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 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