Saturday, May 19, 2012

Invited to Aarti's Party

A few months ago I was watching Aarti's Party on food network.  She was making this meal of meatballs that she cooked in coconut milk with a bunch of seasonings and it looked DELISH.  That episode is what made me want to learn to cook Indian food.  So, with the time that passed since then, I decided tonight I would make it, and let me tell you what, I will be making this dish time and time again.  I did, however change some things up of which will be reflected in the overall recipe below!  Give it a try.  It's well worth it.



  • 1 pound ground beef
  • 1 green serrano chile, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons chopped parsley
  • Kosher salt


  • 3 tablespoons coconut oil or canola oil
  • 1/2 teaspoon brown or black mustard seeds 
  • 1 teaspoon fenugreek seeds
  • 6 curry leaves (dried)
  • 3 shallots, thinly sliced 
  • 1/4 cup diced onion
  • 5 cloves garlic, minced
  • 3 teaspoons minced ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili pepper
  • 1 14oz can petite diced tomatos (slightly drained)
  • 1 (14-ounce can) coconut cream 
  • 1 cup chopped asparagus
  • Kosher salt
  • 2 teaspoons lime juice (about half a lime) 
  • Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti


For the meatballs: In a large bowl, mix the ground beef, chile, ginger, parsley and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs

For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, fenugreek seeds, and curry leaves, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the shallots, garlic, onion and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut cream, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs and asparagus. Simmer until the meatballs are cooked through, 15 to 20 minutes.

To finish, add the lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

***P.s. I was able to find the coconut cream, fenugreek seeds, and dried curry leaves at a local Indian marke.  The seeds and leaves pretty much go in most Indian recipes***

 Big Carl had a new adventure...

Grade: 7/7+

This wine seems to have a fuller body but not over whelming.  Was a little similar to a Chardonnay, except without the oaky tones, and was much more tasty,   Had muted fruit flavors.  Easy to drink and very easy on the wallot at only $9.99.  Perfect for a spring night and a bonfire.  "yo-ho-ho and a bottle of yum"!  Will be buying more of this!