Pasta In Makhani Sauce
Servings - 2 - 3
INGREDIENTS
Water - 1.2 litre
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Penne pasta - 250 grams
Buter - 1 teaspoon
Cumin - 1 teaspoon
Dry red chili - 3
Garlic cloves - 5
Ginger - 2 teaspoons
Cashews - 30 grams
Onions - 200 grams
Tomato - 230 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 100 milliliters
Dry fenugreek leaves - 1 teaspoon
Butter - 1 teaspoon
Onions - 70 grams
Bell pepper - 60 grams
Butter - 2 tablespoons
All purpose flour - 30 grams
Milk - 400 milliliters
Processed cheese - 60 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Oregano - 1 teaspoon
PREPARATION
1. Boil 1.2 litre water in a heavy skillet, add 1/2 teaspoon salt, 1 teaspoon oil, 250 grams penne pasta and bring it to a boil.
2. Now, heat 1 teaspoon butter, add 1 teaspoon cumin, 3 dry red chili, 5 garlic cloves, 2 teaspoon ginger, 30 grams cashews and saute for 2 - 3 minutes.
3. Add 200 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 230 grams tomato and saute until it turns soft and pulpy.
5. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix well.
6. Add 100 milliliters water and cook for 1 - 2 minutes.
7. Then, transfer it to a blender add, 1 teaspoon dry fenugreek leaves and blend it until a smooth paste.
8. Now, heat 1 teaspoon butter, add 70 grams onions 60 grams bell pepper and saute for 1 - 2 minutes.
9. Heat 2 tablespoons butter, add 30 grams all purpose flour and saute for 1 minutes.
10. Now, add 400 milliliters milk and cook until sauce thickens.
11. Then, add 60 grams processed cheese and stir.
12. Add blended paste and cook for 2 - 3 minutes.
13. Now, add 1/2 teaspoon salt, 1/2 teaspoon blackpepper, 1 teaspoon oregano and mix it well.
14. Add saute veggies and mix it.
15. Then, add boiled penne pasta and cook for 1 - 2 minutes.
16. Serve.
Fajita Pasta With Veg Nuggets
Servings - 2 - 3
INGREDIENTS
Boiled potatoes - 420 grams
Onions - 60 grams
Bell pepper - 70 grams
Carrots - 75 grams
Green peas - 55 grams
Grated paneer - 70 grams
Ginger - 1 1/2 teaspoons
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Oregano - 1 teaspoon
Corn flour - 130 grams
Water - 150 milliliters
Bread crumbs - 190 grams
Oil - for frying
Paprika - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Oil - 2 tablespoons
Garlic - 2 teaspoons
Onions - 50 grams
Bell pepper - 185 grams
Tomato - 50 grams
Milk - 200 milliliters
Boiled pasta - 260 grams
Dried oregano - 1 teaspoon
Dried thyme - 1 teaspoon
Dried parsley - 1 teaspoon
Parmesan cheese - 20 grams
Cheddar cheese - 55 grams
PREPARATION
1. In a mixing bowl, add 420 grams boiled potatoes and mash them with the help of a food masher.
2. Add 60 grams onions, 70 grams bell pepper, 75 grams carrots, 55 grams green peas, 70 grams grated paneer, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano and mix it well.
3. Take some mixture in your hands and shape it into a nugget. Keep aside.
4. In a bowl, add 130 grams corn flour, 150 milliliters water and mix it well to make a thick batter.
5. Dip the prepared nugget into the mixture and then roll it in bread crumbs properly.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. In a bowl, add 1/2 teaspoon paprika, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well. Keep aside.
9. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons garlic and stir well.
10. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 185 grams bell pepper, 50 grams tomato and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Add the prepared seasoning and mix it well.
14. Then, add 200 milliliters milk and mix it again.
15. Bring it to a boil.
16. Now, add 260 grams boiled pasta and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried parsley and mix it well.
19. Then, add 20 grams parmesan cheese, 55 grams cheddar cheese and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Now, add the fried nuggets in it and mix it well.
22. Cook for another 3 - 5 minutes on medium heat.
23. Remove it from heat.
24. Serve hot.
