Baked Mediterranean Macaroni and Cheese

            "Macaroni and Cheese" or in short "Mac and Cheese" is the most common recipe that we can find under "Kids Menu" in any restaurant, here in the USA. Not just kids love this but adults equally do. The most cheesy pasta, deliciously prepared with sauce or baked to melt in our taste buds. This recipe is an inspired version, I mean I went through many recipes, methods and combined all my favorite flavors to make this a complete comfort food for my family.

           Please do not wonder why I add spinach in most of my recipes - I have a 2 year old picky eater and these are hidden ways to feed my little one's tummy with something healthy. I got to justify this too - Why Italian Breadcrumbs in all my recipes? I love the flavors and nothing else :).

          How does it feel when you take this dish out from your oven? Well, the sauce will be BUBBLING and the cheese with bread crumbs give a rich golden brown color on top and the smell will be so good that you won't wait to think anything other than pulling a plate and fork and let your mouth do the rest - SO HAVE FUN LICKING ;).


Ingredients: (Serves 4 people)

• Elbow Macaroni - 8 ounces
• Diced Tomatoes - 1 can or 14.5 ounces, drained
• Butter - 1/4 cup or 1/2 stick (plus some for greasing baking tray)
• Black Olives - 1/3 cup
• Baby Spinach - 2 heaped cup (roughly chopped)
• Olive oil - 2 teaspoons
• Onion - 1 very small (Finely chopped)
• Garlic - 2 cloves (Grated or finely chopped)
• All purpose flour - 1/4 cup
• Whole Milk - 2 cups
• Italian Bread crumbs - 1/2 cup
• Feta Cheese - 5 ounces (Crumbled,Divide to 4 ounces each)
• Dried Oregano - 1 teaspoon
• Salt - as you need
• Black Pepper powder - as you need

(Please refer my notes for some substitutions for the above ingredients and other notes)


Method: 

• Butter/Grease an 8 inch square baking dish. Preheat oven to 400 degrees. Set a large pot of water to boil with enough salt added. Take a bowl and combine drained tomatoes, Olives and dried oregano. Take a pan, on medium heat, saute the spinach, sprinkling some water, pinch of salt until soft and set aside. 

• Cook macaroni as per package instructions(remove a bit early and strain them than mentioned in the package as we will bake them and we do not want them to overcook). At the same time, melt butter, Olive oil in a sauce pan on medium heat. Add Garlic and cook until fragrance goes off(1 minute) and add Onion, let it cook until they are transparent and soft.

• Add Flour and cook stirring consistently for a minute. Whisk in milk on medium heat and bring the mixture to boil. Reduce the heat to low and stir consistently until the sauce thickens, around 3 to 4 minutes. Remove from heat and whisk in 3 ounces of Feta to the mixture.

• Pour the mixture to the drained pasta, Stir in Tomato mixture we prepared in step 1. Season with required salt and pepper and mix well. Pour half mixture first to the greased baking dish. spread the sauteed spinach and pour in the remaining mixture. Top it with breadcrumbs and remaining Feta cheese. Bake this for 20 to 25 minutes, until the sauce bubbles and the cheese on top begins to change its color to golden brown.

Have fun enjoying this comfort meal

My Notes:

• We can add Mixed vegetables or Mushrooms or Chicken to this recipe.
• Use 1 cup of heavy cream instead of whole milk for more creaminess and richness to the dish.
• For a healthier version we can also use skim milk instead of whole milk.
• Reduce Feta cheese to 3 ounces in total if you are not a cheese lover, I will not advice to avoid cheese as feta brings wonderful taste to this recipe.
• You can use plain breadcrumbs or homemade for this recipe. Avoid them completely if you wish to but crumbs give a great crispy topping for this recipe.
• This recipe is also delicious without baking so if you cannot wait until the oven timer goes off, then just dig in directly without adding bread crumbs.

Not just this recipe but below are links from my other friends of Food Network's "Comfort Food Feast" who also have deliciously different versions of Macaroni and Cheese like mine :).

