Lasagna

Introduction-

This is an Indian version of Italian classic the Lasagna. It is generally served with Bolognese sauce, which is a meat sauce.

• Ingredients –
  Layers of lasagna [lasagna is a rectangular shaped pasta]
  Oil - 5 tablespoons [Italians use olive oil in their dishes]
  Salt - to taste
  
  For filing –
  Paneer - 250 grams
  Carrot - 1
  French beans - 10
  Green capsicum - 1
  Onions - 2, finely chopped
  Broccoli - 6 florets
  Oil - 4 tablespoons
  Cumin powder - 1 teaspoon [dry roast the cumin seeds and then powder it]
  Red chili powder - 1 ½ teaspoons
  White sauce - 1 cup
  Fresh cream - 1 cup
  Tomato ketchup - 4 tablespoons
  Cheese - 2 cups, grated

Method-

For white sauce-

Heat 1 tablespoon of butter in a pan, now add 1 tablespoon of maida [all purpose flour] to it, cook it for 2 mins .Now add 1+ ½ cup of whole milk to it by constant stirring it until thick, add
salt and pepper to it. Your white sauce is ready.
Heat 1 ½ tablespoon of oil in a pan, add onions and fry until light brown. Now add all the vegetables [finely chopped] to it stir, add salt, pepper, cumin powder and red- chili powder, cover and cook over low heat until vegetables are perfectly cooked.Uncoverer it dry it well. Mix white sauce, ketchup and cream in a bowl.
Heat large pail of water. add salt, bring it to a boil, now gently add the lasagna layers put off the flame and allow the pasta to remain in water for 5 mins, add 1 teaspoon of oil in water. Drain out the pasta, brush each layer with oil and set aside.
Take the rectangular oven dish, place one layer of pasta at the bottom, place 1/3rd portion of vegetable mixture over it and sprinkle 1/3rd of cheese over vegetables.Cover with another layer of pasta and layers of vegetables and cheese twice. End with the lasagna layers. Pour the white sauce mixture over assembled lasagna and top it with remaining cheese. Bake it in preheated oven at 120 degrees for 15 mins.Serve hot.

Macaroni And Cheese(Low Calorie)

Introduction -

Macroni and cheese, the famous American food is high in calorie . It is a cut down version of this classic.

• Ingredients-
  Dry elbow macroni - 2 cups
  Skimmed milk - 1 cup
  Corn starch - 2 teaspoons mix with 2 tablespoons of cold water
  Unsalted butter - 1 tablespoon
  Dijon mustard - 1 teaspoon
  Grated nutmeg - ¼ teaspoon
  Cayenne pepper - ¼ teaspoon
  Low-fat cheddar cheese - 2 cups, grated
  Parsley - 1 fresh sprig
  Thyme - 1 fresh sprig
  Bay leaf - 1
  Kosher salt - 1 ½ teaspoons
  Black pepper powder - ½ teaspoon

Method –

In a large pot, add good quantity of water, bring to a boil, add salt and macroni and let it cook for 10 mins, until perfectly cooked. Pour the milk in a pan over medium heat, add herbs and boil until fragrant, now remove the herbs and add corn starch mixture, bring to a boil, stir until thickens. Now add the cheese and stir until melted. Now whisk in the butter, mustard,salt, nutmeg and cayenne into the sauce, stir. Drain the pasta and add it into the pan. Toss well and serve.

Pasta Puttanesca

Introduction -

The classic ingredient in Puttanesca sauce is the anchovies, the small, itty-bitty fish. Try this recipe and enjoy.

• Ingredients –
  Thin spaghetti or vermicelli - 8 ounces
  Garlic - 2 cloves, minced
  Greek olives - ¼ cup, pitted and chopped
  Capers - 2 tablespoons
  Anchovy paste - 1 teaspoon
  Fresh arugula - ¾ cup, chopped
  Grated parmesan - ¼ cup, grated
  Extra virgin olive oil - 1 tablespoon
  Flat-leaf parsley - 1/3 cup, chopped
  Crushed red pepper flakes - 1/8 teaspoon
  Diced tomatoes - 1 can

Method –

In a large pan, add good quantity of water, bring to a boil, add salt and spaghetti and cook, according to the directions on the package. In a mean while, heat oil in a pan over medium heat, add garlic and cook for 1 min.Now add parsley, olives, capers, anchovy paste, oregano and crushed pepper flakes and cook for 2 mins more. Add tomatoes and simmer for 5 mins. Now
add arugula and cook for 3 mins, until wilt slightly. When the pasta is boiled perfectly, drain it and add it to the pan, tossing it with the sauce to combine.Sprinkle with grated cheese and serve.

Baked Buffalo Wings

Introduction-


This is the healthier version of America’s favorite food the Chicken wings. These are baked rather than fried, so controls the calorie, with the same flavor.

• Ingredients –
  
  For wings-
  Skinless chicken wings - 2 pounds
  Honey - 2 tablespoons
  Ketchup - 2 tablespoons
  Red pepper sauce - 2 tablespoons
  Worcestershire sauce - 1 tablespoon
  Paprika - to taste
  Salt - to taste
  
  For blue cheese dipping sauce-
  Reduced fat cottage cheese - ½ cup
  Milk - 2 tablespoons
  Crumbled blue cheese - 1 tablespoon
  Garlic - 2 cloves, finely chopped
  White wine vinegar - ½ teaspoon
  White pepper powder - ¼ teaspoon
  Salt - to taste

Method –

In a plastic zipping bag, add honey, ketchup, pepper sauce and Worcestershire sauce, mix well. Add chicken and refrigerate for 30 mins. Preheat the oven at 350 degrees f. Line the jelly roll pan with aluminum foil, place the chicken in the pan. Sprinkle with paprika and bake uncovered for about 30 mins or until crisp and brown. Serve with celery sticks and sauce.

For dressing-

Mix all the ingredients together with ½ of the blue cheese in a blender and blend until thick and creamy. Spoon it into a bowl, add the remaining blue cheeses, mix, cover and refrigerate until serving.