Meat Balls

Meat Balls~

Looking for homemade meatballs? Easy Meatballs is a simple and delicious recipe using ground beef and lamb that is baked in the oven. This is a classic Italian- American style meat balls, huge, pillowy soft and loaded with herbs and cheese, mixed with ground beef and pork, served with a traditional tomato sauce.

Ingredients of meatballs:

• ½ lb ground lamb,
• ½ lb ground beef,
• 4 oz cooked spinach,
• ½ cup parmesan cheese; grated,
• 1 piece of egg,
• 2 cloves of garlic; minced,
• 1½ teaspoon of dried basil,
• 1½ teaspoon of dried parsley,
• 1 teaspoon of salt,
• ½ teaspoon of chili flakes,
• ½ cup of breadcrumbs.

Ingredients of tomato sauce:

• 4 cups of fresh tomatoes; chopped into 1-2 inch squares,
• ¼ cup of extra virgin olive oil,
• ¼ cup fresh basil,
• 1 teaspoon of granulated sugar,
• ½ teaspoon of chili flakes,
• 2 garlic of cloves, sliced,
• Salt and pepper to taste.

Directions of meatballs:

1. Mix all the ingredients together with half of the breadcrumbs.
2. Shape it into balls and roll over the remaining breadcrumbs.
3. Place the meatballs over a baking sheet and bake for 25 minutes in a pre-heated oven at 190°C.
4. Remove it from the oven and set aside.

Directions of tomato sauce:

1. Heat oil in a large skittle over high heat and add all the ingredients.
2. Bring it to boil and simmer for five minutes.
3. Using the back of a wooden spoon, crush the tomatoes.
4. Remove from pan and set it to cool for a few minutes.
5. Blend the sauce in a food processor and return it to the stove.
6. Simmer until the sauce thickens and adjust seasoning.
7. Pour the sauce over the meatballs and serve and then enjoy :) :)

Liver shashlik

Liver shashlik~

Liver Shashlik is a tremendous dish that you can make on this Eid. This is a very tasty dish and also a healthy one because liver is an exceptional source of vitamin A. You can dish it up with either nan or garlic rice :) :)

Ingredients of liver shashlik:

• 2 cups of liver cubes (beef or mutton),
• ¼ cup of green capsicum cubes,
• ½ cup of cubes (tomatoes, cucumbers, red & yellow capsicum)
• 1 tablespoon of soya sauce,
• 1 tablespoon of tabasco pepper or chili sauce,
• 1 teaspoon cherry sauce,
• 2 teaspoons of tomato ketchup,
• 2 teaspoons of ginger-garlic paste,
• ½ teaspoon of black pepper powder,
• 1 teaspoon of lemon juice,
• ½ teaspoon of sugar,
• ½ cup of oil,
• red chili powder according to need,
• 7-8 pieces of shashlik stick,
• salt according to taste.

Directions of liver shashlik:

1. At first boil the liver properly then mix & rub all the ingredients together well except the ½ portion of oil, on a bowl and marinate for ½ an hour.
2. Now sew the marinated mixture one by one in the shashlik like this photo.
3. Then heat the oil on a frying pan, then put the shashlik stick on it and fry it both side.
4. Now follow this way and fry all the liver shashlik and place them on a serving dish with any kind of sauce.
5. Serve the hot liver shashlik and enjoy in this Eid celebration :) :)

Mutton Liver Do Peyaza

Mutton Liver Do Peyaza~

A true traditional mutton liver do peyaza with the awesomeness of everything South-Asian cuisine has to offer! The flavors of this dish will give the genuine South-Asian touch from the root!

It has been long since I have shared my last curry recipe and Eid-ul-Azha is tomorrow; so it’s high time to present this gem to you. This recipe of spicy mutton liver do peyaza is a pure indulgence and celebrates the heritage of the most flavorful South-Asian cuisine!

