5 cloves
Button mushrooms (halved)1-2 cups
Onion1 large
Bell peppers (red, green, yellow) – 1 from each colour 
Salt and pepper powder1/2 tsp each
Parmesan Cheese grated 
Mozzarella cheese grated  

Boil and keep the Lasagne sheets ready;

  • Fill a large pan with water and add 2 tbsp of oil
  • Boil the water rapidly
  • Arrange lasagna sheets upright around the pan as shown in the picture, lower the flame to medium
  • They will slide down slowly while boiling away
  • Boil them for 10-15 mins, constantly stirring with tongs not letting the sheets to stick to each other.
  • Once all the sheets are tender, remove them gently
  • Sprinkle some cold water on a tray and arrange lasagna sheets separately until needed

Let’s make the meat filling now:

  • Into a large wok, pour 2 tbsp of olive oil
  • Fry the chopped onion and garlic
  • Drop carrots cut into thin rounds. Stir fry until tender
  • Drop halved button mushrooms
  • Add three bell peppers cut into squares
  • Stir fry until the veggie are soft
  • Add salt and pepper powder to taste
  • Push all the veggies into a side of the wok and add meat. Brown the meet
  • Stir fry under medium flame.  Do not close the lid
  • Now add the Loyd pasta sauce
  • Add 2tbsp of Mayo, 2tbsp of soy sauce and 2tbsp Ketchup
  • Bring veggies and meet together and stir fry a few more minutes
  • Finally, add the spinach and stir fry until the sauce is properly cooked. Do not close the lid as it will ooze out water.
  • Adjust taste at this point
  • Keep aside

Now pre – heat the oven to 180 C.

Let’s start the fun part of layering the lasagne sheets.

  • Get a wide Pyrex dish/oven proof baking dish / best choice is a typical lasagne dish
  • Spread a layer of meat first
  • Then lay lasagna sheets neatly on top to cover the meat. Do not overlap the sheets. Cover the whole surface without gaps
  • Next, pour a layer of  white sauce on top of lasagna sheets
  • Spread a handful of cheddar cheese on the top
  • Another layer of meat goes next
  • A layer of Lasagna sheets on top
  • Again pour a layer of white sauce and top with cheese
  • Keep repeating the same steps until the layers come to the brim of the dish.
  • Now, toss a lot of Parmesan cheese on top
  • Finally, sprinkle Mozzarella cheese liberally
  • Place the dish in the middle shelf of the oven and bake
  • After 15 mins sneak a peek. If the top has turned into a tempting golden brown, take the dish out
  • Let the dish sit for 10 mins before start serving – Well, only if you can resist it!
  • Cut into squares and dip a spatula to gently lift the pieces up on to plates
  • Serve warm with garlic bread or on its own
  • Delicious!

Home-made white sauce

  • Heat a tablespoon of butter in a pan
  • Add a cup of fresh milk and stir well
  • Add a cup of plain flour little by little while constantly stirring
  • Add salt, pepper powder and oregano
  • Check the taste and take out from the pan
  • If the sauce is too thick add a little more milk and stir
  • Always homemade white sauce taste better than any shop bought ones!

Chicken Masala Drumsticks – Pan-fried to perfection!

drums

If you are tired of making the same chicken dishes over and over again why not try this spicy, masala recipe?

The combination of natural ingredients and shallow frying in olive oil, undoubtedly make this dish delicious and healthy too. Let the kids pick these juicy drumsticks with their fingers and eat them away merrily! Well, look away if they end up licking their fingers!

You need the following ingredients for the marinade:

 Chicken drumsticks 6
 Mild red chili powder 1/2 tbsp
 Coriander powder and cumin powder 1 tsp each
 Garam masala 1 tbsp
 Ginger and garlic paste 1 tbsp
 Lemon juice 3/4 lemon
 Olive oil 2 tbsp
 Red food colour – powder (optional) 2 pinches
 Salt 1 tsp

 Let’s make :

Marinate

  • Using a sharp knife, make a couple of slashes on each drumstick
  • Mix all the above ingredients in a bowl using your fingers.  Add a bit more depending on your taste
  • Leave aside for 20 mins

Pan fry

  • Pour about 3 tbsp of olive oil into a wide pan and heat up
  • Drop the drumsticks and shallow fry, constantly turning
  • Once they are cooked properly, push them to a side and drop some onion rounds and fry them.  These could be served on the side.
drumsticks

Serve

  • Take out the drumsticks and arrange them on a foil placed on a flat plate along with onion rounds and a wedge of lemon
  • Take a few bread slices and toast both sides on the same pan.  The bread slices will be nicely coated with the juices from the chicken and could be served on the side
  • Some steamed vegetables tossed on butter or a crunchy salad will go just right with the drumsticks
  • Bon appetite!

Chicken in black bean sauce – Delicious Chinese side dish

nfd

This classic Chinese dish could be everyone’s favourite as it is the most sorted in the net.  No doubt that we all love Chinese food simply because of their unique mouthwatering flavours and the easy to make techniques. 

The generous amount of vegetables used in this recipe make it much healthier than a typical takeaway.  If you prefer more veggies, go for carrots, broccoli or even cauliflower,  which could add more flavours, nutrition value as well as quantity to this dish.

I recommend Amoy brand soy and chilli sauces for this Chinese dish for its authentic Oriental taste and aroma.

Serve this with basmati or jasmine rice or on a bed of noodles and try picking the pieces with a pair of chopsticks!

Enjoy!

