Baked Pasta Cups

Ingredients
Boiled Macroni 1 cup
White Sauce 1cup
Chicken Tikkah chunks 150gms approximately (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato 1cup
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)
Method
Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
Mix boiled pasta and white sauce,
Grease 12 cupcake liners,
Divide pasta equally into 12 cupcake liners,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture(u can use piping bag & a nozzle for this step..its easier ),sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :
Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
Add more milk depending on desired consistency. ( I always add 4 tbsp of grated cheddar cheese in my white sauce)

Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

CHICKEN MINCE PASTA

Recipe by Adan Fatima
INGREDIENTS

Elbow Macroni 1 pack
mince 2 pounds (chicken or lamb its upto your choice)
onions 2 medium (coarsley chopped)
tomato 2 medium(coarsley chopped)
fresh garlic 1 tbs heaped
fresh ginger i tbs thinly sliced
red chili powder 1 tbs
crushed pepper 1 tsp
salt 1 tbsp
hot sauce 2 heaped tbsp
crushed coriander 1tbs
oregano 1/2 tsp
oil 1/2 cup ( its depend upon ur choice how u like)
pasta sauce 1 cup

Method

First boil pasta as directed on the packet then in a wok heat oil and add chopped garlic fry it until golden brown than add onion and fry it for 1 to 2 minutes and then add mince and fry it until its water dried and mince look like very very light golden.... than add tomato and all spices except oregano.add 1/4 cup water.. and cook it on medium low heat until water dries out... after that add boiled pasta and mix it well and let it cool for2 to 3 minutes on low heat and at the end put pasta sauce and mix it well and again let it cook for 2 more minutes on low heat ... after that serve it...hopefully u will like it

PASTA SAUCE (I USED READY MADE)
Ingredients :

2 tbsp oil
3 cloves garlic, crushed
1 tbsp red chilies, crushed
1 tsp salt
1 tsp oregano
1 onion, chopped
1 tsp sugar
1 cup tomato puree or paste
2 tbsp ketchup

METHOD

Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chillies crushed and a little water, add ketchup and tomato puree and let cook till thicken..

CHICKEN MINCE PASTA BY :Adan Fatima

Khausa

Ingredients

Boiled Spaghetti 1 packet

Ingredients for Beef/chicken Gravy

Boneless lean beef/chicken 1/2 kg (cut into 1/4 inch cubes)
Raw Onion Paste 1 cup
Oil 1/4 cupSalt to taste
Turmeric Powder 1/2 tsp
Ginger /Garlic Paste 1 tsp
Red Chilli Powder 2 tsp
Garam Masala Powder 1 tsp
Dhania/Corriander Powder 1 tsp

Ingredients For Yogurt Curry

Yogurt 1 cup
Baisan/gram flour 3 tbsp
water 2 cups
Red Chilli 1/2 tsp
Cumin seeds 1/2 tsp
Oil 2 tbsp
Garlic (chopped) 1 tsp
Curry pata 10 leaves
Button Red Chilli 2

Ingredients for Coconut Curry

Baisan/Gram Flour
Coconut Milk 1 cup
Green Chilli 2 tbsp (finely Chopped)
Water 2 cups
oil 2 tsp

Ingredients for Garnishing

Corriander leaves/hara dhania (finely chopped)
Mint leaves/Podina (finely chopped)
Ginger/adrak 4 tbsp (julinne cut)
Green chilli 1 tbsp sliced
Lemon juice
Chat Masala 1 tsp
nimco/Papri/slims/chips/fried peanuts/fried rice noodles.. u can use any thing
Fried onion or garlic 4 tbsp

Method for beef Gravy

Heat oil,add onion paste saute till water dries, add ginger/garlic paste saute for few seconds then add all the remainig Ingredients,saute till oil comes on top then add water & cook till meat is tender.done.

Method for yougurt curry

Heat oil add curry leaves,button red chilli,cumin seeds fry then add all the remaining ingredients cook on low flame till curry thickens. done.

Method for Coconut Curry

In a Sauce pan heat oil add chilli & saute for a minute add baisan ; roast it on a low flame for 10 minutes,add the water & mix well using whisk untill thick,
Pour in coconut milk,salt to taste.Simmer for 15 minutes.Done

Assembling

In a large bowl/dish place boiled spaghetti .pour curry,add a helping of beef gravy on top.
Garnish & Serve immediately.

