White Sauce Pasta is an easy and very tasty recipe. This is one of my favorite pasta because it simple yet delicious. There are mainly 2 pasta recipes popular in India, one is red sauce pasta and the other is white sauce pasta. Especially, white sauce pasta is very much liked by the children because of its cheesiness and creaminess. White sauce is also known as bechamel sauce which is made using all-purpose flour, butter, milk, herbs, etc. this sauce is used in various recipes. If you looking for an easy pasta recipe for dinner then this recipe is for you. you can easily make this at home
How to make white sauce pasta
Firstly, bring 6 cups of water to boil in a pot along with salt.
Once the water comes to a boil, add 2 cups of pasta and cook for 7-10 minutes or until they become a little soft.
Drain off pasta and keep aside.
Heat 2 teaspoons butter in a pan and add chopped onion and capsicum.
Stir and cook until veggies are little cooked. Turn off the flame and transfer them to a bowl or plate.
To prepare the white sauce for pasta, heat 2 teaspoons butter in the same pan and add 2 tablespoons maida or all-purpose flour. Stir continuously and cook for a minute.
Now add 2 cups milk and stirring continuously with a whisk and cook for 3 minutes.
Reduce the flame to low and 2 cups add grated cheese and stir.
Add ½ teaspoon crushed black pepper and 1 teaspoon mixed herbs and mix well.
Add sauteed onion and capsicum and mix. Turn off the flame.
Add boiled macaroni pasta and mix well with the sauce.
Easy Chicken Curry recipe for beginners. it’s pretty easy to make and tastes really good. There are many variations of chicken curry in India. This simple chicken curry is the most common recipe in north-east India. I’ve had this almost every day growing up. I have not used any fancy ingredients like cream, stock in this recipe. This recipe uses simple Indian spices like cumin, coriander and garam masala. The dish is slow-cooked, that’s what makes this chicken curry delicious.
How to make Chicken Curry with Potato
Marinate the 500 grams chicken with 1 teaspoon ginger-garlic paste, salt, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ cup yogurt for 30 minutes.
Heat 3 tablespoons of oil in a deep bottom pan. When the turns hot, add 2 bay leaves, 2 dry chillies, 1 sliced onions and saute till they turn golden brown.
Add 1 teaspoon ginger-garlic paste, 1 cup onion paste and saute for 5 minutes.
Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder and saute till the oil separates from the masala.
Add marinated chicken and saute on high heat.
Add potato pieces and saute for six to ten minutes.
Add sufficient water. cover and cook till chicken and potato pieces are completely cooked.
Add ½ teaspoon garam masala powder.
Transfer into a serving bowl and serve hot with rice.
Indo-Chinese Chicken Pakora is a crispy deep-fried appetizer. Chicken pakora is not only a popular street food in India but also found on Indian restaurant menus. it can be served as evening snack or can be served at parties as an appetizer. This Pakora is not very spicy though it has a little Indian flavor. Anyone can make this pakora because it’s very easy to make at home. Pakora is an all-time favorite tea time snack across India.
Indo-Chinese Chicken Pakora is a delicious and popular snack in India and China. It is made by marinating chicken in a mixture of spices, flour, and water, and then deep-frying it until it is golden brown and crispy.
The dish is believed to have originated in the Indian state of West Bengal, where it is commonly known as “Chilli Chicken.” It is said to have been created by Indian Chinese immigrants who wanted to bring a bit of their homeland’s flavors to their new country.
The key ingredients in Indo-Chinese Chicken Pakora include chicken, flour, spices, and oil for frying. The spices used vary depending on personal preference, but common ones include ginger, garlic and red chili powder. The chicken is marinated in this spice mixture for several hours before being dipped in the flour mixture and deep-fried.
Indo-Chinese Chicken Pakora is best served hot, with green chutney or tomato ketchup. The dish can be enjoyed as a snack, or as a main course with rice or noodles. It is a very popular street food in India and can be found in most street-side food stalls.
Indo-Chinese Chicken Pakora is a perfect dish for those who love spicy and flavorful food. With its unique combination of Indian and Chinese flavors, it’s sure to be a hit with everyone who tries it.
How to make Indo-Chinese Chicken Pakora (Indo-Chinese Chicken Pakoda)
In a bowl, add 500 g chicken, 1 egg, 2 teaspoons ginger garlic paste, 1 teaspoon vinegar, 1 teaspoon soya sauce, 1 teaspoon red chilli sauce, a pinch of red food color, salt, 2 teaspoons maida or all-purpose flour, 1 cup cornflour and mix well. Marinate the mixture for 30 minutes
Heat the oil in a pan or Kadai.
In hot oil deep fry the chicken and cook for 6-8 minutes.
Remove them and drain the excess oil.
In conclusion, Indo-Chinese Chicken Pakora is a delicious and popular snack that originated from Indian Chinese immigrants. It is a perfect dish for those who love spicy and flavorful food and is commonly enjoyed as street food in India. The dish is made by marinating chicken in a mixture of spices, flour, and water, and then deep-frying it until it is golden brown and crispy. It is best served hot, with green chutney or tomato ketchup.
