Ingredients:
Cheddar cheese, grated 1 cup
Chicken boneless, small cubes 1/4 kg
Oil 2 tbsp
Marinade:
Chilli garlic sauce 4 tbsp
Green chillies, crushed or paste 1 1/2 tbsp
Garlic, crushed or paste 2 tbsp
Salt to taste
Tomato sauce:
Tomatoes, pureed 6 medium
Basil 1 tbsp fresh, or 1/2 tsp dried
Hot chilli sauce 2 tbsp
Chilli powder 1/2 tsp
Garlic, crushed or paste 2 tsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter or oil 3 tbsp
Salt to taste
Pasta:
Pasta, boiled 3 cups
Spring onions, finely chopped 3, green part only
Capsicums, cut into pasta size 4 large
Garlic powder 1/2 tsp
Oil 3 tbsp
Salt to taste
Method:
Mix the marinade ingredients in a bowl and marinate the chicken for 40 minutes. Keep in refrigerator. Heat butter, fry the chicken on high heat till the chicken is cooked. Set aside.
Tomato sauce: In a shallow saucepan, heat butter, fry garlic paste and oregano together on low heat. Add tomato puree, basil, salt, hot chilli sauce, chilli garlic sauce and chilli powder. Stir for a few minutes. Then cover the pan and simmer till the sauce thickens and oil separates.
Heat oil in a deep pan and fry all the vegetables together on high heat. Add boiled pasta, salt, tomato sauce and garlic powder. Mix well and set aside.
Grease an ovenproof dish. Spread half the pasta, spread chicken on top and cover with the remaining pasta. Cover the pasta with grated cheese and top with a little hot sauce. Put in microwave for 4 to 5 minutes on high temperature.
Serve hot with garlic bread.
Serves 4 - 6 people
Ingredients:
8 slices bread
1 large potato boiled, peeled and chopped
1 onion, finely chopped
200 g sev
3 tbsp oil
juice of 1 lemon
4 tbsp or handful of coriander leaves
Masala:
3 medium tomatoes, chopped
225 g fresh coriander leaves
2-3 green chillies
5-6 flakes of garlic
1 tbsp cumin seed powder
½ tsp turmeric
½ tbsp chilli powder
1 tsp dry mango powder
salt to taste
Method:
Grind all masala ingredients. Heat oil in a large heavy-based frying pan. Fry ground masala for 2-3 minutes on low heat stirring all the time. Add ¼ cup water, bring to boil. Lay all the slices of bread in the pan and cook till water evaporates.
Remove from heat and transfer to a serving dish. Garnish with chopped potatoes, onions, coriander leaves, lemon juice and sev.
Serve immediately or the bread will become too soggy.
Serves 6 - 8 people
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
125 g cream
Juice of one small lime
Method:
Add the lime juice to the cream and mix well. Let it stand for 10-15 minutes. Beat for a few minutes. Serve with baked potatoes.
Ingredients:
400 ml milk
2 tbsp flour
50 g butter
½ tsp slat
½ tsp white pepper
Method:
Melt butter, add flour, stir for a minute. Slowly add milk while stirring continuously, add salt and pepper. Stir till the sauce thickens and bubbles form on the surface.
Chicken or fish stock may be substituted for milk wholly or in part, according to recipe requirements.
Note: for a thick white sauce increase quantity of flour to 2 ½ tbsp. For a thin sauce decrease flour to 1 ½ tbsp.
Ingredients:
Potatoes ½ kg (boil, remove skin and mash)
Onion 1 chop very fine
Coriander leaves 1 bunch
Green chilies 4 (chop very fine)
Red chili powder ½ tsp
Black pepper ½ tsp
Cumin powder ½ tsp
Juice of lemons 4
Salt to taste
Whole wheat flour ½ kg
Soda bicarbonate ½ kg
Caraway (ajwain) ¼ tsp
Jaggery 1 small piece, add 3 tsp water and make syrup
Dalda or your choice of cooking oil 4 cups
Method:
Dough: Put whole-wheat flour in a bowl. Then add jaggery syrup, caraway, soda and salt to it. Bind the mixture into soft dough, using a little more water. This will make the dough soft. Leave aside.
Filling: Mix all the spices and lemon juice in the mashed potatoes. Heat the oil in a wok or deep frying pan. Divide the dough into small portions. Wet your hands a little and place a small portion (ball) in the palm of your hand and spread it to a diameter of 2-3 inches. Place about 1 ½ tsp of potato mixture in the center of the dough and carefully fold up the edges and completely cover up the filling. Press the edges together to seal. Again wet your hand a little and spread the dough on your palm. Deep-fry it on medium heat. When it turns a little golden, remove from the heat. Drain on a sieve or paper towel. Serve hot.
