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Ingredients Breakdown for Mix-Sauce-Pasta-Sanjeev-Kapoor-Khazana
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| Component | Key Ingredients | Chef Sanjeev Kapoor’s Secret Tip |
|---|---|---|
| White Sauce (Béchamel) | Butter, refined flour (maida), whole milk, processed cheese, nutmeg | Whisk milk into warm roux slowly off the heat to eliminate all lumps. |
| Red Sauce (Tangy Tomato) | Garlic, chilli flakes, ripe tomatoes, ketchup, black pepper | Cook until pulpy so natural acidity marries well with rich dairy. |
| Vegetable & Pasta Medley | Penne, olive oil, garlic, onion, broccoli, zucchini, mushrooms, capsicum | Sauté veggies on high heat for 1–2 minutes to keep them crisp (al dente). |
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“The trick behind iconic pink sauce lies in simmering fresh tomato pulp until thick before folding it into a silky, cheese-infused Béchamel base.” — Chef Sanjeev Kapoor
