Ingredients

• Macaroni ………………………………………………….. 1 pack
• Mayonnaise………………………………………………. 200 ml pack
• Salt …………………………………………………………… to taste
• Ketchup ……………………………………………………. 2 tbsp
• Chili sauce ………………………………………………… 2 tbsp
• Oil …………………………………………………………….. ¾ cup
• Chicken ……………………………………………………. ½ kg boiled (boneless)
• Capsicum …………………………………………………. 2-3 sliced
• Black pepper ……………………………………………. 2-3 tbsp

Instructions

1. Take 7-8 glasses of water in a pan and let the macaroni to boil to be soft enough that it does not stick around. Then take it out in a wide plate. And add oil at once and mix well in order to void sticking it around.

2. Then take a bowl and put out mayonnaise, salt, ketchup and black pepper to it and mix it well.

3. Then boil chicken and shred it. Add the shredded chicken to the mayonnaise mixture and mix well.

4. Add some chili sauce to it.

5. Put this mixture on to macaroni and mix well until everything gets equally distributed.

6. Slice capsicum to fine pieces and boil for 10 minutes. Then add it to macaroni.

7. Its ready to serve. Enjoy!.

Ingredients

• 1/3 kg chicken (boneless)
• 1 packet spaghetti
• Capsicum (1 Large or 2 small sized
• 2 large Chinese carrots
• Onions (1 large or 2 small )
• Tomatoes Paste (1 cup )
• Soya sauce (2 tbsp)
• Chili sauce (2 tbsp)
• Ketchup (2 tbsp)
• Ginger garlic paste(1 tbsp)
• Oil (2-3 tbsp)

Instructions

1. Cut capsicum and carrots in Julian style and chop onion.

2. Make some tomato paste and pour it in a bowl.

3. Boil spaghetti for 8-10 minutes in boiling water with 1 tablespoon of salt and 2 table spoon of oil. Stain them out of water, and mix a little oil in it to avoid sticking

4. Now take 4-5 tablespoons of oil in a pan and fry onion in it, fry it until the color turns golden brown. Then add 1 tbsp of ginger-garlic paste .

5. Add chicken and fry it for 4-6 minutes on medium heat.

6. And then add vegetables after 2 minutes and cook it on medium heat. Add soya sauce , chili sauce and tomato paste to it. If it start drying add little amount of water.

7. Now mix spaghetti in it and lower the flame to avoid sticking. After mixing turn off the flame and mix ketchup as well.

8. Yummy chaomin is ready.

Ingredients

• 2 cloves garlic
• 1 medium red onion
• 1 yellow bell pepper
• 1 red bell pepper
• 1 zucchini
• 1 carrot
• 1 leek
• Half of a small red cabbage
• (or 1/4 if it’s a big one)
• 5-6 mushrooms
• 1 small bok choy (optional)
• 1 tablespoon chopped ginger
• 3 tablespoons oil
• rice noodles
Stir-fry sauce
• 1/2 soy sauce
• 1/2 vegetable stock
• 1 tablespoon sesame oil
• 1 tsp olive oil
• 1 tsp grated fresh ginger
• 1 tsp minced garlic
• 1 tablespoon honey
• 1 tablespoon cornstarch

Instructions

1. Slice on diagonal the carrot, pepper and zucchini, chop garlic and ginger and fry them in a pan with a tablespoon of oil. The stir-frying is usually prepared in a wok, I’m not that comfortable using one, so I’m going to use a regular non-stick pan.

2. Stir quickly, being careful not to brake them up, for about 4-6 minutes.
3. Transfer to a plate and continue frying the leek, mushrooms and bok choy. All the vegetables must be finely sliced. Once they are ready, take them out on the plate with the other vegetables and finish by stir-frying the onion and the shredded cabbage.

4. Prepare the soy sauce by mixing all the ingredients.
5. Cook the rice noodles according to package instructions.

6. Then put all the vegetables back in the pan, add the noodles and stir-fry for a couple of minutes, mix in the sauce and serve immediately or serve the noodles, vegetables and sauce separately.

