Friday, December 25, 2009
So, I tried out this this recipe for enchiladas I got from a friend. Her pictures looked amazing. About the taste, I have no idea, A =P
Mine were... Okay. Just okay. One, because I had to settle for attay ki roti instead of proper pita bread. Second, it was way too dry.
I tried it again with Pita bread later that night, smearing Peri-Peri, Barbecue sauce and cheese over the base before adding in the chicken mixture. Small improvement in taste, but not much. Still too dry.
Today. I mixed in the leftover mixture in white sauce (with seasoning) and then added it to fried swirly twirly macaroni and OH MY GOD ITS ABSOLUTELY FABULOUS <3!!!
For all food lovers out there, this recipe is a must try:
1. Onion - 1 (diced)
2. Chicken - 2 breast pieces (boiled and cut into little chunks)
3. Ginger - 1 tsp
4. Garlic - 1 tsp
5. Green chilli - 2 (finely chopped)
6. Barbecue Sauce - 2 tbsp
7. Peri Peri sauce - 2 tbsp
8. Shimla mirch - 2 (cut into cubes)
9. Tomato Puree - 2 -3 tbsp
10. Oregano, salt, red chillies, white pepper, black pepper - add according to requirement.
11. Cheddar Cheese - as much as you need.
12. Chilli Garlic Sauce - 1 tbsp
1. Butter - 2 tbsp
2. Flour (maida) - 2-3 tbsp
3. Milk - to make the sauce, no special quantity
4. Salt, red pepper flakes, mixed herbs, white and black pepper, paprika
5. Cheddar Cheese - very little, just for the smoothness
Take a half to a full pack of elbow or spiral macaroni, depends on how much you want to make.
Saute the onions, don't brown them. Add ginger and garlic. After a few seconds, add the chicken and green chillies and fry. Add tomato puree and seasoning. Add the sauces at the end, along with the shimla mirch. Take it off the stove, don't cook the sauces for more than a minute. Add the chilli garlic and cheese.
For the sauce, melt butter in a pan and take off stove. Little by little, add the flour till it makes a dry-ish paste. Add milk in small trickles and put it back on the stove. Mix it well, and repeatedly. If you add too much milk at once, or stop stirring, you'll ruin the sauce. Add the seasoning and continue adding small sips of milk as the sauce thickens. Keep the flame low. Add the cheese and mix the chicken mixture into your sauce. Mix it well, so the flavors blend together.
Fry boiled macaroni for a minute and then add the sauce and chicken mixture. Cook for a few seconds and turn off flame, don't cook it too much. Voila, there you have it, awesome-yummy pasta =)
Most of the credit for this recipe goes to Amber, the variations are mine =P