Beef meatballs with gravy

Everyone has their own version of meatballs recipe. All of them are equally tasty and so darn appealing to the eyes. This variety dish can be served with anything you like or if you wish to eat as is, no problem. It makes the soul happy and content. I know people add different – often a lot – ingredients to boosts the taste. But I find it unnecessary. As for me, I tend to follow the simple method of shallow frying in a skillet. So, first, season the mince with pepper and salt. Shallow fry it in slow fire. Meanwhile prepare the onions in a separate skillet. The texture should be translucent to slightly brown not burned.  Add the fried onions and tomato sauce to the half cooked meatballs. Sprinkle the flavorings. When you get the aroma spreading, turn the heat off, cover it and allow it to rest.


This is how often I prepare meatballs with gravy version. But, when it comes to adding greens, it’s  a different story. Recipe is different, too. May be I will follow the rest of the folks who add lots of ingredients to boosts the taste and boast about it 🙂 Definitely it works for a dry version.  I’ll be trying that soon.  For time being, here’s the simple beef meatballs with gravy.


Spaghetti with spicy meat sauce

Definitely a meal that serves as a metaphor for my Indian mindset… Flavors from the sauce and its bewitching texture topped with parmesan cheese with extra touch of cayenne pepper for a little kick, were all perfect.

The aroma that spread through as you put in the garlic and chili flakes in the hot olive oil…It’s darn delicious! I’ve added mini bella as well,  as a bonus to the minced meat to give that extra volume. It would be a best bet for vegetarians if you omit the meat part and increase the mini bella portion. Both versions tastes amazingly great since all the ingredients are perfect match with each other when it comes to pasta sauce.


Spaghetti, 1 Package

1 lb minced beef

1 cup mini bella mushroom

1 can crushed tomatoes

2 tbsp extra virgin olive oil

3 cloves garlic, finely chopped

1/2 onion, minced

1 tbsp crushed dry pepper flakes

1 tsp cayenne pepper

1 tsp crushed black pepper

1 tsp Italian seasoning

1 tsp ground pepper

Salt to taste

¼ cup parmesan cheese

Heat oil in medium-high heat. Add crushed pepper and garlic. Sauté for few minutes.

Add the minced meat. Saute for few seconds. So that the meat would blend with the garlic and chili.

Add all the spices and rest of whatever left including mushrooms and tomato sauce except the parmesan cheese. Combine well. Cover the pan. Allow to cook through in low heat for about 15-20 minutes until the sauce thickens.

Season the sauce with more salt, as desired. You could puree the mixture using an immersion blender if you want sort of evenly balanced texture. Finish the process by adding parmesan cheese. That’s it, sauce is ready!

In the meantime, cook the spaghetti as per the instructions given on the package. Drain the pasta. Add it to the sauce. Mix well. Serve warm with grated parmesan cheese.

Meat loaf with vegetables

Meat loaf prepared with ground beef along with red bell pepper, potatoes, carrots, celery, whole spices and hint of garam masala, a version which is very close to cutlet with an addition of vegetables and less grease. Complimented with gently broiled asparagus, it was an amazing meal, an all season one for us. Since we love little bit of that inevitable crispier texture on the edges, I broiled it again for the second round just for few minutes. Save few slices for the next day to fix few sandwiches as well. It sure is a keeper and a crowd pleaser as well. Here’s the recipe.



1 lb. Lean ground beef
1 cup bread crumbs
¼ cups each minced potatoes, red bell pepper, carrots and celery
2 tbsp minced & roasted ginger & garlic
1 egg, lightly beaten
½ cup parmesan cheese

2 tbsp dried onion

1 tsp garam masala
1 tsp ground pepper

1 tsp paprika

1/2 tsp turmeric powder

¼ cup chopped parsley
1 tsp lemon juice
Salt to taste

Combine together everything and shape into loaf in a loaf pan. Press firmly yet gently. Bake for about 50 minutes in 375°oven. Broil an additional 5 minutes to get the crispier texture. Enjoy!

Easiest version of ever delicious beef roast

Ever caught a whiff of delicious aroma while leisurely strolling past the stores or road side food vendors? Well, it’s an ongoing scenario in India. Very tempting for me were the spicy corns, chaats and their ridiculously delicious beef fry or beef curry with porotta.

The glorifying combination of soft and tender bite size dry beef pieces cooked in rich spices and finished with dry coconut flakes and curry leaves and layered flat bread or with Kerala porotta would definitely make one indulge in the whole thing. 

A reminiscent of simple beef fry I prepared in the pressure cooker and then finished with fried dry coconut flakes, garlic and curry leaves and extra spices to enhance the flavor is the easiest version of dry beef fry so far.

Beef fry- beef roast


A] Beef – 1 kg, cleaned & cubed
     Yellow onion – 1 large, sliced
     Green chilies – 2, sliced vertically
     Fresh ginger – 2 tablespoon, sliced or crushed
     Fresh garlic – 2 tablespoon, sliced or crushed
     Lime juice – 1 tablespoon
     Chili powder – 1 tablespoon
     Coriander powder – 1 teaspoon
     Turmeric powder – 1/2 teaspoon
     Garam masala – 1 tablespoon
     Salt to taste

B] Oil – 2 tablespoon
Dry coconut pieces or copra – 1/4 cup
Curry leaves – 1 sprig
Dry red chilies – 2
Garlic – 1 tablespoon, crushed

In a pressure cooker, cook all the ingredients listed in ‘A’ without adding any water to it till it’s done. Remove any excess amount of water and you could use it to prepare for extra gravies.

Heat oil in another pan and add dry chilies and dry coconut flakes or copra pieces. Saute until it’s aromatic and add curry leaves and garlic. Saute for few seconds and add the cooked beef to it. Mix everything well and fry until it’s dry and sort of dark brown in color.

Sprinkle extra teaspoon of garam masala would do the ruse to enhance the flavor.