Chilli chicken cheese pasta

Chilli Chicken Cheese Pasta 

INGREDIENTS:

Elbow Macroni (1 bag)... See More
Chicken (could be 1 full chicken or chicken breast or chicken legs)
Green Pepper - 1
Cucumber - 1
Onion – 2
Mozzarella Shredded Cheese
Chilli GARLIC SAUCE
Salt
Red Crushed Pepper
Soya Sauce 
Vinegar
Oil (to stir fry vegetables) 

DIRECTIONS:

Boil Elbow macroni in hot water, salt & oil.
Boil & shred the chicken.
Then cut the vegetables (Cucumber, Green Pepper and Onion) into squares & 
Stir-fry the chicken & vegetables with salt, crushed red pepper, sprinkle soya sauce and vinegar.
Let them cook until they’re soft and crisp.
Mix Macroni with Chilli Garlic Sauce in a separate bowl.

Now take a foil tray and grease it with oil.
1st Layer of macroni mixed with Chilli Garlic Sauce
2nd Layer of lots of shredded mozzarella cheese and sprinkle some chilli garlic sauce again (if wants spicy)
3rd Layer of stir fried vegetables and chicken 
4th Layer of lots shredded mozzarella cheese again.

Repeat these layers one more time one more time. 

Bake it until u cheese the cheese has melted and served it hot.

Palak Paneer

Ingredients:
Spinach		1/2 kg
Paneer		100 grams
Onion		1
Butter		3 tbsp.
Bay leaves		2-3
Cumin seeds		1 tsp.
Salt to taste
Black pepper powder		1/4 tsp.
Ginger-garlic paste		3/4 tsp.
Green chilli paste		1/2 tsp.
Garam Masala Powder		1 tsp.
Vegetable oil as required

Method: 1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). 2. Cut paneer into small cubes. Keep 3 cubes separately for decoration. 3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. 4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. 5. Add salt, black pepper powder, garam masala. Stir well. 6. Add paneer and cooked spinach (grinded). Mix well. 7. Put palak paneer in a baking tray . 8. Add rest of the butter. Bake for 1/2 hour at 180 deg C. Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

This week kitchen Tips

Potato cutlets- For better salt absorption, add it to the water in which the potato are boiling.

Brown onions faster- Onions will brown faster if 1/2 teaspoon of salt is added to the onions while frying.

Avoid sticky rice- Add a few drops of lemon juice & a pinch of sugar to the rice while cooking.

Crisp pakodas- Add a little cornflour to the gramflour while mixing the dough.

Easy garlic skin removal- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.

Safe cooking with oil- Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

Gajor(Carrot ) ka halwa

Ingredients:
Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa) 200 grams
Sugar 2 cups
Ghee 2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.
Method:
1. Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.
 

Mutton Qaurma

Couscous- for Kids

Kids-Cook: Couscous
1 1/2 cup Water
1/3 cup Raisins
1 tsp Salt
1 cup Couscous
1 tbsp Butter


Measure water, raisins and salt into saucepan; bring
to boil. Stir in couscous and butter; cover and remove
from heat. Let stand for 5 minutes; fluff with fork.

Serve curried vegetables on top for a delicious dinner. 

Deviled Eggs

Ingredients

• 6 eggs
• 1 teaspoon white vinegar
• 1 tablespoon mayonnaise
• 1/4 teaspoon prepared mustard
• salt and pepper to taste
• 1 teaspoon paprika
• 2 leaves of lettuce

• Directions

  1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
  2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Kung Pao Chicken

1   INGREDIENTS

·        
Chicken breast 3

·        
Plain flour 1 tsp

·        
Corn flour 2 tbsp

·        
Salt according to taste

·        
Vinegar 2 tbsp

·        
Oil as required

·        
Peanuts 1/2 cup

·        
Cashew nut (kaju) 1/2 cup

·        
Sesame oil (til) 1 tsp

·        
Garlic-paste 1 tbsp

·        
Onion 1

·        
Ketchup 1 cup

·        
Stock (yakhni) 1/4 cup

·        
Red pepper (grinded) 1/2 tsp

·        
Thai chili 3-4

2   COOKING DIRECTIONS

1.    
Take plain four and corn flour in a bowl, mix them.

2.    
Add vinegar, salt and soy sauce and mix well.

3.    
Now marinate the chicken breasts in this.

4.    
Leave for 4-5 hours.

5.    
Then, deep fry the chicken pieces.

6.    
Now add cashew nuts and peanuts in oil, fry them.

7.    
Take another pan, add 3 tbsp oil.

8.    
Add warm sesame oil, garlic and onion.

9.    
Fry them all, and then add ketchup, stock and salt.

10. 
Also add red pepper and Thai chili.

11. 
Add 1 tbsp of corn flour to thicken the sauce.

12. 
Now add fried chicken, peanuts and cashew nuts in this sauce.

13. 
Serve it hot.

Crisp Chicken Bites

Ingredients

• 4 boneless chicken breast fillets
• 6 tbsp red pesto
• 3 large handfuls breadcrumbs , frsh or dried (about 300g/10oz)
• olive oil

1. Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
2. Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
3. To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

Using pesto adds flavour and means you don't have to faff about dipping the chicken in flour and egg before coating with crumbs.

Spiced carrot & lentil soup

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots , washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• plain yogurt and naan bread, to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Almond Cake

• This moist-textured cake is best the day after it is made. Serve with whipped cream or fruit, perhaps a berry compote.

  Ingredients

  • 5 egg whites (at room temperature)
  • pinch of salt
  • 75g/3oz caster sugar
  • 175g/6oz ground almonds
  • 1 orange, zest only, grated
  • 25g/1oz slivered almonds

    Preparation method

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Grease and line a 20cm/8in springform cake tin.
       Watch recipe0:33 mins
    3. Whisk the egg whites with the salt until they stand in soft peaks. Whisking constantly, add the sugar a little at a time. Continue whisking until the mixture is firm, shiny and very thick.
    4. Fold in the ground almonds, orange zest , with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top.
       Watch recipe1:02 mins
    5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
    6. Allow to stand in the tin for 10 minutes, then loosen, turn out and leave to cool on a wire rack.