Thursday, May 19, 2011

Pasta Rasta by Chef Shireen Anwar

Chicken breast (cut into slices)               2
Tomato (cut in thick julienne)                   1 
Capsicum (cut in thick julienne)              1 
Onion (cut in thick julienne)                      1
Mushrooms (sliced)                                   6
Boiled pasta                                                3 cups
Black pepper powder (kali mirch)            1 tsp
Salt                                                                1 tsp
Garlic paste (lehsan paste)                      1 tsp
Wooster sauce                                            1 tbsp
Soya sauce                                                  1 tbsp
Ketchup                                                        1 tbsp
Chili powder (lal mirch powder)               1/4 tsp
Oil                                                                  2 tbsp
Cheddar cheese                                         2 tbsp
Butter                                                             2 tbsp

Ingredients for Sauce
Stock                                                           1 1/2 cup
Corn flour (mixed with 1/4 cup water)   1 tsp heaped 
Soya sauce                                                1 tbsp
Ketchup                                                      3 tbsp

-         Marinate sliced chicken with ketchup, chili powder, 1/2 tsp black pepper, 1/2 tsp salt,  garlic paste, Wooster sauce and oil.
-         Heat butter in frying pan, add marinated chicken, cook for 5 minutes then add remaining 1/2 tsp salt, 1/2 tsp black pepper, and add 1 tbsp soya sauce and 1 tbsp ketchup, toss for 2 minutes then add all the vegetables with 3 cups boiled pasta, also add in the prepared sauce, mix all very well,
-         Garnish with grated cheddar cheese. And serve with garlic bread.

Method for Sauce
Put Stock, 1 tbsp Soya sauce, 3 tbsp Ketchup in a pan cook till boiling, add corn flour paste to make sauce thick.

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