Chicken Lasagne

INGREDIENTS-

1)Lasagne sheets(8 sheets ready made)-boiled till cooked(cook like pasta)
2)20 spinach leaves- stalks removed, blanched in boiling water and drained.
3)Cheese-grated

FOR THE LASAGNE BOLOGNESE(tomato sauce prepared from tomatoes and minced meat)

1)500 gm tomato-blanched and chopped
2)2 tbsp tomato puree
3)250 gms chicken mince
4)1/2 tsp garlic paste
5)1/2 tsp oregano
6)1/4 cup fresh coriander,chopped
7)Salt to taste
8)1/2 tsp pepper or to taste

FOR WHITE SAUCE

1)3tbsp butter
2)3tbsp maida
3)2 cups milk
4)1/2 tsp salt
5)1/2 tsp pepper


METHOD-

To prepare the bolognese sauce-

1)Heat 3 tbsp oil in a pressure cooker.Add garlic paste and cook for 2 minutes.
2)Add mince and cook for 5-7 minutes til it browns well.
3)Add coriander,oregano,salt and pepper.Mix.Add the tomato puree and chopped tomato. Add 1/4 cup of water and close cooker. Keep for 3 whistles.Remove from fire and let pressure drop by itself.

To prepare the white sauce-


1)Place the melted butter in heavy saucepan over low heat and stir in the maida,salt and pepper.
2)Saute till the mixture darkens slightly.
3)Remove from heat and add the milk and stir in order to remove the lumps.
4)Return to moderate heat and stir until it boils.Cook till it forms a custard like frequency.

To assemble the lasagne-


1)Spread half of the tomato sauce at the bottom of the baking dish.
2)Place 2 pasta sheets on top of the tomato sauce.
3)Spread 1/3 of the white sauce on the top of the sheets.
4)Spread another layer of lasagne sheets.
5)Spread spinach leaves and then 1/2 the cheese on top.
6)Put another layer of lasagne sheets, and then the final layer of the bolognese.
7)Put the final layer of pasta.
8)Last layer of bechamel sauce and then spread remaining cheese.


9)Place the lasagne in a preheated oven at 180C and bake for around 25 minutes or till top is slightly brown and a knife comes out clean.

YOUR LASAGNE IS DONE!!! :D

Tandoori Chicken

INGREDIENTS-

1)2 chicken thighs
2)4 tbsp Tandoori Chicken Masala
3)6tbsp curd(You can add some more for a better texture of marinade)
4)1-1 1/2 tsp chilli powder
5)Little kasuri methi
6)finely chopped cashew nuts
7)Juice of 1 lemon
8)Salt to taste

METHOD-

1)First make some slits deep into the chicken so that the marinade goes deep into the chicken.Keep aside.
2)Add the lemon and some salt to the chicken.Mix well.Refrigerate for approximately half an hour.
3)Make the marinade with the curd,tandoori powder, kasuri methi, chilli powder,little more salt, and cashew.Mix well. (Make sure the marinade salt is a bit on the higher side).You can add some garam masala too at this stage.
4)Put the chicken into the marinade and mix well making sure to put marinade into the slits too. Keep for approximately 2 hrs in the fridge.
5)Preheat the oven at 180C. Put the chicken in a dish and cook for 30 minutes(or till cooked properly).
Keep turning the chicken every 15 minutes.
6)When you are sure the chicken is done..You can put the chicken in the oven mode for around 2 minutes each side for a crunchy top layer....(Just a suggestion...Havent tried on this recipe though i have before...:))

YOUR TANDOORI CHICKEN IS READY!!
Hope you liked it...Any suggestions will be welcome..:)

Carrot Cake

A simple and nutritious cake that appeals to everyone's taste buds....:)

INGREDIENTS

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

METHOD-


1)Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2)Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
3)Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4)Peel and finely grate the carrots. 
5)In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
6)In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). 
7)Add the oil in a steady stream and then beat in the vanilla extract.
8)Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  
9)Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 





NOTE-You can use cream cheese frosting for this cake