Chicken Pasta | White sauce pasta

Ingredients:

Cooked boneless chicken pieces - 1 cup
Milk - 500ml
All purpose flour - 2 tsp
Olives - 1 tbsp

carrot - 1/2 cup

Capcicum - 1/4 cup (cubed)

Sliced onion - 1/4 cup

Minced garlic - 1 tsp

Olive oil/ Oil - 2 tbsp

Butter - 1tbsp

Oregano - 1/2 tsp

Red chili flakes - 1 tsp
Pepper powder - 1/2 tsp

Salt to taste

Grated cheese of your choice 1 cup OR Cheese slice - 7

Pasta of your choice - 3 cup

Water as required

Method:

1. Take a pressure cooker and add chicken, salt, pepper into cooker. Cook it for 2 whistle.
I used boneless chicken here. You can use chicken from left over curry. Use boneless chicken in this recipe.

2. Boil water on a heavy bottom vessel . Add 1 tbsp of oil and salt into the water. Add pasta and cook as per instruction on pasta packet. Drain water and add 1 tbsp of oil and mix well. It will prevent pasta from sticking up each other.

3. Add carrots into boiling water and cook it for a minute

4. While cooking pasta, let's make sauce. Add butter into a large pan . When butter melts, add minced garlic and saute it until the raw smell of garlic gone.

5. Add onion and saute it for a minute. Add all purpose flour and saute it until the raw smell gone.

6. Add milk and bring to boil. add carrot , capcicum, chicken, salt , red chili flakes , olive and oregano. Mix well

7. Keep stove in lowest heat or switch off . Add cheese slices and let it melt completely. Mix well.

8. Add cooked pasta and mix well. Sauce should be coated well on each pasta.

9. Serve immediately.

Note:

1. Always keep stove in lowest heat or switch off the flame, before adding cheese. There is a chance to separate protein content from cheese if it is exposed to high heat suddenly.
You can use any cheese that you like. Grate the cheese and add it into the sauce. Cheese has salt in it . So add salt carefully.

2. You can increase or decrease chili flakes. You can add pepper if you don't like red chili flakes.

3. If you are not using pasta , after cooking it then pour chilled water on it and toss it with some oil. It prevents pasta from further cooking by heat inside and oil will prevent pasta to stick each other.

4. I used farfalle type pasta here. Also known as bow-tie or butterfly pasta, farfalle is perfect for cream-based sauces or in pasta salads. This pasta is said to date back to the 1500s, originating in Northern Italy. You can use any type of pasta that you like.

6. You can add broccoli, corn etc. You can add chicken , prawns also with this if you like.

Watch Video on Youtube

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well. Switch off the stove immediately. Do not boil after adding curd. 5.

Paniyaram Recipe| South Indian breakfast recipe with Dosa batter in 20 Minutes| Masala Appe Recipe

Paniyaram Recipe Ingredients: Dosa batter - 1 & 1/2 cup Oil - 1 Tbsp + frying Mustard seeds - 1/2 tsp Chopped onion - 1/2 cup Chopped carrot - 2 Tbsp chopped ginger - 1 tsp Chopped Green chilli - 1 (adjust as per your taste) chopped churry leaves Salt to taste Method: 1. Heat a pan and add 1 Tbsp of oil . Add mustard seeds. When it start to crackle , add chopped onion. 2. Add ginger , green chilli and carrot . Saute for 2 to 3 minutes. 3. Add asafoetida powder and mix well. Turn off the stove and let the mixture cool down. 4. Into a bowl , add dosa batter , cooled mixture and curry leaves. Mix well. Paniyaram / appe batter is ready. 5. Heat a paniyaram / appe pan on low heat. Add oil . 6. Fill 3/4 th of mold with batter. Cook on low heat for 2 to 3 minutes or until the bottom side become golden color. 7. Flip over the paniyaram and cook other side also. Remove paniyaram from heat and serve with chutney.

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog