Posts Tagged ‘indian style’

Recipe Yields: 4 servings

Meatballs and Macaroni Pasta Soup

I like to make meatballs and serve with spaghetti and sometimes in soup. The only meat we eat is chicken. So, I use ground chicken to make meatballs. This soup is so healthy that you will feel no guilt while having it. In whatever ways soup are always healthy to include in our diet. I have used some veggie and meatballs for this soup. Also, I like to make my meatballs in oven which makes my life easier who is going to stand near the stove to cook all of it. This is the best way to make in my opinion. Anyways coming back to recipe:

Meatballs and Macaroni Pasta Soup

Meatballs and Macaroni Pasta Soup

Ingredients:

For the meatballs

  • 1/3 cup chopped coriander leaves
  • 1/2 pound ground chicken
  • 1 small white onion, chopped
  • 1 green chillies, chopped
  • 1 teaspoon red chilli flakes
  • 1/4 teaspoon turmeric powder
  • 1 Extra large egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 tablespoon hot water
  • salt to taste

For the soup:

  • 1 medium-sized carrots, cut in small pieces
  • 2 celery stalks, cut in small pieces
  • 1 small white onion
  • 3 garlic cloves, sliced
  • 2 tablespoon olive oil
  • 6 ounce baby spinach, washed and trimmed
  • 1/2 cup macaroni pasta/elbow pasta
  • 5 cups chicken stock
  • 1/4 cup grated parmesan cheese

Preparation:

  • Preheat oven to 350 degree fahrenheit.
  • For the meatballs, place the ground chicken, bread crumbs, green chillies, coriander leaves, onions, red chilli flakes, turmeric powder, freshly ground black pepper, egg , salt and water and gently combine all the ingredients with your hand.
  • Make a small ball and place on a baking sheet lined with sliver foil. This will make around 15-17 meatballs depending upon the size. Bake for 30 minutes, until cooked through and lightly golden brown. Keep it aside.
  • Meanwhile, for the soup, heat olive oil in dutch oven over medium high heat, add garlic, onions and for 2-3 minutes.
  • Add carrots, celery and cook until they are slightly tender.
  • Add chicken stock and bring it boil and now add pasta and cook for 10-12 minutes.
  • Add the meatballs and taste the soup, if you need salt add it now. Cook for 2-3 minutes more.
  • Stir in spinach and cook for 2 more minutes.
  • Add half of the cheese to the soup and stir well.
  • Soup is ready to serve. Before serving sprinkle some of the cheese on top and enjoy.

Recipe adapted from Barefoot contenssa Back to basics Book by Ina Garten.

Once again thanking each one of you for visiting my blog and for all your lovely comments out here.

That’s all for now…have a nice 4th of July long weekend!    Tk care Guys!

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Recipe Yields: 6-7 servings
 
Chicken Curry with Fingerling Potatoes
 
This time I had made this chicken curry with  chicken drumsticks/leg pieces and Fingerling potatoes. Fingerling potatoes are smaller than regular potatoes and they are finger like shaped. I like this cute looking pototes and it also tastes good in any curry. I do not remove the skin of potatoes coz as in the skin is very thin and tender. It really compliments the flavor of chicken when used in this curry. You can use any small potatoes but do not peel the skin, believe me it taste wonderful with the skin, really unique.  So, here goes the recipe for the same.

Chicken Curry with Fingerling Potatoes

Chicken Curry with Fingerling Potatoes

Ingredients:

  • 10-12 Chicken drumsticks/ leg pieces, skinless
  • 6-7 fingerling potates, slit vertically, just in two pieces
  • 5 large onions, thinly sliced
  • 5 garlic cloves, crushed
  • 1 1/2 teaspoon grated ginger
  • 1 cup crushed tomatoes
  • 1 small plum tomato, large cubed
  • 3 small dried bay leaves
  • 2 cinnamon sticks
  • 1  teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1  teaspoon garam masala powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon red chilli flakes
  • 1 green chilli, chopped
  • salt to taste
  • 3 tablespoon oil

For marinating:

  • 1 teaspoon turmeric powder
  • 1/2 red chilli powder
  • 1 1/2 teaspoon salt

Preparation:

  • Remove the skin of chicken drumsticks/leg pieces. Marinate them with the ingredients mentioned under marination.
  • Heat oil in a large dutch oven, add garlic, ginger, red chilli flakes, onions , cinnamon sticks and bay leaves. Cook until onions are reduced in quantity and slightly golden brown.
  • Add cubed tomatoes, crushed tomatoes, fingerling potatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cover the lid. Cook until oil seperates from the masala.
  • Add chicken leg pieces and cook uncover for 5-10 minutes on medium high heat. Stir in between so that it do not stick to the bottom.
  • Add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
  • Serve hot with basmati rice and enjoy.

Chicken Curry with Fingerling Potatoes

Chicken Curry with Fingerling Potatoes

Thanks everyone for visiting my blog and for all your lovely comments out here.

Happy weekend..tk care!