Friday, 19 June 2009

Macaroni Supreme

On Friday I told Apeksha, my elder daughter that she has to cook lunch for us on Sunday; she was 'Head Chef' & I the Assistant. I gave her my recipe book and let her choose. Her choice was Tarla Dalal's Macaroni Supreme from the 'Joys of Vegetarian Cooking.'

The whole thing was fraught with some anxious moments, like the recipe for white sauce, we were supposed to add flour to the butter after it had melted we did not and were worried that the sauce may become 'brown sauce' .

I was worried that the baking of the whole thing may fizzle out, it may not set, most importantly no one will like it and Apeksha will be facing a disappointment.

Happily my fears were all laid to rest, as everyone liked it.

The ingredients are

3 teacups boiled macaroni (dry weight 180g)

3 ½ teacups white sauce (we used 4 cups)

½ teacup parsley

¼ tsp nutmeg powder

½ tsp dried oregano

1 teacup cheese (grated)

1 sliced tomato

A little butter

Salt and pepper to taste.

Method

  1. Add parsley, nutmeg powder, oregano salt pepper and ¾ cup of cheese to the white sauce.
  2. Mix macaroni and the white sauce and spread on a greased baking tray. Put the tomato slices on top.
  3. Cover with remaining cheese and dot with butter. Bake in a hot oven at 450ºF or 232ºC for about 25 minutes.
  4. Serve hot.

White Sauce

This recipe is copied from Tarla Dalal's 'The Joys of Vegetarian Cooking'. It makes 2 tea cups of white sauce.

2 tblspn butter

2 tblspn flour

2 teacups milk

Salt and pepper to taste.

Method

  1. Melt the butter, add the flour and cook for 2 minutes without browning, stir throughout.
  2. Remove from heat and gradually add the milk .mix well until blended.
  3. Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper to taste. Mix well.

Monday, 1 June 2009

Mulangi Chutney or Radish Chutney


This summer we were at Dharwad, Karnataka, my hometown for my brother's wedding. It was like the old times, where each aunt made something different, some new some old recipes.
Savita Mami, a cook par excellence made "Mulagi Chutney". The best part was none of the kids knew they were eating 'mulangi' or radish. They just gulped down the chutney. I knew this was one recipe that needs mention and try.

As Mami cooks in the same way as my mom a little this and a little that, it is a little difficult to get the right measures. I have tried approximation please feel free to adjust the ingredients.
The yield is about 2 ½ cups with these measures.

Ingredients:
The green leaves of 2 radish (you can use the stalk if tender), roughly chopped
1 cup grated radish
1 small bunch of coriander (optional)
1 cup freshly grated coconut
2 tblspn oil
1 tsp mustard
2 tsp urid dal
1 tsp chana dal
½ tsp fenugreek /methi
1 tsp asafoetida
2-3 springs curry leaves
4-5 green chillies
1tblspn til/ sesame seeds
1 marble sized ball of tamarind
1 tsp sugar
Salt
Method:
  1. Heat oil, add the mustard. When it splutters add urid dal and chana dal. Fry till they change colour a bit.
  2. Add the green chillies, curry leaves, asafoetida, til. When these are fried a bit add the methi. (Take care that the methi does not turn black for your entire dish will become bitter).
  3. Add the radish leaves and stir till the leaves are tender but not cooked.
  4. Mix the rest of the ingredients and cool.
  5. Grind in the mixer with a little water (if required) and serve with roti, dosa, idli.
Tip: you can use lemon instead of tamarind but make sure you finish it up fast as tamarind is a preservative.
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