Tag Archives: Mincemeat feed

Chicken Meatball Spaghetti

Leave a reply

One of my favourite dishes ……

Ayesha’s Kitchen

Ingredients:

FOR MEATBALLS

  • ½ kg chicken mincemeat
  • 1 tspn fresh parsley
  • 1 tspn chopped garlic
  • 2 tbspns bread crumbs
  • ½ tspn salt/ chicken salt/ chicken stock powder

FOR SAUCE

  • 1 jar Napolitano sauce OR Homemade Napolitano sauce

For Home made Sauce:

  • 1 tbspn extra virgin olive oil
  • 1 shallot chopped
  • 2 cloves garlic, minced
  • 2 large sprigs fresh thyme
  • 800g to 1 kg tinned tomatoes
  • 2 fresh tomatoes chopped
  • ½ capsicum chopped
  • 1 can champignons (sliced)
  • Some salt and pepper
  • ¼ tspn parsley
  • ¼ tspn oregano
  • 1 green chilli chopped
  • Some cayenne pepper

FOR PASTA

  • 1 pack No. 5 spaghetti
  • Water for boiling
  • Some freshly grated sharp parmesan cheese (for garnishing)
  • Some fresh/ dried parsley chopped (for garnishing)

Procedure:

-To make the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic and sauté for 2 minutes, then add thyme and tomatoes and bring to the simmer.

-Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.

-Remove and discard the thyme stems and season to taste with salt and pepper and add other herbs, spices and vegetables.

-While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and other ingredients in a large mixing bowl and season with salt and pepper.

-Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.

-Form the mixture into 12 – 18  meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.

-Heat the oil in a large heavy-bottomed frying pan over medium heat.

-Cook the meatballs until golden brown all over, about 2 minutes.

-Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 5 minutes.

-Meanwhile, add the spaghetti to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.

-With a slotted spoon take out the meatballs from the sauce.

-Drain the spaghetti and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.

-Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.

Keema Chaamp

7 Replies

Keema Chaamp is my favourite dish ……..

Ayesha's Kitchen

Ingredients:

  • ½ kg mutton chops
  • ½ kg mincemeat
  • 2 onions sliced
  • 1 large tomato sliced
  • ½ cup oil
  • Salt to taste
  • ½ tspn red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • 2 cups water
  • 1 tbspn ginger garlic paste
  • 1 pc. Black cardamom
  • 1 pc. Cinnamon

FOR GARNISHING

  • Some chopped coriander
  • Some chopped green chillies
  • Some ginger julienne

Procedure:

PRESSURE COOKER COOKING:

-In a pressure cooker, combine meat, chops, water, onion, salt, cardamom, cinnamon and ginger garlic paste. Pressure cook for 20 minutes or 2 whistles until the meat is tender.

-Carefully remove the pressure lid and cook on high heat until the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

NORMAL PAN COOKING:

-In a pan boil the meat with onion, salt, cardamom, cinnamon and ginger garlic paste until the meat is tender and the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

Ayesha's Kitchen

Aalu Keema

3 Replies

Aalu Keema is another very special dish of Pakistani home cooking. People love this combination of spicy mincemeat with lovely tender potatoes. Sometimes I think that Pakistani cooking is a bit like Italian cooking, we use mincemeat quite often with a combination of vegetables and chopped tomatoes for the tangy taste. You can add boiled noodles/ spaghetti/ rice to this dish to make Aalu Keema noodles/ spaghetti/ rice, it is also very common in Pakistani  home cooking. This is known to be the best technique in Pakistan to utilize the left overs. Do try this wonderful dish and I am sure you are going to love it …..

ayesha's kitchen

Ingredients:

  • ½ kg to 750 gms mincemeat chicken/ mutton/ beef/ lamb
  • 2 potatoes (peeled and cubed)
  • 2 medium sized onions (sliced)
  • 2 tomatoes (chopped)
  • Green chillies (as you like)
  • Some chopped coriander
  • Salt to taste
  • Red chilli powder to taste
  • ½ tspn turmeric
  • 1 tspn garam masala
  • ½ cup oil
  • 2 cups water
  • 2 big cardamoms
  • 2 cloves
  • A piece of cinnamon
  • 1 tspn ginger (crushed)
  • 1 tspn minced garlic
  • A pinch of fenugreek leaves

Procedure:

-In a deep pan, add water, mincemeat, onion, ginger garlic paste, cardamom, cinnamon and cloves and boil for around 20 minutes on low heat or until the water gets dry.

-Add oil and all the ingredients (except coriander and green chillies) and mix well. When the tomatoes tend to get soft cover the pan and cook on low heat with occasional stirring. Let the tomatoes cook in the moisture of tomatoes. Do not add additional water.

-When the potatoes are tender and it gives a nice cooked look, dish it out and serve hot with hot chapattis and salad.

Keema Shimla Mirch

6 Replies

Keema Shimla Mirch is a well known dish in Pakistani home cooking. We make mincemeat with many variations, sometimes we add potatoes, sometimes we add peas, sometimes capsicum, sometimes green chillies, sometimes onion, sometimes cauliflower, sometimes bittergourd and so on but this is my favorite because I love the aroma and taste of capsicum …..

Ayesha's Kitchen

Ingredients:

  • 500 gms beef/lamb/chicken/mutton mincemeat
  • 1 onion sliced
  • 1 tomato sliced
  • 4 tbspns yogurt
  • 1 tspn Ayesha’s Kitchen Special garam masala
  • 1 green chilli sliced
  • Salt (to taste)
  • Red chilli powder (to taste)
  • A pinch of fenugreek leaves
  • 2 tbspns chopped green coriander
  • 1 capsicum cubed
  • ½ cup oil
  • 1 tbspn ginger garlic (freshly crushed)

Procedure:

-Heat oil and fry ginger garlic in it. Add onion and fry until its brown. Now add salt, red chilli powder and mincemeat. Break mincemeat into small pieces with a wooden spoon and mix well with other ingredients.

-When it starts changing its colour, add yogurt and tomatoes. Cook covered on medium heat until the tomatoes lose their stiffness.

-Add green chilli, garam masala, fenugreek leaves and capsicum. Cook covered for another 10 minutes.

-Now on high heat simmer the mincemeat and take it out in a dish when the oil comes up.

-Serve hot with rotis.

Smoky Chicken Kabab Biryani

Leave a reply

Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying

FOR BIRYANI

  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece

Procedure:

-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Sabzi Keema

Leave a reply

This is my own invention…….. I love this dish because of its aromatic flavors and because it is low in fat and easy to cook. A very healthy start in the Month of Ramadan ….

Ayesha's kitchen

Ingredients:

  • ½ kg chicken keema
  • 1 big potato diced
  • ½ cauli flower sliced
  • 1 tbspn kasuri methi
  • 1 tspn ginger garlic paste
  • ¼ cup olive oil
  • 2 tomatoes diced
  • 1 tspn garam masala
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • ½ turmeric powder
  • ½ cup coriander
  • 2 green chilllies sliced

Procedure:

-Heat oil and fry ginger garlic paste in it for 2 minutes on medium flame.

-Add chicken mince and fry until it is white.

-Now add all the other ingredients and cook it covered on low heat for 20 – 25 minutes.

-Serve hot with rotis.