Ingredients

K&N’s Chapli Kabab - 6-8 kababs

Red sauce - as required

Pasta - 400 gm; boiled

White sauce - as required

Mozzarella and cheddar cheese - as required; grated

For White Sauce

Oil - 1 tbsp

Butter - 3 tbsp

All-purpose flour - 3 tbsp

Milk - 2½ cup

Salt - 1 tsp / to taste

White pepper powder - 1 tsp

Garlic powder - 1½ tsp

Method

Fry K&N’s Chapli Kabab as per instructions on pack. Cut 1-2 Chapli Kabab into diamond like shape. Set aside.

Spread sauce in a baking tray evenly, add a layer of Chapli Kabab and pasta, pour red sauce on top. Drizzle white sauce and top with mozzarella and cheddar cheese. Lastly top with Chapli Kabab chunks.

Bake in a preheated oven at 180°C for 10-15 minutes or until cheese melts. Serve hot.

For White Sauce

Heat oil and butter in a pan, add flour and cook for 2 minutes or until well combined.

Add milk while stirring continuously to prevent forming lumps.

Turn the flame to medium while stirring until sauce thickens. Add salt, white pepper powder, garlic powder and stir well. Set aside.

Red Sauce

Yield:
|

Preparation:
|

Cooking:

Ingredients

Olive oil - 2 tbsp
Onion - ¼ cup; chopped
Garlic - 1 tbsp; chopped
Tomato puree - 2½ cup
Tomato paste - 2 tbsp
Salt - 1 tsp or to taste
Black pepper powder - ½ tbsp
Red chilli flakes - ½ tsp
Water - 1½ cup
Sugar - 1 tbsp
Basil leaves - 4-5
Italian seasoning - 1½ tbsp

Method

Heat olive oil in a pan, add onion and garlic; sauté for 2-3 minutes until translucent.

Add tomato puree. Cook for 5-7 minutes over medium heat or until oil separates.

Add tomato paste, salt, black pepper powder and red chilli flakes. Stir well to prevent it from sticking on the base and cook for 3-4 minutes.

Add water, sugar, basil leaves, Italian seasoning and cook for about 8-10 minutes or until desired consistency has reached.

Take off the flame and keep it aside.