Ingredients of mutton liver do peyaza:

• 1 piece of mutton liver; cube cut,
• 1 tablespoon of ginger paste,
• 2 teaspoon of garlic paste,
• ½ teaspoon of turmeric powder,
• 1¼ teaspoon of red chili powder,
• ½ teaspoon of coriander seed powder,
• 1 teaspoon of cumin powder,
• 2 tablespoons of onion paste,
• 1 cup of chopped onion,
• 4 pieces of (cardamom, cinnamon, cloves) each,
• 2 pieces of bay leaves,
• 3 tablespoons of sour yogurt,
• ¼ teaspoon of fenugreek,
• 4-5 pieces of green chili,
• 2 tablespoons of mustard oil,
• ½ cup of oil,
• salt according to taste.

Directions of mutton liver do peyaza:

1. Wash the liver pieces very well and drain out the water.
2. Then rub the liver pieces with all the ingredients together properly except the
3. chopped onion, green chili, whole hot spices & fenugreek and keep it for 30 minutes to marinate.
4. Now fry the whole hot spices & bay leaf with the oil on a large pan and pour the ½ cup of chopped onion on it and stir it until it is light brown.
5. Then pour the marinated liver on the pan and stir it until it is fragrant and pour the hot water according to need and cook it until it is tender.
6. When the broth is reduced and well cooked, fry the fenugreek & ½ cup of chopped
7. onion with the mustard oil on other pan and pour the cooked liver on the pan and add the green chili on it and stir it very well and take it out after 5 minutes and pour it on a serving dish.
8. Serve the mutton liver do peyaza and enjoy on Eid-ul-Azha :) :)

Beef Carpaccio

Beef Carpaccio~

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place in 1963 :)

The dish, based on the Piedmont speciality carne cruda all'albese, was invented and popularised by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work :) :)

Ingredients of beef carpaccio:

• 300 g of beef filet (tenderloin),
• 25 ml of olive oil,
• 15 g of basil,
• 15 g of grind garlic cloves,
• 5 g of black pepper powder,
• 5 g of black salt,
• 30 g of chopped parmesan cheese,
• 10 g of mustard.

Directions of beef carpaccio:

1. Clean the meat and mix all the ingredients together properly on a bowl keep it rest for 2 hours except the basil, parmesan cheese & olive oil.
2. Now wrap the meat with the plastic sheets then keep in the freezer until it is chilled.
3. Cut the meat into very thin pieces and place it on a serving dish with any kind of vegetables as your choice, and spread the basil, parmesan cheese & olive oil on it.
4. Serve the beef carpaccio and enjoy :) :)

Kalo Jaam or Kala Jamun

Kalo Jaam or Kala Jamun~

Kalo jaam or kala jamun is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made mainly from milk solids, traditionally from freshly curdled milk. But I've a very shortcut recipe for this awesome Sweet, which has not very difficult, and the taste will remain the same.

Ingredients of kalo jaam or kala jamun:

• 2 cups of milk powder,
• 2 tablespoons of semolina,
• 2 teaspoons of baking powder,
• 2 tablespoons of clarified butter,
• 2 pieces of eggs,
• little bit of red food color,
• oil for frying.

Ingredients for sugar syrup of kalo jaam or kala jamun:

• 3 cups of sugar,
• 6 cups of water,
• 4 pieces of cardamom-cinnamon.

Directions of kalo jaam or kala jamun:

1. First boil the sugar, with the water & cardamom-cinnamon together properly on a saucepan and make the sugar syrup.
2. Then soak the semolina on the water and drain out water properly and mix the milk powder with the baking powder, eggs, clarified butter & soaked semolina together properly until it is smooth.
3. Now add the red food color very well on it, rub a little bit of clarified butter by hand and make the long shape sweet from the dough.
4. Then deep fry the sweet with the oil over low heat until it is black color, then take it out and pour them on the sugar syrup and boil it for 4-5 minutes.
5. Place the kalo jaam or kala jamun on a serving dish and serve it and enjoy :) :)

Tiramisu

Tiramisu~

Tiramisu (from Italian, spelled tiramisù, meaning "pick me up" or "lift me up") is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: Savoiardi), dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others.

This tiramisu is truly amazing. Give it a try…you gonna love it :) :)

Ingredients of tiramisu:

• 500 g of cream cheese,
• 5 pieces of eggs,
• 200 g of sugar,
• 300 g of fresh double cream,
• 24 g of gelatin,
• 10 g of coffee,
• 25 g of chocolate,
• ladyfinger biscuits according to need.

