Nothing is better than spending your weekends with your family or friends and cooking a meal, or two, for them. Especially, if it’s a stay at home weekend for you due to the pandemic.
So if there’s something you want to cook for your loved ones, we have got your sorted.
Simple Mac n Cheese
Ingredient Quantity
Butter 1 tbsp
Olive oil 1 tbsp
Garlic cloves 2-3 chopped
Bread crumbs 1 cup
ITC Master Chef Cashew
Onion Gravy 1 packet
Macroni ½ cup
Mustard sauce ½ tbsp
Turmeric powder ½ tsp
Paprika/ Chilli powder 1 tsp
Lemon juice ½ tbsp
Salt As required
Pepper As required
Cheese - parmesan / cheddar etc
Optional
Method:
1. Prepare the pasta according to package directions.
2. In a pan, dry roast bread crumbS and keep aside.
3. Blend ITC Master Chef Cashew Onion Gravy, lemon juice, water, salt, chilli powder, garlic, turmeric, and mustard until it is silky smooth.
4. Once the macaroni is tender, drain and rinse it.
5. Add 1 tbsp butter and 1 tbsp olive oil to an oven safe pan over medium heat, add chopped garlic and sauté. Transfer sauce to the pan.
6. Add macaroni and stir to combine until all the macaroni is coated with sauce.
7. Mix breadcrumbs, salt and pepper to taste in a small bowl. Sprinkle over the top of the Mac and cheese, covering it completely.
8. Bake for 15 minutes @180 C until Mac and cheese is set, then broil for a few minutes until top is golden brown.
9. Remove from oven and allow to cool slightly. Serve and enjoy!
— Chef Akanksha Khatri, ITC Master Chef
Crispy Fried Pasta
Ingredients
To cook Pasta:
Ingredient Quantity
Water As required
Green chilies 2-3
Basil leaves - Optional 4-5
ITC Master Chef Cashew Onion Gravy 1 packet
To prepare the breadcrumbs mixture:
Ingredient Quantity
Breadcrumbs 1 cup
Garlic powder 1 tbsp
Mixed dry herbs 1 tbsp
Red pepper flakes 1 tbsp
Cheese powder - Optional ¼ cup
To fry pasta:
Ingredient Quantity
Milk 1 cup (room temperature)
Oil For frying
Method
1. Prepare the pasta according to package directions.
2. While the pasta is cooking, blend ITC Master Chef Cashew Onion Gravy, paneer, green chilies and basil to a smooth paste. Make a pipe-able consistency.
3. Transfer the above mixture to the piping bag and keep aside.
4. Once pasta is al dente, drain and rinse it.
5. Fill the pasta with paneer cashew mix and freeze.
6. Mix breadcrumbs, garlic powder, onion powder, mixed dry herbs, chili flakes and, cheese for breadcrumbs mixture.
7. Add milk to a bowl.
8. Dip each pasta in milk and then roll it in prepared breadcrumbs mixture.
9. Fry evenly on both sides till they turn golden.
10. They are best enjoyed when served hot with some spicy mayo (Sriracha mixed with mayo), regular tomato ketchup or marinara sauce on the side.
— Chef Akanksha Khatri, ITC Master Chef