Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process. Ingredients : -> 1 Tbsp butter -> 1 Tbsp olive oil -> 1 small onion, chopped fine -> 1 Tbsp garlic chopped -> 3/4 cup fresh cream -> 1/4 cup vodka -> 1/4 tsp chilli flakes -> 1 can of Italian plum tomatoes deseeded and chopped -> 2 Tbsp freshly grated Parmesan Method -> Melt butter and olive oil in a saucepan with onion and garlic till translucent. -> Add tomatoes and […]

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil. Ingredients : => 125 gm spaghetti (raw) => 3-4 cloves garlic (sliced) => 1 Tbsp olive oil => 1/2 tsp red chilli flakes => Parsley, a small bunch => Salt to taste Method => In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes. => Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown. => Add the red chilli flakes and set aside. […]

 

Stir Fried Chilli Chicken

Stir Fried Chilli Chicken

Ingredients

=> 2-3 Tbsp oil

=> 4 cloves garlic, chopped

=> 3-4 red and green chillies, chopped

=> 1 cup chicken, cut into bite sized uniform pieces

=> 2 tsp chilli sauce

=> 4 tsp tomato puree

=> Soy sauce, a dash

=> 1 tsp sugar

=> 7-8 basil leaves
Stir Fried Chilli Chicken
Method

=> In a pan add oil. Add chopped garlic, chillies. Saute.

=> Add the chopped chicken and let it cook for a minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss.

=> Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts to reduce.

=> Add basil. Stir.

=> Serve.

Rice noodle cakes

Rice noodle cakes

Ingredients

• 200g rice vermicelli noodles
• 3 eggs, beaten lightly
• 1 medium carrot (120g),
• grated coarsely
• 1 medium zucchini (120g), grated coarsely
• ½ cup coarsely chopped
• fresh coriander
• 2 tablespoons gluten-free
• sweet chilli sauce
• 2 tablespoons vegetable oil

Rice noodle cakes
Preparation method

Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with scissors.

Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.

Chicken Caesar Pasta

Chicken Caesar Pasta

Ingredients

• 250g Fusilli pasta
• ½ red onion
• 300g skinless chicken breast, cubed
• 15ml olive oil
• 600ml water
• 1 Knorr bacon and noodle dry
• 300g baby spinach leaves
• 1 Tomato
• 50g grated Parmesan cheese
Chicken Caesar Pasta

Method

1. Place raw noodles in a 2 litre ovenproof dish
2. In a large frying pan, brown the onion and chicken in olive oil for 5 min
3. Add 600 ml water, stir in the Knorr bacon noodle dry cook-in-sauce satchet contents and bring to the boil while stirring
4. Add spinach and pour over the noodles
5. Mix well
6. Sprinkle with tomato and Parmesan cheese and bake at 200ºC for 25-30 min
7. Serve hot

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

Ingredients:

=> 2-3 cooked chicken breasts, diced.
=> 1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)
=> 1 box of Penne pasta (or your favorite pasta)
Alfredo Sauce:
=> 1/2 cup butter
=> 2 cups heavy cream
=> 1/8 teaspoon garlic powder
=> 1/8 teaspoon ground black pepper
=> 1/2 teaspoon (1 clove) minced garlic
=> 1/4 cup freshly grated Parmesan cheese

Chicken Broccoli Alfredo
Instructions:
=> Steam broccoli and chop chicken.
=> Set aside.
=> Boil and drain pasta as directed on package.
=> Melt butter in medium saucepan over medium heat.
=> Add minced garlic with the butter and saute until tender.
=> Add cream, garlic powder, and pepper.
=> Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
=> When sauce has reached desired consistency, stir in Parmesan cheese.
=> Pour chicken and broccoli in the sauce and stir.
=> Add in Pasta and toss.
=> Sprinkle top with parmesan cheese.

Boneless Chilli Chicken

Boneless Chilli Chicken

Ingredients

=> 350 gm boneless chicken, diced
=> 1 egg, slightly beaten
=> 1/2 cup corn flour
=> 1/2 tsp garlic paste
=> 1/2 tsp ginger paste
=> 1 Tbsp salt or to taste
=> Oil for deep frying
=> 2 cups onions, thickly sliced
=> 2 tsp green chillies, thickly sliced (remove seeds if too hot)
=> 1 Tbsp soy sauce (adjust according to strength)
=> 2 Tbsp vinegar
=> Green chillies, slit, for garnish
Boneless Chilli Chicken
Method

=> Mix together the chicken, egg, cornflour, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave this for about 1/2 an hour.

=> Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper.

=> Heat 2 tbsp of the oil in a wok, add onions and stir-fry over high heat till they are translucent.

=> Add the green chillies and stir a few times, add the remaining salt, soy sauce, vinegar, and the deep fried chicken.

=> Mix well, and serve garnished with the green chillies.

