PREP: 15 MINUTES
COOK: 15 MINUTES
MAKES: 3 SERVINGS
½ cup milk; 1tsp tarragon; 2tbsp garlic, cut up; ½ chicken pieces; ½ cup dried mushrooms soaked in ½ cup water along with the liquid, salt, kali mirch powder, to tang; ½ tsp grated jaiphal; 1 cup cream; 2 cup pasta; ½ tsp parsley, cut up.
1. Simmer ½ cup milk with tarragon, seal and take off fire, allow it sheer. Dissolve little butter in a pan fry chop up garlic and add the chicken pieces, dried mushrooms soaked in water along with the liquid, salt and kali mirch powder. Cook till golden, add grated jaiphal and add cream & tarragon milk. Chill till pulp thickens slightly.
2. Bake pasta till completed, confirm pulp for flavor, pour over pasta, sprinkle cut up parsley.
EACH SERVING: 318.3 CALORIES, 14.4gm protein, 44.9gm carbohydrates, 8.3gm total fat, 3.5gm fibre, 41.3mg cholesterol, 61.7mg sodium.
Archive for June 25th, 2011
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PREP: 15 MINUTES
COOK: 10 MINUTES
MAKES: 3 SERVINGS
1cup fettuccini; simmered; 1 onion, cut up; 50gm mushrooms, cut up; 2 eggs; 1 cup cream; 3tbsp parmesan cheese; 10gm chives, cut up, 3 tbsp butter; salt kali mirch, to tang.
1. To make onion pulp, in butter fry cut up onion. Add cut up mushrooms and mix in pasta water with flavor.
2. To make egg pulp, beat 2 egg yolks jointly with cream and parmesan cheese. Blend jointly with the onion pulp, egg pulp, cut up chives, add fettuccini. Heat on lessen warm, stirring gently till slightly thickened. Dish up with parmesan cheese.
EACH SERVING: 327.8 calories, 9.9gm protein, 18.6gm carbohydrate, 23.2gm total fat, 1.2gm fibre, 156.3mg cholesterol, and 132mg sodium.
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