Saturday, 14 February 2009

Onx's Chilli Marinade

Onx's Chilli Marinade


10-12 dried Kashmiri Chillis (halve quantity if not Kashmiri)
1 head Garlic, cloves separated and peeled
1/4 tsp Cloves
1/4 tsp Turmeric
1 tsp Black peppercorns
1 tsp Cumin seeds
60ml Cider vinegar, or Goan palm vinegar


de-seed the chillies then soak them in 4-5 tblsp water for 10-15 minutes,
place in a pestle and mortar along with the soaking liquid and the rest of the ingredients and turn into a runny paste.

Thats it!
pick a meat of your choice, pork or chicken is great and marianade for a few hours.

cook how you like


Sunday, 8 February 2009

Spicy Indian Meat Balls

Spicy Indian Meat Balls

I made these the other day and they were the bus'ness. Easy to make and your mates will luv em.


for the meat balls:

500g mince lamb
1 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp paprika
1 tblsp fresh coriander, chopped
1 or 2 tsp salt
grating of nutmeg
3-4 cloves of garlic, crushed
1/2 cup natural yougart, whipped
1 egg

for the sauce:

3 onions, finely chopped in a food processor to make a rough paste
2 tblsp garlic paste
2 tsp garam masala
1 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1/2 cup of natural yougart
1 inch peice ginger, grated
3 tblsp fresh coriander, chopped
2-3 tblsp groundnut oil
1-2 cups of water, depending on how thick you want the sauce


the meat balls

Mix all the ingredients for the meatballs together thoroughly so that it becomes like a paste.
then in the palm of your hands, roll into 1 inch balls and leave aside, you should get about 15 meatballs.

the sauce

heat the oil in a pan on a medium heat.
add the blended onions and fry until golden brown, this may take a while as there will be a lot of moisture from the onions.
add the rest of the ingredients except the chopped coriander and water and cook for about 3-4 minutes.
then add the water and leave with the cover on for about 5 mins to boil.
stir, then turn the heat down and add the meatballs, cover and leave to simmer for abot 15-20 minutes.
taste and adjust the seasoning to taste.

when ready, place in a serving dish, sprinkle with the fresh coriander and serve with chappattis, nan breads, pitta bread or with rice.


Thursday, 5 February 2009

Lamb Cakes

Lamb Cakes


500g diced lamb
2 tsp ginger paste
2 tsp garlic paste

2 tblsp coriander, chopped
2 tblsp fresh mint, chopped
1 tsp red chilli powder
1 medium onion, chopped

salt to taste
80ml Oil for frying
mint chutney


mix ginger garlic paste, salt, red chilli powder and diced lamb and blend it.
place in a bowl and mix in the chopped mint , onion and coriander.
divide into 12 balls and flatten them.
heat oil in a pan and add the lamb cakes, cook over medium heat for 4 minutes, turn over and heat for 4 minutes.

Serve with mint chutney