Feed Me Phoebe: Jalapeno-Scallion Mac n Cheese
Jeanette's Healthy Living: Triple Cheese Chicken Pasta Bake
Dishing With Divya: Baked Mediterranean Macaroni and Cheese
Weelicious: Green Mac and Cheese
The Heritage Cook: Gluten-Free Mac and Cheese
Taste With The Eyes: Macaroni and Roasted Garlic Cauliflower Gravy
Red or Green: Mac & Cheese with Tuna and Green Chiles
Napa Farmhouse 1885: Mac & Cheese with Roasted Cauliflower and Leeks
Virtually Homemade: Ham and Cheese Mac and Cheese Bites
Domesticate Me: Skinny Mac with Cauliflower Cheese Sauce and Chicken Sausage
The Sensitive Epicure: Cauliflower 'n Cheese (Gluten-Free)
Devour: Mix-Ins for Macaroni and Cheese
From My Corner of Saratoga: Queso Mac and Cheese
FN Dish: 10 Ways to Make Mac and Cheese

Scrambled Eggs with Spinach and Sweet Toast

       

         Having Egg lovers in a family is of great advantage because I dont have to pick my brain too much decide our breakfast on weekends. Anything with egg vanishes in no time but that does not mean it should not be tasty. This scrambled eggs with spinach was a try to change the taste of usual weekend breakfast to a healthier one. Simple and easy method to add greens as the first food your body gets to taste. Scoop that scramble in your bread and enjoy the taste with your taste buds.

        I prepare this in 2 different methods. Here I'm sharing the scrambled version but I also prepare this in the form of omelette with loads of cheese, and will update that soon on my blog too. The recipe for this healthy breakfast is easy to remember, 1 teaspoon of Onion with 1 egg and 1 handful spinach - per head, so think how healthy will this be?

Ingredients: (Serves 1 person)

For Scrambled Eggs:

Egg - 1 no (large)

Onion - 1 teaspoon (Finely chopped)

Spinach - 1 handful (Roughly chopped)

Butter - 1 teaspoon

Salt - as needed

Pepper - as needed

Cheese - if you like (Just to sprinkle on top)

For Sweet Toast:

Whole wheat Bread slice - 1 no

Butter - 1/4 teaspoon or as required

Sugar - 1 generous pinch

Method:

For Scrambled Eggs: 

• Heat butter in a pan, Add onions with salt and saute until they are transparent. Add chopped spinach and cook for a minute or until they turn soft and settle in the pan. Beat the egg in a bowl and pour it to this pan and scramble together, switch off. Add required pepper and salt(if needed). Serve to plate and top with your favorite cheese.

For Sweet Toast:

• Heat a skillet. Spread required Butter on the bread and sprinkle required sugar(depending on your taste) and toast the sugar and butter side until crisp. serve along with Scrambled eggs.

 As a part of "Comfort Food Feast" hosted by Food Network, Below are the list of other delicious Breakfast recipe by our Friends

Big Girls, Small Kitchen: Broccoli and Goat Cheese Omelet
Jeanette's Healthy Living:Gluten-Free Triple Chocolate Banana Muffins
Feed Me Phoebe:Amaranth Breakfast Porridge with Blueberry Compote
Weelicious:Crispy Orange Stuffed French Toast Sticks
Devour:Bobby's Breakfast for Dinner Recipes
Napa Farmhouse 1885:Egg Bruschetta with Pesto
Red or Green:Huevos Rancheros
Dishing With Divya:Scrambled Eggs with Spinach and Sweet Toast
Virtually Homemade:Crescent Dough Breakfast Skillet
Taste With The Eyes:Kimchi & Cheddar Omelette
Blue Apron Blog:7 Breakfast for Dinner Ideas from Around the World
Dishin & Dishes:Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees:Peasant Omelette
Domesticate Me:"Shakshuka" Egg White Frittata with Turkey Sausage
The Sensitive Epicure:"Egg In The Hole" with Sauteed Spinach
The Heritage Cook:Southwest Breakfast Hash
FN Dish: Wake Up to Breakfast

 

Chole Bhature Recipe

 

         Chole Bhature is a delightful combination of spicy chick pea curry with fried bread. The first time I had this is always in my memory. It was at "Woodlands" Restaurant near "Mylapore". When I was 4, that open restaurant with a play area was like a disney land for me. I used to wait when my dad would take me for the next time to have Chole Bhature and play in the park.

