Chicken Meatballs stir fry with black pepper powder and spices. An excellent side dish for lunch and also perfect for the evening touching’s for your party with friends.
Here are the things you can buy online for making this recipe Heavy Duty Indian Mixie Tri-Ply Pan Turmeric Powder
Here is the video of how to make Chicken Kaima Pepper Fry Recipe
Here is how to make Chicken Kaima Pepper Fry Recipe Take a bowl and add in all the ingredients listed for meatballs / kaima. I use a heavy duty mixie to grind the chicken. Just use the pulse mode to grind the chicken into a mince. Both breasts and thighs work well in this recipe. I have used chicken breasts today. You can also use store-bought chicken mince too. Mix everything well.
Make into small bite-sized balls. Wet your hands while making the balls. If the balls stick to the hands, wash the hands and continue. Wet hands make it easier to make balls. Steam the balls in a steamer for 10 minutes. After steaming, remove from heat and set aside to cool.
Heat oil in a pan and add in the fennel seeds, curry leaves and the dried red chillies. I have deseeded the chillies and chopped them. The flavour of the chillies and the aroma makes this dish a winner. Since we are removing the seeds, the dish wont be spicy. Add in the sliced onions and the garlic. Saute for a few minutes till the onions are soft. Add in the salt along with the onions so the onions will cook fast.
Add in the turmeric powder and sauté for a few seconds.
Add in the steamed kaima / meat ball, cumin powder and the black pepper powder. Saute for a few minutes.
Finally add in the coriander leaves and lime juice. Remove from heat. Do not cook for long after adding the lime juice.
Serve as a side dish for lunch along with rice, pulao etc.. It also goes perfectly well for parties as touching’s / starters 🙂
Ingredients for Meatballs / Kaima
500 grams minced chicken 1 teaspoon ginger, minced 1/2 teaspoon salt 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 tablespoon coriander leaves, finely chopped 1/2 teaspoon cumin seeds 1 egg
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon fennel seeds 3 sprigs curry leaves 10 dried red chillies, deseeded, chopped 1.5 cup onions, sliced 2 tablespoon garlic, minced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 2 teaspoon black pepper powder 1 tablespoon coriander leaves, finely chopped 1 tablespoon lime juice
Take a bowl and add in all the ingredients listed for meatballs / kaima. Mix everything well. Make into small bite-sized balls. Wet your hands while making the balls. Steam the balls in a steamer for 10 minutes. After steaming, remove from heat and set aside to cool.
Heat oil in a pan and add in the fennel seeds, curry leaves and the dried red chillies. I have deseeded the chillies and chopped them. Add in the sliced onions and the garlic. Saute for a few minutes till the onions are soft. Add in the salt along with the onions so the onions will cook fast. Add in the turmeric powder and sauté for a few seconds.
Add in the steamed kaima / meat ball, cumin powder and the black pepper powder. Saute for a few minutes. Finally add in the coriander leaves and lime juice. Remove from heat. Do not cook for long after adding the lime juice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Ingredients for Meatballs / Kaima
500 grams minced chicken 1 teaspoon ginger, minced 1/2 teaspoon salt 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 tablespoon coriander leaves, finely chopped 1/2 teaspoon cumin seeds 1 egg
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon fennel seeds 3 sprigs curry leaves 10 dried red chillies, deseeded, chopped 1.5 cup onions, sliced 2 tablespoon garlic, minced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 2 teaspoon black pepper powder 1 tablespoon coriander leaves, finely chopped 1 tablespoon lime juice
Take a bowl and add in all the ingredients listed for meatballs / kaima. Mix everything well. Make into small bite-sized balls. Wet your hands while making the balls. Steam the balls in a steamer for 10 minutes. After steaming, remove from heat and set aside to cool.
Heat oil in a pan and add in the fennel seeds, curry leaves and the dried red chillies. I have deseeded the chillies and chopped them. Add in the sliced onions and the garlic. Saute for a few minutes till the onions are soft. Add in the salt along with the onions so the onions will cook fast. Add in the turmeric powder and sauté for a few seconds.
Add in the steamed kaima / meat ball, cumin powder and the black pepper powder. Saute for a few minutes. Finally add in the coriander leaves and lime juice. Remove from heat. Do not cook for long after adding the lime juice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/chicken-kaima-pepper-fry/
Recipe for easy and delicious Broccoli and Tofu Stir Fry in garlic sauce. Recipe with step by step pictures and video.
Here is another healthy stir-fry on “eat the rainbow” series. This is a very easy stir fry that can be made in under 20 minutes. I have used Vegetarian oyster sauce today. I have also given the link for the product below. Vegetarian Oyster Flavored Sauce Many of you have also asked about the wok I use for my Asian cooking. Its a carbon steel wok by Alda. Here is a link to buy online.
Here is the video of how to make Broccoli and Tofu Stir Fry
Here is how to make Broccoli and Tofu Stir Fry Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes.
Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.
Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long.
Add in the carrots and the mushrooms.
Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.
Add in the oyster sauce and the black pepper powder. If you want a spicy stir-fry, you can also add some red chilli flakes at this stage. I have not added any.
Add in the broccoli florets, cover the pan with a lid and cook for couple of minutes. Broccoli cooks fast. So make sure not to cook for long else the Broccoli will become soft and soggy. We want it to retain its crunch.
Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies.
Finally, add back the roasted tofu and the spring onions.
Serve with rice.
For frying Tofu
200 grams tofu, diced 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 teaspoon red chilli flakes 1 teaspoon peanut oil
Other Ingredients
1 teaspoon peanut oil 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup carrots diced 1/4 cup mushroom, diced 1/4 cup onion diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon salt 1 tablespoon veg oyster sauce 1 teaspoon black pepper powder 3 cups broccoli, florets 1 cup water 1 teaspoon corn starch 1/4 cup spring onions, chopped
Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes. Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.
Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long. Add in the carrots and the mushrooms. Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.
Add in the oyster sauce and the black pepper powder. Add in the broccoli florets and cook for a couple of minutes.
Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies. Finally, add back the roasted tofu and the spring onions. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
