Everyone loves to eat meatballs. I think they are comfort food. Meatballs are popular all across the country because they can be served in so many different ways – just by themselves, in tomato sauce on top of a pile of pasta in soup, on a crusty sub roll or dressed in a creamy Swedish sauce.

Every cook has her own favorite recipe(s). I have my version of traditional Italian meatballs that I serve with homemade tomato sauce and pasta. Inspired by that recipe, I decided to create a special recipe for meatballs delicately seasoned with Indian spices that are served in a delicious curry.

Meatball Curry

Meatball Curry is a delicious curry made with fresh tomatoes, spices and coconut milk loaded with meatballs that are delicately seasoned with Indian spices.

The meatballs are made with ground beef and cooked vegetables to make them healthier and lighter than other recipes. I use diced onion, potato and carrot. The cooked vegetables can be mashed before mixing them with the meat, but I like to see the vegetable pieces in the cooked balls, so I leave them as is. I add a special blend of spices gives them a delicious flavor before forming it into small balls. They are baked in the oven until browned and cooked through.

meatball curry

Beef meatballs are delicately seasoned with Indian spices.

The curry is made by sautéing onions, garlic, ginger, chiles and tomatoes and flavoring it with a different blend of spices that is designed to complement the spices in the meatballs. As the base for the curry cooks and becomes tender, I blend it until smooth. When it is ready I stir in coconut milk to make it creamy and delicious. As the last step the meatballs are added to the curry.

This flavorful meatball curry should be served with plain basmati rice or a simple pulav. It is rich enough to impress your friends for a special gathering or serve to your family any night of the week. Based on my son’s response, I will be making this as often as I can and take it to him in Houston.

If you happen to have any leftovers, serve a few meatballs and the curry on a large crusty sub roll. It makes a delicious lunch sandwich.

Tacos are always fun to serve. My family likes the fact that they can be customized to suit everyone’s palate. The best part is changing up the ingredients to make each dinner an exciting experience. Creating Balchao Style Pork Tacos was fun and tasty!

Balchao Pork Tacos

Balchao Style Pork Tacos are easy to make and tasty to eat with the trademark flavors of Goa.

In this recipe I used country-style boneless pork ribs. This cut of pork is called ribs even though the meat is cut from the shoulder area. They are large strips, about 2 by 2 by 8 inches which makes them easy to handle. They are easy to prepare by cooking slowly in the oven or a crock pot. When the meat is done, it is very tender and tasty. It is easily shredded into strips which makes them perfect to use in tacos.

The recipe for Balchao Style Pork Tacos is based on a preparation that originated when Portuguese explorers visited Goa during the 16th Century. For more information on the history of Balchao, click here. The result of this meeting was the creation of a thick and tangy dark red sauce for flavoring pork or seafood. It tastes sweet, sour and spicy all in one bite for a mouth-watering treat. In this recipe, I use tamarind to provide a gently sour flavor.

Balchao Pork Tacos

Country-style boneless pork ribs are marinated in a Goan inspired masala then cooked slowly in the oven.

A marinade is prepared with tomato, onion, garlic, ginger and an array of Indian spices. This is cooked together until the onion turns sweet and is ground into a paste. The pork is liberally coated in this spicy marinade and roasted in the oven until tender. Once it is done, I simply shred it into small bite-sized pieces.

The Balchao Style Pork Tacos are served in fresh chapatis. They are topped with generous servings of salsa, romaine and plain yogurt. The flavor of the rich and flavorful pork is contrasted by the tangy yogurt and salsa. Delicious!

Balchao Pork Tacos

The meat is tender and tasty. It is easily shredded for tacos.


To finish my series on Indian inspired burgers, I am incorporating the flavors of the Malabar Coast, the plain along the coast of Kerala on the Arabian Sea. This is the land of my husband’s ancestors so the flavors of the food here have been imbedded into his DNA.

To make Malabar Burgers, I created a Malabar Masala that I use to flavor the burgers. It is based on a spice mixture from Kerala. An authentic Malabar Masala is comprised of whole spices that are roasted to bring out their flavor then ground before it is used. I simplified it to use pre-ground spices and added caramelized red onion, dried red chiles and finely chopped coconut to enhance the flavors. It seems everything in Kerala has coconut and chiles in it, so why not add them to burgers.

Malabar Burger

With the flavors of the Malabar Coast these tasty burgers are flavored with Malabar Masala spices then topped with tangy Cabbage Slaw. They are served on flaky Malabar layered parathas.

Once the Malabar Masala is ready I simply combine it with the ground beef and form the patties. Letting the patties rest before cooking allows the flavor of the Masala to permeate the meat.

To add contrast in flavor, color and texture, I top the burgers with a tangy Cabbage Slaw. It gets a slight punch from the minced green chile. It is dressed with a simple yogurt, mayonnaise and vinegar sauce.

