Pasta Kathi Roll

Pasta Kathi Roll
Pasta Kathi Roll

INGREDIENTS


All purpose flour - 120 grams
Wheat flour - 120 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 180 milliliters
Water - 1 litre
Pasta - 230 grams
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Oil - 2 tablespoons
Garlic - 1 tablespoon
Onions - 65 grams
Bell pepper - 150 grams
Tomato puree - 155 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Chilli flakes - 1/2 teaspoon
Mixed herbs - 1 teaspoon
Tomato sauce - 2 tablespoons
Pasta sauce - 50 grams
Oil - for brushing
Ketchup - to taste

PREPARATION

1. In a mixing bowl, add 120 grams all purpose flour, 120 grams wheat flour, 1/2 teaspoon salt, 1 tablespoon oil, 180 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
3. Take a skillet, add 1 litre water, 230 grams pasta, 1/2 teaspoon salt, 1 teaspoon oil and mix it well.
4. Bring it to a boil.
5. Remove it from heat and drain the pasta. Keep aside.
6. Heat 2 tablespoons oil in a another skillet, add 1 tablespoon garlic and stir until it turns golden brown in color.
7. Then, add 65 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 150 grams bell pepper and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 155 grams tomato puree and mix it well.
11. Add 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon chilli flakes, 1 teaspoon mixed herbs and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Then, add 2 tablespoons tomato sauce, 50 grams pasta sauce and mix it well.
14. Now, add boiled pasta in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove from heat and keep aside.
17. Take a ball from dough and dust it with flour.
18. Flatten the dough ball with the help of a rolling pin. (See Video)
19. Place it on a hot tawa and cook for 2 - 3 minutes on moderate heat from both sides or until it turns golden brown in color.
20. Brush one side of it with oil.
21. Remove it from heat and place it on a board.
22. Spread ketchup on it.
23. Add the prepared pasta on it.
24. Roll the chapati and cover it with aluminium foil.
25. Serve hot.

Grilled Spinach Corn Sandwich

Grilled Spinach Corn Sandwich recipe
Grilled Spinach Corn Sandwich

INGREDIENTS


Butter - 40 grams
Garlic - 1 tablespoon
Sweet corn - 200 grams
\Spinach - 400 grams
All purpose flour - 2 tablespoons
Milk - 200 milliliters
Salt - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Chilli flakes - 1 teaspoon
Mozzarella cheese - 30 grams
Bread slices - to taste
Cheese slices - to taste
Butter - for brushing

PREPARATION

1. Heat 40 grams butter in a skillet, add 1 tablespoon garlic and stir well.
2. Then, add 200 grams sweet corn and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Now, add 400 grams spinach and mix it well.
5. Cook for another 5 - 7 minutes on medium heat.
6. Add 2 tablespoons all purpose flour and mix it well.
7. Then, add 200 milliliters milk and mxi it well.
8. Bring it to a boil.
9. Add 1 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon chilli flakes and mix it well.
10. Cook for another 5 - 7 minutes on medium heat.
11. Add 30 grams mozzarella cheese and mix it well.
12. Remove it from heat and keep aside.
13. Take 2 bread slices and cut it’s edges.
14. Then, place cheese slices over it.
15. Now, add the prepared spinach corn mixture over it.
16. Cover it with another slice of bread.
17. Place it on a grill machine.
18. Brush it with butter.
19. Close the lid and grill for about 5 - 7 minutes or until it turns golden brown in color.
20. Cut it into half.
21. Serve hot with ketchup.

