INGREDIENTS:-
Carrots – medium-sized, 3 nos, cut to inches
French Beans – medium-sized, 5 to 6 nos, cut to inches
Cauliflower – 4 to 5 florets
Broccoli – 4 to 5 florets
Drinking Water – 3 glasses
Onions – small-sized, 2 nos, cubed
Golden Raisins – 8 nos
Garlic – 12 cloves
Whole Cashews – 15 nos
Ginger – 2 inch
Green Chilies – 5 nos
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Cooking Oil – 3 tsp
Table Butter – 2 tbsp
All purpose flour (Maida) – 3 tsp
Milk – boiled, 2 glasses
Table Salt – 1 tsp
Dash of Black Pepper
Oregano or Pizza Seasoning – 1/2 tsp
Cheese – grated, 1/2 cup or as required (you can use mozzarella, cooking or processed cheese)
Pineapple – 5 to 6 cubes as per taste (you can use fresh or canned pineapple)
Cottage Cheese (Paneer) – 4 to 5 cubes
Dry Fruits – 4 to 5 nos of cashews, raisins, almonds, etc.
Table Sugar – 2 to 3 tsp as per taste
Macaroni Pasta – cooked & drained, 2 cups
Pomegranates – 1 tbsp
INTRO:- Love Mac & Cheese? Here is an interesting recipe to try. Usually when it comes to Mac & Cheese fusions, Indian red or orange gravies like Mughlai or Paneer Tikka Masala is often used. But this video shows a white sauce base gravy themed around the rich Navratan Korma. The recipe also doesn’t use an oven, while you can always microwave as per convenience.
GOES WELL WITH:- Garlic Bread, Spicy Toast
PREPARATION TIME:- 20 – 25 mins
COOKING TIME:- 1 hour
SERVES:- 4
LEVEL:- Expert
METHOD:-
A) Vegetable Preparation –
Cook the veggies in a pressure cooker with a glass of water for 2 whistles. Remove & keep aside to cool.
B) Masala Preparation –
Cook the onions. garlic, cashews, raisins in quarter glass of water on medium fame till the onions turn transparent. Then remove from flame, filter & keep the broth. Add the ginger, green chilies, cooked onions, garlic, cashews, raisins, garam masala, cumin powder, coriander powder & blend to a fine paste. You can add the broth as needed while grinding. Heat the oil in a vessel, add the onion-cashew paste & one glass of water or broth. Stir well & cook to a boil. Remove from flame & keep aside.
C) Sauce Preparation –
Melt the butter in a pan on low flame. Add the maida & stir well ensuring there are no lumps or it doesn’t burn. Pour a glass of milk & mix evenly. Next add the salt, pepper, oregano & stir well. Now add 1/2 of the grated cheese, onion-cashew paste, 1/2 glass milk (or as required to liquify) & stir well. Cook on low flame till the cheese dissolves.
D) Mac & Cheese Preparation –
Add the veggies, pineapple, paneer, sugar, dry fruits to the pan. Mix & cook on low flame. Now add the macaroni. Toss gently for the ingredients to mix well. Finally sprinkle the pomegranates, add shredded cheese & close the pan. Cook on an indirect flame by placing it on a tawa. Cook for 5 mins till the cheese melts & changes color. Remove from stove. Serve hot with garlic bread or spicy crisp toast.
You can also try –
Agathikeerai Pasta –
Radish Cheese Balls –
Plantain Tawa Burger –
Smooth Sailing (with Guitar) by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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