International Women’s Day: 2 Delicious recipes by Chef Sanjyot Keer to make ladies in your life feel special

International Women’s Day is celebrated annually on March 8 and this day primely focuses on women’s rights. The United Nations started celebrating the day in 1977. This day is to make all women of your life feel happy and special. So, today you can pamper them by preparing some delicious food for them. Hence, Chef Sanjyot Keer, Founder of Your Food Lab, gives exclusive recipes to make this Women’s Day memorable.

Recipe of Layered Red Sauce Pasta with Vegetables in White Sauce

Prep time: 10-15 minutes

Cooking time: 25-30 minutes

Serves: 4-5 people

For boiling spaghetti:

Spaghetti

Water to boil

Salt to taste

Black pepper a pinch

For making red sauce:

Tomatoes 6-7 medium size

Oil 2 tbsp

Garlic 5-6 cloves (sliced)

Onions 1 medium size (chopped)

Kashmiri red chilli powder 1 tbsp

Salt to taste

Tomato ketchup 2 tbsp

Oregano 1 tsp

Red chilli flakes ½ tsp

A pinch of black pepper

Method:

1.For boiling spaghetti set water in a stockpot for boiling, add salt to taste, further, add the spaghetti to the boiling water and cook for 10-12 minutes.

2.Strain the excess water and allow it to cool down.

3.Add a dash of oil over the spaghetti and a pinch of black pepper powder and salt. Toss properly so the oil coats well to avoid sticking to each other. Keep aside for later use.

4.For making red sauce, wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée.

5.Set a saucepan on low heat, add oil and sliced garlic, cook until the garlic starts to get some colour.

6.Add chopped onions and cook on medium flame until its translucent.

7.Now lower the flame and add Kashmiri red chilli powder and cook briefly for 10-15 seconds.

8.Now, add the tomato purée, salt to taste and tomato ketchup stir and cook on medium-high flame for 1-2 minutes. Further cover and cook for 10 minutes on medium flame or until the tomatoes are cooked.

9.Now, add oregano, red chilli flakes and pinch of black pepper powder, stir and cook for a minute, homemade red sauce is ready.

10.Now, add the boiled spaghetti in the sauce and stir gently, keep aside for assembling.

For veggies in white sauce

Ingredients for sautéed veggies

 Oil 1 tsp

 Garlic 1 tbsp (chopped)

 Red chilli flakes 1 tsp

 Baby corn 1/3rd cup

 Carrot 1/3rd cup

 Zucchini 1/3rd cup

 Mushroom 1/3rd cup

 Mixed bell peppers 1/3rd cup

 Broccoli 1/3rd cup

 Salt and pepper to taste

For white sauce

 Butter 30 gm

 Refined flour 30 gm

 Milk 400 ml

 Salt to taste

 A pinch of black pepper powder

 Oregano ½ tsp

 Nutmeg powder a pinch

 Processed Cheese 50 gm

Methods:

1.For sautéed veggies set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 2-3 minutes.

2.Now, add baby corn and carrot and cook for 2-3 minutes, further add the remaining veggies, salt and pepper to taste, stir and cook for 2-3 minutes. Sautéed veggies are ready to keep aside to be added later in the white sauce.

3.For the white sauce set a pan on medium-low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.

4.Add milk in 3 batches and make sure to whisk well while adding milk to make a lump-free sauce.

5. Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.

6. Now add processed cheese and stir well until the cheese melts.

7.The white sauce is ready and now add the sautéed veggies in the sauce, mix gently and cook for 1-2 minutes. Keep aside for assembly.

Assembly

Spaghetti in Red sauce

Veggies in white sauce

Processed cheese

Oregano

Red chilli flakes

Methods:

1.As all the components are ready, it’s time to assemble. Take a heat resistant utensil, do the first layering by filling spaghetti in red sauce half the way and top the remaining half with veggies in white sauce, grate processed cheese as per your choice. You can also grate mozzarella or any cheese that you like. Sprinkle some oregano and red chilli flakes.

2.Now, bake them in a preheated oven at 180 degrees C for 10-12 minutes or until the cheese gets colour. You can bake them in a microwave oven as well using the grill with convection method or else bake them in a wok just the way we bake a cake.

3.Once its baked, your baked spaghetti red sauce with veggies in white sauce is ready, serve them hot with some garlic bread.

Recipe of Burnt chilli garlic noodles

Prep time: 10 mins

Cooking time: 10 mins

Serves: 4

For boiling noodles

Ingredients:

Noodles 1 packet (raw)

Water for boiling

Salt to taste

Oil 1 tbsp

Methods:

1.Set a wok filled with water for boiling, add salt to taste and oil, mix and bring to a roaring boil.

2.Add the raw noodles and once the noodles are separated from each other, switch off the flame. Let the noodles set in hot water for 2-3 minutes.

3.Strain it out from boiling water and quickly refresh them with cold water.

4.Drizzle oil and coat the noodles well, to avoid sticking. Keep aside for later use.

For red chilli paste

Ingredients:

Kashmiri red chillies 8-10 nos.

Hot water for soaking

Methods:

1.Soak the Kashmiri red chilli in hot water for 101-5 minutes. Allow it to cool down.

2.Once cooled, transfer it to a mixer grinder and make a fine paste, add some water to grind it well.

For making noodles

Ingredients:

Oil 2 tbsp

Garlic 3 tbsp (chopped)

Ginger 1 tbsp (chopped)

Red chillies 4-5 nos. (roughly broken)

Red chilli paste 3 tbsp

Green chilli paste 2 tsp

Green chillies 2-3 nos. (sliced)

For Veggies:

Onions 1/3rd cup (sliced)

Carrots 1/3rd cup (julienned)

Red bell pepper 1/3rd cup (julienned)

Yellow bell pepper 1/3rd cup (julienned)

Capsicum 1/3rd cup (julienned)

Cabbage ½ cup (shredded)

Soy sauce 1 tsp

Salt to taste

White pepper powder a pinch

Aromat powder a pinch (optional)

Sugar a pinch

Boiled noodles

Spring onions greens and bulbs 1/3rd cup

Fresh coriander leaves a handful

Vinegar 1 tsp

Spring onion greens for garnish

Method:

1.Set a wok on medium heat, add oil, chopped garlic and ginger, cook them for 1-2 minutes.

Add the red chillies and cook until the chillies and garlic start to turn brown.

Further, add red chilli paste and cook until the oil separates. Increase the flame to high heat, to get the evident burnt flavour.

Now add, green chillies, green chilli paste, veggies.

Now, add the veggies, soy sauce, salt and pepper, aromat powder and sugar, sauté them on high flame for 1-2 minutes.

Add the boiled noodles, spring onions greens and bulbs, fresh coriander and vinegar, stir and toss well on high flame for a minute.

Add soy sauce, green chilli paste, red chilli sauce, vinegar, tomato ketchup, salt and white pepper powder to taste and sugar, toss well for a minute.

Burnt garlic chilli noodles are ready, serve it immediately with schezwan sauce and garnish some spring onion greens.

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