Preparing my son’s evening tiffin/dinner meals is usually a difficult task. I actually have had varied requests for luncheon varieties for toddlers and youngsters and that they all voice an equivalent opinion – we'd like selection, selection or a lot of sort of healthy and delicious tiffins/meals!
Yesterday, I ready a tinny macaroni casserole for Nehal, a formula I custom-made from Sanjeev Kapoor’s cooking show. simple to arrange – a vigorous merger of saute onions, capsicum, garlic and tomatoes, combined with cooked macaroni, topped with sauce, fancy with cheese and eventually baked just right. A comforting hearty casserole absolute to get your kid inquiring for additional.
Ingredients:
2 cups boiled elbow macaroni
1 1/2 tbsp olive oil
1 large onion, finely chopped
1 bell pepper, finely sliced
6-7 garlic flakes, crushed
1 large tomato
fistful of boiled sweet corn (optional)
salt to taste
freshly ground pepper as per taste
big pinch mustard pwd (optional)
1 tbsp grated cheese for garnish
1 tbsp chopped fresh parsley for garnish
For white sauce:
1 tbsp maida
1 tbsp butter
1 cup low fat milk (room temp)
1 tbsp grated cheese
salt and pepper to taste
2 cups boiled elbow macaroni
1 1/2 tbsp olive oil
1 large onion, finely chopped
1 bell pepper, finely sliced
6-7 garlic flakes, crushed
1 large tomato
fistful of boiled sweet corn (optional)
salt to taste
freshly ground pepper as per taste
big pinch mustard pwd (optional)
1 tbsp grated cheese for garnish
1 tbsp chopped fresh parsley for garnish
For white sauce:
1 tbsp maida
1 tbsp butter
1 cup low fat milk (room temp)
1 tbsp grated cheese
salt and pepper to taste
Cook macaroni in preserved quickly boiling water till hard, drain and keep aside.
Heat oil in an exceedingly vessel, add the onions, bush and crushed garlic and saute until clear. Add the shredded tomato and salt.
Cook for 8-10 mts, stirring once in an exceedingly whereas. Add the stewed corn and mix.
While the onion-tomato base cooks, prepare the bechamel. Heat a pan, on low flame, add the butter and let it soften. Add maida and keep stirring employing a hand whisk over an occasional flame until well blended . Slowly add the milk, stirring unendingly. Next add the cheese. On medium heat still stir till you have got a pleasant sleek consistency sauce. Once in an exceedingly whereas, take away the vessel aloof from the warmth for a couple of seconds and place it back whereas stirring. Season with salt and pepper. Keep aside.
Next add the stewed macaroni to the grilled onion-tomato base and toss for 2-3 minutes stirring well to coat. modify salt, season with freshly ground pepper, mustard pwd and sprinkle some cheese. shut down heat.
Remove macaroni onto a baking dish and spoon the ready bechamel on the perimeters of the dish. Garnish with cheese. Bake in an exceedingly pre-heated kitchen appliance at two hundred degrees C for ten mts.
Heat oil in an exceedingly vessel, add the onions, bush and crushed garlic and saute until clear. Add the shredded tomato and salt.
Cook for 8-10 mts, stirring once in an exceedingly whereas. Add the stewed corn and mix.
While the onion-tomato base cooks, prepare the bechamel. Heat a pan, on low flame, add the butter and let it soften. Add maida and keep stirring employing a hand whisk over an occasional flame until well blended . Slowly add the milk, stirring unendingly. Next add the cheese. On medium heat still stir till you have got a pleasant sleek consistency sauce. Once in an exceedingly whereas, take away the vessel aloof from the warmth for a couple of seconds and place it back whereas stirring. Season with salt and pepper. Keep aside.
Next add the stewed macaroni to the grilled onion-tomato base and toss for 2-3 minutes stirring well to coat. modify salt, season with freshly ground pepper, mustard pwd and sprinkle some cheese. shut down heat.
Remove macaroni onto a baking dish and spoon the ready bechamel on the perimeters of the dish. Garnish with cheese. Bake in an exceedingly pre-heated kitchen appliance at two hundred degrees C for ten mts.
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