Khausa 

Baked Casserole

Ingredients

Boiled Macroni 1 packet (400gms)
White Sauce 4 cups*
Chicken Tikkah chunks 250 gms (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato half kg
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)

Method

Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
In a oven proof pyrex dish add pasta level, white sauce,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture,sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :

Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
 Add more milk depending on desired consistency.

Baked Casserole

Chinese Vegetable Hakka Noodles

Ingredients

Sesame oil - 1 tbsp Chili oil - 1 tbsp ( If chili oil is not available, use normal oil and add some more red chili sauce )

Garlic - 8-10 cloves ( chopped )

Ginger - 1 inch piece ) chopped )

Cabbage - 1\2 cup ( shredded )

Bell peppers - 1\2 cup ( chopped )

Carrot - 1 ( julienne )

Celery - 1\4 cup ( chopped )

Dark soy sauce - 2 tsp

Red chili sauce - 3 tsp

Vinegar - 2 tsp

Salt to taste

White pepper powder - 1\4 tsp

Spring onion greens - 1\4 cup

Hakka noodles - 75 gm packet

Method

Boil noodles as per manufactures instruction. wash under water and add a little oil and mix to keep them from sticking. In a light wok, add sesame oil and chili oil. When the oil is very hot, add garlic and ginger. Add cabbage, celery, carrot and bell peppers. Fry on high heat for a minute. Add salt, pepper, soy sauce, red chili sauce and vinegar. Cook for 30 seconds. Add the boiled noodles and mix well. Garnish with spring onion greens. Serve hot with ketchup.

Chinese Vegetable Hakka Noodles

American Lasagna

Ingredients

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Method

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

American Lasagna

Italian Spaghetti Sauce with Meatballs

Ingredients

MEATBALLS

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

SAUCE

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Method

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Italian Spaghetti Sauce with Meatballs

Mince and Macaroni Pie

Ingredients

Bhuna keema ½ kg
Macaroni boiled 2 to 2 ½ cups
White sauce 3 cups
Oregano leaves 1 tsp
Grated cheddar cheese 1 cup
Tomato 1 sliced
Capsicum 1 sliced
Crushed red pepper 1 tsp

Ingredients for white sauce

Butter 3 tbsp
Flour 3 tbsp
Milk 1 ½ cup
Water 1 ½ cup
Vinegar 1 tbsp
Salt, pepper and mustard ½ tsp each

Method

Make chatpata keema, boiled macaroni and make white sauce.

To assemble

Spread keema in an oven proof dish, top with boiled macaroni, oregano leaves, spread with prepared white sauce, spread grated cheddar cheese on top, arrange slices of tomatoes and capsicum, sprinkle crush red pepper and bake for 15 minutes till cheese melts.

Mince and Macaroni Pie

Burnt Garlic Noodles

Ingredients

Noodles - 200 gms

Sesame oil - 2 tbsp 

Garlic - 10-12 cloves ( chopped ) 

Spring onions - 1\4 cup ( chopped )

Method

Add water in a large pan. Add 1 tbsp salt. When the water comes to a boil, add the noodles. Cook till noodles are done. Meanwhile, add oil in a wok. Add the chopped garlic and cook till garlic are dark brown in color. Strain the cooked noodles and add them immediately in the wok. Add MSG if using. Mix well with 2 forks. Sprinkle spring onion on top. Serve hot with any Chinese gravy.

Burnt Garlic Noodles

Spicy Sesame Peanut Noodles

Ingredients

Noodles - 150 g ( I used Chinese egg noodles )

 Peanut butter - 1 tsp 

Sesame oil - 1 tsp

 Red chili paste - 2 tsp ( If red chili paste is not available, soak a few dry red chilies in warm water for sometime. Grind them in a grinder to make a paste )

 Dark soy sauce - 1 tsp 

Vinegar - 1 tsp Sesame seeds - 2 tsp ( dry roasted till slightly browned ) 

Spring onion greens - 2 tbsp ( chopped )

 Peanuts - 2 tbsp ( crushed )

Method

Heat water in a large pot. When it comes to a boil, add 1 tsp salt and noodles and cook till noodles are done. Meanwhile, heat peanut butter and sesame oil in a wok. Add red chili paste. Cook for 30-40 seconds. Add soy sauce and vinegar. Drain the noodles and add them in the wok. Mix everything with 2 forks. Transfer in the serving bowl. Garnish with sesame seeds, crushed peanuts and spring onion green.

