Lockdown Chef's Pasta Arrabiata

Pasta Arrabiata

Ingredients:
For the eggless homemade pasta:
- Whole purpose flour (maida)
- Salt
- 2 tsp Oil
- Pinch of sugar
- Water
- Cling wrap

For the Arrabiata Sauce:
- 2 Big Tomatoes
- 1 Onion
- Few cloves of Garlic
- Salt to taste
- Half tsp sugar
- Mixed italian fried herbs
- Black pepper
- Red chilli flakes
- 2 Tbsp Tomato ketchup

Preparation:
- Make the dough with all the ingredients of homemade pasta.

- Grease the prepared dough with one tsp of oil.

- Cover with cling wrap and keep aside.

- Finely chop the tomatoes, onion, garlic.

- In a pan, add the tomatoes and onion and saute them for a minute. Add the salt and sugar to it and saute again.

- Add black pepper and red chilli flakes and half a cup of water.

- Add the tomato ketchup, some more water and let it cook.

- Keep stirring at regular intervals.

- Add the garlic and herbs and mix.

- Let it cook till the sauce is chunky and vegetables are well cooked. Keep aside.

- Pasta dough should be well rested for at least an hour now.

- Make three portions of the pasta dough.

- In a deep pan pour water half tsp oil and half tsp salt and bring to boil.

- Roll them through the pasta maker.

- Fold and roll again. Repeat this process three to four times with the final roll achieving the consistency that you are looking for.

- Now take this final rolled out sheet through the cutter blade - it's your choice if you want fettuccine or spaghetti. I have made fettuccine.

- Sprinkle some dry whole purpose flour on the pasta and keep aside.
Once you have finished making your pasta, pour it in boiling hot water and let it boil for 3-5 mins.

- Strain and pour some cold water on it to stop the pasta from cooking, as it will continue to cook while it's hot. Do not throw away the pasta water.

- In a pan take the Arrabiata Sauce add half a cup of the pasta water and cook it for a while.

- Add the boiled pasta. Let it cook on low flame for a few mins.

- Toss and serve.

Lockdown Chef's French Fries

French Fries

Ingredients:
- 4 Big Potatoes
- 1 Tbsp Corn Flour
- 1 Tbsp Whole Purpose Flour
- Salt to Taste
- Red Chilli Flakes to Taste
- Mixed Italian Herbs
- 1 Tsp Oil


Preparation:
- Wash and peel the potatoes. Keep the skin aside if you want to fry some crispy potato skins as well.

- Cut the potatoes into half length wise and then into medium strips.

- Soak them in water after taking it out of water a few times.

- Prepare your dry mix of corn flour, all purpose flour (maida), salt, chilli flakes, herbs and oil. Keep aside.

- Strain the water of the potatoes and let them dry for a while.

- Pour the dry mix over the the potatoes to make sure it is well covered with it.

- Deep fry .

Your French Fries are Ready to Serve!

PS:
1) If you want the french fries to be crisp like wedges, cover the potatoes generously with the corn flour and maida dry mix.
2) Similarly, you can make the crispy skins of potatoes, carrots or any other veggies.

Lockdown Chef's Veg Tetrazzini

Veg Tetrazzini


Ingredients:
- 2 Carrots
- Some Beans
- 1 Green Bell Pepper
- Some Sweet Corn
- 1 onion
- A Few Cloves of Garlic
(You can also add any other veggies you want)
- White Sauce


Preparation:
- Cut the veggies in medium pieces, the onion in thin strips, and the garlic finely. Par boil and keep aside.

- Make your white sauce with some salt, half tea spoon of sugar, some black pepper and herbs.

- Saute your veggies in herbs, salt and black pepper.

- Mix with the white sauce. Grate cheese and bake in the oven.

Your Veg Tetrazzini is Ready to Serve!

PS :
1) Please note that no butter or oil has been used to cook this dish by me. You are free to add as per your choice.
2) I have used dried mixed Italian herbs for seasoning.