Ingredients:
Ranch Sauce:
- Mayonnaise ½ Cup
- Dahi (Yogurt) ¼ Cup
- Pakola Full Cream Milk ½ Cup
- Onion powder ½ tsp
- Lehsan powder (Garlic powder) ½ tsp
- Dried parsley ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kali mirch (Black pepper) crushed ¼ tsp
- Dried thyme ¼ tsp
- Soya (Dill) chopped 1 tsp
- Worcestershire sauce 1 tsp
- Lemon juice 1 tsp
Chicken:
- Kali mirch powder (Black pepper powder) ½ tsp
- Cayenne powder 1 tsp
- Onion powder 1 tsp
- Lehsan powder (Garlic powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Dried parsley ½ tsp
- Dried thyme ½ tsp
- Boneless chicken fillets 500g
- Cooking oil 2-3 tbs
Bechamel sauce:
- Makhan (Butter) 3-4 tbs
- Lehsan (Garlic) chopped ½ tbs
- Maida (All-purpose flour) 2 tbs
- Pakola Full Cream Milk 600ml
- Kali mirch powder (Black pepper powder) ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Cheddar cheese grated ½ Cup or as required
- Rigatoni pasta 400g (boiled until 3/4th done) Substitute: Penna pasta
- Pyaz (Onion) sliced 1 medium
- Shimla mirch (Capsicum) julienne 1 medium
- Soya (Dill) chopped ½ tbs
- Shimla mirch (Capsicum) julienne
- Pyaz (Onion) sliced
- Cheddar cheese grated as required
- Mozzarella cheese grated as required
- Soya (Dill) chopped
Directions:
Prepare Ranch Sauce:
In a bowl,add mayonnaise,yogurt,milk,onion powder,garlic powder,dried parsley,salt,black pepper crushed,dried thyme,dill,Worcestershire sauce & lemon juice,whisk well & set aside.
Prepare Chicken:
In a small bowl,add black pepper powder,cayenne powder,onion powder,garlic powder,salt,dried parsley,dried thyme,mix well & set aside.Chicken seasoning is ready!
On a wooden board,place chicken fillets & slightly pound them on both sides with the help of meat pounder.
Sprinkle prepared seasoning on both sides of chicken fillets & rub gently (reserve ½ tbs for later use).
In a cast iron pan,add cooking oil and cook chicken fillets on low flame for 4-5 minutes each side.
Flip,cover & cook on low flame for 3-4 minutes.
Turn off the flame & shred chicken with the help of forks.
Turn on the flame,add reserved seasoning,mix well & cook on medium flame 1-2 minutes & set aside.
Prepare Bechamel Sauce:
In a wok,add butter & let melt it.
Add garlic & mix well.
Add all-purpose flour,mix well & cook on low flame for 1-2 minutes.
Add milk & whisk well.
Add black pepper powder,nutmeg powder,salt,mix well & cook until it thickens (1-2 minutes).
Add cheddar cheese & mix well until cheese melts.
Remove from heat,add boiled pasta,shredded chicken,prepared ranch sauce,onion,capsicum,dill & mix well.
On oven safe casserole,add prepared mixture & spread evenly.
Add capsicum,onion,cheddar cheese,mozzarella cheese & dill.
Bake in preheated oven at 180C until cheese melts (10-12 minutes).
Ajza:
Ranch Sauce:
- Mayonnaise ½ Cup
- Dahi (Yogurt) ¼ Cup
- Pakola Full Cream Milk ½ Cup
- Onion powder ½ tsp
- Lehsan powder (Garlic powder) ½ tsp
- Dried parsley ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kali mirch (Black pepper) crushed ¼ tsp
- Dried thyme ¼ tsp
- Soya (Dill) chopped 1 tsp
- Worcestershire sauce 1 tsp
- Lemon juice 1 tsp
Chicken:
- Kali mirch powder (Black pepper powder) ½ tsp
- Cayenne powder 1 tsp
- Onion powder 1 tsp
- Lehsan powder (Garlic powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Dried parsley ½ tsp
- Dried thyme ½ tsp
- Boneless chicken fillets 500g
- Cooking oil 2-3 tbs
Bechamel sauce:
- Makhan (Butter) 3-4 tbs
- Lehsan (Garlic) chopped ½ tbs
- Maida (All-purpose flour) 2 tbs
- Pakola Full Cream Milk 600ml
- Kali mirch powder (Black pepper powder) ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Cheddar cheese grated ½ Cup or as required
- Rigatoni pasta 400g (boiled until 3/4th done) Substitute: Penna pasta
- Pyaz (Onion) sliced 1 medium
- Shimla mirch (Capsicum) julienne 1 medium
- Soya (Dill) chopped ½ tbs
- Shimla mirch (Capsicum) julienne
- Pyaz (Onion) sliced
- Cheddar cheese grated as required
- Mozzarella cheese grated as required
- Soya (Dill) chopped
Directions:
Prepare Ranch Sauce:
Bowl mein mayonnaise,dahi,doodh,onion powder,lehsan powder,dried parsley,namak,kali mirch crushed,dried thyme,Worcestershire sauce aur lemon juice dal ker ache tarhan whisk ker lein & side per rakh dein.
Prepare Chicken:
Chotay bowl mein kali mirch powder,cayenne powder,onion powder,lehsan powder,namak,dried parleys aur dried thyme dal ker ache tarhan mix ker lein & side per rakh dein.Chicken seasoning tayyar hai.
Wooden board per chicken fillets rakh dein aur meat mallet ki madad sa dono sides per slightly pound ker lein.
Tayyar seasoning ko chicken fillets ka dono sides per sprinkle ker ka gently rub ker lein & ½ tbs ko bad mein use kernay kliya reserve ker lein.
Cast iron pan mein cooking oil dal dein aur chicken fillets ko halki ancch per 4-5 minutes kliya paka lein (each side).
Flip ker lein aur dhak ker halki ancch per 3-4 minutes kliya paka lein.
Chulha bund ker dein aur forks ki madad sa shred ker lein.
Chulha on karein,reserved seasoning dal ker ache tarhan mix ker lein aur darmiyani ancch per 1-2 minutes kliya paka lein & side per rakh dein.
Prepare Bechamel Sauce:
Karahi mein makhan dal ker melt ker lein.
Lehsan dal ker ache tarhan mix ker lein.
Maida dal ker ache tarhan mix karein aur halki ancch per 1-2 minutes kliya paka lein.
Doodh dal ker ache tarhan whisk ker lein.
Kali mirch powder,jaifil powder aur namak dal ker ache tarhan mix karein aur garha ho jay tak paka lein (1-2 minutes).
Cheddar cheese dal dein aur melt ho janay tak ache tarhan mix ker lein.
Chulhay sa hata lein,boiled pasta,shredded chicken,tayyar ranch sauce,pyaz aur soya dal ker ache tarhan mix ker lein.
Oven safe casserole mein tayyar mixture dal ker evenly pheela lein.
Shimla mirch,cheddar cheese aur mozzarella cheese aur soya dal dein.
Preheated oven mein 180C per cheese melt ho janay tak bake ker lein (10-12 minutes).
