pastas

Pasta with creamy tomato sauce:

• pasta-macaroni,fusilli,rottini,elbows -preffered
• for the sauce:
• tomato-3 pureed
• grated parmesan cheese-1 tbsp.
• tomato ketchup-2tsp
• vinegar-1/2 to 3/4  tsp
• olive oil/veg oil-2tsp
• sugar 1-1 1/2 tsp
• salt
• oregano.basil,thyme-3/4tsp
• pepper powder-1/2 tsp
• for pasta:
• mint leaves chopped-1 tsp
• fresh cream/heavy cream-2 tbsp.
• salt
• egg-1
• ginger garlic paste-1 1/2 tsp
• mushroom chopped -button/baby portabella-4-5
• baby corn-finely chopped
• butter-1tsp
• oil-2tsp

for sauce: first heat oil in a pan add pureed tomato,tomato ketchup,dry herbs,pepper powder ,sugar, cook on low until thick and oil shows up on sides,then add grated parmesan cheese.
cook pasta (add salt to the water and a tsp of oil )then drain the water
then in another pan heat oil and butter add chopped mushroom and baby corn fry  for 6-8 mins then add ginger garlic paste  fry for 2 mins then break egg and leave until it starts to turn white then mix(like scrambled eggs)mix well then add the prepared sauce as desired then add heavy cream cook for 2 mins, check for salt serve and garnish with chopped mint leaves

tips: you can use fresh/frozen green peas,bell peppers, zucchini
check for salt before  you add it lastly coz pasta,  sauce and parmesan cheese has salt so just add enough for veggies

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Tomato,chcicken and herb pasta:

• tomato-4 large
•  green bellpepper-half of one 
• onion finely chopped-1 small
• garlic cloves-8-9 chopped
• chilli flakes-1/2tsp
• pepper powder-1/4 to 1/2tsp
• butter-2 1/2 tbsp
• tomato sauce/ketchup-2 -3 tbsp
• oil-2tsp
• dry basil-1/2tsp
• dry oregano-1/4tsp
• dry parsley-1/2tsp
• chicken- 2-3 big pieces
• rottini/fusili pasta and elbow pasta
• salt

firstly boil chicken with some salt then shred and keep aside

cook pasta with some salt then strain the water and keep aside

make small gashes on the tomatos immerse them in boiling water along with bellpepper boil for 1-2 mins or untill the skin of the tomatoes shrink and slightly peel off

 cool it and blend them together into a fine paste

heatup a pan add oil and butter when it  melts on low heat add garlic and onion chopped fry for 1-2 mins then add chilli flakes and saute for few seconds then add the tomato and bellpepper puree and also add the dry herbs cook untill its thick and the mixture is cooked add pepper powder and tomato ketchup mix well

  then add the cooked pasta and shredded chicken mix well  and serve hot

tips: use ripe red tomatoes ,it will give this dish  a good colour .dispite  adding green bellpepepper

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Speghetti with chicken and egg:

• speghetti- 1/2 pack
• chicken breast - 1 chopped into small bite size cubes
• eggs-2
• chopped garlic- 1 tbsp
• onion- 1 small
• chilli flakes- 3/4 tsp
• pepper powder- 1/4 to 1/2 tsp
• tomato -2 
• tomato sauce- 3tbsp
• walnut kernels- 4
• dry parsley- 1/2 tsp
• dry oregano- 1/2 tsp
• dry basil- 1/4 tsp
• corn flour-3/4 tsp +2 pinch of pepper powder for chicken ,salt and pepper for eggs
• butter- 2 1/2 tbsp
• oil- 1 tbsp
• salt

cook speghetti as the instruction given on packs - add a little extra salt so that the speghetti absorbs well coz the water will be drained after cooking

cook tomatoes in boiling water for 6-7 minutes then peel the skin cool it 
add to a blender along with walnuts and blend to smooth paste.

take chicken pieces in a bowl add pepper salt  and cornflour ,in a nonstick pan add a little oil and fry them until done (close lid and cook. chicken pieces will be soft and juicy and not dry)

once thats done, in the same pan add oil and break in 2 eggs sprinkle salt and pepper  and let it cook for 10-15 seconds (bottom part turns white) then just run the spatula to cut through .leave for few more seconds and repeat untill there's soft cooked lumps of egg.

heat up a pan add butter and oil as soon as the butter melts add garlic and onion fry untill the onion is translucent add chilli flakes and fry for a minute  then add the ground paste,all the 3 dry herbs and tomato sauce cook for 6-8 mins on medium flame(non stick pan works better coz we are dealing with gravy which has nuts) check for salt and add.

then add chicken pieces .now add 1/4 cup of water and cook for 3 mins now add the  scrambled eggs

 ,next add noodles and pepper powder ,mix well for 2-3 mins on low flame untill the sauce coats  the speghetti.  serve hot

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Creamy Speghetti with basil:

.Speghetti cooked- I used a little more than 1/4 of one big pack serves 2-3 people

. Garlic chopped- 1 tbsp

.chilli flakes- 1/4 to 1/2 tsp

. Fresh cream/ heavy cream- 7-8 tbsp

.finely chopped tomato- 4

. Salt

.butter -  2 tbsp

.olive oil - 3 tbsp

Basil leaves chopped- 3 tbsp

Procedure :

Heat up a pan  add oil and butter , when the better melts add chopped garlic , on low flame sauté for 1-2 mins then add chilli flakes sauté for half a minute then add chopped tomatoes along with a pinch of salt close lid and cook until soft . 

 

Cook further for one more minute then add the cream (on low flame) sauté for 2 mins then add cooked Speghetti  mix  for 3 mins finally add basil leaves mix  and serve hot , you can sprinkle Parmesan cheese when you serve 

Tips: 1 in case the sauce is  too thick you can add a little water.

2. When you cook Speghetti  add enough salt so the it gets enough salt (coz the water will be drained )

3. Check salt , once you mix the Speghetti  add salt if necessary

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