Quick easy....
Ingredients:
1. Vegies:
Carrot - 1, de-skinned & cubed
Capsicum - 1 - cubed
Mushroom - handful - cubed
Peas - A handful - boil
Beans - handful - chopped regular - boil
Corn kernels - handful - boil
2. Pasta - boil in hot water till al dante (soft to the tooth), drain water, run under cold water. Mix in a tbsp of Olive Oil and keep aside.
3. Regular flour (maida) - 1/2 a cup - 3/4 of a cup
4. Milk - 1 1/2 cup (use lo-fat)
5. Chicken - 250 gms
6. Garlic pods - julienned (thin long sliced)
7. Dry Italian seasonings - Mixed or whatever you have available like oregano, basil, thyme etc
8. Black pepper
9. Green chillies - chopped
10. Butter - 4 tbsps (use lo-fat ;)
11. Olive oil
12. Celery for garnish
Note: Boil the Peas, beans and corn ears separately as they take different amount of time to cook.
1. Heat some olive oil in a pan, about 2 tbps and saute the carrots, capsicums and mushroom, along with the chopped green chillies. Add a tad of salt and black pepper. Mix well and keep aside.
2. Boil the chicken pieces, along with some garlic paste and black pepper. One done, run through a sieve and reserve the stock. split the boiled chicken into smaller cubes. Keep aside.
3. In a pan, heat butter along with some olive oil (this prevents the butter from burning while its melting).
4. Gently add the flour, not all at once - add a bit, mix, add in more, mix. (Be careful not to add too much flour, else you'll have a thick gravy to which you'll have to add lots of milk later). Mix till you have a thick gooey mix and remove from fire.
5. Add the reserved chicken stock to this mix (about a cup and a half) and also the milk. Add more milk if the gravy is too thick. It should be a thick but smooth and free flowing gravy. Mix well to ensure there are no flour lumps.
6. Put the pan back on fire, and tip in the sauted veggies, boiled veggies and the chicken pieces. Mix well.
7. Tip in the boiled spaghetti. Mix well.
8. Add salt, black pepper, and the Italian seasonings. Mix well.
9. Turn off heat and garnish with black pepper and celery leaves.
Note: The dish tends to turn thick coz of the flour, so don't fret and add milk or water while heating it up.
Ingredients:
1. Vegies:Carrot - 1, de-skinned & cubed
Capsicum - 1 - cubed
Mushroom - handful - cubed
Peas - A handful - boil
Beans - handful - chopped regular - boil
Corn kernels - handful - boil
2. Pasta - boil in hot water till al dante (soft to the tooth), drain water, run under cold water. Mix in a tbsp of Olive Oil and keep aside.
3. Regular flour (maida) - 1/2 a cup - 3/4 of a cup
4. Milk - 1 1/2 cup (use lo-fat)
5. Chicken - 250 gms6. Garlic pods - julienned (thin long sliced)
7. Dry Italian seasonings - Mixed or whatever you have available like oregano, basil, thyme etc
8. Black pepper
9. Green chillies - chopped
10. Butter - 4 tbsps (use lo-fat ;)
11. Olive oil
12. Celery for garnish
Note: Boil the Peas, beans and corn ears separately as they take different amount of time to cook.
1. Heat some olive oil in a pan, about 2 tbps and saute the carrots, capsicums and mushroom, along with the chopped green chillies. Add a tad of salt and black pepper. Mix well and keep aside.
2. Boil the chicken pieces, along with some garlic paste and black pepper. One done, run through a sieve and reserve the stock. split the boiled chicken into smaller cubes. Keep aside.
3. In a pan, heat butter along with some olive oil (this prevents the butter from burning while its melting).
4. Gently add the flour, not all at once - add a bit, mix, add in more, mix. (Be careful not to add too much flour, else you'll have a thick gravy to which you'll have to add lots of milk later). Mix till you have a thick gooey mix and remove from fire.
5. Add the reserved chicken stock to this mix (about a cup and a half) and also the milk. Add more milk if the gravy is too thick. It should be a thick but smooth and free flowing gravy. Mix well to ensure there are no flour lumps.
6. Put the pan back on fire, and tip in the sauted veggies, boiled veggies and the chicken pieces. Mix well.
7. Tip in the boiled spaghetti. Mix well.
8. Add salt, black pepper, and the Italian seasonings. Mix well.
9. Turn off heat and garnish with black pepper and celery leaves.
Note: The dish tends to turn thick coz of the flour, so don't fret and add milk or water while heating it up.
omg...thanks for starting this blog n putting all these recipes....love u for this <3
ReplyDelete