Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Baked Chicken Tikka Pasta

Serving Size: 4 to 5 person

Ingredients for Chicken Tikka Sauce:

• 500 grams boneless chicken finely chopped
• 1 medium onion
• 2 tomatoes
• 2 green chilies chopped
• 1 tbsp. tomato puree
• 2 tsp ginger & garlic paste
• 2 tbsp. tikka masala powder
• 1 tsp black pepper powder
• 1 tbsp. yogurt
• 1 tsp cashew nut paste
• ½ cup cream
• 2 tbsp. chopped mint leaves
• ½ cup chopped coriander leaves
• Salt
• 5 tbsp. cooking oil

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt 

Other Ingredients:

• 3 cups uncooked pasta (any shape)
• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano 

Method:

Chicken Tikka Sauce: 

1. Heat oil in a sauce pan and fry onion till soft. Then add ginger & garlic paste along with tomatoes and cook till it is soft.
2. Now add finely chopped chicken pieces, green chilies, tikka masala powder, tomato puree, yogurt, black pepper powder and salt. Cook till chicken pieces are fully done.
3. Finally add cashew nut paste, cream, chopped mint and coriander leaves and cook for 5 more minutes.
4. Remove from heat and keep warm.

White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

Pasta: 

1. Boil water in a large sauce pan with salt. Add pasta and cook pasta till it is 90% done. Drain the water and add boiled pasta to the Chicken Tikka Sauce. Mix well.
2. Pre heat oven to 250 degrees C.
3. Take a baking dish and make a layer of chicken pasta. Pour white sauce on pasta as second layer. Sprinkle a handful or more of mozzarella cheese on white sauce along with red chili flakes, oregano and butter.
4. Bake the pasta for 10 to 15 minutes or till the cheese melts and turns golden.
5. Serve hot.

Chili Seekh Kabab

Makes 10 to 12 kababs

Marinating time: overnight

Cooking time: 20 to 25 minutes

Ingredients

• 500 gms mutton mince
• 100 gms mutton fat
• 1 egg
• 2 slices of bread
• 2 tbsp lemon juice
• Salt to taste
• 5 tbsp of cooking oil
• 4 tbsp ghee for basting

Grind to a smooth paste: (masala paste)

• 1 onion chopped
• 2 green chilies chopped
• ½ cup chopped coriander leaves
• ½ cup mint leaves
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp red chili powder
• 1 tsp garam masala powder

Method:

1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
5. Remove from heat and serve hot.

Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.

Grind the mince as fine as possible for quick and fast cooking.

Lamb Shanks Bhuna Masala

Serves: 2 to 3 

Preparation time: 1 hour

Ingredients:

500 gms. lamb shanks (2)

2 medium onions sliced

1 cup chopped tomatoes

1 ½ tbsp. ginger & garlic paste

4 tbsp. yogurt

3 tsp red chili powder

1 tbsp. coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

1 inch stick of cinnamon

3 cardamom

4 cloves

2 tsp amchoor powder (dry mango powder)

6 curry leaves

¼ cup chopped mint leaves

½ cup chopped coriander leaves

Salt as per taste

5 tbsp + 2 tbsp cooking oil

Method:

1. Heat 2 tbsp oil in a pressure cooker and fry the lamb shanks for 1 minute on high heat. Then add salt, ½ tbsp. of ginger & garlic paste and place the lid. Cook till lamb shanks are soft and tender.
2. Heat 5 tbsp of oil in a large kadhai and add cinnamon stick, cloves and cardamom. Then add sliced onion and fry till light golden.
3. Add ginger & garlic paste along with red chili powder, coriander powder and turmeric powder. Fry on slow flame for 2 minutes. When the masala sticks to the kadhai, then add sliced tomato, curry leaves, chopped mint leaves and amchoor powder.
4. Fry for 1 minute and then add whisked yogurt. Place the lid and cook the masala on slow flame for 10 minutes.
5. Finally add boiled lamb shanks along with 1 cup of its stock. Taste and add salt, garam masala powder and chopped coriander leaves. Cook the lamb shanks in masala for another 10 minutes on slow heat.
6. Serve hot with Roti or Pulao

Apple & Corn Salad

Ingredients

• 1 apple cut into small cubes
• 2 lettuce leaves chopped
• ½ cup cooked corn kernels
• ½ cup cooked pasta (any shape)
• ½ cup yogurt
• 2 tbsp mayonnaise
• ½ tsp black pepper powder
• ½ tsp sugar
• Salt

Method:

1. In a bowl, mix together yogurt, mayonnaise, black pepper powder, sugar and salt to a smooth dressing.
2. In another bowl mix together chopped apple, boiled pasta, lettuce leaves and corn.
3. Refrigerate both the bowls for 30 minutes.
4. Just before serving add the yogurt dressing to the chopped salad and mix well.
5. Serve chilled.

Strawberry Jam Cheesecake Shots

Serving size: 10 small shot glasses

Ingredients

Base:

10 digestive biscuits (any tea biscuits will do)

50 grams butter

Filling:

1/2 tin condensed milk (big size)

1 tin nestle cream (or 1 cup plain cream)

150 grams cream cheese (10-12 cheese triangles @room temperature)

¼ cup strawberry jam

3 cups whipped cream

Topping:

¼ cup strawberry jam

½ cup water

Method:

1. For preparing the base, melt the butter and add it to the crushed biscuits. Set the biscuit crumbs in each shot glass or 1 big serving dish. Press the mixture evenly and tightly with help of a back of a glass and refrigerate till firm.
2. In a separate bowl whip cream cheese, condensed milk, nestle cream and strawberry jam using a cake beater. Add in the whipped cream to the cheese mixture, this should be done with a ladle or big spoon and mix gently.
3. Pour the cheese mixture into each shot glass and again set in the refrigerator for 1 hour.
4. Prepare the topping by cooking strawberry jam along with water till you get a thick strawberry sauce. Set aside and cool.
5. Pour this sauce over the cheese cake and chill again in the refrigerator till it is served.

*To make whipped cream at home: First keep 2 cups full fat cream in the refrigerator for 1 hour. Then pour into a mixing bowl and whip it by hand or using a cake beater till it becomes thick and peaks are formed. Then add 1 cup icing sugar and whip again till it is well combined.

Kadhai Gosht Ki Biryani

Serves: 5
Cooking time: 1 hour 30 minutes

Ingredients

For Mutton Kadhai Gravy

• 1 kilo Mutton
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 4 tbsp. of ghee or butter

Method for making Kadhai Gosht Gravy:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot kadhai gosht gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot.