White Sauce Pasta

Pasta with white sauce, Pasta with Bechamel Sauce, Alfredo Pasta

Bechamel Sauce which is popularly known as the White Sauce is one of the mother sauces. It is made by cooking equal quantities of butter and flour under low heat to form a roux. The whole sauce has to be done in low heat to retain the white color of the sauce. Once the roux is cooked, milk is added gradually with constant stirring and cooked until the sauce thickens. It can be flavored with any of the optional ingredients that I have mentioned below.

This sauce is used to make a variety of other sauces which I have listed below. So lets learn to make this basic sauce. I have given the recipe for Pasta with white sauce below. This sauce can also be used to make lasagnas, sandwiches, macaroni and cheese, alfredo pizza etc. The measurements given below makes a medium thick sauce. If you want to thin it out, add an additional 1 cup of milk.

Ingredients

• Butter - 2 tbsp
• All Purpose Flour - 2 tbsp
• Milk - 1 cup
• Salt - 1/2 tsp (or as needed)
• Black Pepper Powder - 1/4 tsp

Optional Ingredients

• Onion Powder - 1/2 tsp
• Italian Seasoning - 1/2 tsp
• Nutmeg Powder - 1/4 tsp

Method

1. In a saucepan, melt the butter over medium low heat.
2. Add the flour and keep mixing till the raw smell of the flour is gone and a nice nutty aroma comes.
3. Add warm milk little by little and keep mixing the mixture.
4. Add salt, pepper and other optional ingredients (if you are adding) and bring it to a boil.
5. Simmer for 2-3 minutes and switch off. This basic white sauce is also called Bechamel Sauce. You can use this sauce immediately or store it in the refrigerator for up to a week for later use.

Variations

• Use heavy cream instead of milk and you have Cream Sauce.
• Add about 1/2 cup of cheese to the sauce and you have Cheese Sauce. This sauce is also used for pastas and is called Alfredo Sauce.
• Add 1 tsp of mustard powder and you have Mustard Sauce.

Pasta with White Sauce (Alfredo Pasta)

Ingredients

• Pasta - 2 cups
• White (Bechamel) Sauce - 2 cups
• Cheese - 1/2 cup (Mozzarella, Cheddar or Parmesan Cheese)

Method

1. Boil any variety of pasta according to the package instructions. The pasta should be cooked al dente i.e. it should have a cooked but with a firm bite to it and not get mushy. 
2. Drain the pasta. 
3. Heat required amount of white sauce in a pan, add 1/2 cup of your favorite cheese and melt it. I usually prefer a combination of mozzarella and cheddar cheese. 
4. Add little milk (about 1/2 cup to 1 cup) to thin out the sauce as needed. 
5. When the sauce is heated through, mix in the cooked pasta. Yummy Alfredo Pasta is ready to serve.

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italian

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Macaroni Cheese Samosa Recipe

Macaroni and cheese stuffed samosas are relished alot as street food nowadays. You can prepare them as packets and samosas, Kids will love them for sure.

Ingredients for Pasta Samosa

For dough:

• Refined flour – 2 cups (250 grams)
• Ghee – ¼ cup (60 grams)
• Salt – ½ tsp

For stuffing

• Macaroni – ½ cup (boiled)
• Mozzarella cheese – 100 grams
• Tomato – 1 (paste)
• Green chilly – 1 (paste)
• Ginger paste – 1 tsp
• Green coriander – 2 to 3 tbsp (finely chopped)
• Red chilly – ¼ tsp
• Salt – ½ tsp or as per taste

How to make Macaroni Cheese Samosa Recipe

Add ghee and salt in refined flour and mix well. Now knead stiff and tight dough for making the samosa. Cover and keep aside the dough for 20 to 25 minutes to set.

Prepare the stuffing

Heat 1 tbsp oil in a pan. When the oil is sufficiently hot, add ginger paste, tomato-green chilly paste, followed by red chilly powder and salt. Now sauté the masala until oil starts separating from it.

Turn off the flame once the masala is ready. Mix boiled macaroni in the masala and mix well. Add some green coriander as well. Transfer the stuffing to a bowl.

When the stuffing cools downs, add grated mozzarella cheese and mix well.

