Italian cannelloni

Italian cannelloni 

Ingredients for pan cake

• Flour 1 cup heaped
• Salt ¼ tsp
• Eggs 2
• Milk ½ cup
• Water½ cup

Ingredients for cheese sauce

• Butter 3 tbsp heaped
• Flour 2 tbsp heaped
• Milk 1 ½ cup
• Water ½ cup
• Cream ½ cup
• Salt ½ tsp
• White pepper ½ tsp
• Cheddar cheese 2 tbsp

Ingredients for pasta sauce

• Oil 2 tbsp
• Onion chopped 2 tbsp
• Garlic chopped 1 tsp
• Tomato puree ½ cup
• Salt ½ tsp
• Black pepper ½ tsp
• Oregano leaves ½ tsp
• Sugar 1 tbsp
• Orange food color pinch

Ingredients for filling

• Chicken breast 3 cut into ½ inch tiny cubes
• Oil 3 tbsp
• Flour1 tbsp heaped
• Onion 2 tbsp chopped
• Garlic paste ½ tsp
• Oregano leaves ½ tsp
• Tomato paste 2 tbsp
• Salt ¾ tsp
• Black pepper ¾ tsp
• Mushrooms thinly sliced 6
• Fresh cream ½ cup
• Finely chopped parsley 2 tbsp

Ingredients for topping

• Cheddar cheese ½ cup
• Parmesan cheese 1 tbsp

Method for pan cake

• In a bowl mix together 1 cup flour, ¼ tsp salt, 2 eggs, ½ cup milk and ½ cup water, mix into a smooth pourable consistency batter, sieve it grease non-stick frying pan, put spoon full of batter, spread evenly, cook on one side only, when it leaves the side, remove. Make thin pan cakes and keep aside till we make the filling.

Method for filling

• Heat 3 tbsp oil add 2 tbsp chopped onion fry for 2 minutes, add ½ tsp garlic paste, 3 chicken breast finely chopped, 1 tbsp flour, ¾ tsp salt, ¾ tsp pepper, 2 tbsp tomato paste, ½ tsp oregano leaves and half cup water, cook till chicken tender and mixture thick, remove add ½ cup cream, 2 tbsp chopped parsley and 6 sliced mushrooms, cool filling, spread 1 tbsp heaped filling into each pan cake, roll firmly, spread in a large greased oven proof dish, spread with pasta sauce, cover with cheese sauce, again drizzle 2 tbsp pasta sauce on top, top with grated cheddar and parmesan cheese, grill for 10 minutes till top light golden.

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Desi tarka pasta

Desi tarka pasta

Ingredients

• Chicken mince ½ kg
• Chicken powder 1 tsp
• Macaroni boiled 4 cups
• Crushed garlic 1 tbsp
• Tomato paste 3 tbsp
• Coriander powder 2 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Black pepper ½ tsp
• Green chilies 4 chopped

Ingredients for yogurt mixture

• Yogurt 3 cups whipped
• Garlic paste ½ tsp
• Salt ½ tsp
• Mint finely chopped 3 tbsp

Ingredients for baghar

• Oil 3 tbsp
• Turmeric pinch
• Crushed red pepper 1 tsp
• Curry leaves 20
• Mustard seeds ½ tsp
• Chopped onion 1 cup
• Coriander leaves chopped 2 tbsp
• Oil ¼ cup
  

Method

• Heat oil add crushed garlic, chopped onion and garlic, fry till transparent, add mince with seasonings and tomato puree, cover and cook till dry, add chopped green chilies. Boil pasta, spread in a dish, spread cooked mince on top, top with yogurt mixture, and lastly give baghar serve garnish with chopped coriander leaves.

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Tarragon chicken pasta

Tarragon chicken pasta

Ingredients

• Paste 3 cups boiled
• Chicken breast 2 cut into strips
• Garlic crushed 1 tbsp
• Baking powder 1 tsp
• Black pepper 1 tsp
• Salt 1 tsp
• Vinegar 1 tbsp
• Chili sauce 3 tbsp
• Soya sauce 3 tbsp
• Mustard paste 3 tsp
• Oil 2tbsp

Method for chicken

• Marinate chicken with all the given ingredients for 30 minutes, pan fry in ¼ cup oil till done.

Ingredients for tarragon sauce

• Cream 400 gm
• Garlic powder ½ tsp
• Salt ½ tsp
• Black pepper ½ tsp
• Chicken powder 1 tsp
• Dried tarragon 1 tsp
• Mustard powder ½ tsp
• Cream cheese 2 tbsp

Method for tarragon sauce

• Heat cream in a pan; add all the ingredients to make tarragon sauce. Toss pasta in sauce, mix in the cooked chicken well and serve hot.

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Pasta Kabab

Pasta Kabab

Ingredients

• Chicken Breast (cut into cubes) 300g
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Green Chili (sliced) 3-4
• Carrot (sliced) 1 medium
• Spring Onion (sliced) 3 pcs
• Oil ½ cup
• Onion (chopped) 1 medium
• Bread Slice 2 pcs
• Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)

Method

• Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.

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Pasta Spring Roll

Pasta Spring Roll

 

Ingredients

• Chicken Breast (cut into cubes) 300g
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Green Chili (sliced) 3-4
• Carrot (sliced) 1 medium
• Spring Onion (sliced) 3 pcs
• Oil ½ cup
• Onion (chopped) 1 medium
• Bread Slice 2 pcs
• Manda patti 1 dozen
• Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)

Method

• Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute.Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Roll them in the manda patti. Deep fry.

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Louisiana Chicken Pasta

Louisiana Chicken Pasta

Ingredients

• Chicken breast 2 cut each breast into 4 strips and flattens
• Salt, pepper, chili powder, mustard all ½ tsp each
• Egg 1 beaten
• Flour 1 tbsp
• Bread crumbs 1 cup
• Pasta boiled 2 cups
• Butter 1 tbsp
• Oil 1 tbsp
• Mushrooms sliced 4
• Garlic paste 1 tbsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• White sauce 1 cup
• Cream 2 tbsp
• Salt ½ tsp
• Water ½ cup
• Spring onion leaves finely chopped 1 tbsp
• Black pepper crushed ½ tsp
• Parsley finely chopped 1 tsp

Method

• Marinate chicken strips with salt, pepper, chili powder, mustard, egg and flour, then roll each strip in bread crumbs, deep fry till light golden, keep aside, heat butter and oil add garlic paste, add 1 cup white sauce with cream, salt, black pepper crushed, vinegar and soya sauce, water. Fold in boiled pasta and spring onion leaves, remove in a platter, top with fried chicken strips and chopped parsley.

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