Directions of tiramisu:

1. Make the dark coffee in a pot, and beat the cream cheese & sugar in a large bowl until it is fluffy thick whipped cream and keep aside.
2. Then pour a little bit of coffee on a flat plate and make a layer with the biscuits, pour some coffee on it and make another layer with the biscuits on the 1st layer.
3. Now make the 3rd layer with the cream cheese mixture on the biscuits layer and make the 4th & 5th layer, like 1st & 2nd layer on it and then make the 6th layer or final layer with the cream cheese mixture on the biscuits layer.
4. Then cover the plate and keep it in the refrigerator for 3-4 hours or whole night, take it out sprinkle little cocoa powder & chopped chocolate on the top of the layer.
5. Then serve the delicious tiramisu and enjoy :) :)

Tea Flavored Yogurt with Caramelized Nuts

Tea Flavored Yogurt with Caramelized Nuts~

Enter the world of culinary delights where as a thoroughbred Bangladeshi, one would think we ace at pickling and know our achars well but wait… there is something called Tea pickle from across the Eastern borders in Myanmar! Now that the shock might have sunk in, do remind yourself that tea is held in high reverence, whether it is through the age old custom of tea drinking ceremonies in the East or to the fact that a tea stall in any Bangladeshi village is the best place to make friends.

I take you down a walk through the many ways we can incorporate this favorite beverage of ours into food that is fragrant and adds that touch of the extraordinary to your dinner table.

In the land of sweet yoghurt we are all too familiar with flavored yoghurt but tea flavored yoghurt? Well let's give this one a try, shall we? Bon appetit and eat healthy dear readers!

Ingredients of tea flavored yoghurt with caramelized nuts:

• 1 kg of milk; if you are one of the lucky few to have access to cow milk then go for it or use good powder milk,
• 1 tablespoons of cardamoms,
• 1 medium stick cinnamon,
• 4 tablespoons of normal black tea; any brand for black tea will do,
• 2 tulsi tea bags,
• 4 tablespoons of brown sugar; you might want to keep this sugar free and use honey on top later on,
• 1 tablespoon of culture yogurt or use any good yogurt you had as a culture,
• handful of walnuts and cashew nuts; caramelized in sugar for serving.

Directions of tea flavored yogurt with caramelized nuts:

1. Boil the milk, cardamom, cinnamon stick, tea and sugar for about 5 minutes or until it starts to thicken and a heavy layer of cream forms of on top.
2. Remove from heat and cool it while the tulsi tea bags are dipped into it.
3. Cool it to be lukewarm to the touch but not cold. Smear a deep dish with the culture yogurt and gently pour this milk into it.
4. Store it in a dry warm place for up to 8 hours. Every time you check the yogurt, do not toss it around too much as this can disturb the bacterial formation within.
5. Once the yogurt is set you can refrigerate it. The more you keep it out the more sour it gets.
6. Serve a dollop of yogurt with caramelized walnuts or cashews sprinkled on top and enjoy this new form of sweet tea yogurt!

Noodles Wrapped Shrimp

Noodles Wrapped Shrimp~

Noodles are a staple in many cultures. Made from unleavened dough, which is stretched, extruded, or rolled flat and cut into variety of shapes, a single noodle can be made, eaten, or extracted from a serving of noodles. Many varieties of noodles are cut into waves, helices, tubes, strings, shells or cut into other shapes :)

Discover with me how to make shrimp wrapped in noodles which are absolutely delicious. This is a fantastic recipe and very quick & easy to make :) :)

Ingredients for noodles wrapped shrimp:

• 5 pieces of king shrimp,
• ¼ cup of lemon juice,
• 1 piece of whole red chili; mashed,
• 2 pieces of clove garlic; mashed,
• a pinch of paper,
• ¼ finely chopped onion,
• some coriander; chopped,
• a pinch of salt.