Spinach Shrimp Pasta

Spinach Shrimp Pasta recipe
Spinach Shrimp Past

INGREDIENTS


Water - 1.7 litres
Olive oil - 1 teaspoon
Salt - 1/2 teaspoon
Fettuccine pasta - 295 grams
Butter - 40 grams
Shrimps - 400 grams
Salt - to taste
Olive oil - 1 tablespoon
Butter - 1 1/2 tablespoons
Garlic - 1 teaspoon
Tomato - 300 grams
Spinach - 280 grams
Salt - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Lemon jucie - 1 tablespoon
Parmesan cheese - 70 grams

PREPARATION

1. Heat 1.7 litres water in a heavy skillet, add 1 teaspoon olive oil, 1/2 teaspoon salt, 295 grams fettuccine pasta and mix it well.
2. Bring it to a boil.
3. Boil for 7 - 10 minutes on medium heat.
4. Remove it from heat and drain well. Keep aside.
5. Heat 40 grams butter in a pan, add 400 grams shrimps and cook until it turns golden brown in color from both sides.
6. Remove it from heat. Drain it on an absorbent paper. Keep aside.
7. Heat 1 tablespoon olive oil, 1 1/2 tablespoons butter in a heavy skillet, add 1 teaspoon garlic and stir well.
8. Then, add 300 grams tomato and saute until it turns soft an pulpy.
9. Cook for 7 - 10 minute son medium heat.
10. Now, add 280 grams spinach and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1/2 teaspoon chilli flakes and mix it well.
13. Then, add the cooked shrimps and mix it well.
14. Now, add the boiled pasta and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. Add 1 tablespoon lemon juice, 70 grams parmesan cheese and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Garnish with parmesan cheese.
19. Serve hot.

Schezwan Egg Masala

Schezwan Egg Masala Recipe
Schezwan Egg Masala

INGREDIENTS

Water - 1 litre
Eggs - 6
Cold water 
Tomato - 350 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Oil - 15 milliliters
Black pepper - 1 teaspoon
Salt - 1 teaspoon
Water - 100 milliliters
Schezwan sauce - 50 grams
Dry fenugreek - 1 tablespoon
Coriander - for garnishing

PREPARATION

1. Heat 1 litre water in a pot, add 6 eggs and cover it with lid.
2. Boil for 10 minutes.
3. Remove it from hot water and drop it into cold water.
4. Peel the eggs and make cuts on it. Keep aside.
5. Take 350 grams tomato and cut it into pieces.
6. Transfer this into a blender, add 1 tablespoon ginger, 1 tablespoon garlic and blend it into a smooth paste.
7. Heat 15 milliliters oil in a pan, add the blended paste and stir well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon black pepper, 1 teaspoon salt and mix well.
10. Add 100 milliliters water and stir well.
11. Cook for another 3 - 5 minutes.
12. Now, add the boiled eggs in it and mix it well.
13. Add 50 grams schezwan sauce, 1 tablespoon dry fenugreek and mix it well.
14. Cook or another 3 - 5 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.

BBQ Chicken Ring Recipe

BBQ Chicken Ring Recipe
BBQ Chicken Ring Recipe

INGREDIENTS

All purpose flour - 350 grams
Yeast - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Warm water - 300 milliliters
Water - 1 litre
Boneless chicken - 1 kilogram
Salt - 1 teaspoon
Onions - 140 grams
Barbecue sauce - 170 grams 
Mozzarella cheese - 200 grams
Milk - 100 milliliters 

PREPARATION

1. In a mixing bowl, add 350 grams all purpose flour, 1 1/2 teaspoons yeast, 1/2 teaspoon salt, 300 milliliters warm water and knead it into a smooth soft dough.
2. Rest for 2 hours.
3. Boil 1 litre water in a heavy skillet, add 1 kilogram boneless chicken, 1 teaspoon salt and bring it to boil.
4. Then, remove the chicken to a board and shred into bite-size pieces using a fork.
5. Now, in a mixing bowl, add shredded chicken, 140 grams onions, 170 grams barbecue sauce and mix it well to combine.
6. Then, take a dough and roll it with rolling pin and cut it into 8 pieces.
7. Now, on a baking tray place bowl in a centre and place all sheets around it.
8. Sprinkle some mozzarella cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
9. Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
10. Preheat the oven to 392°F/200°C. Bake for 30 minutes.
11. Now, cut it into pieces. 
12. Serve with mayonnaise.