Ingredients

• Pasta 500 grams (boiled)
• Oil 2 tbsp
• Mushroom 1 cup (I didn’t use)
• Onion chopped ½ cup
• Spring onion chopped ½ cup
• Chicken breast 500 grams cube shapes
• Corn flour 2 tbsp
• Milk 250 ml
• Tomatoes sliced 4 (I didn’t use)
• Bread crumbs ½ cup
• Cheddar cheese grated 250 grams
• Salt to taste
• Black pepper 2 tbsp
• Garlic paste 1 tbsp
• Mozzarella cheese 250 grams
• Fresh cream 200 ml
• Capsicum chopped ½ cup
• Parsley chopped ½ cup

Instructions

1. Heat 2 tbsp oil in a wok and add garlic paste to it. Sauté for a minute.

2. Next add cube shaped chicken and stir fry till its color turns golden brown.

3. Now add onion, spring onion, parsley, capsicum and fry for 2 to 3 minutes.

4. Now season it by adding salt, black pepper. Next put in the fresh cream and boiled pasta. Mix them all well.

5. Now dissolve corn flour in milk and pour it in.
6. Next melt in the grated mozzarella cheese and sliced mushrooms.

7. Close the flame and put the prepared mixture in baking dish and place on top the tomato slices.

8. In the end sprinkle the bread crumbs.

9. Top it further with yummy grated cheddar cheese.

10. Time to bake in a preheated oven at 200 degrees for roughly 15 minutes. Serve hot once ready

Ingredients

Chicken Filling
• 1 kg boneless chicken, small cubes
• 3 to 4 tbsp. oil
• 4 to 5 tbsp. finely chopped onion
• 2 tsp. garlic paste
• 1 tsp. salt
• 2 tsp. black pepper
• 1 tsp. oregano
• 2 tbsp. flour
• 200 ml. cream
Cheese Sauce
• 6 tbsp. butter
• 4 tbsp. flour
• 1/2 to 1 tsp. salt
• 1/2 to 1 tsp. white pepper
• 3 cup milk
• 1 cup water
• 1 cup cheddar cheese shreded
Tomato Sauce
• 2 tbsp. oil
• 2 tbsp. chopped onion
• 1 tsp. garlic paste
• 6 tbsp. tomato paste
• 1 tsp. salt
• 2.5 tsp. crushed red pepper
• 1 tsp. oregano
• 2 tbsp. sugar
• 1 cup water
Lasagna
• 6 lasagna sheets, boiled
• 1 capsicum, cut in stripes
• 1 cup cheddar cheese shredded

Instructions

Chicken Filling
1. Cut chicken in cubes and leaves aside.

2. Heat oil in a pot, add onion and fry till light brown. Add garlic paste and fry for a minute. Next add chicken, season with salt, pepper, oregano and flour. Pour about a cup of water, cover the pot and let it cook till chicken is tender. Stir in cream and close the stove after a minute.

Tomato sauce
3. Fry onion in oil till transparent, add garlic paste and mix for a minute. Season with chilli flakes and salt. Pour in a cup of water and stir in tomato paste. Once boil comes lower the flame and let it simmer for a while.

Cheese Sauce
4. Heat butter in a pan, mix in flour and cook at low flame for 2 minutes. Close the flame and pour in milk stirring simultaneously. Now restart the flame and cook at low flame stirring continuously till the sauce thickens. Now add in water to lighten the sauce consistency. Season with salt and white pepper. Now close the flame and mix in cheddar cheese immediately so that it mixes in well.

Preparing the dish
5. Boil lasagna strips and drain. Apply oil to avoid dryness.

6. Place boiled lasagna strips at the bottom.

7. Put on it the chicken filling, capsicum strips,

8. tomato paste.

9. Then again place lasagna strips and repeat the fillings.

10. Lastly cover the top with shredded cheese.

11. Now Grill for 5 to10 minutes till cheese melts.