Ingredients for sauce for noodles wrapped shrimp:

• ¼ cup of lime juice,
• 2 teaspoon of fish sauce,
• ½ teaspoon garlic,
• 1 teaspoon chopped coriander,
• ½ teaspoon of chili,
• ¼ teaspoon pepper,
• salt and sugar according to taste.

Ingredients for wrapping for noodles wrapped shrimp:

• 1 packet of noodles; boiled,
• satay sticks,
• oil for frying.

Instructions for noodles wrapped shrimp:

1. Marinate the shrimps in lemon juice, red chili, salt, pepper, coriander, onion and garlic.
2. Then let it marinate for a couple of minutes.
3. In the meanwhile make the sauce. Now mix all the sauce ingredients.
4. Then dip the boiled noodles into the sauces.
5. Pierce the shrimps with the satay sticks through the back of its tail. Then wrap these with the noodle strands.
6. Now eat oil in a pan, deep fry them until brown.
7. Serve the shrimp wrapped in noodles and enjoy :) :)

Shahi Phirni or Royal Rice Pudding

Shahi Phirni or Royal Rice Pudding~

It is a Mughal dessert, prepared with rice and milk. Phirni/ Firnee is made with ground rice cooked in milk. This is a very festive sweet made all over South-Asia. Phirni is very similar to Kheer (made with whole rice) but much quicker to make. So let’s make this traditional sweet on tha occasion of Eid-ul-Azha :) :)

Ingredients for shahi phirni or royal rice pudding:

• 2 liters of liquid milk,
• 1 cup of condensed milk,
• ½ cup of basmati rice powder,
• ½ cup of grave gourd-carrot,
• 2 tablespoons of chopped pistachio nuts-raisins & cherry,
• sugar according to taste,
• 250 g of small ricotta cheese ball,
• 1 tablespoon of mawa,
• 250 g of cream,
• 1 teaspoon of rose water,
• 1 tablespoon of clarified butter.

Directions for shahi phirni or royal rice pudding:

1. Boil the gourd-carrots and fry it with the clarified butter and stir it some time and take it out and keep aside.
2. Now cook the milk on a large pan until it is thick and pour the condensed milk, cream, mawa, pistachio, raisin, rice powder & fried gourd-carrots over medium heat and stir it some time.
3. Then pour the sugar and stir it constantly until rice powder is boil & thick, pour small ricotta cheese ball & rose water on the pan, when the rice mixture is boiled & thick and stir it to well to mix.
4. Now take it out and pour the shahi phirni on a serving dish and garnish it with the sprinkle the chopped pistachio, raisins & cherry fruit.
5. Serve the shahi phirni and enjoy :) :)

Chicken in Potato Baskets

Chicken in Potato Baskets~

So I am always trying to find ways to sneak vegetables in my meals as my little sis refuses to eat them. So this is a children’s favorite, potatoes and chicken!

Ingredients for chicken in potato baskets:

• 2 cups of chicken (cube cut),
• 2 tablespoons of butter,
• 1 teaspoon of soya sauce,
• 1 teaspoon of chopped oregano,
• 1 teaspoon of ginger paste,
• ½ teaspoon of garlic paste,
• ½ teaspoon of black pepper powder,
• 1 cup of onion cubes,
• 1 tablespoon of chopped green chili,
• 3-4 pieces of large potatoes (Julian cut),
• 1 piece of beaten egg,
• 1 tablespoon of corn flour,
• 2 pieces of tea strainer,
• oil for frying,
• salt according to taste.

Instructions for chicken in potato baskets:

1. Fry the onions with the butter on a pan and pour the ginger-garlic paste and stir it some time and pour the chicken on it and stir it properly until the chicken is tender.
2. Then pour the rest of the ingredients on the pan and stir it occasionally until the mixture or stuffing is fried and take it out and keep aside.
3. Now rub the julian cut potato with the egg, salt, corn flour & black pepper then sprinkle the potato mixture on the tea strainer and put the other tea strainer on it and press it with the clip and deep fry it properly.
4. Then take it out, open the clip and take the potato basket and fill with chicken stuffing and place it on a serving dish.
5. Finally, serve the chicken in potato baskets coriander chutney with the coriander chutney and enjoy :) :)