Oat Wheat Pasta

INGREDIENTS
Flour: 1 cup
All Purpose Flour: ½ cup
Rolled Oats: ½ cup
Salt: as required
Egg: 2 nos.
Olive Oil: 2 tbsp.
Onion: 2nos.
Salt: as required
Garlic: 5-6 nos.
Olive Oil: 2 tbsp.
Tomatoes: ½ cup
Spinach Leaves: 5-6 nos
Black Pepper Powder: ½ tsp
For Garnish
Pickled Watermelon: ½ cup
Parmesan Cheese Shaves: 2-3 nos.
Basil Leaves: 2-3 nos.
Walnuts: 1 tbsp.
Ricotta Cheese: 1 tbsp.

PROCESS
In a blender add flour, all purpose flour, rolled oats & blend them.
Now add salt, eggs and blend the mixture to form dough.
Now roll out the dough.
Now form a swiss roll and cut it into small roundels.
Open the roundels to make the pasta.
Now drop the pasta in boiling water & cook it for 10-15 seconds.
Strain the pasta, add olive oil & toss it.
In a pan, add olive oil, garlic, onion, salt, blanched tomatoes, spinach leaves pasta, black pepper powder & mix well & let it cook.
Garnish the dish with pickled watermelon, parmesan cheese, basil leaves, walnut and ricotta cheese.
Your Oat Wheat Pasta is ready.

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Red Pesto Pasta

Ingredients:
Boiled Pasta or Spaghetti ½ packet
Cow Mince 300 grams
Garlic 8-10 cloves
Chopped Tomatoes 1-2
Capsicum(Slice) 2
Carrot (Slice) 1
Crushed Black Pepper 1 tsp
Fresh Besal Leaves ½ cup
Walnuts or Pine Nuts
Mozzarella Cheese Grated 100 grams
Lemon Juice 3-4 tbsp
Olive Oil 2 tbsp
Salt to taste
Method
For boiling thr spegatti: First take a cooking pot add ½ packet of pasta and spegatti add 1 tbsp of oil boil the standard time 10 minutes and take it out add add in cold water and add some oil and set aside. For pisto sauce:Take a blender add ½ cup fresh basil leaves , 1-2 chopped tomatoes, 4-5 garlic, ½ cup of walnuts , 3-4 tbsp of lemon juice , add a pinch of salt, as required salt and 2 tbsp of olive oil mix it well and blend it. Now take a cooking add olive oil, heat the oil add 4,5 garlic cloves fry, add 300 grams beef mice and roasted it add 1 tsp crushed black pepper and to taste salt and 1 sliced carrot and add pisto sauce and roasted add pasta and lemon juice mix it well. At last mixed 100 grams of cheese dish out in a serving platter and serve it.

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Warm pasta and chicken salad with a white sauce

Ingredients
3 chicken breasts
Bit olive oil
Fresh herbs to sauté with the chicken
250 gr pasta
3 Tbsp yogurt
3 Tbsp mayonnaise
2 Tbsp mustard
2 Tbsp honey
2 Tbsp Worcester sauce
Green onions finely chopped
1 can of corn
Herbs for the salad
Salt and pepper

Method
Baste the chicken with olive oil. Salt and pepper well, cut the herbs not to fine and add to the chicken
Let it sit and marinate for a bit
In a hot pan we sauté the chicken for 5 minutes on each side or until the chicken is cooked.
Place the chicken on a plate and cover with aluminum foil to sit for 5 minutes.
While the chicken rests, place a pot of water to boil, add plenty of salt add the pasta. Boil the pasta as stated on the package.
Strain the pasta and place in a boil. Add a bit of olive oil and stir well so the pasta won’t stick.
Cut the chicken into small pieces.
In another bowl we make our sauce. Mix together the yogurt, mayonnaise, mustard, honey, Worcestershire sauce and the onions.
Add the chicken and the sauce to the pasta mix well. Add the herbs and the corn, salt and pepper to taste and mix again.

