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

Almond Cake

Ingredients:
Plain flour:  1 1/2cups
Eggs: 4 nos
Powdered sugar: 1cup
Milk: 4 tbsp
Veg Oil: 3/4 cup
Vanilla essence: 1/2 tsp
Almond essence: 1/2 tsp
Baking powder: 2 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Almond sliced: 3/4 cup

Method
Sieve together flour, salt, baking powder and baking soda,  for 2-3 times. Beat eggs in a bowl till smooth. Add sugar and beat well. Pour oil , almond essence and vanila essence, mix well. Add the flour little by little, Add the milk and beat until the batter turns to a ribbon consistency. Add 1/2 cup almond slices to the batter and mix well with a wooden spoon. Preheat the oven to 170 degree C. Grease the pan with oil and sprinkle with flour. Pour the mixture to the baking tray.  t Add the balance almond slices to the top of the batter.  Transfer the batter to oven and bake for about 35-40 minutes. Insert a skewer into the center, if its come out clean, Remove from the oven and transfer to a wire rack.

Fruit Bread

Ingredients:

Plain flour: 2 cup

Salt: 1 tsp

Butter: 25 gm

Caster Sugar: 1 tbsp

Yeast: 3 tsp

Egg: 1 no

Milk: 1/4 cup + 1 tbsp

Dry mixed fruit: 1/2 cup

Mixed spice: 1 tsp

Cherries: 2 tbsp 

Method: 

Sift together flour, mixed spice, salt in a large bowl. cut the butter into cubes and add it to the bowl. rub all the items together with your fingertips until the mixture looks like breadcrumbs, add sugar and yeast. 

Beat egg with 1/4 cup milk and pour this to the flour. mix well with a wooden spoon. sprinkle some flour onto a clean surface, knead well with your hands for five minutes and  transfer to a greased  bowl.

Cover the bowl with plastic wrap. leave it in a warm place for one hour, until the dough has risen. Turn the dough out of the bowl and sprinkle the dried fruit over it. knead the fruit into the dough until it is mixed in.

Put the dough in the tin and cover tin with plastic wrap. put it in warm place for about 45 minutes to rise little more. pre-heat your oven to 180 degree c, brush the top of the dough with milk, bake the bread for 10-15 minutes or till done. push the skewer into the loaf. If it comes out clean, the loaf is cooked. Transfer the bread on a wire rack to cool. decorate with cherries.

Pineapple Dry Pachadi

Ingredients:
Pineapple : 1 medium
Banana chopped: 1/2 cup
salt: to taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Sugar: 100 gm
White Raisin: 50 gm
Mustard seeds crushed; 1/2 tsp
Oil: 2-3 tbsp
Curry leaves: 2 springs
Red chilli flakes: 4 nos
Coconut crushed: 1/4 of a coconut
Cashew nut: 25 gm
Water: 1/2 ltr

Method:
Combine chopped pineapple, banana, salt, red chilli powder and turmeric powder in a deep bottom pan, pour water to this. Cook well till it becomes dry, saute well with a spoon. Add sugar and cashew nut, stir continously. Remove from fire when it turns thick. Allow the mix to cool, add raisin, crushed mustard seeds and coconut to this. Splutter mustard seeds in another pan, add curry leaves, red chilli flakes. Pour the seasoning over the curry and mix well.

Recipe source: Ruchi mag