Tasty - Easy Mac n Cheese

Ingredients -

Elbow macaroni- 400 g
Cheddar Cheese, grated - 1 cup
Milk - 3 cups
butter - 4 tbsp
All purpose flour - 3 tbsp
Black pepper crushed - 1 tsp
Bread crumbs - 1/2 cup
Butter - 2 tsp
Salt - To taste
cheese - 3 tbsp for garnishing
Mixed herbs - 1 tsp

Method -

1. Take a big pan of boiling salted water and cook macaroni according to the packet instructions, drain and refresh.
 2. Take a frying pan or a big wok and melt 4 tbsp butter in it, add flour into it and fry it for 2 minutes on a low heat, add milk to the roux stirring it constantly to avoid lumps.
3. Add cheese, black pepper, salt, mixed herbs and the 
boiled macaroni, stir and mix well for a minute and take it off the heat.
4. Take another frying pan and melt 2tbsp butter in it add bread crumbs and fry until brown.
5. Take a baking dish and grease it lightly, put all the macaroni into it, Garnish it with the cheese and bread crumbs.
6. Bake it in a preheated oven until the upper crust is brown and the cheese is melted.
7. Serve it hot with salad, chicken or relish it just like that.

 

Spicy Barbequed (BBQ) Mutton Chops :

Ingredients - 
 
mutton chops - 1/2 kg

For marination -

Ginger minced - 1 tsp
Garlic minced - 2 tbsp
Curd - 1/ cup
Lemon juice - 1 tsp
Roasted cumin seeds - 1 tbsp
Roasted coriander seeds - 1/2 tbsp
Black pepper crushed - 1/2 tsp
Red chilli powder - 1/2 tsp
Red chilli flakes crushed - 1/2 tsp
Garam masala powder - 1/2 tsp
Barbeque sauce - 3 tbsp
Olive oil - 2-3 tbsp

To boil -
garlic crushed - 4 cloves, ginger crushed 1/2 inch,
cloves- 4, black cardamom- 1, salt- 1/2 tsp

Method -
1. Take the mutton chops on a big bowl and clean it.
2. Take a pressure cooker and put the chops in it with 1/2 glass of water and the ingredients listed to boil.
3. Pressure cook it until 1 whistles or until half done.
4. Take it out, drain and let it come to room temperature.
5. Crush the cumin and coriander seeds and mix all the
ingredients listed for marination.
6. Mix the chops with the marination well and refrigerate it for few hours or ideally overnight.
7. Grease the grill and arrange the chops on it and grill it until brown and done, turning and basting often with the marinade.

8. If you do not have a barbeque grill, it can be grilled in an oven also and for the real brabeque taste it can be tempered with coal.

9. You just have to take a piece of coal and place it on an aluminium foil, heat the charcoal until its white. Place the foil with the roasted chops when the chops are about to be done and then drizzle some oil on the charcoal and close the lid of the oven. 
10. Take it out after few minutes and serve it hot in main course or as a starter.

Baked Spinach in White Sauce

Dear friends today I am posting this very irresistibly tasty n healthy dish made up of spinach which is baked and other veggies are also added to it. I can assure u that in parties it's a very good variation of palak paneer. After seeing it's presentation your guests can't help but ask you what this dish is n how it is made as this is one recipe you will not find and see very easily and when they dig into it the peas, carrots and cottage cheese will be as surprise elements becoz all are covered in the white sauce......so i hope you all will like my recipe and it will definitely replace the other dishes you all are accustomed to make in parties and gatherings......so a happy cooking to all of you!!!!!

Ingredients -

Palak ( spinach) - 500g ( blanched and pureed )
Carrot - 2 medium (cut in cubes)
Potato - 2 (cut in cubes)
Peas - 1 cup
Paneer ( cottage cheese) - 150 g (cut in cubes)
Onions chopped - 1
Tomato chopped - 1 small
Garlic minced - 2 tbsp
ginger minced - 1 tsp
Green chilli minced - 1
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Oil - 5-6 tbsp
Cream - 2 tbsp
White sauce - 1 cup (butter 2 tbsp, all purpose flour 3 tbsp, milk 1 1/2 cup, Pepper powder 1/2 tsp, cheese grated 1 tbsp)

Method -
 
1. Cut all the veggies (carrot, potato) in cubes and parboil it with peas, drain and keep it aside.
2. Take another karahi and melt the butter in it, for the white Sauce  -  Heat butter then mix the flour and saute it on a low flame until it is light golden. Pour the milk stirring it continuously. Spread  pepper powder in it and take it off the heat when all are mixed well and it is thick enough for a coating sauce. Keep it aside.
3. Heat oil in a karahi, add the onions and fry it until translucent, add minced ginger- garlic- chilli and fry for 1 minute.
4. Add all the dry masala and salt except garam masala and stir it for a second, add chopped tomato and fry until tomato is soft.
5. Put the parboil veggies and fry it for 5 minutes on a low heat.
6. Add the ground spinach and mix all, cover it and let it
cook for 10-15 minutes or until all veggies are nicely cooked.
7. Add the paneer, cream and garam masala and cook further for 5 minutes.
6. Take a baking dish, grease it lightly with butter or oil and put the prepared spinach into it.
7. Spread the white sauce over it evenly coating all the spinach, grate a tablespoon of cheese over it and put it in an oven and bake it until it has turned into a beautiful golden colour.
8. A tasty, sumptuous dish is ready to be served in any party!!!
 Bon appétit !!!!

Seekh Kababs

Ingredients -

Minced mutton - 500 g
Onions - 2 small
Green chillies minced -2
Garlic crushed - 6-7
Ginger minced - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Shahjeera powder (caraway) - 1/2 tsp
jayaphal (nutmeg) powder - 1/4 tsp
Egg yolk - 1
Methi leaves dry - 1 tsp
Cornflour + besan (gram flour) - 1  tsp each
Cashew nuts powdered - 2tsp
Lemon grass crushed (optional) - 1  tsp
Salt - to taste
Oil - for frying

 Method -

1. Mince the meat into a fine paste in the grinder.
2. Mix all ingredients except egg yolk to the minced meat mixture and run the grinder until it turns into a fine mixed paste.
3. Add egg yolk and mix again in the grinder for few seconds, remove it and mix the gram flour and cornflour into the mixture and keep it in fridge for an hour or so.
4. Grease the skewers lightly, wet your palms and taking a little of this mixture in your palms, press it around the skewer so that a long
sausage like kabab is formed on the skewers.
5. Refrigerate it for 1/2 an hour.
6. Shallow fry it in a tawa (griddle) using oil until it is dark brown and done or arrange these skewers in a preheated oven and roast it about 12-15 minutes or until done and brown.
7. while roasting, baste once or twice with oil and keep turning the skewers until all are evenly cooked.
8. Take out and serve this delicious Seekh Kababs with mint chutney.