Lasagna with White Sauce Recipe

 

 

 

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon beef bouillon granules
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• WHITE SAUCE:
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups 2% milk
• 1-1/4 cups shredded mozzarella cheese, divided
• 10 to 12 uncooked lasagna noodles

Directions

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.
• Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in half of the cheese; set aside.
• Pour half of the meat sauce into an ungreased 13-in. x 9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese.
• Cover and bake at 400° for 40 minutes or until bubbly and noodles are tender. Yield: 10-12 servings.

Macaroni Chatpati

 


Ingredients:
1 cup - macaroni
1/4 cup - chopped onions
1/4 cup - peas and chopped carrots
1/4 cup - cauliflower florets, cut small
1/4 cup - finely chopped tomato
1/4 cup - chopped green bell pepper (this can be substituted with mushrooms or any other veggie that your kid fancies)
1/2 - potato, cut into small pieces
1 tsp - garam masala (if too hot, add as per your taste)
2 tbsp - oil
salt to taste

Method

1. In a saucepan boil water.
2. Add macaroni and one tbsp salt and stir.
3. Macaroni will turn soft in 4-5 min.
4. When cooked, strain the hot water using a strainer and run cold water through so the macaroni does not stick to each other.
5. In a pan heat up oil and add chopped potatoes
6. Stir-fry them until they turn pink.
7. Next add cauliflower florets and stir constantly until they turn pink.
8. Add onions, peas and carrots and any other veggies you wish to add.
9. Stir constantly while the veggies cook.
10. Add tomatoes and salt.
11. Cover the pan and cook for 1 min.
12. Finally add macaroni and garam masala .
13. While stirring cook for 3 more min so as to get the masala coated to the veggies and macaroni.
14. Serve hot.

Beef pepper fajita

 

 

 

Ingredients

• Beef 350 gm
• Oregano 1 pinch
• Green pepper 1 (sliced)
• Jalapenos 5 -6 (sliced)
• Long buns 3 – 4
• Garlic cloves 4 – 5 (chopped)
• Red chili paste 1 tbsp
• Black pepper ½ tsp (crushed)
• Lemon juice 2 tbsp
• Worchester sauce 2 tbsp
• Oil 3 – 4 tbsp
• Green onion 2 – 3 sticks (diced)
• Salad leaves for garnish
• Chili garlic sauce to serve
• Salt to taste

• Cooking Directions

• Heat oil in a pan, saute garlic and add beef strips over it.
• Cook till meat juices dries and its color changes.
• Add Worchester sauce, black pepper crushed, green pepper, red chili paste, jalapeno, salt and lemons juice.
• Slightly stir all.
• Then add oregano and green onion, 2 - 3 minutes before dishing out.
• Now cut the buns into half, fill in the mixture and garnish with salad leaves.
• Serve it with chili garlic sauce.
•  

Breakfast Burger

 

Ingredients

• Sausage 1 ½ cup
• Mince 1 cup (boiled)
• Salt to taste
• Black pepper as required
• Eggs 2
• Bread slice 1
• Burger bun 2
• Butter as required
• Cheddar cheese 4 slices 

• Cooking Directions

• Remove the skin of sausages and grind in chopper.
• Now mix boiled mince in it.
• Then add salt, black pepper, 1 egg and bread slice.
• Mix well and fry as like kebab.
• Apply butter to burger bun and heat on griddle.
• Then put kebab and cheddar cheese.
• Then fry another egg and put on slice and cover burger with second bun.
• Serve with warm coffee.

Chicken Kofta Karahi

 

    

Ingredients

• Chicken meat bone less ½ kg
• Salt and black Pepper to taste
• Garlic & ginger paste 2 tbsp
• Onion 1 (small)
• Green coriander leaves ½ bunch
• Turmeric powder 1 pinch
• All spice powder ¼ tsp
• Tomato puree 1 cup
• Coriander & cumin seed 1 tsp (roasted and crushed)
• Green chili 4 (medium size)
• Oil ¼ cup
• Red chili powder 1 tsp
• Red chili ½ tsp (crushed)

Cooking Directions

1. Take chicken bone less meat cut into cubes, put in a chopper, add 1tbsp garlic & ginger paste, small onion, turmeric powder, all spice powder and green coriander leaves.
2. Grind it till the meat turn in to a fine mince.
3. Put the mince in a bowl, add salt & black pepper, mix well and make small balls out of it.
4. Leave it a side.
5. Take a wok, put on the fire to get hot, pour 2 tbsp oil, as the oil get hot add 1tbsp garlic & ginger paste, tomato puree and stir it for couple of minutes.
6. Add red chili powder, crushed red chili, coriander & cumin seeds, and stir it for some time.
7. Add salt and black pepper, now add the chicken kofta’s into the gravy , one by one.
8. Stir it slowly with the spoon, cover the wok , let it cook on slow fire for 10 to 15 minutes.
9. Garnish with green chilies & green coriander leaves.
10. Serve with hot Chapatti or Nan bread.
    

Tandoori Chicken Rolls

Ingredients

• Chicken ½ kg (boneless)
• Tandoori masala 2 tbsp
• Lemon juice ¼ cup
• Ginger garlic paste 1 tbsp
• Yogurt 2 tbsp
• Oil as required
• Cooked paratha 4
• Onion rings 1
• Green chili 1 tbsp
• Yogurt 2 tbsp

Cooking Directions

1. Marinate chicken with tandoori masala, lemon juice, ginger garlic paste and yogurt.
2. Heat oil in a grill pan and cook marinated chicken until ready.
3. Place chicken pieces on each parathas.
4. And add onion rings and green chilies.
5. Add 1 tsp yogurt and roll it.
6. Enjoy with chutney.

Fried Banana

 

Ingredients:

• 2-4 regular bananas (old ones work well), OR 6-8 mini sweet bananas
• 1/4 cup all-purpose flour
• 1/4 cup rice flour (available in the baking aisle)
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 3 Tbsp. dry shredded unsweetened coconut (baking type)
• 1/3 cup cold water
• 1/3 tsp. baking soda
• 1 egg
• few drops vanilla flavoring
• 3/4 cup sunflower oil, canola, or other oil for frying
• 1/3 cup rice flour for coating

Preparation:

1. Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep.
2. To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.)
3. Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine.
4. Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter.
5. Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter.
6. Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
7. Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
8. Serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain - they're fantastic either way! If serving at a party, place them on a serving platter and sprinkle over a little icing sugar (as shown). Makes a terrific finger food, and people love them. Enjoy!