Mac and Cheese ( baked macaroni and cheese )

Mac & Cheese - a classic and comfort food. A plateful of this on a rainy day, watching a favorite movie....( ahhhh I will be heaven!!!!). I am a pasta fan too ( well first a chocolate fan !!!). I love those cute little shapes :) and this was in my to try list for a long time. Finally  I tried during my little sister and cousin visit. We enjoyed it a lot. It's a quite heavy meal, so make sure you are ravenous.

I did baked version of mac and cheese as I like the crusty bread crumbs on top. The spice infused milk adds an authentic flavour to pasta. Check the notes section for stove top version( without an oven ).

Look at all the bubbly cheese!!!!

Recipe reference: here

Ingredients:
Macaroni - 1 1/4 cup
Cheddar Cheese - 1/2 cup
Mozrella Cheese - 1/2 cup
Milk - 2 cups
Butter - 2 tbsp
Flour - 2 tbsp
Onion - 1 (diced)
Clove -1
Bay Leaf - 1
Garlic - 3 cloves ( finely chopped )
Mustard powder - 1 tsp
Pepper - 1 1/4 tsp
Nutmeg - a pinch
Chilli Flakes - 1 tsp (optional)
Bread - 1 slice
Melted Butter/oil - 1 tbsp
Oil - 1 tsp ( for tossing pasta)
Salt - to taste

Method:
1) In  a pan heat milk. Add diced onions, clove and bay leaf and simmer it for 10 minutes. Strain and keep aside.
2) Boil water along with salt in a separate pan and add pasta. Cook till it is soft but still firm to bite ( al dente as they call it :) ) Drain water and toss with a tsp of oil to prevent from sticking to each other. Keep aside.


3) To make mustard powder, take some whole mustard in a mortar and pestle and grind to a fine powder.

4) Next melt 2 tbsp butter in a pan.

5) Add finely chopped garlic and fry in medium flame without browning. Now reduce to low flame and whisk in flour and fry will till the raw smell disappears ( about 1 to 2 minutes) Take care not to brown the flour.


6) Add milk slowly, stirring constantly to make sure there are no lumps. Keep stirring in low flame. The mixture will thicken up like a cream, now add both the cheeses (saving some for topping)
7) Now season with salt and pepper and mustard powder.


8) Add chilli flakes and nutmeg and give it a toss. Finally add the pasta and mix well.


9) Preheat oven at 200 deg for 10 minutes. Transfer the pasta mixture to an oven safe dish and top with some remaining cheese. In a mixer grind a bread slice to get some fresh bread crumbs.


10) Add 1 tbsp melted butter to this bread crumb and sprinkle on top of pasta cheese mixture. Bake at 200 deg for 20 to 25 minutes or till golden brown on top.

Warm, delicious Mac and Cheese is ready!!!!

A little closer look...

Notes:

1)  Make sure you don't overcook the pasta else it will be mushy and the pasta won't hold its shape. Just test a piece while boiling, it should be soft yet firm to bite.

2) While adding milk to make white sauce, stir continuously to avoid lumps.

3) You can even bake in small individual ramekins..easy for serving too :)

4) Stove top version: If you don't have an oven, follow the same procedure till step 8. Toast the bread crumbs with melted butter in a pan till golden brown and top the pasta. Serve hot.

5) Make sure you season well or it will taste bland.

Cheers,
Sindhiya.S

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Kaadai kulambu (quail curry)

Hai everyone, has anyone has heard of Kaadai (Quail), a small bird, but it taste so good than your chicken.This kaadai gets cooked soon and tastes heavenly with rice, roti, idli, dosa and even poori. Do try and tell me...

INGREDIENTS:

Kaadai - 1/2 kg
Oil - 2 tbsp
Shallots - 15
Tomato - 1
Water - 1 cup
Ginger garlic paste - 1 tsp
Curry leaves - 10
Salt  - to taste
Coriander leaves -  few

To roast & grind:

Oil - 1 tsp
Dry red chilli - 3
Coconut - 1/2 cup
Mustard - 1/4 tsp
Saunf - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp

 PROCEDURE:
1) Clean Kaadai completely. Roast the items under the heading To Roast And Grind and grind them to a fine paste.  Now in an earthernware ware( I prefer non veg in earthernware ware as it gives good taste and the non veg also gets cooked so well :) )add oil,then shallots and then fry until they are translucent.


3) Now go on with ginger garlic paste and fry until raw smell leaves then add tomatoes and fry until mushy. Next add turmeric.

4) Now add your Kaadai and fry for two minutes and then add the grinded masala.


5) Next add a cup of water and salt to taste. Let it boil for five minutes in medium high flame,and reduce the heat to low,and cover and cook until the Kaadai is cooked and the oil starts to separate on top (approx 20-25 minutes). Finally garnish with coriander leaves.

Serve hot and enjoy!!!

Notes:
This is medium spicy. Add some chilli powder for some nice hot spicy kaadai.



Cheers
Jayanthi

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Pachai Pattani coconut Sundal or Dried Green Peas Sundal

Hi everyone. I do try many varieties of sundal for evening snack. Here is a very simple yet tasty one. Now a days many play schools have introduced a chart for the snacks to be given to the kids, in which you will definitely find a column specifically for cereals/pulses. Here comes a simple and delicious sundal to save you. Do try this and tell me .....

Ingredients:

Pachai Pattani -1 cup
Water -2 cups
Salt - to taste

To Temper:
Shallots -2
Curry leaves - few
Ginger - 1/4 tsp(chopped)
Salt - to taste
Coconut Oil - 1 tsp
Mustard -1/4 tsp
Dry red chilli -1 (1 or 2 )
Shredded coconut - 2 tsp

Procedure:

Wash and soak peas overnight.
Pressure cook with 2 cups of water and salt for 2-3 whistles.


Now drain it .


Heat oil in a kadai ,then go on with mustard after it splutters add dry red chilli ,shallots,curry leaves and ginger and sauté for a minute.


Now add your peas and give a nice toss.
Finally add your shredded coconut and give a single toss.
Ready.
Serve hot or pack it as a tasty and healthy snack.
Enjoy!!!!!!!!!!!

Notes:
You can temper even in sunflower oil.


Cheers,
Jayanthi

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