         When I had a conversation with my friend Reetu Upadhyay lately about food she had stories to tell about her most fav recipe. She is also a die hard fan for chole and bhature. When I came to know that she stopped making this as her kids or hubby did not show much interest, I felt it was time for me to treat her. When I made this and surprised her, may be she was the happiest person on that day on earth.... it was indeed a great feeling to see some one feeling so happy. So here are the clicks as I cooked this to treat my super good buddy....

Ingredients:(Servings : 4)

For Bhature:
All purpose flour/Maida - 2-1/2 cups
Semolina/Sooji/Rava - 1/4 cups
Sugar - 1 teaspoon
Salt - to taste
Baking powder - 1/4 teaspoon (Totally Optional)
Baking soda - 1/4 teaspoon (Totally Optional)
Plain Curd/Yogurt - 1 cup
Water/Milk - 1/2 cup (Have tried both so Choice is yours)
Oil - 1/2 teaspoon
Oil - as needed for deep frying bhature's


For Chole :

To Temper:
Oil - 5 tablespoons
Cumin seeds - 1-1/2 teaspoons
Bay leaf - 2 no's
Cloves - 2 no's
Cinnamon - 1 inch stick
Green Cardamon - 1 no

For Masala:
White Chickpeas / Channa - 1-1/2 cups(Soaked Overnight)
Ginger Garlic paste - 1-1/2 tablespoon
Green Chilli - 2 no's (Small, slit in middle)
Onion - 1 cup heaped (1 big onion finely chopped)
Tomatoes - 3/4 cup (2 medium tomatoes finely chopped)
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Channa Masala - 2 tablespoons
Garam masala - 1/4 teaspoon
Coriander leaves - 2 tablespoons(Finely Chopped)
Water - 1-1/2 cup 

Method:

For Making Bhature :

• Take a bowl, add in APF, Semolina, Baking Powder, Baking soda, Salt, Sugar and stir well. Add Curd and mix well so that the curd coats the flour completely. Keep Kneading adding some water little by little to convert the flour to complete dough(We dont want the dough to be super soft, remember not to add more water than the above measurements).Finally Coat the dough with 1/2 teaspoon of oil all over it. Cover the dough with a damp cloth and place in a warm place for 3 to 4 hours(minimum of 2 hours is needed). The dough will be soft and slightly raised after 4 hours of its resting time.

• Take a deep frying pan, Heat oil in a medium flame needed to deep fry the bhature's. Side by side, divide the dough to big lemon sized balls and roll them equally on the rolling board. It should be slightly thicker than roti. 

• Add the bhature to hot oil and press them slightly on top immediately. This will help them to puff up. Now turn and cook the other side. Drain from the oil and place it on a tissue paper(This removes excess oil).

For Making Chole Masala:

• Soak Chickpeas with water above its level Overnight or for a minimum of 10 hours. Heat oil in a pressure cooker, add in all ingredients under "To temper" column and saute for 30 seconds. 

• Add in Green chillies, Onion with little salt and saute until they are slightly transparent brown. Add in Ginger Garlic paste and saute for 1 minute. Add in Turmeric, Chilli, Coriander, Channa Masala powders, saute for 2 minutes. 

• Add in Tomatoes and saute until it merges well with onion and oil oozes out. Add in chole(Soaked Overnight) garam masala, Water(Add according to the thickness of  your need) stir well and check for salt. Pressure cook for 8 to 9 whistles. 

• Once pressure is down open and add some chopped coriander. Serve hot with Bhature.

My Notes:

• Baking Powder and Baking Soda are optional ingredients. It is added to make the dough soft and fluffy. We can also add boiled grated potatoes too to make the dough soft and fluffy.
• Milk or Water can be added while kneading. Milk helps bhatura's to look more white when used. Have tried both and they do not differ in taste.
• Semolina is added to retain the fluffiness and gain the crispiness for bhaturas, so I request you not to avoid this. Sugar is also added to get that golden crispy texture.
• Coating the dough with oil will help the dough retain moisture inside than getting dry from outside. this can also be followed while making chappathi dough too.
• The temperature of oil while frying Bhaturas is very important. Try to keep it in Medium flame only so that they get cooked and puffs without getting dark brown on top.
• Always soak chickpeas over night or around 10 to 12 hours to get them perfectly cooked in pressure cooker. Fresh chickpeas can also be used for this recipe.
• I love to cook Chickpeas with all masalas but we can also cook them seperately in pressure cooker and add that to the curry in the end. 
• If you plan to add boiled chickpeas to curry, then add a teabag while boiling the chickpeas. this gives a great brown colour for the curry and chickpeas.
• The ratio of Onion and Tomato used is very important in this curry. It tastes better if we use 1:3/4 raio for Onion:Tomato. This will help you to decide if you plan to cook lesser or higher in quantity.
• If channa masala is not available then adding Chilli, Coriander powders with Garam masala will do too.  1:2:1 will be the ratio.
• This is a bit of a spicy version so add only the channa masala while preparing this curry if you want to tone down the spiciness.

