Baked Meatballs in Cheese Sauce – Served on a bed of Linguine

It had been long that I invited my extended family over for a meal together and Easter break provided that perfect opportunity. The thing with me is, I get into elaborate menu planning when I am having people over that it exhausts me! This time around, however, I decided to keep it simple. The menu was mainly Indian with just this easy Baked Meatballs in Cheese Sauce thrown in for variety. Very easy again, made with very few ingredients but full marks for taste. I served it on a bed of boiled linguine and it turned out just perfect. My family licked their plates clean and theres nothing more that makes me happy when I can feed my loved ones well. You go note the recipe!

 

meatballs 1

 

meatballs 2

Baked Meatballs in Cheese Sauce - Served on a bed of Linguine
Author: 
Recipe type: Pasta
Cuisine: Italian
 
Cheesy and yummy
Ingredients
  • For the meatballs:
  • Chicken mince - 500 gms
  • Dried oregano - 1 tsp
  • Dried thyme - 1
  • Chilli flakes - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tbsp.
  • For the sauce :
  • Onion - 1 medium - finely chopped
  • Garlic - 2-3 fat cloves - minced
  • Readymade pasta sauce - 4 tbsp. - I used the red tomato based sauce
  • Heavy Cream - 1 cup
  • Butter - 1 tbsp.
  • Grated parmesan - ½ cup
  • Boiled linguine or spaghetti or even penne would do fine - to serve the meatballs.
Instructions
  1. Mix all the ingredients listed under meatballs and roll the mince into small balls.
  2. Line a baking tray with foil or butter paper, assemble the meatballs and bake in a preheated oven for 10-15 mins at 180 degree C.
  3. Once the meatballs are done, remove from the oven and keep aside.
  4. In a pan , heat the butter. Lightly sauté the garlic and onion mince. Add the readymade pasta sauce and fry for 2-3 mins. season with salt and pepper. Or use any herb of your choice.
  5. Lastly mix in the heavy cream and simmer the sauce gently.
  6. In a baking dish arrange the baked meatballs, pour the sauce over it, sprinkle the grated parmesan cheese on top and bake for 10-15 mins or till the cheese has melted and browned lightly.
  7. Serve on a bed on linguine or spaghetti or any other pasta of your choice. Garnish with oregano ,chilli flakes and some fresh basil leaves
 

Tandoori Chicken – The super easy version

There will be days inyour life when no matter how much you enjoy cooking and say its a therapy for you..the very thought of cooking will give you the jitters. Happens to me many times too often. Nevertheless you still want something yummy, something comforting and take aways are not an option either. What does one do?! Make this super easy version of Oven Grilled Tandoori Chicken. Ever since I have been on the  healthy eating path, tandoori chicken has been my faithful companion. Everytime in doubt, a piece of well grilled succulent juicy chicken makes me happy. And the bong in me just needs a bit of rice and daal along and I am good to go. The only effort in this dish is the marination that can be done even a day ahead. The marinated chicken can be frozen too for upto a week.

tandoori chicken 1

tandoori chicken

Tandoori Chicken - The super easy version
Author: 
Recipe type: Starters
Cuisine: Indian
 
Easy Tandoori chicken
Ingredients
  • Chicken drumsticks - 8-10 pieces
  • Hung curd - 2 tbsp.
  • Lime juice - 1 tbsp.
  • Salt - to taste
  • Ginger - garlic paste - 1 tbsp
  • Kashmiri red chilli powder - 1 tbsp.
  • Garam masala powder - 1 tbsp.
  • Gram flour/Besan - 1 tsp
  • Mustard oil - 1 tbsp.
  • Butter/oil - for basting
Instructions
  1. Wash and dry the chicken drumsticks. Make small gashes all over. Marinate with salt and lime juice and keep aside for 15 mins.
  2. In a bowl, mix together the curd, ginger-garlic paste,kashmiri red chili powder,garam masala powder, gram flour and mustard oil.
  3. Add the chicken pieces and coat each of the piece well with the marinade. Cover the bowl with a cling film and keep in the refrigerator for atleast 2 hours or more.
  4. Line a baking tray with foil paper. Place the chicken pieces and grill in a preheated oven at 250 degree centigrade.
  5. Serve on a bed of fresh lettuce and a side of mint chutney and onion rings

Pineapple Relish

Call it a relish or a simple chutney..this one will surely make you happy. It is a very good way to use up a ripe pineapple that you wouldn’t really enjoy otherwise. Even if the pineapple isn’t that ripe this recipe will work just fine. Make it and keep it bottled in the fridge for a week…it will stay just fine. Eat it with simple dal-chawal or serve it as a side with parathas, kababs or just about anything. And its so simple to make that you are going to love me for this. Here’s a quick recipe of Pineapple Relish

relish 1

 

Pineapple Relish
Author: 
Recipe type: Condiments
Cuisine: Indian
 
A sweet and tangy pineapple relish
Ingredients
  • Pineapple - 1 large - grated
  • Turmeric - 1 tsp
  • Sugar - 7-8 tbsp
  • Salt - 1 tsp
  • Dry red chillies - 3-4 nos
  • Black Mustard seeds - 1 tsp
  • Refined oil - 1 tbsp
Instructions
  1. In a bowl take the grated pineapple along with all its juices.Add the turmeric powder , salt and sugar and mix well till the sugar dissolves.Keep it aside.
  2. In a pan add the oil .Once it heats up add the black mustard seeds and the dry red chillies.Once the splutter add the pineapple mixture.
  3. Cover the pan and let it cook for approx half hour or till the the mixture becomes thick in consistency. At this stage check for the seasoning .. add a little more sugar or salt if required.
  4. Remove from heat and let it cool completely.
  5. Serve as a condiment.Bottle it up and stock it in the fridge.Stays well for almost a week.