The Malabar Burgers are served on traditional Malabar parathas. They are made with white flour and layered, like those from South India on which I serve the Madras Burgers. Malabar parathas’ layers are formed by rolling out the dough as thinly as possible, forming layers by pleating it like a fan and then coiling the pleated rectangle into a circle. It is then rolled to flatten it. They are cooked on a tava like other Indian breads. The resulting paratha is light and flaky, almost like an Indian croissant. They have an absolutely heavenly flavor and are quite addictive!

The burgers are placed on the cooked Malabar parathas and topped with a generous amount of Cabbage Slaw. These burgers are very easy to make and everyone one will love the flavors of Kerala in a tasty summer dish.

Check out these other burger recipes as well:

Bombay Burgers

Goa Balchao Sliders

Madras Burgers

For the third installment of my month of Indian themed burgers, I move to Madras, now called Chennai, in the state of Tamil Nadu. This is the city in which my husband grew up so this series would not be complete without a Madras Burger recipe.

Madras Burger

The essence of South Indian spices are incorporated into these delicious Madras Burgers. They are topped with homemade onion spread and served on layered parathas.

These easy to make burgers are filled with a spicy mixture of green chiles, ginger, garlic and onion that have been fried in Indian spiced oil. When the vegetables are tender, I mix them into the fresh ground beef and shape the patties. This mixture gives the meat flavor without being overbearing in heat.

The topping for the Madras Burger is based on my husband’s grandmother’s recipe for Hot Onion Chutney. I have modified it for this recipe so it is a creamy spread and has just a moderate amount heat without being pungent. As the onions are caramelized, they become sweet. This contrasts with the red chiles that are fried with them. When the onions are done, I place them in the blender and process them until they are a smooth paste.

To serve the Madras Burgers, I toast South Indian paratha which is a layered unleavened flatbread. They can be made at home or purchased at Indian grocery stores.

Paratha are made with whole wheat flour that is rolled out into a large sheet. As the dough is folded into layers, a tiny amount of oil or ghee is spread between each one. When formed, they are toasted until golden brown on a hot tava or griddle. They are delicious with tender and flaky layers. Of course, they are higher in calories than chapatis. In North India, they are called paratha.

Once the paratha are ready, I cut them in half to fit the burgers. With one patty on top, add a generous spoonful of the Hot Onion Spread and top with some romaine, a tomato slice and the other paratha half.

These Madras Burgers with the Hot Onion Spread are delicious and easy to make. A perfect addition to your next summer barbeque!

Next week, I will travel to southwest India for Malabar Burgers to complete my series of summer burgers.

Continuing my series of Indian themed burgers, I chose to move south from Bombay to Goa. It is one of the most beautiful states in India. With the lush green trees, beautiful sandy beaches and charming historic buildings, it is a place I long to return to again.

Goa Balchao Sliders

The essence of Goan cuisine (sweet, sour and spice) defines these tasty Balchao Sliders. They are topped with sweet grilled onions and tangy mango chutney.

I have designed my Balchao Sliders to incorporate the three key components of Goan cuisine in mind: sweet, sour and spice. Balchao is a special Goan blend of hot red chiles, sweet caramelized onions, sautéed tomatoes and flavorful spices. It usually has a bit of vinegar or another sour ingredient when made as a sauce. Since I use my Balchao mixture as the filling for my burgers, I did not want that flavor to conflict with the burgers. I left the sour and sweet tastes for the toppings.

Once the Balchao mixture is cooked, it is ground until smooth and added to the beef. I form small bite-sized burgers, or sliders, for fun; they can also be made full-size.

The sliders are topped with spiced grilled onions which add a bit of sweetness when they are caramelized. They are lightly spiced with cumin, chile powder and salt.

The key ingredient is my sweet and sour Mango Chutney. I add vinegar to the recipe to increase the flavor profile of this Goan recipe. I use Mango Chutney as the topping for the sliders. It served as a condiment along with Indian meals that contain meat. I like to use it as a spread on sandwiches or simply served on a cracker with cheese.

To serve the Balchao Sliders, place each patty on a small sourdough slider bun, top with a spoonful of grilled onions and a dollop of Mango Chutney. Each ingredient of these sliders contributes a piece of the secret to Goan cuisine.

These Balchao Sliders are delicious and will be a hit at your next barbecue!

Next week, I will travel to southeast India for Madras Burgers.

July is the perfect month for families to grill burgers on the grill and have picnics. In honor of Independence Day, I am focusing my recipes on burgers that I fuse with the flavors of my favorite (based on my limited travels) cities and states in India. Among the cities or states that I will feature this month are Bombay, Madras, Goa and Kerala (Malabar Coast).

Bombay Burger

Incorporating the flavors of Bombay, these tasty burgers are flavored with exotic spices and peppers then topped with cool mint sauce and cheese.

The first burger recipe, the Bombay Burger, is based on flavors that are found in north Indian cuisine. The meat is seasoned with a spice mix of garam masala, cumin, coriander, cinnamon, clove and amchur powder. These are the usual spices that are used in kababs. Amchur powder, made from dried green (unripe) mangoes, is a spice unique to India that brings a slightly sour taste to food. Like most Indian recipes, onion, ginger, garlic and chiles are fried in a bit of oil and added to the spices mix. To temper the heat in this recipe, I use a whole Anaheim pepper for its flavor and texture.