Tandoori Chicken Momos Recipe

Tandoori Chicken Momos Recipe
Tandoori Chicken Momos Recipe

INGREDIENTS

Chicken breast - 190 grams
Fresh cream - 2 tablespoons
Tandoori masala - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Chaat masala - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1/2 teaspoon
All purpose flour - 150 grams
Salt - 1 teaspoon
Water - 80 milliliters
Oil - 15 milliliters
Tandoori masala - 1 teaspoon
Red chili garlic sauce - 50 grams

PREPARATION

1. Take 190 grams chicken breast and cut it into small pieces.
2. Transfer this into a mixing bowl, add 2 tablespoons fresh cream, 1/2 teaspoon tandoori masala, 1/2 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/2
teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon salt, 1/2 teaspoon lemon juice and mix it well.
3. Marinate for 1 hour.
4. In a mixing bowl, add 150 grams all purpose flour, 1 teaspoon salt, 80 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 1 hour.
6. Heat 15 milliliters oil in a pan, add the marinated chicken in it and cook for 7 - 10 minutes on medium heat or until the chicken is cooked through.
7. Remove it from heat and keep aside.
8. Take a ball from dough and flatten it with the help of a rolling pin.
9. Place a spoonful of chicken mixture in the centre and shape into momos.
10. Place the momos in a steamer and steam for 10 - 15 minutes.
11. Remove it from the steamer and transfer it to a bowl.
12. Add 1 teaspoon tandoori masala, 50 grams red chili garlic sauce and mix it well.
13. Serve.

Paneer Tikka Popcorn Recipe

Paneer Tikka Popcorn Recipe
Paneer Tikka Popcorn Recipe

INGREDIENTS

(For Paneer Tikka Popcorn)

Gram flour - 25 grams
Paneer - 500 grams
Oil - 1 tablespoon
Paprika - 1 teaspoon
Hung curd - 150 grams
Fresh cream - 120 grams
Ginger garlic paste - 1 tablespoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Black salt - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Roasted gram flour - 1 tablespoon
Salt - 1 1/2 teaspoons
Coriander - 1 1/2 teaspoons
Corn flakes - 100 grams
Bread crumbs - 100 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - for frying

(For Chutney)

Mint - 10 grams
Coriander - 10 grams
Garlic - 1 teaspoon
Green chili - 2 teaspoons
Onions - 30 grams
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Lemon juice - 1 1/2 teaspoons
Water - 30 milliliters

PREPARATION

(For Paneer Tikka Popcorn)

1. Take a pan, add 25 grams gram flour and dry roast until it turns dark brown in color.
2. Remove it from heat and keep aside.
3. Take 500 grams paneer and cut it into large cubes. Keep aside.
4. In a mixing bowl, add 1 tablespoon oil, 1 teaspoon paprika and mix it well.
5. Add 150 grams hung curd, 120 grams fresh cream and mix it again.
6. Add 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon black salt, 1 tablespoon dry fenugreek leaves, 1 tablespoon roasted gram flour, 1 1/2 teaspoons salt, 1 1/2 teaspoons coriander and mix all the ingredients well.
7. Now, add 500 grams paneer and mix it well.
8. Marinate for 30 minutes.
9. In a blender, add 100 grams corn flakes and blend it into a fine powder.
10. Transfer this into a bowl, add 100 grams bread crumbs, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
11. Roll the paneer into this mixture.
12. Heat sufficient oil in a fryer and deep fry these until it turns golden brown and crispy.
13. Drain it on an absorbent paper. Keep aside.

(For Chutney)

1. In a blender, add all the ingredients and blend it into a smooth paste.
2. Serve the paneer tikka popcorns with prepared chutney.

Pasta Kathi Roll

Pasta Kathi Roll INGREDIENTS
 All purpose flour - 120 grams Wheat flour - 120 grams Salt - 1/2 teaspoon Oil - 1 tablespoon ...