White Sauce Macaroni

White Sauce Macaroni

White Sauce Macaroni

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 1 person

Ingredients:

For boiled Macaroni-

Macaroni: 1 cup

For White Sauce-

Butter: 2 teaspoon

Garlic (crushed): 1 clove

All purpose flour: 1/2 teaspoon

Milk: 1/2 cup

 

For Dressing-

Carrot, Capsicum, Beans (small diced): 1/3 cup

Onion (chopped): 1 small

Tomato (chopped): 1 small

Grated cheese: 1/2 cup

Red chilly flakes: 1/8 teaspoon

Oregano flakes: 1/4 teaspoon

Butter: 2-3 teaspoon

Refined oil: 1 teaspoon

Salt: to taste

Tomato sauce: to taste

Coriander leaves (finely chopped): 1 tablespoon

Method:

For Boiling the Macaroni-
1. Place a pan on burner half filled with water, salt and 1 tea spoon of oil.

2. let it come to a boil.

3. Pour the macaronis in it for getting boiled.

4. Check the macaronis after 5-6 mins, if they have been boiled turn the burner off.

5.Drain out the hot water from the pan and wash the macaronis with cold water so as to make then non sticky and keep aside.

For White Sauce-

1.Take a pan, add butter in it and let it get warm.

2. Add minsed garlic and saute till it is light brown.

3. Add all purpose flour to it and saute for 30 seconds.

4. Add milk slowly so that no lumps are formed and keep stirring.

5. Take out the white sauce in a bowl and keep aside.

6. Add chilly flakes and oregano spices to the white sauce to be used later.

Lets cook our macaroni-

1.Take a pan, add oil and butter and let it get warm.

2. Add diced vegetables and saute.

 

2. Saute the veggies well for a minute and then add onions.

3. When the onions turn pink, add the chopped tomatoes.

4. Now add the macaronis in the pan and stir with a light toss.

5.Grated the cheese and mix it in the macaroni along with the white sauce.

6. Toss the macaronis well with all the ingredients, sprinkle salt to taste, add tomato ketchup.

7. Garnish the macaronis with cilantro leaves and they are ready to be served hot.

Enjoy the delicious, Hot and cheesy White Sauce Macaroni :) 

Note: 

1. You can make this recipe replacing the macaronis with pasta of your choice.

Jhatpat Utthapam !!

Preparation time: 120 mins
Cooking time: 15 mins

Ingredients:  
For the Utthapam Batter- 

Rice flour (Chawal ka aata): 5-6 table spoon

Gram flour (Besan): 2 tea spoon

Salt: to taste

Red chilly powder: 1/2 tea spoon

Grated ginger: 1 inch piece

Yoghurt: 3 table spoon

Baking powder: 1/8 tea spoon

Water: as required

For toppings (Veggies)-

Onion (finely chopped): 8-10 cloves

Tomato (finely chopped): 4 sprig

Cabbage (finely chopped): 1 cup

Green peas: 1/2 cup

Capsicum (finely chopped): 1 table spoon

Method:

For the Utthapam Batter-
1. Mix all the ingredients together and form a batter with the help of yoghurt.
2. To make the batter reach desired consistency add some water.

3. Keep it aside for an hour for getting it risen.


Let's Prepare Utthapam-
1. Take a non stick pan and grease it properly with oil.
2. Take a ladle full of batter and pour on the center of the pan.
2. When the batter starts flowing on its own towards the circumference of the pan bring the flame to sim.
3. Now, sprinkle the veggies all over evenly on top of the batter spread.

4. Now drizzle some oil from all the sides of the utthapam to get it turned golden brown and crispy.
5. Keep the utthapam covered after drizzling oil, this makes them soft from inside and crispy on the surface.
6. Allow the Utthapam to get flipped after it is crisp from one side.

7. Crisp Utthapams are ready to serve with sambhar/chutney. 


Note:
1. You can add as many veggies as you want of your choice.  
2. You can use mix of different flour (like oats flour, Wheat flour, semolina etc) for making this if you want to add nutrition to your meal.

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Happy Cooking!! :) :)

Bizza: Bread Pizza !!

Bizza: Bread Pizza !! (On Tava)

Preparation time: 10 mins
Cooking time: 10 mins
Serving: 2 person

Ingredients:
4 Bread: any type you want (I used Hot Dog bread)
1/2 Capsicum : small diced
1 Onion: finely chopped
1 Tomato: Finely chopped (without pulp)
Mozzarella Cheese: 1 cup (grated)
Oregano: As per taste
Chilly flakes: As per taste
Black pepper powder: As per taste
Pizza spread

Method:
 1.Take the bread and put it on a pre-heated tava on low flame.
 2. When the breads become crispy on the side that was kept on tava, turn the flame off and take out the breads on a plate.
3. Apply pizza spread on the side (which has turned crispy) of all the breads.
4. Now place the cut veggies on top of the spread in a way that each bread gets veggies evenly distributed on them.

