Rigatoni Bolognese

Ingredients

• 2 cups Rigatoni pasta
• 2 tbsp unsalted butter
• 1 medium onion (chopped finely)
• 1 small Carrot (chopped)
• 1/4 cup sweet corn kernels
• 1/2 kg ground/minced beef
• 2 tbsp tomato paste
• 3 cloves of garlic (minced)
• 1/4 tsp oregano
• 1/4 tsp Cajun spice /allspice
• 1/2 cup Milk
• 1 tbsp olive oil
• Salt as required
• 1/4 tsp Black pepper
• Basil/dill leaves as required
• 2 tbsp grated parmesan cheese

Instructions

1. In a large pot of boiling salted water add in the pasta and cook until al dente`. *check notes
2. Meanwhile in a large skillet melt the butter along with olive oil, sautee the onions until translucent and add the minced garlic. Once the garlic gives out a fragrant aroma add the chopped carrots and sautee until cooked. Add salt as required. Also, add the sweet corn kernels.
   
3. Next, add in the minced beef and break down the meat with the help of a wooden spoon and add salt and pepper, oregano and Cajun spice. Keeping breaking the meat until the meat is no longer pink, takes about 5-6 minutes on medium-high.
4. Dunk in the tomato paste and stir gently until combined.
5. Now for the secret ingredient, pour in the milk and let it simmer for 5 minutes.
   
   
   
   
6. Finally add the rigatoni, season with salt and pepper and add some chicken broth if required to thin the sauce. Garnish with grated parmesan cheese and herbs. Serve hot and enjoy the deliciousness!

Ingredients :

• 700 gms bone-in chicken (small cut pieces)
• 8 dried red chillies soaked in hot water for 15 minutes and made into paste
• 2 tsp gg paste
• 1 tsp meat masala/chicken Masala powder
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red chilli powder
• 1 tbsp lemon juice
• 1/2 tsp red chilli flakes (optional)
• 2 tbsp cornflour
• 1 tbsp maida/ all-purpose flour
• Salt as required
• 3/4 tbsp rice flour

• Coconut oil
• Salt as required
• 4-5 tbsp grated coconut
• 3-4 green chillies (slit)
• Curry leaves
• 1-2 tsp of red chilli paste prepared earlier

Instructions :

1. Grind the soaked red chilies to a paste.
2. Marinate the cleaned, bone-in chicken pieces with the items under 'for the chicken marinade' title for at least half an hour to 2 hours.
   
   
   
   
3. Reserve a couple of teaspoons of the chili paste for the coconut roast. The rest of the paste may be added to the chicken marinade.
4. Right before you fry the chicken, mix in the rice flour and fry or med-high heat.
5. Fry for 4 minutes each side for a total of 15-18 minutes or until well done and slightly crispy on the outside.
   
   Drain the chicken on a tissue paper.
6. 
7. Grind the coconut with the reserved chilli paste and salt and set aside.
8. Set aside some of the fried oil and fry the green chillies, and curry leaves in the same Kadai or pan.
   
9. Next, fry the coconut chilli paste until crispy roasted. Be careful not to burn it.
   
   
   
   
   
   
   
   
   
   
10. Scoop the fried coconut from the oil and transfer it onto a tissue paper.
11. Serve your spicy chicken topped with your crispy roasted coconut, green chillies and curry leaves.

• Keep a close watch when roasting the coconut, thus one step goes wrong and the whole dish isn't worth it.
• Use coconut oil for frying the chicken for bringing out its 'naadan' flavors.
• Always remember while frying chicken do not overcrowd the Kadai or pan, it makes the chicken soggy and the chicken might not get done from the inside.
• Another tip for the coating to stay in place is to let the chicken cook at least for 3-4 minutes and flip so that the coating cooks and does not stick to the Kadai or pan.