Spicy Sesame Peanut Noodles

Tandoori Chicken Pasta

Ingredients

• Boiled Macroni 4cups
• Chicken boneless 125 grams (cut into julienne strips)
• Crushed Red chilli powder 1tsp
• Tandoori Masala 2 tbsp (any good quality brand,i prefer shan)
• lemon juice 2 tbsp
• salt to taste 
• ketchup 2 tbsp
• Pasta sauce 4 tbsp
• Tomato puree 2 tbsp
• Italian Seasonings 1tsp (optional)
• Crushed Garlic 1 tsp
• Onion finely Chopped 4 tbsp
• Oil 4 tbsp
• butter 2 tbsp
• Capsicum,carrot,spring onions,mushrooms,Cabbage diced (optional)

Method

1. Heat oil and butter in a pan add garlic and chopped onions,saute for 1 min.
2. then add chicken and all the remaing ingredients except pasta and vegetables,cook till chicken is done.
3. lastlly add pasta & vegetales cook on high flame for 5mins,(keep mixing while cooking) and Serve hot.

Tandoori Chicken Pasta

Classic Baked Ziti

Ingredients

• 1 lb lean ground beef
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 (32 ounce) jar meatless sauce
• 1 cup chicken broth
• 1 teaspoon dried oregano leaves
• 1 (16 ounce) package ziti pasta, cooked and drained
• shredded mozzarella cheese
• 1 cup grated parmesan cheese

Method

1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.

Classic Baked Ziti

Chicken Lasagne

Ingredients

• Boneless chicken ½ kg cut into ½ inch cubes
• Onion 2 tbsp chopped
• Capsicum 1 sliced
• Garlic paste 1 tsp
• Salt 1 tsp
• Black pepper powder 1tsp
• Mushrooms 2tbsp thinly sliced
• Flour 1 tbsp
• Fresh cream 4 tbsp
• Oregano leaves 1tbsp
• Oil 3 tbsp
• Lasagna strips boiled 6
• Cheddar cheese ½ cup
• Parmesan cheese 1 tbsp
• Ingredients for cheese sauce

• Butter 3tbsp
• Flour 2 tbsp heaped
• Milk2½ cup
• 
  
• Salt ½ tsp
• White pepper ½ tsp
• Grated cheddar cheese 4tbsp
• Ingredients for tomato sauce:

• Oil 1 tbsp
• Onion 2 tbsp chopped
• Garlic ½ tsp
• Tomato paste ½ cup
• Salt ½ tsp
• Crushed red Pepper ½ tsp
• Oregano leaves ½ tsp
• Sugar 1 tbsp
• Orange color pinch

Method

Heat oil fry onion till soft add garlic paste with chicken fry for 2 minutes add flour with salt pepper, oregano leaves. Add mushrooms cream and half cup water cook till thick.

Method for tomato sauce:

Heat oil  add onion fry for 2 minutes add garlic paste then add tomato paste sizznings half cup water cooked till thick.

Method for cheese sauce:

Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming.
Return pan to medium heat add salt & white pepper Cook, stirring, for 5 minutes or until sauce boils and thickens. Stir in cheese until smooth. Remove pan from heat.

To assemble:

Grease rectangular dish spread 3 lasagna strips then half chicken filling half cheese sauce , half tomato sauce , repeat layers  lastly covered top with grated cheese grill for ten minutes & Serve hot!

Chicken Lasagne

Meaty Pasta Bake

Ingredients

• 250 gm Macroni pasta
• 2 Egg beaten
• 3/4 cup Freshly grated parmesan cheese
• 2 tbsp Bread crumbs
• Meat sauce
• 2 tbsp Olive oil
• 2 Onion finely chopped
• 750 gm Beef mince
• 400 gm Canned tomatoes
• 90 gm Tomato paste
• 1/2 cup Beef stock
• 1/2 tsp Ground cinnamon
• 1 Egg
• Cheese topping
• 90 gm Butter
• 1/2 cup Flour
• 3 1/2 cup Milk
• 1 cup Parmesan cheese
• 2 Egg yolks

Method

Preheat oven to 180 C oil an oven proof dish.
cook the pasta, drain the water then combine the hot pasta, egg and cheese in a large bowl. press the pasta at the base of the dish.
To make the meat sauce:
heat oil in a large pan add the oil,onions and mince and cook for afew minutes until beef is browned. stir in undrained tomatoes, tomato paste,stock and leave to simmer uncovered for about 15 minutes. once cooked cool and stir in the egg.
For the cheese topping. melt butter in a saucepan add flour and cook until mixture bubbles and thickens. remove from heat and gradually mix in the milk. stir over heat until sauce boils and thickens stir in cheese. cool for 5 mins and stir in egg yolks pour the meat sauce over the pasta and then top with the cheese sauce and bread crumbs place in the oven and bake for 30 -40 minutes or till golden brown & Serve.