Pumpkin Browns / Pumpkin Hash browns

 
           Hash Browns are among the most famous breakfast foods here in the USA. They are made with Potatoes, first Shredded, salted and then pan fried to crispiness. I ate this for the first time from Dunkin Donuts along with a cup of coffee. Those melting goodies were super yummy. This is in the menu list of almost all restaurants serving breakfast. Its that big a favorite here in the States..

           As the Fall has arrived and Halloween preparations are on the go, we see Pumpkins everywhere. So thought of coming up with the Pumpkin version of Hash browns for this Fall Fest. I tried using pumpkin and some other vegetables like Mushrooms and Carrots that cook easily when pan fried and trust me no one would believe these goodies also have other veggies inside. Though in many parts of the USA Hash browns strictly refer to the one prepared with potatoes I preferred to give it a change using other veggies. Its worth giving it a try in this pumpkin season. So turn on your skillets ready for a twist to your regular Hash browns...

Ingredients:

Pie Pumpkin - 1 cup (Grated)

Golden Potatoes - 1/2 cup (Grated)

Carrot - 1/4 cup (Grated)

Mushroom - 1/4 cup (Finely chopped)

Green Chilli - 2 no's (Very Finely Chopped)

Corn Flour - 1 teaspoon

All Purpose Flour - 1 teaspoon

Egg - 1 no

Salt - To Taste

Pepper - 2 Generous pinch

Oil - a thin layer on the skillet

(Any type of Pumpkin, Potato, Carrots, Mushrooms can be used based on your taste, Rinse the Grated Vegetables in cold water and pat dry them else they will lose out water after adding egg)



Method:

• Peel the skin of vegetables, Grate/Shred them in a bowl. Add chopped Green chilli, Salt, Pepper. Stir well.

• Add in Egg, Corn and All purpose Flour and stir well to coat all the ingredients on the vegetables.

• Heat Oil, Add a big scoop and make small patties. Cook both sides until crisp and brown.

• Serve hot for Breakfast with some fruits.

My Notes:

• Just Pumpkin and Potatoes without the other veggies were also tasty.
• This is always fried in oil but sprinkling some oil and toasting them were also equally tasty, so use oil according to your need.
• Rinse veggies in cold water and pat dry with a tissue or towel so that they don't lose water.
• Green chillies are optional, I love the flavor and taste these provide for the dish. Some grated garlic would simply be yummy too.
• For kids, you cano add some shredded Mozzarella or any other cheese.  

Today's ingredient for Fall Fest is Pumpkin...For more delicious Pumpkin recipes from my other Fall Fest friends do check below:


Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing:Pumpkin Browns/ Pumpkin Hash Browns
In Jennie's Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch

Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread

Oats Upma / Oats Upma Recipe

                

              I still remember the time about 7 years ago, my "American Granny" started showing off about diet, exercise and oats after her visit to the USA for the first time. The vibe started spreading slowly with people about its benefits and today Oats is in our regular menu. From an Indian kitchen to an English Restaurant we see Oats under the Breakfast banner. I fell for this "Oats mania" as well and I still wonder why I love it. My little one was once crazy about Oats porridge. She has stopped eating now but that shouldn't be credited against oats because she isn't eating anything much these days..!

                Oats upma is prepared in many ways. I use a similar method for making my Poha upma or Oats Upma. If you want to serve this for elderly people then I would suggest to cut down Peanuts and Coconut and for babies you can also try Almond-Oats Porridge powder. Oats are generally chewy so I love having them hot after preparation.

