Pasta in White Sauce

Ingredients:
Pasta: 400 gm
Garlic: 2 tbsp
Pepper powder: 1 tbsp
Chicken: 350 gm
Salt: to taste
Veg Oil: 1tbsp
Onion: 1 big
Mushroom: 50gm
Red chilli flakes: 2 nos
Rosemary: 1/2 tsp
Capsicum chopped: 1 big
Chicken broth: 1 cup
Water: 1 1/2 cup

For White Sauce:
Milk: 2 cup
Unsalted Butter: 25gm
Plain flour: 2 tbsp
Saltt: 1 tsp
Mozrella cheese: 50 gm

Method:
Cook pasta as per the instruction on the packet and keep aside. Cook chicken with water, 1 tsp pepper, and salt (cut the cooked chicken into small cubes and keep the chicken broth aside). Heat oil in a pan, fry capsicum turns soft and keep aside. add garlic fry for a minutes. Add red chilli flakes, add onion, saute until it turns soft.Add mushroom and pepper powder. Add chicken and stir well. Add cooked pasta n mix well. Pour the chicken broth. cover and cook for 5 minutes.

Heat butter in a pan, add flour, stir contiously to avoid lumps. Pour milk to this. Keep Stirring untill the sauce thickens. Add salt and mozrella cheese. Stir well until the cheese melted. Remove the pan from fire.

Pour this white sauce to the cooked pasta and mix well. add rosemary to this and serve hot

Pasta

Ingredients:

Farfalle Pasta: 3 cups

Chicken minced :2 cups

Green peas: 1/2 cup

Carrot: 2 medium

Cabbage: 1/2 cup

Onion: 1 big

Chicken cube: 1 no

Salt: to taste

pepper powder: 1/2 tbsp

Red chilli: 2 nos

Garlic: 2-3 nos

Soya sauce: 1 tbsp

Tomato sauce: 1 tbsp

Italian pasta sauce: 1-2 tbsp

Mozrella cheese: 1-2 tbsp

Butter: 1 tbsp

Method:

Boil pasta when it is done drain in cold water and keep it aside. Saute chicken in a saucepan for 5-6 minutes and keep it aside. Heat oil in a pan, add garlic when it turns golden brown add red chilli flakes and onion, saute till it turns soft. Add carrot, cabage and green peas, saute for 2-3 minutes. Add the chicken cube and pepper powder. Then add prepared chicken to this and saute for 2 minutes. Add pasta and soya sauce. Cover and cook for 5 minutes, remove from fire.

Take a glass bowl. Pour pasta sauce and tomato sauce, spread well. Add pasta over the sauce. Add mozrella cheese on the top of the pasta. Pre heat oven in 160 degree c. Bake for 10-15 minutes. Serve hot

Baked Pasta

Ingredients:
Pasta: 2 cup
Carrot grated: 1 cup
Cabbage: 3/4 cup
Frozen peas: 1/2 cup
Mozrella cheese: 2 tbsp
Garlic: 2 tbsp
Italian Spagetti sauce: 1/4 cup
White pepper powder: 1 tbsp
Chicken thighs: 2 pcs
Salt:
Oil: 1/2 tbsp
Butter: 1/4 tbsp

For White Sauce:
Milk: 2 cup
Unsalted Butter: 50gm
Plain flour: 50 gm
Saltt: 1 tsp
Nutmeg: a small pinch

Method:
Pre heat the oven to 180 degree c for 5 minutes. Cook pasta as per the instruction on the packet and keep aside. Cook chicken with 1 tsp pepper and salt. Heat oil in a pan, add garlic fry for 2 minutes. Add all the vegetables and pepper powder. Cover and cook for 5-10 minutes. Add cooked pasta and chicken to this, stir well. Cook for another 5 minutes in medium flame. Remove from fire and keep aside.

Heat the milk in a pan, add nutmeg powder. Heat butter in another pan, add flour, stir contiously to avoid lumps. Pour milk to this. Keep Stirring untill the sauce thickens. Add salt. Remove the pan from fire.

Grease the baking dish with butter. Pour spagetti sauce, add pasta mixture on the top of the sauce. Then pour the white sauce over the pasta mixture. Add mozrella cheese on the top. Bake for 35 to 40 minutes, or until cheese is browned. Serve hot.



Recipe Source: italianrecipes.com

Rice Stick Noodles

Ingredients:
Rice stick noodles: 250 gm
Chicken thighs: 3-4 pcs
Cabbage: 1/4 cup
Carrots: 2-3 medium pcs
Button Mushroom chopped: 4-5 pcs
Onion chopped: 1 big
Green chilli: 2 pcs
Garlic chopped: 2-3 pcs
Shrimp: 1/4 cup
Soy sauce: 2-3 tbsp
Hot sauce: 1 tsp
Tomato sauce: 2 tsp
Oyster sauce: 1 tsp
Pepper powder: 1 tbsp
Green peas: 1/4 cup
Chicken broth
Salt:
Olive Oil:
Green onion: garnishing



Method:
Soak the noodles in water for about 30 minutes until soft. Drain and set aside. Boil shrimp with little water and set aside. Boil chicken thighs with 4-5 cups water till cooked. Reserve chicken broth for cooking noodles. Cut chicken into small pieces. Heat oil in a pan, add garlic and green chilli, fry for 2-3 minutes. Fry onion till the raw smell goes, add salt, cabbage, carrot and cook for 5 minutes. Add chicken, shrimp, peas, button mushroom and pepper powder to this. Saute well, then add soy sauce, hot sauce, tomato sauce, oyster sauce. Cover and cook for 4-5 minutes or till cooked and set aside. Add broth to another pan and transfer to stove, when its starts boiling, add noodles, cook till it become soft. Reduce the flame to medium, add the prepared mix to this. Mix well with wooden spoon. Add green onion, Serve hot.

Semiya (Vermicelli) pulav

Ingredients:
Semiya (Vermicelli): 1 cup
Onion Chopped: 1 big
Carrot Chopped: 1 pc
Green peas: 1/4 cup
Green chillis: 1-2 pcs
Chicken masala: 1 tsp
Pepper powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1/2 tsp
Curry Leaves: 1 spring
Salt
Oil
Coriander leaves: few

Method:
Heat water in a pan. When the water starts boiling put the vermicelli into it. Cook until vermicelli becomes soft, pour the content of pan into a strainer. Keep it aside.
Heat Oil in another pan. Add Chopped onion, green chilli and curry leaves. Fry onion until golden brown color. Add chicken masala, pepper powder, turmeric powder, Chili powder and Salt. Stir again. Now add Carrot and green peas, Saute well. Cover and for 5 minutes. Remove the lid and add the Vermicelli and stir fry it for 3-5 minutes. Finally add chopped coriander. Serve hot