After my burger ingredients are ready, I mix them into the ground sirloin and form the patties. These are grilled until beautifully charred and cooked through.

The Bombay Burgers are served on toasted north Indian naans with slices of cheese, lettuce, tomato and onion. To complete the burgers, I serve them with a Mint Sauce which is based on my recipe for Mint Chutney. The flavor of the mint and tang of the yogurt complement the flavors in the meat perfectly!

These hearty Bombay Burgers are so full of flavor and will be a hit at your July 4th cookout.

Next week, my burger series moves south to Goa.

Since my son has been home from school for the summer and heads back in a few days, I am trying to prepare foods that he enjoys before he has to start cooking for himself. His preferences are simple and center around meat and pasta. As long as something appears on his plate when he is hungry, he will be happy. Fortunately for me his flexibility has allowed me to use him as a test subject this summer. He doesn’t offer as much analysis of the flavors or texture of the food but I can judge a hit or miss based on the speed with which he devours it.


I wanted to make a simple and quick dish that was loaded with flavor that could be served with any kind of vegetables and a salad. With a pound of hamburger I decided to get to work. I diced a few vegetables and created a very simple spice mix that included garam masala, cumin, coriander, turmeric and chile powder and cooked it all in one pot. A short time later I had Spiced Kheema with Vegetables ready for dinner. I served it with sautéed green beans and chapatis.


Kheema with Vegetables

Kheema with Vegetables


For my friends who do not care for spicy hot dishes, the kheema recipe that is posted on my website is for you. I wanted to create a mild recipe for everyone to enjoy that is full of flavor but would not send some people running for a glass of buttermilk to cool the heat. This Spiced Kheema with Vegetables recipe can be made hotter buy doubling the red chile powder and increasing the green chiles to 3 or 4. Personally, I enjoy it both ways. This is a very versatile recipe.




Since the spice mix Panch Phoron is now my favorite ‘go to’ seasoning I am using it in everything! I ground the spice mix and tossed it with oil, salt, garlic and cubed red potatoes for a delicious side dish as well as tossing it over sautéed broccolini. It is so simple and delicious! It is a perfect introductory spice mix for people who are new to Indian food or those who do not like hot food.


My Steak Chettichurri recipe uses Panch Phoron as a dry rub to coat a flank steak that I marinate and grill. I selected the flank steak since it is a very affordable cut of meat and has a very rich flavor. It can be cooked at one time or cut in halves in order to fit your grill or stove. After it is cooked and has rested, slicing the meat against the grain makes it tender. The dish is finished off with my Chettichurri Sauce that is based on the Argentinean favorite parsley/cilantro by a similar name. The name of the sauce is a combination of Chettikulangara, a small town in Kerala, India and chimichurri to represent the fusion of two cuisines. The contrast between the spices and the tang of the sauce is delicious! This is a very easy dish to make and everyone will love it.

Grilled Skirt Steak with Chettichurri Sauce

Grilled Skirt Steak with Chettichurri Sauce


Get my recipe and try my Steak Chettichurri recipe tonight!

After my last Goa-based recipe my husband asked me to come up with an easy version for Pork Vindaloo. He loves the sweet and sour flavors that come through in many of these Indian recipes. I have simplified the procedure but I have not compromised on the spices that make up the vindaloo masala. The result is a rich pork dish that everyone will love.

The Goan Pork Vindaloo recipe originated with Portuguese who had a recipe for cooking meat with wine and spices called Vinha d’Alhos. The Indians, who didn’t have much access to wine, substituted vinegar and added local spices including chiles giving us the popular Indian recipe.

Goan Pork Vindaloo incorporates the sweet and sour flavors in Indian cooking.

Goan Pork Vindaloo incorporates the sweet and sour flavors in Indian cooking.

A popular staple at pubs across London, one can find it on Indian menus worldwide. Pork Vindaloo can be served with rice but it is best with chapatis.

Visit KachisKitchen.com for Indian recipes and cooking tips.


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Since I am currently in the process of implementing some enhancements to my website to make it more accessible and useful, one of the enhancements is the creation of separate lists for Kerala recipes and Tamil Nadu recipes. While updating the lists, I noticed that I had only had one recipe of the month that had meat as the main ingredient. I decided I needed to fix this so I picked one of my all time favorites, Meat Masala.

This Meat Masala recipe is delicious and easy to make! It is a perfect recipe for a weekend when you have time for the spices to marry with the meat. It has flavor but is not spicy hot so everyone will love it. The meat is cut into small pieces and cooked slowly with garlic, ginger, onions and some savory spices to season it. The original Kerala recipe used lamb but I have made it with beef. 


Meat Masala, delicious South Indian recipe.

Meat Masala, delicious South Indian recipe.

This dish is best served with white rice, chapathi or pooris. Kachi serves it as a sandwich on white or wheat bread for lunch. I prefer serving a generous scoop of it on a roll. It tastes like South India’s version of a moist-rub barbecue sandwich! Yum!


Check out the recipe


All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.