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Chocolate Macarones Cake, Shikam Puri Goli Kebab and Chicken & Pasta in Red Sauce

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Maccaroni Supreme Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 cup cooked macaroni
2 tbsp oil
2 onions , chopped
2 tomatoes , chopped
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp plain flour (maida)
1/2 cup milk
1 tbsp tomato ketchup
salt and pepper to taste
chopped coriander (dhania) to garnish

Recipe Method

Heat oil and add onions,stir till golden brown.
Add flour and stir for 1 minute.
Then add milk and cook on slow flame for 2 minutes.
Add tomatoes and ketchup,mix well.
Add salt & pepper to taste,mix well.
Finally add boiled macaroni and mix gently.
Cook covered on slow flame for 1 minute.
Serve garnished with chopped coriander.

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Chicken Fajita Spaghetti Recipe

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Recipe Ingredients

8 ounces uncooked spaghetti
1 pound boneless chicken thighs or breasts cut into strips
1 tablespoon oil
1 small onion sliced
2 small bell peppers any color thinly sliced
1 can 4 ounces chopped green chilies
1/2 cup water
1 cup taco sauce
1 envolope fajita seasoning mix

Recipe Method

saute chicken in oil until juices run clear 8 to 10 minutes
remove chicken from the skillet and keep warm
in the same skillet saute the onion and the peppers until tender
add back in the chicken
add the chilies, water, taco sauce and fajita seasoning
heat throughly reduce heat to keep warm
cook spaghetti according to directions and drain well
top hot cooked spagetti with the chicken mixture
serve.

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Desi Fuzion Tomato Sauce With Spaghetti Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Oil Half cup
Cumin Seeds 1 Tsp
Mustard seeds 1 Tsp
Fenugreek Seeds ¼ Tsp
Whole Red Chilies 10 to 12
Freshly chopped garlic 18 cloves
Curry leaves15 TO 18 Leaves
Tomato purree500 grams
Crushed chillies 1 Tsp
Red chilli powder 1-1/2 Tsp
Turmeric½ Tsp
Fresh Basil leaves 7 leaves
Fresh chopped parsley 1 Tbsp
Fresh steamed Broccoli 1
Salt per taste
Spaghetti 1 packet
Parmesan cheese cheese for topping ¼ Tsp
Mozzarella cheese 1 Tbsp

Recipe Method

In oil add cumin seeds, mustard seeds, fenugreek seeds, whole red chilies, freshly chopped garlic and curry leaves together and wait until garlic gets golden brown.
Now add tomato puree and other spices red crushed chillies, red chilli powder and turmeric, when the oil separates from the spices than add fresh basil and parsley.
Dish out boiled spaghetti in the bowl first and top out the tomato sauce with steamed broccoli and garnish this with parmesan and mozzarella cheese.

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Cannelloni Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

half cups olive oil
500 g ground beef
1 onion, thinly sliced
half tsp dried oregano
2 balls of mozzarella, sliced
2 egg yolks
4 tbsp butter
4 tbsp plain flour
2 cups (500ml) milk
Salt and pepper
800 g tin chopped tomatoes
1 onion, thinly sliced
2 tbsp butter
half cups white wine
salt and pepper
16 cannelloni shells
half cup of white vinegar

Utensils:

2 medium saucepans
1 whisk (optional)
1 wooden spoon
1 medium cooking pot
1 bowl of cold water
1 oven dish
1 slotted spoon
1 ladle
1 colander