Meaty Pasta Bake

Beef Pasta with Vegetables

Ingredients

1 packet pasta
250 grams beef undercut
1 tomato
1 capsicum
¼ bunch cauliflower
1 carrot
1 onion
3 cloves of garlic
2 chicken cubes
¼ cup chili garlic sauce
Black pepper as required
½ tsp oregano
Salt as required
3 tbsp cream cheese
4 tbsp oil




Method
Boil water in a pan, add in pasta and boil till done. Now drain out extra water and pur in strainer,
Blanch cauliflower and keep aside.
Heat oil in a pan, add chopped garlic and sauté till golden brown, then add in sliced beef and fry till its color is changed.
Now add the chopped vegetables and cook till tender. Add chili garlic sauce, salt, oregano and black pepper. Fry for 3 – 4 minutes.
Lastly add boiled pasta, blanched cauliflower and cream cheese. Simmer for a few minutes.
Dish it out and Serve.

 Beef Pasta with vegetables

Pasta with Spinach

Ingredients

Boiled pasta 2 cups
Chopped spinach 1-1/2 cup
Grated cheese 1 cup
Olive oil 1-2 tbsp
Mashed garlic cloves 4-6
Sliced onions 2
Crushed black peppercorns to taste
Corns 1 cup
Nutmeg powder a pinch
Salt to taste
Cream 1-1/2 cups

Method

Heat olive oil. Add garlic and sauté for 1 minute. Add onions and saute till translucent. Add crushed black peppercorns and corn and mix well. Add spinach and cook on a high heat. Add nutmeg mix well. Add pasta and cook on high heat. Add salt and mix. Add cream and cheese and toss. Add some water and cook for a minute. Transfer into a serving bowl and serve hot.

Pasta with Spinach

Baked Spaghetti

Ingredient

3/4 lb vermicelli pasta or thin spaghetti
1 lb bulk sweet Italian sausage
1/4 pound shiitake or cremini mushrooms, roughly chopped
1 medium onion, chopped, about 1 1/2 cups
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 cups or 24 ounces of marinara or meatless tomato sauce*
1 1/2 cups water
1 Tbsp Italian seasoning
1/4 cup chopped fresh parsley
1 Tbsp olive oil plus more for greasing the casserole dish
1 cup grated Parmesan cheese
2 eggs, beaten
1 cup ricotta cheese
2-3 cups shredded mozzarella cheese

Method1 Put a large pot of water on the stove on high heat. Add salt to the water, about 2 Tbsp for 6 quarts of water. While the pasta water is heating, continue with the next steps.

2 Break up the sausage into clumps into a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking it up into smaller pieces with the a wooden spoon. The slow cooking will help the fat render out. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)

3 Add the chopped onions and mushrooms to the pan. Increase the heat to medium high. Cook, stirring frequently, until the onions become translucent and the mushrooms have given up some of their liquid. Add the minced garlic and red chili pepper flakes, and cook a minute more.

4 Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. Add the sausage back to the pan.  Add the Italian seasoning and chopped parsley.  Bring to a simmer and reduce the heat to a very low simmer on the lowest simmer setting on your stovetop.  Cook for 10 to 15 minutes or so while you make the pasta.

5 By this time your pasta water in step one should be boiling. Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, al dente. Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water.

6 Place the cooled pasta in a large bowl.  Toss with olive oil, then the Parmesan, then 2 beaten eggs. It's easiest to do this with your (clean) hands.

6 Place the cooled pasta in a large bowl.  Toss with olive oil, then the Parmesan, then 2 beaten eggs. It's easiest to do this with your (clean) hands.

8 Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce. Then dot the sauce with all of the ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce, and the remaining Mozzarella.

9 Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered. Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.

Baked Spaghetti