- 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
- 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
For White Sauce
Fry K&N’s Chapli Kabab as per instructions on label. 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 356°F 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.
- 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 chili flakes - ½ tsp
- Water - 1½ cup
- Sugar - 1 tbsp
- Basil leaves - 4-5
- Italian seasoning - 1½ tbsp
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 chili 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.
