White Cheese Sauce Pasta

White Cheese Sauce Pasta

Ingredients:
Penni Pasta/Macroni: 1 cup
Water: 2 1/2 cup
Refined Oil: 1/2 teaspoon
Salt: 1 teaspoon

For preparing white sauce:
Butter: 2 tablespoon
Flour: 2 table spoon
Milk: 2 3/4 cup
Salt: to taste
Pepper: 1/2 tea spoon
Cream: 1/4 cup
Cheese: 50 grams

For garnishing
Red chilly flakes: 1/2 tea spoon
Oregano: 1 teaspoon
Cheese : 50 grams
Black Olives optional

If you want to add vegetables saute the vegetables in little butter and add it with the pasta.
(Mushrooms, capsicum, onions, baby corn are optional )

Preparation:
For boiling pasta:
- Add water, oil and salt in a container.
- Heat it for 1 minute on high flame.
- Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time.
- After boiling, drain out the pasta from the water

For preparing white sauce:
-Take butter in a sauce pan and add
maida to the butter and keep mixing it for few seconds.
- Add salt and  pepper, and now gradually add milk and keep stirring so that there are no  lumps. Cook it on slow flame for 5 mins. Add the cream and cheese and cook it for a minute or so.
- Add boiled pasta to the sauce and heat it for 2 minutes.
- Garnish it with cheese , red chilli flakes, Orogano and black olives  and grill it for 5 minutes in a microwave.
- Hot white cheese pasta is ready to serve.

Idli chat, Burnt garlic and methi rice and Herb salad

Indo  western with leftovers.  Idli chat, Rice with burnt garlic, methi leaves and paneer , and herb salad with marinated mango and sea salt.

Idli chat
Ingredients:
Some left over Idli batter
Curd 1 cup
Sweet tamarind chutney 2 tbsp
Chat masala 1/2 tsp
Chilli powder 1/2 tsp
Salt and sugar to taste
Coriander leaves
Sev 4 tbsp

Method:
Fry the Idli batter in hot oil into small balls. Mix the curd with sugar and salt. Add the fried balls. Sprinkle chat masala, chilli powder. Put the sweet tamarind chutney. Add coriander leaves and sev.

Burnt garlic and methi rice

Ingredients:
garlic chopped 4 tbsp
methi chopped 4 tbsp
Green chillies 1tsp
Paneer    1/2 cup cut in to small cubes
olive oil 2 tbsp
butter 1 tbsp
Cooked rice 2 cups
Salt to taste
Lime juice 1 tbsp
Sweet chilli sauce 2 tbsp
Chopped almonds 2 tsp

Method
Take olive oil in a vessel and heat it up. Add chopped garlic. Let it brown well. Add methi leaves , green chillies and paneer. Saute it well. Add the rice, salt, lime juice, sweet chilli sauce and butter. Mix well and the rice is ready to serve. Garnish with chopped almonds.

Herb salad
Ingredients
Cucumber, onion and tomato  chopped
1 each
Herbs - Basil and Bramhi
Sea salt to taste
Marinated raw mango chopped  1 tbsp
( small raw mangoes marinated in sea salt kept in a jar)
Method
Mix all the ingredients together.

Instant Brownie with ice - cream Rabdi de topping

Instant Brownie with ice - cream Rabdi de topping.
Ingredients for Brownie
1 drop vanilla essence
2 tbsp sugar
1 tbsp vegetable oil
1 handful chocolate chips
2 tbsp plain flour
1 pinch salt
1 tbsp cocoa

Method
Place all ingredients in a mug.Stir until thoroughly combined.Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat.

Icecream Rabdi
Ingredients
     1 liter Whole fat milk
     1/4 cup    Sugar                      
      1 tbsp.  Chopped   Almonds
      1 tbsp. Chopped Pistacho             Pinch of   cardomon powder
few drop of Rose essence 

Method:
Take a flat bottom sauce pan and boil the milk on a slow flame. Keep cooking the milk on a slow flame.
Stir frequently and let the malai ( cream ) thicken at the edge of the pan.    Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.   Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.Now add sugar, cardamon powder and stir it in well.   Cook till the sugar is fully absorbed.Add the chopped almonds and pistachios. Mix well.
Remove from the fire and cool. The rabri will thickened when cool. Add the Rose Essence and blend it in. Chill it in freezer for an hour. After an hour take it out and blend it. And freeze it again for 2 to 3 hours. Ice cream Rabdi is ready.

Serving
Make the Brownies while serving. Add the chilled ice cream rabdi on the top of the hot brownie and have it.

Morir Ghanto (Fish head cooked in with rice)

Morir Ghanto (Fish head cooked in with rice)
Ingredients
1 big fish head
1 big onion finely sliced
1 tomato chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp chilli paste
Mustard oil for frying the fish head
1 big cup basmati rice
Salt to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp sugar
1 tbsp ghee
1 tsp broken Kaju
1 tsp resins
Chopped Coriander leaves for garnishing
Method
Add salt and use half the turmeric and  apply to the fish head. Heat the mustard oil and fry the fish head and keep it aside. Now take out the excess mustard oil and just keep 2 tbsp of mustard oil in the pan. Add sliced onions and saute it for some time, then add garlic, ginger and chilli paste and chopped tomato. Saute again for some time and add all the powder masalas , tumeric, sugar and salt. Mix it well and add 2 glass of water and fish head. Boil it well and add the rice and cook till done. Take a small pan and add ghee. Fry the Kaju and resin and add every thing along with ghee on the rice and sprinkle with garam masala powder. Mix it and garnish with coriander leaves.

Shezwan Sauce and Shezwan Paneer sandwich

Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Shezwan Paneer sandwich
Ingredients for the filling
Paneer - 250 grams
1 onion chopped
3 tbsp chopped garlic
1 tbsp green chilli chopped
Salt to taste
Handful of chopped spring onions
2 tbsp chopped capsicum
1 tbsp Corn (optional)
2tbsp Shezwan sauce
1 tbsp oil
Method
Mash the paneer and keep it aside. Take oil in a pan and heat it up.
Now add chopped garlic and saute it for few minutes. Add chopped onions, chillies and capsicum  corn (optional). Saute for few more minutes till light brown. Add salt to taste (as the sauce also has salt).Add Shezwan sauce and mashed Paneer.  Mix it well with the sauce and cook it for some time on slow flame. Switch of the gas and add chopped spring onions. The filling is ready for the sandwich.

For making the sandwich you will need a packet of  bread , Shezwan paneer filling and butter.
Method
Add the filling on the bread and apply little butter on the other side of the bread. Take a sandwich toaster and toast the bread. Cut the sandwich and serve it with Shezwan sauce.