Ingredients you will need:

Chicken breast (cut into bite-size pieces)250 g
Bell peppers (yellow, green, red)1/2 each
Black bean sauce1 pkt / 3 tbsp
Lemon1/2
Onion1
Spring onions1 bunch
Salt and pepper 
Corn flour1 tbsp
Garlic2 cloves
 Red Chili – long1 seeded cut in to stripes


Let’s make :

  • Heat oil in a wok
  • Saute onions, add garlic and chilli
  • Add chicken and stir fry in high heat until chicken turns into light golden
  • Sprinkle salt and pepper on chicken
  • Squeeze the lemon on and keep frying
  • Add peppers and spring onions
nfd
  • Add Black bean sauce to the wok.  Keep stir frying
nfd
  • Add cornflour to 1 tbsp of warm water and mix into a paste and add to the chicken
  • Combine everything properly and check the taste
  • Take the wok out of the flame and let it rest for 5 mins to let all the juices blend nicely
  • Serve hot!
creamy chicken

Creamy Chicken Curry – Delicious chicken with yoghurt and coconut milk

nfd

Even a beginner can try this silky chicken curry without messing it up. I must confess that the smooth and rich texture in the gravy is all due to a couple of tablespoons of yoghurts and coconut milk added in the cooking process. Give a try and you will come to love it!

You will need the following ingredients to make this dish:

Chicken thighs or legs cut into medium size pieces300 g
Tomato puree3 tbsp
Onion (medium)2
Ginger garlic paste2 tbsp
Green chilli2 slit
Garam masala1/4 tsp
Turmeric ,Cumin powder, Chilli powder and salt1/4 tsp each
 Plain yoghurt2 tbsp
 Maggie coconut milk powder2 tbsp
Lemon juice of 1/2 a lemon

How to make :

Shallow fry

  • Grate onions
  • Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown
  • Add ginger-garlic paste. (grate both for more flavour and aroma)
  • Add slit green chillies and salt.
  • Add chicken pieces and stir fry gathering everything together.

Toss and turn

  • Now, squeeze half the lemon on chicken and stir fry until they are tender
  • Add chilli powder, turmeric, coriander powder and cumin powder

Whip tomatoes and yoghurt

  • Whiz tomato puree and yoghurt with a fork until all combined properly
  • Add the mixture to the chicken and fry together
  • Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot

Cover and cook

  • Cover and cook for 5 mins and check if the chicken pieces are tender enough.  If not, cook a bit more longer
  • Toss chopped coriander leaves on top and serve piping hot

Cannelloni Tubes filled with meat – Creamy and meaty pasta tubes

nfd
nfd

Cannelloni means “large tubes” in Italian and is actually the familiar pasta made to look like tubes, which is more or less similar to lasagna in the preparation process.  Yet, the appearance of this dish and the digging into the juicy meaty filling which is oozing out of the tubes is an absolute delight.

You can fill these tubes in with any of your favourite vegetarian or non-veg stuffing and bake with lots of cheese tossed on the top.  In this recipe, I stuffed the tubes with a mixture of lean ground beef and a large assortment of vegetables to make it healthier.

Make this absolutely mouthwatering dish to make your gloomy winter months much cosier and a bit warmer.

What you will need:

Ground lean beef500g
Cannelloni tubes1 & 1/2 pkt
Mayonnaise  3 tbsp
Any pasta sauce (I used Grossman brand)1 bottle
Tomato Ketchup4 tbsp
 Soy sauce (dark) 1 tbsp
Carrots4 large sliced thinly
Spinach4 handfuls
Bell peppers (large) – yellow, red, green1 each or more
Salt and pepper to taste 
Garlic (chopped) 2 cloves
Onion2 large chopped
Cheddar cheese and Mozzarella cheese ( grated) 1/2 cup full

Let’s make it:

Boil

  • Boil a big pan of water with 1 tsp of water and 2tbsp of oil. Dip up to 6-7 cannelloni tubes and boil them, constantly separating them and stirring, not letting them stick to each other.  Drain the water, run cold water until the tubes are not sticky. Separate the tubes and carefully set aside. Boil the rest.
nfd

Cut veggies

  • Cut the veggies and place around a plate.
dav

Saute

  • In a large wok heat up 2 tbsp of olive oil and sweat the chopped onions.  Add chopped garlic
  • Add the carrots circles, stir fry.  Close the lid briefly so the carrots will soften fast
  • Add the bell peppers
  • Saute the all veggies
  • Sprinkle salt and pepper

Add meat

Push the veggies to a side and add the ground beef. Or opt for another wok to fry the meat

Fry

  • Dry fry the beef, breaking up the lumps with a wooden spoon until browned.  This process will take about 10 mins.  Sprinkle some olive oil if the beef is too dry
nfd

Mix

  • Bring beef and veggies together .
  • Fry for 2 mins
nfd

Add Sauce

  • Add Loyd Grossman tomato and chilli sauce and give a thorough stir
  • Add soy sauce, mayo and ketchup
  • Fry for 5 mins
nfd
  • Toss spinach on top and let them wilt. Do not cover the pot after adding spinach
  • Assemble all together and adjust the taste
nfd

Cheese on top

  • Toss a hand full of  grated Cheddar cheese
  • Let the pot bubble for a few mins and turn off the flame.

Fill

  • Preheat the oven to 180 C.
  • Opt for a wide Pyrex dish or a baking dish and pour a little milk onto the bottom.
  • Hold the cannelloni tubes gently in one hand and fill the beef mixture and arrange on the baking dish side by side.
  • Once the dish is full, top it with lots of grated Cheddar and Mozzarella cheese.

Bake

  • Cover the dish with a  foil and leave one edge slightly open for steam to escape.
  • Bake for 30 – 40 mins in the middle of the oven (lift the foil and check after 30 mins)
  • Take out from the oven and let the dish rest for 5 mins.
  • Bon appetit!
nfd

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