PASTISTO

FOR ALL THOSE PASTA LOVERS!!! 

INGREDIENTS: 

you will need:

• red italian sauce
• white sauce
• processed cheese
• pasta- can be fusilli, penne, farfalle ( i used penne and fusilli)
• mix vegetables( cut into diamond shapes) ( zuchinni, capsicum, bell peppers, onion, corn , spring onions)

for red sauce;

• red tomatoes
• ginger garlic ( churned)
• tomato sauce ( use maggi hot and sweet)
• dried oregano
• red chilli flakes 
• salt/ pepper
• sugar
• oil - 1/2 tsp

METHOD:

1. boil the tomatoes in heavily bottomed pan, after the tomatoes are boiled, blend the tomatoes and make puree out of it.
2. take oil in a pan, add ginger garlic and saute it for 2 mins. , then add oregano , red chilli flakes, then add puree, simmer it   for 10 mins.  add sauce and sugar, again cook for 5 min . add salt / pepper as per taste.

for white sauce: 

• maida- 1 tbsp.
• milk- 1 glass
• butter 2tsp.
• sugar 
• salt/pepper

METHOD:

1. take a pan , add butter and allow it to melt, add maida and cook for 2 mins.
2. then add milk quickly, stir continuosly to avoid lumps. (milk should be in room temp.)
3. add sugar , salt/ pepper.
4. turn off the heat when the milk attains a creamy texture.

how to boil pasta 

take heavy bottom pan , add water and bring it to boil. add oil and salt.. then add ur pasta

once it boils , strain it out and wash under cool water and sprinkle oil onto it, so that they do not stick to each other...

LAST BUT NOT THE LEAST!!

take oil in a pan, add oregano, red chilli flakes, add all the vegetables, saute for 5 mins. add boiled pasta ,

sprinkle salt and pepper , add both the sauce. cook for 5 mins. turn off the heat.

take a baking bowl, grease it with butter add the pasta , and top it with cheese, garnish it with spring onions oregano, chilli flakes..

bake it till the cheese cooks on top.

                                           note; do not overcook  the cheese, as the pasta is already cooked...

 ENJOY THE PASTISTO HOT WITH GARLIC BREAD...!!

CHENNA PAYESH- A TYPICAL BENGALI DISH...

INGREDIENTS

for the rasgullas:

• milk- 4 cups
• calcium lactate powder- 1 tsp. (also known as chenna powder)
• sugar - 1cup
• water - 3 cups
• green cardamom powder- a pinch.

METHOD

1.  bring the milk to boil, and add chenna powder same time . turn off the flame, once the chenna is curdled , strain it with cheesecloth so that excess water is squeezed out.
2. once the paneer is cooled down, knead it well on flat board, knead it until it becomes soft silky dough.
3. divide the dough into 22-23 balls. size of balls should be slightly bigger than peas( matar) . 
4. once the balls are prepared, heat sugar and water in a pan, and bring it to boil, add the balls, they will sink. add cardamom powder, when the balls starts to float , it  will doubles in its size. ur rasgullas are done.( make sure u take ur pan which can largely accommodate the rasgullas.. allow them to cool.

for the ras:

• milk- 1/2 ltr.
• sugar- 1/2 cup.
• kesar - 1 pinch
• cardamom powder
• pistachios and almond for garnish

METHOD

1. boil the milk, once the milk boils, turn the milk to medium flame , add sugar , cardamom powder, kesar
2. turn off the heat once the kesaria colours comes in..
3. strain the rasgullas from sugar syrup when its cooled . add the rasgullas into the ras.
4. garnish with pistachios and almonds .
5. serve chilled....

( note: if u dont have kesar , put saffron food colour while making the ras...)

paneer65

PANEER -65

INGREDIENTS

• 400 gms paneer ( better use homemade paneer)
• 2tbsp. cornflour
• 1tbsp. maida
• 1/2 tsp soy sauce
• 1/2 tsp schezwan sauce
• 1/2 tsp vinegar
• 1/2 tsp tomato sauce (use maggi hot & sweet)
• salt and pepper
• 1 tsp ginger garlic paste

Method

Cut paneer into small cubes, for the batter mix corn flour, maida, all the sauces, ginger garlic paste and salt & pepper into thick paste. Marinate the paneer cubes into that batter for 2-3 hours. Keep the mixture in fridge for marination. Heat oil in a wok. Deep fry the paneer cubes and serve it  hot with onion salad.

CHOCO-VOLCANO CAKE

CHOCO-VOLCANO CAKE

INGREDIENTS

1. 250gms all purpose flour
2. 1tsp. baking powder
3. 1/2 tsp baking soda
4. 4tsp. cocoa powder
5. 4tsp. drinking chocolate
6. 1/2 can nestle milkmaid (viz. 200gms)
7. 1tsp vanilla essence
8. 1 cup fresh cream ( i used amul fresh cream)
9. 100gms amul butter (room temperature)
10. 1/2 bottle thumpsup ( 200ml)
11. 1can pillsbury chocolate icing
12. icing bag 
13. chocolate flakes (for garnish)

METHOD

Sieve above (1 -5) contents minimum 10 times. once the powder becomes light slowly add milkmaid avoiding lumps. once the powder is added , mix vanilla essence, fresh cream , butter and lastly thumpsup.. beat continuously so as to avoid lumps. UR BATTER IS PREPARED!!!!!

HOW TO BAKE THE CAKE....

grease a cake can with butter .. and slightly dust it with flour.. add the batter onto the can... preheat the oven in 180 degree, then place the can in oven and bake it in 200 degree for 45 mins. you can check ur cake with toothpick... once the toothpick comes out clean , your cake is ready... pipe the chocolate icing only when the cake is cooled down. decorate it with chocolate flakes... take a star shaped nozzle and ice ur cake like as you like.....

american corn cheese balls

                   

Ingredients

3/4 cup boiled sweet corn kernels (makai ke dane) , crushed coarsely

1 tbsp plain flour (maida)

1/2 cup milk

1 tbsp chopped celery

1 tsp chopped green chillies

3 to 4 tbsp grated processed cheese

2 tbsp butter

salt to taste

For the coating

1/4 cup plain flour (maida)

bread crumbs

Other ingredients

oil for deep-frying

Method

Heat the butter in a pan, add the flour and sauté for a minute.

Add the milk and keep stirring till the mixture becomes very thick. Cool completely.

Add the corn, celery, green chillies, cheese and salt and mix well.

Divide the mixture into 16 equal portions and shape them into even sized balls.

Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.

Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside.

Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown.

Drain on absorbent paper and serve immediately.

crispy corn chilli pepper

crispy corn chilli pepper

INGREDIENTS 

•  500 gm corn kernels 
•  70 gm cornflour 
•  100 ml oil 
•  1 lt oil for deep frying 
•  50 gm green chilies 
•  40 gm ginger 
•  40 gm garlic 
•  150 gm chopped onion 
•  150 gm chopped capsicum 
•  1 tsp soy sauce 
•  Salt to taste 
•  A pinch of black pepper 
•  100 gm spring onions chopped, to garnish

METHOD 

Boil the corn kernels and drain them. Wrap the kernels in the corn flour. Heat the oil in a kadhai. Sprinkle the corn kernels in the oil. Deep fry it till it turns crispy. Take another kadhai/wok and heat 100 ml oil.Add chopped green chilies, chopped ginger, chopped garlic and saute for 20 seconds. Add chopped onion and capsicum and saute them for around 20-30 seconds.Add soy sauce, salt, black pepper and quickly toss the crispy corn into the mixture. Sprinkle the chopped spring onions to garnish