Recipe Method

Place the cooking pot on a medium heat, add half of the oil and warm through. Once hot, add the meat, onions and oregano.
Stir well and leave the meat to brown . This will take approximately five minutes.
Add half a cup of white vinegar, season with salt and pepper, stir and leave to evaporate for roughly 2-3 minutes.
Make the béchamel sauce
Place a second pan on a medium heat, add the butter and allow to melt. Add the flour and cook for 3-4 minutes, continually stirring.
Gradually pour in the milk , while continuing to stir and bring it the boil. When it thickens, remove it from the heat.
Combine meat and sauce
Pour the béchamel sauce into the pan of meat, add the two egg yolks and stir well.
Make the tomato sauce
Place another saucepan on a medium heat, add the butter and let it melt. Once melted add the onions and let them sweat down until soft and translucent, stirring occasionally.
Add half a cup of white vinegar and leave to evaporate for approximately 3-5 minutes.
When the vinegar has reduced add the chopped tomatoes, sprinkle in a little salt, stir and bring to the boil. Once boiling turn the heat down to a simmer and leave to cook for 15 minutes.
Cook and drain the pasta
Add the cannelloni to a pan of lightly oiled, salted, boiling water. Stir and leave to cook for 9 minutes.
Once cooked remove from the pan and place immediately into a bowl of cold water to stop the cooking process. Leave for 1 minute then drain into a colander, shaking off excess water and set aside.
Preheat oven
Set the oven to 200ºC or gas mark 6.
Make the cannelloni wraps
Place one pasta square onto a flat working surface. Spoon some of the meat mixture into the centre and roll lengthways to form a cylinder, shaped log. When completed, transfer to the oven dish.
Ladle over the tomato sauce, place the sliced mozzarella on top and season with salt and pepper.
Bake and remove
Place the dish in the centre of the oven and bake for 15-20 minutes.
When cooked through, remove from the oven and allow to stand for 5 minutes before serving.
Serve the baked cannelloni
Slice into portions, transfer to a serving plate and garnish with a little greenery for that extra splash of color.

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Veg Macaroni Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 cups macaroni, boiled
2 onions, chopped
2 tomatoes, chopped
1 brinjal, chopped
1 garlic, chopped
1 tbsp oil
1 tbsp tomato paste
1 tsp salt
1 tsp crushed black pepper

Recipe Method

Heat oil, add onions, tomatoes, brinjal, garlic, cook till vegetables are tender. Stir in tomato paste and little water and let cook, till vegetables are tender, add salt and pepper and fold in the boiled macaroni gently and toss and serve immediately.

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Buttery Tomato Pasta Recipe

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Recipe Ingredients

1/2 pound of fusilli pasta or elbow macaroni
1 14 ounce can of good quality whole tomatoes
2 Tbsp butter
2 teaspoons sugar (more or less to taste)
Salt
Pepper
Pinch of dried basil or fresh sliced basil (optional)

Recipe Method

Half fill a 4 quart pot with water. Add a tablespoon of salt. Bring salted water to boil. Add pasta. Cook until Al dente, tender but still a little firm.
While the pasta water is heating and the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently while the pasta is cooking. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil.
When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.
Serve immediately.

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Spaghetti Al Tonno Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

3/4 pound (350 g) spaghetti
1 or 2 2-ounce (50 g) cans of tuna packed in oil, drained
1 to 1.5 cups (250-375 ml) chunky tomato sauce
2 cloves garlic, chopped
1/4 cup (60 ml) olive oil
A red pepper, shredded
1 to 2 teaspoons salted capers, rinsed and chopped, or salt to taste
A handful of basil leaves, coarsely minced

Recipe Method

Set pasta water to heat, salt it when it boils, and cook the pasta, draining it when it's Al dente. In the meantime, heat the olive oil and saute the garlic and the hot pepper for a couple o minutes, being careful not to let the garlic burn. Crumble the tuna into the pot, and stir in the tomatoes and the capers. After a minute check seasoning; reduce the heat to low and simmer the sauce until the pasta is done. Garnish the pasta with the shredded basil and serve at once.
This could work nicely as a one-course meal with a tossed salad. If you instead want a second course, a grilled fish would be quite nice, again accompanied by a tossed salad.

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Ancho Chile, Shrimp, And Pasta Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

8 ounces long, thin pasta such as spaghetti or fettucini
Salt
1/2 cup vegetable oil (grapeseed or canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
Black pepper
Freshly grated Parmesan
Lime or lemon juice, fresh squeezed

Recipe Method

Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.
Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.
Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.

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Cajun Chicken Pasta Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Recipe Method

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done, drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

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Chicken And Onions Over Linguini Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

(8ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, cut into large dice
4 green onions, cut into 1/4-inch pieces, white and green parts separated
2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
3 sprigs fresh thyme
1 clove garlic, minced
salt and ground black pepper to taste
1 cup grated Parmesan cheese

Recipe Method

Bring a large pot of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite, about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl.
Melt the butter with the olive oil in a large skillet over low heat. Cook the diced onion and white parts of the green onion in the butter and oil for about 10 minutes.
Stir the green parts of the green onions, the chicken, thyme, and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the center, about 10 minutes more.
Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.