After the dough is set, knead it again until smooth. Divide the dough into two equal portions or lumps.

Use the one dough ball for making the samosas and the other one for making the packets.

Divide the one dough ball into three equal lumps Take one dough lump and roll giving it a round shape with your hands. Place it on the rolling plate and roll out lengthwise, thinly. Divide the rolled sheet into two equal halves with help of a knife. Lift one part and keep it in your palm. Spread some water on the inner side and fold it in a cone shape (you can see the method for making cone in the video).

Stuff the cone with 2 to 3 tsp filling and give a fold or plate the back of the cone. Stick both the upper corners together with help of water and keep the prepared samosa on the plate. Likewise prepare all the samosas. 

Macaroni Cheese Packets

Now prepare 8 small lumps from the second dough lump. Lift one dough lump and roll giving it a round shape and roll out into 3 to 4 inch diameter rounds. Keep it thin. Place 2 to 2.5 tsp stuffing over this and fold giving it a shape like a packet. Use water to stick the edges. Packets are ready, place them on the same plate. 

Heat enough oil in a wok for deep frying the samosas and packets. The oil should be medium hot for frying the samosas. Place as many samosas or packets as much as possible in the wok and keep the flame medium. Fry until they get golden brown in color and drain out the fried ones in a plate. Likewise fry all the samosa and packets.

Piping hot and super delicious samosas and packets are ready. Serve with green coriander chutney, sweet chutney or any other sauce as per your desire and relish eating.

Suggestions:

• After stuffing the samosas and packets, stick them nicely using water.
• Fry the samosas on medium hot oil and fry on medium flame until golden brown.
• After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious. 

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veg

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Kheema Pasta

Ingredients

• Pasta - 2 cups
• Kheema - 1 lb (Any ground meat like ground chicken, turkey, beef or pork. For vegetarian version, soya granules can be used)
• Vegetables  - 1 cup (Any vegetables like carrot, celery, green leafy vegetable, capsicum etc can be used can be used. I've used beet leaves in this.)
• Onion - 1 (Finely chopped)
• Ginger - Garlic Paste - 2 tsp
• Tomato puree/ Tomato sauce - 2 tbsp
• Chilly Sauce - 1 tbsp
• Coriander Power, Cumin Powder, Fennel Powder - 1 tsp each
• Garam Masala - a pinch
• Turmeric Powder - a pinch
• Butter/ Oil - 1 tbsp
• Salt - as needed
• Cilantro - handful (finely chopped)

Method

1. Bring a big potful of water to boil. Add little salt to it and add the pasta. Let it cook according to the package instructions.
2. In the mean time, heat the oil/butter in a pan, add the kheema and let it cook for 5 minutes until the meat is cooked.
3. Add chopped onions and ginger garlic paste and fry for another 5 minutes.
4. Add tomato puree, chilly sauce and all the dry masala powders (coriander, cumin, fennel, turmeric powder and garam masala).
5. After 2 minutes add the vegetable that you want to add and required salt and let it cook for few minutes till the vegetable is cooked.
6. Finally add the cooked pasta and toss everything together. Add some finely chopped cilantro and serve. You can even add some shredded cheese while tossing the pasta.

Variation

• For vegetarian version, you can use soya granules or crumbled paneer.

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Indian-style Pasta

I have got so many requests to share a pasta recipe with Indian spices. Pasta, as we all know originated in Italy. It has been found in Indian super markets for more than a decade now. During my college days, my brother and I used to just boil the pasta and mix it up with left over chicken curry. With a little additional salt and chili powder, it used to taste fantastic. So I was confident that pasta blends very well with Indian spices.

I prefer making this Masala Pasta at home because I feel the pasta dishes served in restaurants with tomato sauce are too bland for my taste buds. Whenever I go to restaurants, I like to order Pasta with white sauce instead. This recipe of Indian style pasta is made with the basic Indian masala – onion tomato masala. You can jazz it up by adding vegetables or meat of your choice. Kids sometimes love plain pasta, so this is perfect. So try out the spicy masala pasta and enjoy.

