White Sauce Pasta

Ingredients:
1 small carrot - Finely chopped/Grated
1 Onion - Cut into thick slices
1 small Capsicum - Cut into small square pieces
Mushroom - 4 - 5 Bulbs, each cut into 4 pieces
Green Chillies - 2
Sweet corn (Boiled) - 3 tbsp
200 gms Pasta
Oregano - 2 tsp
Chilli Flakes - 1 tsp
Salt
Butter - 2/3 tbsp
Maida - 3 tbsp
Milk 2 cups

Mushroom and Soya Chunks Manchurian

Ingredients:
Mushroom - 7-8 Bulbs ( Each Mushroom cut into 2 pieces vertically from centre)
Capsicum - 1 Small ( Cut in big square pieces)
Onion - 2 Small ( Cut in big square pieces)
Green Chillies - 2 (Finely chopped)
Garlic Cloves - 8-10 (Crushed)
Soya Chunks - 10 - 12 - Boiled
Maida - 3 tbsp
Cornflour - 2 tbsp
Garlic paste - 1 tsp
Ginger Paste - 1 tsp
Red chilli Powder - 1 tsp
Salt - To taste
Ching’s Manchurian Sachet

Recipe:
Add Maida, Cornflour, salt, Red Chilli Powder, Ginger Paste, Garlic Paste in a bowl.
Mix all ingredients well
Add water little by little to make a slightly thick batter
Add Mushrooms and Boiled Soya Chunks
Deep fry each mushroom and soya chunk such that they don’t stick to each other.
Now for gravy, take 2 tbsp oil in a kadai
Add chopped garlic to it
Add onion and capsicum
Stir fry for 2 mins
Do not overcook
Now add Ching’s Manchurian gravy and Manchurian pieces
Cook for 5 mins on Medium Flame.
Ready to serve.