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Creamy Garlic Penne Pasta Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth or 3/4 cup beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese


Recipe Method

Melt butter and add garlic in a medium sauce pan.
Cook over medium for 1 minute.
Add flour and cook 1 minute, stirring constantly.
Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
Add parsley, salt, pepper and cheese.
Stir until cheese is melted.
Toss hot pasta with sauce and serve immediately.

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Pasta With Sausage, Tomatoes, And Cream Recipe

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Recipe Ingredients

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese


Recipe Method

Heat oil in a heavy skillet over medium heat.
Add sausage and crushed red pepper.
Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
Add tomatoes, cream, and salt.
Simmer until mixture thickens slightly, about 4 minutes.
(Can be prepared one day ahead. Cover and chill.).
Cook pasta in large pot of boiling water.
Drain.
Bring sauce to a simmer.
Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
Divide pasta between plates.
Sprinkle with parsley.
Serve, passing Parmesan separately.

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Cannelloni Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Tomato sauce 200 gm
Spinach 100 gm
Feta cheese 80 gm
Minced meat 100 gm
Cheddar cheese 200 gm
Pancakes 6
Garlic chopped 2 cloves
Onion chopped 1 medium
salt and pepper to taste
Pasta boiled 1 cup

Recipe Method

Saute garlic, onion and meat until well cooked.
Season with salt and pepper according to taste.
Add spinach and feta cheese.
Spread equal portions of mixture on each pancake.
Roll well.
Top with tomato sauce and cheddar cheese.
Bake in a preheated oven at 120 degrees C until the cheese melts.
Turn out on a serving platter with season pasta.

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Creamy Cajun Chicken Pasta Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese


Recipe Method

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce hea add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

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Vegetable Lasagna Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

For The Sauce:

Four to Five Cups Of Your Favorite Tomato Sauce, Or My Quick Tomato Sauce
1 Recipe Egg Pasta

Vegetables:

1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
3 Red Or Yellow Peppers, Roasted
1 Large Onion, Skin Removed And Cut Into Thin Strips
1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
1/4 Cup Olive Oil
Salt & Pepper

To Assemble:

1 Cup Grated Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Grated Provolone Cheese

Recipe Method

Prepare pasta with ingredients listed.
Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand.
After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.

To prepare the vegetables:

Remove the top and end of the eggplant, and slice into 1/2 inch slices.
Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft.
Remove to a plate to cool.
In a large frying pan, add a tablespoon or two of the oil, and add the onion rings.
Cook over medium heat until the onions are very soft, and are becoming browned.
Remove to a separate dish.
In the same frying pan, add a little additional oil, and then add the fennel slices.
Cook for 5 minutes or until they begin to color.
Add 1/4 cup of water, and continue cooking until they become tender, and the water has evaporated.

To assemble the lasagne:

First preheat oven to 375 degrees.
Mix the three cheeses together.
Butter the bottom of a 13 1/2 by 8 inch lasagne dish.
Spoon in 1 small scoop of the sauce and spread across the bottom of the dish.
Cut 1 layer of lasagne noodles to cover the bottom.
Next spoon a little of the sauce to cover, some of the eggplant, and add a sprinkling of the cheese mixture.
Add another layer of noodles.
Next spread a layer of the roasted peppers, a little more sauce to cover, and sprinkle some of the cheese on top.
Continue in this manner until all the layers are complete, using a different vegetable for each layer.
On top spread a little of the tomato sauce, and then a good sprinkling of the cheese.
Bake for about 35 to 40 minutes or until bubbling and browned on top.
Allow to sit 10 minutes before serving.

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Farfalle With Tomato Sauce Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

4 cups farfalle
2 cups tomato pulp
1 cup chopped onions
2 taps chopped garlic cloves
2 taps chilli powder
4 tbsp tomato puree
pinch Sugar
6 tbsp Cream
4 tbsp Butter
12 basil chopped
1/2 cup cheese

Recipe Method

Heat the butter in a pan, add the onions and garlic and saute’.
Add the tomato pulp and cook till 7 minutes).
Add the chilli powder, tomato puree’, sugar, salt and half cup of water and bring to a boil.
Add cream and basil leaves.
Mix well and toss the bow pasta in it.
Serve hot garnished with cheese.

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