Description

QUICK CHICKEN BAKE (Mini Meal)

Ingredients:
Boneless Chicken Cubes – 250 gms
Aatash Red Chilli Jeera Garlic Paste – 1^1/2 tbsp.
(Dissolve in 2 to 3 tbsp. water)
Salt to taste / Tomato Puree – 1/2 cup.
Chopped Onions – 1 small / Oil – 2 to 3 tbsp.
Chilli Sauce -1 to 2 tbsp. (Red or Green)
Diced Green Capsicums – 1 no.
Grated Cheese – 1/4 cup.
Boiled Macaroni paste – 1/2 cup.
Oregano / Thyme – 1/2 tsp (fresh or dry)
Chopped Mint Leaves – 1 tbsp.

Method:
Heat Oil, saute the Red Chilli Jeera Garlic Paste, add in chopped onions, chicken cubes, cook on a medium high flame for 7 to 8 mins; add in the capsicums, macaroni, tomato puree, oregano / thyme, chilli sauce, mix well.

Cook for another 4 to 5 minutes; mix in little grated cheese & mint leaves, mix well. Pour the mixture into an oven proof dish, top with more cheese & bake at 150 C / 300 F for 8 to 10 minutes.

Chef’s Variations:
Assorted seafood in the same recipe tastes yummy! – A choice of vegetables like spinach, sprouts, lotus root & eggplant etc. are ideal for variations.

SPAGETTI WITH PANEER KADAI MASALA

Ingredients:
Spagetti – 2 cups (boiled)
Aatash Foods Red Chilli Garlic & Jeera Paste – 2 tsp
Paneer – 1 cup (diced)
Green Capsicum – 1 no (diced)
Onion – 1 no (diced)
Oil – 2 tbsp
Garam Masala Powder – 1 tsp
Kasuri Methi – 1/2 tsp
Tomato Puree – 1 cup
Cream – 2 tbsp
Chopped Corriander Leaves – 1 tsp (Garnish)
Olives – 3 to 4 nos (sliced)
Salt – to taste
Curds – 1/2 cup (whipped)
Cashew Paste – 1 tbsp

Method:
1. Boil Spagetti and keep aside.
2. Marinate the Paneer with 1 tsp Aatash Foods Red Chilli Garlic & Jeera Paste and keep aside, saute in oil and remove.
3. Heat oil, add in the remaining 1 tsp Aatash Foods Red Chilli Garlic & Jeera Paste, saute for a few seconds, add in Tomato Puree, Kasuri Methi, Garam Masala Powder, Cashew Paste, Cream, Simmer for 5 minutes, add in the Paneer, Capsicum, Onion, Mix well. Serve hot, garnish with olives, chopped corriander.
4. Serve hot as a snack.

Chef’s Variations:
Try a similar recipe using Chicken, other vegetables of your choice, etc.

BAKED ROAST CHICKEN IN CHEESE SAUCE

Ingredients:
Roasted Chicken – 1 cup (sliced) or any leftover meat.

For the Cheese Sauce
Milk – 1 cup
Flour – 1 tsp
Butter – 1 tsp
Grated Cheese – 1 tsp
Aatash Foods Red Chilli Garlic & Jeera Paste – 1 tbsp
Salt & Pepper – to taste
Shredded Capsicums – 1 cup (Red / Green / Yellow)
Olives – 10 to 12 nos (Green / Black)
Breadcrumbs – 2 tbsp
Grated Cheese – 2 tbsp (For topping)

Method:
1. The recipe is based on a leftover concept.
2. Prepare the Sauce by cooking butter and Maida (flour) in a pan for 10 to 12 seconds, add in the milk, mix well, add in the Aatash Foods Red Chilli Garlic & Jeera Paste, Cheese, Mix well and keep aside.
3. To bake, grease a baking dish, pour some sauce at the base, sprinkle the chicken and shredded capsicums, repeat with sauce, breadcrumbs, olives and cheese. Bake at 100⁰ C for 20 minutes. Serve hot with Bread / Toast.
4. Serve hot as a snack.

Chef’s Variations:
Try making a baked vegetable similarly.

TOMATO AND SOYABEAN PULAO

Ingredients:
Basmati Rice – 1 cup
Aatash Foods Red Chilli Garlic & Jeera Paste – 2 tsp
Oil – 2 tbsp
Chopped Onion – 1 no.
Bay Leaf – 2 nos.
Cinnamon – 1 inch piece
Green Elaichi – 2 nos.
Vegetable Stock / Water – 2^1/2 cups
Garam Masala Powder – 1 tsp
Salt – to taste
Tomatoes – 2 nos. (chopped)
Tomato Puree – 2 tbsp
Soyabean Granules – 1/2 cup
Corriander Leaves – 1 tbsp (Chopped) (Garnish)

Method:
1. Pick, Wash, Soak the Rice.
2. Heat Oil, Saute the whole Garam Masalas, Add in the onion, Aatash Foods Red Chilli Garlic & Jeera Paste, Saute well, add in tomatoes, soyabean, puree, masalas, salt, little stock / water and cook for 3 to 4 minutes.
3. Add in Rice and more stock / water, simmer and cook until done.
4. Serve hot garnished with chopped corriander.

Chef’s Variations:
Try Prawns and Dill Leaf Pulao similarly for a variation.