Wednesday, 28 January 2015

Albondigas Manchega

Ok, yes it is a fancy name but the dish is of fried chicken mince balls sautéed in a tomato and green olive sauce.

This is apparently a Morroccon dish which uses Manchega cheese too, but I didn’t use it as the recipe I followed didn’t mention it :-).

So here is my take on Albondigas Manchega


For the Chicken Balls

220 grams of chicken mince,
1 egg,
50 grams of bread crumbs,
½ tsp dried thyme,
½ tsp dried basil,
1 pod of garlic (finely minced),
½ tsp mixed Italian spices,
Salt to taste,
1 tsp coarsely pounded black pepper,
Oil for deep frying

For the Tomato Sauce

2 tsp oil,
3 medium sized red tomatoes,
1 small onion,
2 tbsp spicy tomato sauce,
Salt to taste,
1 tsp coarsely ground black pepper,
1 tbsp sliced green olives,
1 tsp red chilli flakes,
½ tsp dried basil,


Mix all the chicken balls except the oil in a mixing bowl. Heat the oil. When hot make small balls of the mince mixture and fry on a low heat till done and golden. Make all the balls in this manner and keep aside.

Peel the tomatoes and puree them. Chop the onion

Heat 2 tsp of oil and add the chopped onion and saute till pink. Then add the pureed tomatoes, tomato sauce and sliced green olives. Season with salt and pepper. Next add the dried basil and red chilli flakes. Add a cup of water and cook for 15 minutes.

Toss the chicken balls in the tomato sauce and serve hot.

I served it with corn and soy nuggets fried rice.

Sunday, 18 January 2015

Bassa Fillets with Apple Chutney

It has been a long time since I posted something here. I have actually not been cooking as much as earlier, what with my hectic project schedule. If at all I have cooked, it has been normal everyday cooking.

Today, after a long time I tried out a recipe which can surely be termed as an ‘not-so-everyday’ recipe. It involved going up to the food store to pick up bassa fillets and apples which I didn’t have in stock.

This is a recipe I saw on TV, it is the creation of a Pakistani chef. I have followed the recipe with some teeny weeny changes primarily in the proportions.


For the Fish

1 kg bassa fillet,
2 tbsp ginger paste,
2 tbsp garlic paste,
3-4 tsps Kashmiri chilli powder,
2 tsp cumin powder,
Salt to taste,
3-4 tbsps refined oil

For the Apple Confit

1 ½ apple,
1 tbsp sugar,
1 tbsp jaggery,
2 tbsp white vinegar,
2 cloves,
1 star anise,
Juice of a lemon,
Salt to taste,
2 tsps red chilli flakes

10 small onions (I used sambar onions)


For the Apple Chutney and Onions

Peel and dice the apple.

Bring about 2 cups of water to a boil and add the diced apple. After about 2 minutes add the sugar, jaggery, salt, vinegar, cloves, star anise and lemon juice. Cook till the apples are done. Discard the cloves and star anise.

Drain the fluid. Reserve a few apple pieces for the garnish. Puree the remaining apples with the red chilli flakes.

Cook the peeled onions (whole) in the drained fluid till done.

For the Fish Fillets  

Cut the bassa fillets into 2 inch by 2 inch slices.

Prepare a marinade with the ginger-garlic paste, Kashmiri chilli powder, cumin powder and salt. Apply this to the fillets and let it marinate for about half an hour.

Heat the oil in a frying pan or tawa and fry the fish fillets till done on both sides. I did this in 3 batches.

To Serve

Skewer 3 fillets on a satay stick.

Trickle the chutney over the fillets and top with the reserved apple chunks and boiled onions. (I forgot about the onions while clicking the photographs then placed them later when we had already started savouring the dish).