Ingredients

• Pasta - 1 cup
• Water - 4 cups
• Onions - ¼ cup (Finely chopped)
• Tomatoes- ¼ cup (finely chopped)
• Ginger-garlic paste - 1 tsp
• Green chilly- 1 (finely chopped)
• Chilly powder/ hot sauce - 1 tsp
• Garam masala - ¼ tsp
• All purpose flour (Maida) - 1 tsp
• Milk - 3 tbsp
• Extra Virgin Olive Oil - 2 tbsp
• Salt- to taste
• Coriander leaves- for garnishing

Method

1. In a deep pan heat water and bring it to a boil. Add salt and few drops of oil
2. Add the pasta to this and let cook for 6- 8 minutes, until it is cooked al dente (soft but firm). Each shape of pasta cooks differently. Do check the package for cooking instructions. Be very careful, not to overcook.
3. Drain the water and keep it aside. I usually like to reserve 1/4 cup of the cooking water just in case I need to thin the sauce.
4. In a pan heat the oil. Saute the onions and green chilly till golden brown.
5. Next add the ginger garlic paste and cook for half a minute.
6. Next add the tomatoes and saute the mixture till the tomatoes mash up.
7. Now add the flour and saute for a minute. This is just to give a thickness to the sauce and help it coat the pasta nicely.
8. Add the milk, chilly powder/chilly sauce, salt and garam masala. If you do not prefer adding milk, substitute with the drained cooking water instead.
9. Mix well and check for seasoning. It should be little on the saltier and spicier side so that when we mix the pasta it is perfect. You can make this sauce ahead of time and mix in the pasta when you are ready to serve.
10. Finally add the pasta and toss well. Switch off when all the pasta is coated with the masala and it is heated through.
11. Garnish with coriander leaves and serve.

Serving Suggestion

• You can serve this pasta as a side dish with some fried chicken, baked chicken or baked fish.
• You can also enjoy it as a light meal.

Variation

• You can add some vegetables or chicken pieces or shrimp when making the masala. It makes a complete meal.

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snacks

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How to Make Bruschetta

Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. 

In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. 

Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen. 

If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you.

                           

Step 1: Ingredients

Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper
• Italian bread or baguette

Step 2: Dice the tomatoes

Using a sharp knife, dice the tomatoes as small as you can.  I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible.

Step 3: Chop the onion

Next, finely chop the onion and throw it into the bowl.

**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.**

Step 4: Chop the garlic

Next, chop the fresh garlic and add it onto the growing pile of deliciousness.

Step 5: Add in fresh basil

Add in some fresh basil to taste.  I'm using 3-4 large leaves here, but there's no "right" amount.

The cutting method that I'm using to chop the basil is called a chiffonade.  Check out the How to make easy and simple mutton biryani complete explanation of that method.

Step 6: Olive oil, salt and pepper

Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.  

If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately.

Step 7: Toast the bread

Cut 1/4" thick slices of fresh Italian bread or baguette and toast them.

A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner.  Toast the bread in a toaster, or under the broiler if you've got a big batch.

Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.

Step 8: Serve

Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!

snacks

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How to make Pizza on Tawa

We often make pizza in oven, but if we don’t have oven or there is no electricity then it can be made on tawa with utter ease. Pizza prepared on tawa is as delicious as prepared in oven.

Ingredients for Tawa Pizza Recipe

For making dough

• Maida (all purpose flour) - 2 cup
• Olive oil - 2 tbsp
• Salt - ½ tsp
• Sugar - 1 tsp
• Instant yeast - 1 tsp

For pizza topping

• Capsicum - 1
• Baby corn - 3
• Pizza sauce - ½ cup
• Mozzarella cheese - ½ cup
• Italian mix herbs - ½ tsp

How to make Pizza on Tawa

Strain maida in any utensil; add dry instant yeast, olive oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.

Prepare topping for the pizza:

Cut capsicum, remove all its seeds and slice it thinly. Cut baby corn in small round pieces. Cook vegetables for 2 minutes.

Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.

Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.

Flip it up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese as well.

Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown.  Keep checking after every 2 minutes.

Very delicious pizza is made. Sprinkle some herbs on top of the pizza. Serve pinning hot pizza and enjoy eating it.

Suggestion:

• Choose pizza topping as per your taste and desire like corn, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
• If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.

How to make pizza on tawa video in Hindi 

italian

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