4. Sprinkle oregano, chilly flakes and black pepper powder on the breads.
5. Cover the breads with grated cheese.
6. Put the breads on per-heated tava on lowest flame in such a way that all the topping face upward and cover the tava with lid.
7. After 2mins check if the cheese has melt; if not keep it covered for 1 more min and check again.
8. When the cheese is melted put the breads on serving plate.
9. Sprinkle some seasoning on top.
 

Enjoy nice crisp Bizza with sauce...tastes delicious!! :)

Note:

1. You can use corns, broccoli, mushrooms, paneer, soya chunks, green peas or whatever veggies you like for toppings.

Oats Wrap

This is a quick breakfast recipe and can be packed for kids in their lunch as well.

Preparation Time: 10 mins.

Cooking Time: 10 mins.

Serving: 2 Person.

 

Ingredients:

For wrap:

Fine Wheat Flour: 2 fist full 

Salt: a pinch

Refined oil: 2 tbl spoon

Refined oil: for greecing the wrap
Water for kneading the dough

                                                                                                                                     

Filling:

Spring onion: 1 medium sized

Colorful Capsicum (mix of Red/Yellow/Green): 1cup                  

Paneer (Better use Tofu for nutrition): 50 gm diced

Oats: 100 gm packet     

Tomato sauce: 2 Tbl spoon

Black pepper powder: to taste        
Grated cheese: 1 cup

Tabasco: 4-5 drops

Refined Oil: for saute

Red chilly powder: to taste

Salt: to taste

Method:

For wrap:

Mix the ingredients and kneed it properly to make a soft dough. Divide the dough in 4 parts and make chapatis with each portion. While chapati is getting cooked on the pan greece it with little oil and flip quickly to greece the other side of the chapati. Smilarly prepare all the four chapatis. Keep them soft and keep aside.

For Filling:

Take a pan add some refined oil & add chopped onion and capsicum. Saute it for a minute for the onion and capsicum to get soften. When they are a bit softer add paneer cubes and oats to it and tempering it with tomato sauce, tabasco, red chilly powder and salt. Add some water for oats to get cooked. When oats are cooked which takes one minute sprinkle black pepper powder and mix the oats well and keep in a seperate bowl.

Assembling:

Take one wrap flatten it on a plain surface. Take two spoon full of Oats mixture and set on the wrap aligning it longitudinally in the center. Spread cheese all over it and fold the chapati into a wrap so that the oats mixture is not dropping out. Cover it with Butter paper and a silver foil if has to be used later or enjoy instantly.

Note: 

1. Do not over cook the capsicum & onion they are good in taste when left a bit crunchy. 

2. Do not over cook the oats.

                                              

Instant Ghughni Roll

Instant Ghughni Roll

This is an instantly made breakfast recipe, suitable for all busy working people.

Preparation Time: 5 minutes 
Cooking Time: 10 minutes 
Servings: 2 Person

Ingredients:

Green Sprouts (Hari Moong ki daal)- 150 Grams                                                         

Potato (Chopped as to resemble with the size of sprouts)- 1 medium sized                          

Green chilies (Finely chopped)- 2                                                                 

Refined oil- 2 table spoon                                                                                               

Cumin Seeds- 1/2 tea spoon                                                                                            

Heeng- A pinch                                                                                                      

Coriander leaves (Finely chopped)- As required                                                            

Small Chapatis- 4                                                                                          

Green Chutney/Ketchup - Optional                                                                               

Onion/Tomato (Finely Chopped)- Optional                                                              

Black Pepper Powder- Optional                                                                             

Salt to taste

Method:

Wash the sprouts thoroughly and drain all water from it and keep them aside. Was the chopped potatoes as well. (You can keep these two things prepared in the refrigerator the day before you are going to have it as your breakfast, so that you do not get into rush in the morning)

Put oil in a non stick pan, when it is warm enough put the cumin seeds heeng and chilies into it. As the cumin seeds start crackling pour the chopped potatoes in to the pan and sprinkle over some salt and put a lid over the pan. After 2-3 minutes remove the lid; stir the potatoes a bit and add the sprouts; stir well and put the lid again; sprinkle the rest of the salt and put the lid on to get it cooked well.

After two minutes sprinkle half a pinch black pepper powder, the Ghughni is ready. Take it out in a bowl.

Now take a chapati and spread two spoon full of Ghughni in the middle of the chapati longitudinally. Use chopped onion, tomatoes and coriander leaved to garnish it. Add chutney or ketchup as per your taste over it and wrap it in the form of a roll and enjoy. Prepare three other Ghughni rolls accordingly.

You can wrap them in foils and can take them to your office also to enjoy it later.

Note:  1. Do not pour the sprouts along with the potatoes in the pan or all its nutritional values would get lost due to over cooking of sprouts.
2. If you take your break fast packed with you, you can pack the Ghughni and Chapati separately also if you do not like a bit of soggy taste because of the moisture that it develops in the roll.