​Chicken Meat Balls and Speghetti with Mushroom Sauce

It has been a long time that I have posted anything in the blog..

This weekend, we were all at home after a long time and I decided to go off the menu and try something new for dinner. 😋

I always wanted to try cooking with Italian spices. This dish is a blend of Indian and Italian spices. The chicken meat ball has all the Indian spices whereas the mushroom sauce is all Italian…

The recipe might look a bit lengthy, but I assure you that it is a super easy one for all the amateur cooks..😊

Recipe:

Serves 5

Ingredients:
For Chicken meat balls

  • Minced chicken: 500gm
  • Egg:1
  • Bread crumbs: 1/2 cup
  • All purpose flour/Maida: 1 tbspn
  • Onion: 1 large, finely chopped
  • Green Chilli: 2, finely chopped
  • Ginger garlic paste: 1 tbspn
  • Lemon juice: 2 tspn
  • Turmeric powder: 2 tspn
  • Corriander powder: 3 tspn
  • Red Chilli powder: 2 tspn
  • Garam Masala: 1 tspn
  • Chicken Masala: 3 tspn
  • Red Chilli flakes: 4 tspn
  • Black pepper powder: 3 tspn
  • Salt to taste
  • Vegetable oil

For Mushroom sauce:

  • Button Mushroom: 6, sliced
  • Unsalted Butter: 1/2 cup
  • Olive oil: 1tbspn
  • Maggie Chicken stock cubes: 2
  • Black pepper powder: 3 tspn
  • All purpose flour: 2 tbspn
  • Milk:1/2 cup
  • Dried Rosemary: 1 tspn
  • Dried Basil: 1tbspn
  • Dried thyme: 1 tspn
  • Ginger powder: 1/2 tspn
  • Salt to taste

For Speghetti

  • Ramen Noodles: 300gm packet

Method: 
Chicken meat balls

  1. Mix all the ingredients except vegetable oil in a bowl.
  2. Let it rest for 15-20 minutes.
  3. In a non-stick pan, pour 1/2 cup of oil.
  4. Meanwhile, make small balls with the mix.
  5. When the oil is hot, place 7-8 balls.
  6. Let it cook for 3 minutes in medium flame.
  7. Flip them over and let it cook for another 5 minutes.
  8. Make sure the balls are cooked all around.
  9. Keep it aside.
  10. Since there will be nearly 30-35 balls, it has to be cooked batch by batch.

Mushroom Sauce:

  1. In a non-stick pan, add 1/4 cup butter and olive oil.
  2. In a medium flame, add the sliced mushroom and black pepper powder and salt to taste.
  3. Saute it until the mushroom turns brown.
  4. Add a cup of water and Maggie chicken stock cubes. Stir well.
  5. Let it cook for 5 minutes in medium flame with the lid closed.
  6. Now, add the spices; Basil, Rosemary, thyme and ginger powder. Close the lid for a minute.
  7. In a cup, mix milk rest of the butter and all purpose flour.
  8. Pour this mixture into the mushroom mix. Stir well.
  9. At this point, add salt and pepper powder if needed.
  10. Let it cook for 4-5 minutes.
  11. The sauce is ready when a line drawn with the spatula shows the base of the pan with the sauce spread to the sides.
  12. Keep the sauce aside.

Speghetti:

  1. I bought a pack from the shop and followed the instructions on the pack.(The truth is, it was my husband who prepared the speghetti..😉😉)

Plating:

  1. Speghetti is best served in a round bowl or a round plate with a pit at the centre.(Notes from Master Chef of course..😋)
  2. Place the speghetti first, chicken meat balls over it and then pour the sauce all over the chicken meat balls.
  3. Or mix it all in a stock pan.😉
  4. As a side, I have kept 2 toasted bread pieces with garlic and herb butter applied on it.

Tips:

  • The quantity of black pepper powder, red chilli flakes for the chicken meat ball and sauce depends on your taste buds. If more spice is needed, add more. If you don’t prefer spicy foods, reduce the quantity.

Enjoy the dish..😃

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