Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Mughlai Kofta | Meat balls cooked in rich Mughlai gravy

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

For Kofta:

• 500 gms meat mince (beef/mutton)
• 1 tbsp. ginger & garlic paste
• 2 tbsp fried onion
• 1 green chili chopped
• 1/4 tsp garam masala powder
• 2 slices of bread
• 1 egg
• Salt

Method: 

1. Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough. 
2. Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)
3. Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).
4. Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.

Ingredients for gravy:

• 1 large onion chopped
• 1 cup yogurt
• 1 tbsp ginger & garlic paste
• 3 tbsp tomato puree
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp tomato puree
• 1 tbsp lemon juice
• 1/4 cup fried onion
• 1/4 cup freshly grated coconut
• 8 to 10 cashewnuts
• 1/2 cup chopped fresh coriander leaves
•  4 to 5 whole green chilies (as per your taste)
• 5 tbsp of cooking oil
• Salt to taste
• Whole Spices:  1" cinnamon stick and 3 cardamom

Preparation:

• Keep the koftas ready.
• Mix 1 cup yogurt with 2 tbsp tomato puree.
• Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashewnuts

Method:

1. Heat 5 tbsp or little more cooking oil in a wide sauce pan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.
2. Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds. 
3. Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.
4. When gravy starts boiling, slowly add koftas one by one without over crowding the gravy.
5. Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.
6. After 5 minutes add the coconut, cashewnut and fried onion paste along with whole green chilies, lemon juice and garam masala powder. Stir gently with ladle until everything is well combined. 
7. Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)
8. Garnish with chopped coriander leaves and serve hot with rice.

Step by step pictures

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Butter Chicken

Methi Murg

Chicken Tikka Masala

Murg Malai Seekh Kabab | Creamy Chicken Mince Kababs

Try these melt in the mouth chicken kababs, very to prepare and ready in no time. The chicken mince is ground to a fine paste along with some aromatics and spices and blended with the richness of cream and cheese. The kababs are then shaped and grilled to perfection. Served hot on its own with a mint chutney or wrapped in a soft rumali or pita bread, the choice is yours.













Serving size: Makes 10 big size kababs.
Marinating time: 1 hour
Preparation time: 15 minutes
Cooking time: 20 minutes per batch

Ingredients: 

• 500 gms chicken mince
• 1 tbsp white vinegar
• 1 tbsp ginger & garlic paste
• 1 tsp black pepper powder
• 1/2 tsp garam masala powder
• 1 egg
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 2 green chilies chopped
• 1 tbsp fresh cream (or tetra pack/tin)
• 2 tbsp bread crumbs (or 2 slices of bread soaked in milk)
• 2 tbsp grated cheese
• Salt
• cooking oil as needed
• 10 wooden skewers (optional)

Preparation:

• If you do not have ready made chicken mince, then put the boneless chicken breast cubes into a chopper and pulse for few seconds. 
• Keep all the above ingredients ready.
• Chop coriander, mint leaves and green chilies.
• You can also used grated ginger and garlic instead of paste.

Method:

1. In a chopper add first 9 ingredients from the list. Blend it till everything is well combined.
2. Remove the mixture in a bowl and add cream, bread crumbs or slices, grated cheese and salt.
3. Mix well and refrigerate for 30 minutes or 1 hour.
4. Take some water in a bowl, dip your hands in it and take 2 tbsp of chicken mixture. Shape it around the skewer and flatten it for even and quick cooking. You can make any shapes even without using the skewer. (e.g small cutlets, oval etc)
5. Heat 2 to 3 tbsp of oil in a grill pan or any normal non stick pan. Place the kababs and cook on low flame for 10 minutes on each sides. Can also cook by placing the lid.
6. Serve hot with mint chutney.

