Pasta Augratin

Oh here again one of my favorite dish..... I love anything that's made with bechamel sauce / white sauce.... Many don't like as its blunt in taste... But I just love the creamy cheesy taste.... The same dish when prepared with just vegetables, its Veg au gratin.... Since I added pasta to it, i named it pasta au gratin.... You can use any type of pasta... I have used Corni pasta...

Ingredients:

Pasta - 1 Cup

Carrot and Capsicum (cut into thin strips) - 1 Cup

Onion (Sliced) - 1/2 Cup

Sweet Corn - 1/2 Cup

Cheese Spread - 1 tbsp (optional, it gives more cheesy taste)

Mozeralla Cheese - 1/2 Cup

Chili flakes - 1 tsp (you can adjust according to your taste)

For Bechamel Sauce

All purpose flour (Maida) - 1 tbsp

Butter - 1 tbsp

Milk (boiled and warm) - 500 ml

Garlic cloves (crushed) - 2-3 nos.

Salt - 1/4 tsp

Oregano - 1 tsp

Bay leaves - 1-2 no.s

How to make:

1. Boil 800 ml of water with 1/2 tsp of salt and add the pasta to it. Allow it to boil for 8-10 mins so that the paste is cooked well. Drain the water and keep the pasta aside.

2. In the mean time we can make the bechamel/white sauce. In a pan melt the butter and add the flour to it. In simmer keep roasting the flour in the butter.  Make sure the colour is not changed.This is our thickening agent and its called "Roux" in french.

3. After 2-3 mins nice biscuit flavour aroma comes out from  the roux. Now add the milk little by little. make sure no lumps are formed.

4. Add crushed garlic, bay leaves, salt and oregano now. Keep in simmer for 5-6 mins stirring often. Finally add the chili flakes & cheese spread and off the stove.

5. Half cook the vegetables and mix with the pasta. and arrange in baking tray. Pour the white sauce on top and give it a blend. Sprinkle the mozzarella cheese on top.

6. Bake this in pre-heated oven at 180` C for about 15-20 mins. Or keep in microwave for 5-6 mins in half temp.

Tangy Macaroni

I wanted to try something different rather than what we cook daily... So thought why not macaroni ? I like pasta with white alfredo sauce which tastes little blunt. But my hubby doesn't like white base. He likes something tangy and spicy... Hence i decided to make with tomato base. For me i made the veggie macaroni and for him i added shredded boiled chicken.... It did turn out tasty and he liked it so much. So here it goes...

 

 

 

 

Ingredients:

 

Macaroni - 100 gms

Onion (Finely chopped) - 1/2 cup

Tomato (Blanched and finely chopped) - 3/4 cup

Capsicum (Julienne) - 2 tbsp

Garlic (Finely Chopped) - 1 tbsp

Cheddar cheese (grated) - 2 tbsp

Salt - 1/4 tsp

Tabasco Sauce  - 2 tbsp

Oil - 1 tbsp ( I used olive oil)

 

* Blanching tomato - Just slit the tomato with  a knife at the bottom of the tomato and put it in boiling water for 1 min. Take it and run it under cold water. This way the skin of the tomato can be peeled off.

 

How to make:

 

1. Cook the macaroni in boiling water with 1 tsp of salt for 7-8 mins.

 

2. In a pan, heat oil and add the onion. Once the onion turns transparent, add the garlic and saute for 2 mins.

 

3. Add the chopped tomato, salt and Tabasco sauce. Sprinkle little water and saute for 2-3 mins. This will be in saucy consistency.

 

4. Now in a microwave bowl add the cooked macaroni, sauteed masala, capsicum and cheese. Mix well.

 

5. Microwave this at 70 % for 3 mins. the cheese will melt and blend well.

 

6. Serve it hot by sprinkling few grated cheese on top and with toasted bread....

 

P.S. You can add boiled shredded chicken during the microwave stage incase you want to make it a non veg macaroni...!!