Mexican Chicken Pasta

Mexican Chicken Pasta

Ingredients
• 300 gram Pasta bows
• 300 gram Cubed chicken
• 20 millilitre Robertsons Mexican Seasoning
• 30 millilitre Oil
• 1 Red pepper, chopped
• ½ Green pepper, chopped
• ½ Yellow pepper, chopped
• 1 KNORR Creamy Three Cheeses Sauce
• 300 millilitre Milk
• 1 Bunch spring onions, chopped
Mexican Chicken Pasta
Instructions
1. Cook pasta in boiling salted water.
2. Toss the chicken cubes in the Robertsons Mexican Seasoning and fry in oil until cooked.
3. Add the peppers and fry for another minute.
4. Prepare the sauce as per packet instructions however use 300ml boiling milk.
5. Add the pasta to the chicken and pour the sauce over.
6. Toss together well and sprinkle with spring onions before serving.

Chicken Manchurian

Chicken Manchurian

Ingredients

=> 250 gm chicken mince
=> 2 eggs, slightly beaten
=> 3/4 cup refined flour
=> 1/2 tsp garlic paste
=> 1/2 tsp ginger paste
=> Oil for deep frying
=> 2 Tbsp oil
=> 1 tsp finely chopped garlic
=> 1/2 cup finely chopped onions
=> 1 large capsicum-chopped fine

For sauce, mix together:
=> 3 Tbsp corn flour-blended
=> 1/2 cup water
=> 2 Tbsp vinegar
=> 2 tsp salt
=> 2 tsp soya sauce
=> 1/2 cup tomato puree
=> 2 Tbsp chopped celery or 1/4 tsp celery salt
=> 2 cups water
Chicken Manchurian
Method

=> Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes.

=> Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.

=> Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.

=> Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

=> Add the fried balls, turn around a few times and serve.

Chicken Schezwan Style

Chicken Schezwan Style

Chicken cooked in aromatic flavors of the Orient with peppers and bamboo shoots.
Ingredients

=> 250 gm boneless chicken-cut into 1/2″ cubes

=> 1 Tbsp vinegar

=> 1 Tbsp garlic-chopped fine and ground

=> 1 Tbsp ginger-chopped fine and ground

=> 1/2 tsp chilli powder

=> 3-4 whole red peppers

=> 3/4 cup onions-chopped fine

=> 1/4 cup bamboo shoots-sliced

=> 1 tsp soya sauce

=> 1 tsp chilli sauce

=> 1 tsp salt

=> 1/4 cup oil
Chicken Schezwan Style
Method

=> Mix chicken with the ground paste and vinegar.

=> Keep aside for at least 1/2 an hour.

=> Heat the oil in a wok and add the whole red peppers and saute over high heat till they darken a bit.

=> Add the onions and stir-fry over high heat till glossy.

=> Lift off the onions and peppers and keep aside.

=> Add the chicken and stir-fry over high heat, till opaque.

=> Lower the heat and cook till tender. Add the onion mixture and bamboo shoots and mix.

=> Add the soya sauce, chilli sauce and salt and mix well over high heat.

=> Serve hot garnished with the greens.

Chicken with Chestnuts

Chicken with Chestnuts

Ingredients

-> 5 dried Chinese mushrooms

-> 2 Tbsp sesame oil

-> 1/2 kg chicken mince

-> 1 diced green capsicum

-> 1 diced red capsicum

-> 1 Tbsp chopped garlic

-> 1 Tbsp shredded ginger

-> 3 Tbsp white radish

-> 12-14 peeled water chestnuts

-> 2 Tbsp chopped spring onion

-> 1 Tbsp soya sauce

-> 1 Tbsp fish sauce

-> 1 Tbsp date puree

-> 1 Tbsp vinegar

-> 50 ml water

-> 1/2 tsp chilli flakes

-> 1 ice-berg lettuce

-> 1 Tbsp chopped coriander
Chicken with Chestnuts
Method

-> Soak mushrooms in boiling water for 30 minutes. Drain and discard stems.

-> Heat oil. Stir-fry chicken until browned. Remove from pan.

-> Stir-fry capsicum, ginger and garlic for two minutes.

-> Return chicken to pan with remaining ingredients, except lettuce and coriander.

-> Heat through and season well.

-> Serve on a bed of lettuce, garnished with coriander.

Boneless Chilli Chicken

Boneless Chilli Chicken

Ingredients

=> 350 gm boneless chicken, diced

=> 1 egg, slightly beaten

=> 1/2 cup corn flour

=> 1/2 tsp garlic paste

=> 1/2 tsp ginger paste

=> 1 Tbsp salt or to taste

=> Oil for deep frying

=> 2 cups onions, thickly sliced

=> 2 tsp green chillies, thickly sliced (remove seeds if too hot)

=> 1 Tbsp soy sauce (adjust according to strength)

=> 2 Tbsp vinegar

=> Green chillies, slit, for garnish

Boneless Chilli Chicken
Method

=> Mix together the chicken, egg, cornflour, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave this for about 1/2 an hour.

=> Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper.

=> Heat 2 tbsp of the oil in a wok, add onions and stir-fry over high heat till they are translucent.

=> Add the green chillies and stir a few times, add the remaining salt, soy sauce, vinegar, and the deep fried chicken.

=> Mix well, and serve garnished with the green chillies.