Special Lasagne

Ingredients:-

For Pasta:-

Lasagne Noodles 6 Strips
Water 6 Cups
Salt 1 tsp

1) For Bolognaise Sause:-

Minced Meat 1/2 Kg
Ginger Garlic Paste 1 TBsp
Tomatoes 4
Onion 1-2
Oil 2 TBsp
Salt to taste
Red chilli Powder 1 tsp

2) Tomato Ketchup or ready made Italian Sauce
Cottage Cheese
Mozarella Cheese
Cheddar Cheese

3) Bechamel sauce:-

Oil 2 TBsp
Onion thinly chopped 1 small
Flour 1/4 Cup
Salt 1 tsp
Black Pepper 1/4 tsp
Red Chilli flakes (Kuti) 1 tsp
Cream 1/2 Cup
Oregano 1/2 tsp
Milk 2 Cup

Method:-

For Bolognaise Sause:-

Fry onion in oil to golden, Saute ginger garlic paste in it. Add tomatoes & cook till soft. saute minced meat in it, adding salt red chillies. Cover & cook until meat is tender & water dtries well.

For Bechamel sauce:-

In a pan put 2 TBsp oil & chopped onion. Fry till onion is soft, not brown. Remove from stove & mix flour in it. Cooking & Mixing it continously on low heat, pour milk gradually. So that lumps may not be formed.Put rest of the things, salt, black pepper, red chilli flakes. Mix well & cook for 2 minutes. Remove from fire. Mix beaten cream. Again cook it a little, not much.

Take 8" X 8" transparent oven proof rectangular dish. Grease it slightly. Pour some Bechamel sauce at the bottom. Put a layer of pasta. Spread some Bolognaise Sause. Sprinkle 1/4 tsp oregano. Sprinkle 2 TBsp tomato ketchup, then 2 TBsp Cottage Cheese, 2 TBsp Mozarella Cheese. Then put rest of pasta. Pour remaining Bechamel Sause. Sprinkle 2 TBsp Mozarella Cheese. Sprinkle some Cheddar Cheese. Dot with tomato Sause.

Bake in preheated oven for 15 minutes. When cheese melts, Lasagne is ready.

Serve hot.

Baghar-e-Baingan

Ingredients:-

Brinjal round 1/2 Kg
Oil 1 TBsp
Onion 2
Coconut grated 1 TBsp
Sabit Dhania 1 TBsp
Til 1 TBsp
Poppy seeds (Khashkhash) 1 TBsp
Peanuts 2 TBsp
Coriander leaves ½ bunch
Green chillies 4-6
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Haldi powder ½ tsp
Salt 1 tsp
Tamarind (Imli) 3 TBsp

For Baghar:-

Meti seeds 1/4 tsp
Kalonji 1/4 tsp
Taz path 1
Zeera 1/2 tsp
Red chillies whole 5
Curry Patta 6-8

Method:-

Roast slightly on tawa Coconut grated, Sabit Dhania, Til,Poppy seeds (Khashkhash) & Peanuts & grind in the grinder.

Heat oil, fry onion in it to golden. Take out onion in a plate. Put all the baghar ingredients in the same oil. Roast this mixture & grind it with onion.
Make 4 slits in the brinjals. Fill some of this mixture in them.
Put rest of the mixture on low heat, adding, ginger garlic paste, chilli powder, salt, haldi. Saute. Then add brinjals along with imli juice & put it on low heat till water dries & oil floats on top.

Sprinkle coriander leaves.

Palak Paneer

Ingredients:-

Spinach (Palak) 1 kg
Green chillies chopped 6-8
Coriander leaves 1/2 bunch
Mint leaves 1/2 bunch
Paneer 1 pack
Ginger garlic paste 1 TBsp
Zeera 1 tsp
Garam masala powder 1/2 tsp
oil 2 TBsp

cream 1/2 cup

Method:-

Cut paneer into small cubes & deep fry & take out in a plate.
Boil chopped spinach for 5 minutes. Make sure the colour does not change. So boil very little. Then drain & blend it with green chillies, mint leaves & coriander leaves.
In a pan add oil & ginger garlic paste. Saute. Add zeera & fry. Add blended spinach mixture. Mix & saute. Put garam masala powder. Fry until oil comes out. Put cream & mix. Sprinkle some more chopped mint leaves & coriander leaves. Add salt & mix. Add 1 tsp of oil for shine. Mix. Add fried paneer cubes & mix. Add more cream. Mix & take out in a serving plate.

Serve with onion & tomato slices.

Tomato Ka Kat

Ingredients:-

Tomatoes 1 Kg
Onion brown & crushed 2
Coconut grated 2 TBsp
White Zeera 1 TBsp
Ginger 1 tsp
Garlic 1 tsp
Rai seeds 1/4 tsp
Methi seeds 1/4 tsp
Taz path 3
Haldi 1/4 tsp
salt 1 tsp
Chilli powder 1 tsp
Eggs boiled 2
Curry patta 6-8
Imli juice 1/4 cup

To garnish:-

Coriander leaves
Green chillies

Method:-

Cut tomatoes & put in a pan with imli juice, salt, haldi, taz path & 1/2 cup water. Cook on low heat. When slightly cooked cool & blend it well in the blender.
Grind coconut, fried onion, ginger, garlic, zeera, chilli powder, rai, methidana very finely & put it in the tomato mixture along with taz path, curry patta.
Cook again till slightly thick.

Heat oil for baghar & pour all the above & cover lid.
Serve with boiled eggs cut into quarters.
Sprinkle green masala.