PENNE PASTA IN TOMATO BASIL SAUCE - (Veg)

Ingredients: (Serves 4)

Whole-wheat Penne Pasta (or any penne pasta of your choice) – 500gm

Blanched & Pureed Tomatoes – 6 (large)

Sliced Onions – 2 (medium)

Olive Oil – 4 Tbsp

Chopped Basil leaves – 12 to 15

Yellow Butter – 1 Tbsp

Chilli Flakes – 1 Tsp

Tomato Ketchup – 2 Tbsp

Oregano – 1 ½ Tsp

Grated Cheese for Garnishing

Pepper powder – ½ Tsp

Salt to Taste

Method:

Boil water in a large pan. Add salt and pasta to it once it boils and cook till just done. Wash under the water, drain and keep aside.

In a non-stick pan add olive oil. Then add the onions and sauté till the onions are translucent. Now add the pureed tomatoes and chilli flakes. Saute for some more time. Add pepper powder and tomato ketchup. Mix well and cook for 2 minutes. Next add the boiled pasta and the basil leaves and mix gently so that the pasta does not break. Continue to cook for 1 minute. Add oregano and butter. Mix well. Garnish with grated cheese.

Serve Hot with Breads.

ENJOY EATING, KEEP COOKING!

SHANGHAI POTATO - Starter - Veg

Ingredients: (Serves 4)

Potatoes – ½ Kg

Finely Chopped Garlic Cloves – 15 to 20

Finely Chopped Green Chillies – 6 to 8

Chopped Spring Onion Leaves (onion greens) – 1 ½ Cup

Sliced Onions – 2 Medium

Soya Sauce – 2 Tbsp

Tomato Ketchup – 4 Tbsp

Ajinomoto – ¼ Tsp (optional)

Pepper Powder – ¼ Tsp

Orange Red Colour – a Pinch

Oil – 3 Tbsp

Oil for deep frying

Salt to Taste

Method:

-Peel the potatoes and cut into thin roundels. Immerse in cold water to which salt has been added.

-Heat oil for deep frying and fry the potatoes till they are crisp and golden. Drain on an absorbent paper.

Add 3 Tbsp oil to a Chinese wok. Keep the flame on high and add chopped garlic and chillies. Sauté till the garlic is golden brown. Add the onions and sauté for 1 minute. Then add soya sauce, salt, pepper, tomato ketchup, ajinomoto, colour and mix well. Add a cup of hot water. Bring to a boil and let it thicken. Then add the fried potatoes, toss well till all the mixture coat the potatoes. Add the onion greens. Toss again and check seasoning.

-Serve Hot.

This dish can be served as a starter or as a side dish with a Chinese meal.

ENJOY EATING, KEEP COOKING!

ADRAKI MURG - Main Course - Non Veg

Ingredients: (Serves 4)

1 Full Chicken – Cut into 10 Pieces

Julienned Ginger – 125 gms

Chopped Coriander – 2 Cups

Red Chilli Powder – 3 Tsp

Tomatoes – 10 Medium

Oil – 4 Tbsp

Salt to Taste

Method:

Wash the chicken pieces well and make gashes with the help of a fork or knife. Now marinate the chicken with salt and red chilli powder and keep aside for 3 to 4 hours.

To a large non stick kadhai add the oil. Once hot add the ginger and sauté for 1 to 2 minutes on high flame. Now add the marinated chicken and mix well. Lower the flame to medium and place the whole tomatoes over the chicken pieces, taking care that each chicken piece has a tomato close to it. Cover and cook for 20 to 25 minutes.

Open the lid, by now the tomatoes would have cracked open and the juice from them would have come out. Carefully remove the tomatoes in a plate and keep aside for later use. Continue to cook the chicken in the juices till it is done. Just towards the end when the oil starts to separate, add the coriander and mix well & cook for another 2 minutes.

To serve, heat the chicken along with the tomatoes that were kept aside. Remove the chicken in a tray, decorate with the tomatoes and Serve Hot with Breads of your choice.

ENJOY EATING, KEEP COOKING!