Spaghetti & Meat Balls Pasta --- My Version

There are multiple recipes available for this particular dish... I guess its the simplest of all Pasta's to fix. I have my own lill version, a lill Indianised, a lill packaged version of the recipe... i loved cooking n eating it, hope you like it too....

Ingredients:
Meat Balls - about 8 (we both love meat, so u see the no. is a lill higher for 2 ppl dish)
Spaghetti Pasta - about 200g, boiled as per pack instructions (I do well cooked rather than Al dente for this dish). Also add a lill bit of olive oil & salt while boiling the pasta.
Tomatoes - about 5 large - pureed in a blender
Garlic - 7 cloves - crushed
Onion - 1 medium, chopped
Green Oinions/Shallots : 4 - chopped
Green Chillies - 2 chopped
Black Pepper - 1/2 teaspoon
Salt - to taste
Olive Oil - for cooking & dressing.
Butter - 1 tablespoon
Red Wine - about a 100 ml - I at times replace it with white wine too
water - about 400 ml

Instructions:
Warm butter in a pan & stir fry the meat balls in it. This should take approx. 10 mins on medium - slow flame. Keep the meat balls aside.

In a deep dish, put some olive oil say about a tablespoon & add garlic. Once the color of gralic changes to a light brown, add onions & stir fry for about 5 mins, till the nions become golden & transparent.
Now add the tomato puree along with shallots, & green chillies.
Cook at high flame, stirring occassionally for about 8 mins, till the time the mixture is well reduced to a semi solid mass.
Add water & bring to boil while stirring continuously. At this stage add the meat balls & wine, & let the mixture reduce slowly to a sauce like consistency. I do this by alternating between high & low flames in a 2 mins high - 5 mins medium - 2 mins high.... cycle.
When the sauce is about to reach the desired consistency, add salt to taste,black pepper powder, some oregano powder, & red chilli flakes if you like it hot!!!

Plating:
Make a roundel of Pasta on the plate & pour the meatballs sauce in the centre. Garnish with a lill bit of shredded cheese & olive oil.

Enjoy with some dinner rolls & butter .....

Bon Apetit!!!

Keema pav or minced meat with buns

Well Keema I believe is one of my strongest dishes.... I ve perfected the recipe over years.... If I ve to impress a meat eater with my cooking Keema would be choice... It never ever goes wrong, eat it with pav or lovely ghee roast paranthas.... So here it goes, the yummiest Keema recipe... Trust me its the best
Ingredients
Mutton mince : 250 g
Onions : 2 medium sized chopped finely
Ginger : 1 inch grated
Garlic : 7 cloves medium sized
Tomatoes : 2 medium, grate n discard the skin
Green chillies : 3 chopped
Red dry chillies : 2
Dry Bay leaves : 2
Comin seeds : 1 tsp
Asafoetida : 2 pinches
Ghee/clarified butter : 2 tbsp
Cooking oil : 1 tbsp
Water : 500 ml
Garam masala : 1 tbsp
Salt : to taste
Pav : as many as you want :)
Cooking instructions:
Put a deep dish or cooking pan on high heat on stove.
Add cooking oil & clarified butter. (The oil prevents the ghee from burning)
Now add Cumin seeds, asafoetida, bay leaves & dry red chillies. Break the bay leaves & chilli while adding them.
Once the seeds start sputtering add onions and cook till golden brown.
Now add the tomato paste and garlic.
Cook for abt 3 mins and then add the ginger and green chilli.
Cook on medium heat constantly stirring for another 5 mins. Don't let the masala burn, sprinkle a lill water whenever u feel its getting dry.
Now add the mince and mix properly. Let it cook for 2 mins while stirring it intermittently.
Now add water and bring to boil.
Once boiling turn the heat from medium to low and cover.
It takes approx 30 mins for the water to reduce.
Keep the pan covered throughout the cooking.
After every 5 mins just stir it a lill.
After 20 mins of cooking add salt to taste and garam masala.
Once the water has reduced, Put the heat on sim or low and let it cook for another 15 mins with stirring every 2 mins or so.
Make sure the lid is on throughout and if at any time u feel the dish is getting a lill dry, sprinkle a lill water.
You absolutely don't want the wonderful dish to have dry meat... Trust me I ve done that blunder and hence learnt. It shouldn't be wet but at the same time shouldn't lose its moisture....
You know its done when the color turns a beautiful brown or deep maroon I would say.
I personally like to Garnish with coriander leaves sprinkle but it goes great just like that too. 
Roast the Pav in some butter on a tava or flat pan.
Serve Keema with butter Pav and some salad.... My personal fav Wud be raddish with lemon & black salt as salad.
Bon Apetit

the wonderful masala that wud give u all the flavour u need

masala well cooked

when it all starts to biol.

the plating aint nice but i like it just like this

the wonderful color of a well cooked keema