Peri Peri Chicken Stuffing for Samosa, Pies and Rolls

Ingredients:

• 500 gms Boneless Chicken
• 1 medium size onion finely chopped
• 1/2 cup spring onion finely chopped
• 5 tbsp Cooking oil

Grind to a fine paste:

• 4 cloves of garlic
• 4 to 5 dry red chilies (as per taste)
• 1 tsp dried oregano powder
• 1 tsp paprika / red chili powder
• 3 tsp balsamic vinegar / white vinegar
• 2 tbsp olive oil
• Salt

Preparation:

1. Finely chop boneless chicken (can also use chicken mince). Or you can make your own chicken mince by using a chopper. Add boneless chicken cubes to a chopper and dry grind for few seconds.  
2. Prepare the peri peri paste and marinate chicken in it for 1 hour.
3. Chop onion and spring onion and keep ready.

Method:

1. Heat oil in a pan and fry chopped onion till light golden.
2. Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 
3. Check the salt and other seasoning, if required adjust accordingly.
4. Remove from heat and cool it completely before using it as a stuffing.

Chicken Pancake Squares

Chicken Mince Stuffing

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together chicken mince and yogurt.
2. Heat oil in a saucepan and fry garlic and onion till soft and slightly changes colour.
3. Add chicken mince and stir well till well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add soy sauce, chopped green chilies (as per your taste), chili flakes, salt and pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in chicken mixture has dried out.
6. Finally add chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

Crepe Squares

Ingredients:

• 1 egg
• 1/2 cup milk
• 1/2 cup water
• 1 cup plain flour
• 2 tbsp melted butter
• 1/4 cup chopped coriander leaves
• Salt

Method:

1. Mix all the above mentioned ingredients for crepe in a large bowl till you get a smooth mixture.
2. Heat a non stick pan and grease it with few drops of oil.
3. Pour a ladle full (2 or 3 tbsp) of batter on the pan and slowly rotate the pan in such a way that batter spreads evenly over the pan making thin crepes.
4. Cook for 1 minute and flip over the crepe and again cook for 30 seconds on the other side.
5. Remove in a plate and cool before adding the stuffing.
6. This batter will make 6 to 7 medium size crepes.
7. Make a flour mixture to stick the edges. (1 tbsp plain flour + 2 tbsp water)
8. Take a crepe and place a tbsp of chicken stuffing in the middle of the crepe.
9. Fold the crepe from all four sides to make a square shaped pocket.
10. Stick the edges with a mixture of 1 tbsp of flour and 2 tbsp of water. 
11. Heat 2 or 3 tbsp oil in a pan and shallow fry the folded crepes on both sides till golden.
12. Serve hot with chili sauce.

Chicken Bread

For Chicken Mince Stuffing

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together chicken mince and yogurt.
2. Heat oil in a saucepan and fry garlic and onion till soft and slightly changes color.
3. Add chicken mince and stir well till well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add soy sauce, chopped green chilies (as per your taste), chili flakes, salt and pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in chicken mixture has dried out.
6. Finally add chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

For the Dough:

Ingredients:

• 4 cups plain flour
• 2 tbsp powdered milk
• 1 tbsp instant yeast
• 1/4 cup warm water
• 4 tbsp oil
• 1 egg
• 1 tsp castor sugar
• Enough water to make a dough

Method:

1. In a small bowl combine yeast,1/4 cup warm water and sugar. Mix well and set aside for 10 minutes till you see a froth formed over the yeast.
2. In a large mixing bowl combine together flour, milk powder, egg, oil and yeast mixture. With water make a soft and smooth dough. 
3. Place the dough in a bowl smeared with oil and keep it in a warm place for 1 hour or till the dough rises to double its size.
4. Punch down the dough after it has risen. And now the dough is ready for the preparation of chicken bread.
5. Take a baking tray and grease it with some oil. Preheat the oven to 200 degrees C.
6. Divide the dough into small lemon size balls.
7. Flatten each part into a small 4 inch diameter disc or small circle.
8. Place the chicken stuffing on one side of the disc and fold over the other half.
9. Seal the edges with help of a fork. Brush the top portion with some egg white and sprinkle sesame seeds.
10. Repeat this with all the dough parts and place them on a greased baking tray.
11. Bake in the oven for 15 to 20 minutes or till it turns golden from outside.