Ingredients:
Old Fashioned Oats - 1 cup (Quick oats is also fine)
Onion - 1 small sized
Peanuts/Groundnuts - 10 to 15 no's
Coconut - 2 tablespoon (Grated)
Green chilli - 1 no (small one)
Salt - as needed

To temper:
Olive oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Red chilli - 1 no (Small one)
Urad dal - 1 teaspoon


Method:

• Take a pan, heat oil and temper the ingredients given under "To temper" column.

• Add Onion, Peanut, Green chilli, Salt and saute until onions are transparent.

• Wash the oats just for a few seconds, drain the water and add that to tawa along with coconut. Stir well and cover it with a lid for 5 minutes on medium flame.(if quick oats is used then do not wash instead add direct and sprinkle needed water to cook)

• Serve hot with a cup of Coffee/Tea.

Happy to link this recipe to "Cooking healthy in a hurry" event at Archana's Kitchen

Idli Recipe / Dosa Recipe / Egg Dosa / How to make Idli/Dosa Batter (Homemade Idli dosa Batter)

      

              Well this is not something new but am sure this will help starters and some of my friends. This is a bit lengthy post so kindly bear with me :). Preparing this batter usually is grinding Urad dal, collecting it to a bowl and grinding rice and then mixing both with salt and letting it set in a warm place for 10 to 12 hours to ferment. I was following the same method until my friend suggested me to grind them together.

              This was way easier and saved time, mess and work load. I use some Cooked/Boiled rice (old remaining rice is perfect I would say) along with this because my mom always added this for not wasting cooked rice but later I knew that this would help us in resulting soft Idlis and crispy dosas too. Adding cooked rice is optional and it can be avoided.

              I am presenting my way of making batter with water measurements I use while grinding. So changes according to your need is welcome.

Ingredients:

Idli Rice / Puzhungolari - 3-1/2 cups
Raw rice / Pachari - 1/2 cup
Cooked/Boiled Rice - 1 cup(but usage is optional)
Whole Urad dal / Ullunnu- 1 cup
Fenugreek seeds - 1 tablespoon
Salt - 1 tablespoon

Water required while:
Grinding Urad dal  - 1 cup water to be added little by little.
Grinding Rice together with Urad dal batter - 1-1/2 cups water to be added little by little.


My Measuring cups & Spoons:

All my recipes follow the same measuring instruments. Check out "My notes" below for more details about fermenting in oven and related tips.

Method:

For making the batter:

• Wash and soak Idli rice + Raw rice + Cooked rice(Optional) in a bowl for 4-1/2 hours. 

• Wash and soak Urad dal + Fenugreek seeds in a bowl separately for 4 hours.

• Strain the water from Urad dal and Fenugreek seeds and grind them by adding fresh water(1 cup) little by little to a fine foamy paste. Remember to stir in between to avoid urad dal sticking at the sides which might not grind to paste. It took me 30 minutes exactly but it differs based on the grinder used too.

• Strain the water from rice and add it to the ground urad batter in the grinder a little at a time. Grind them together to soft but little coarse paste by adding fresh water(1-1/2 cups) little by little and stirring in the middle with a spatula. My 5th picture would show the consistency of the final batter(slightly coarse but soft). It took me 35 minutes exactly to get it ready. Now add salt and let it run for a minute to mix well.

• Transfer the batter to another storing bowl(steel or plastic). Keep it covered leaving some air space and let it rest in a warm place for 10 to 12 hours to ferment.

• We can see the batter raised by finding some pores and tear cuts in the batter mixture. The fermented batter would be fluffy and light. This batter can be directly used for making soft Idli's. Add some water and dilute it to make crispy Dosa's.

For Making Soft Idli's:

• Boil water in a idli pot (about 2 inches from the bottom). Take the required amount of prepared batter to a bowl and stir once to incorporate. Take a laddle full and pour on a greased idli tray. Arrange them on the idli pot and steam cook for 8 to 10 minutes(it took me 8 minutes exactly) or until a tooth pick comes out clean.

• Remove them from stove top and let it rest for seconds. Remove them with a spoon or spatula and serve with chutney, sambar or Idli podi.

For Making Dosa's:

• Take 1-1/2 cups of batter (The batter prepared according to the measurement here) and add 1/4 cup+2 tablespoons of water to it and mix well for making it into a dosa batter.

•  Heat Dosa tawa on medium flame and grease, take a laddle full of dosa batter, pour it in the center of tawa and start spreading it equally from the middle to the end of tawa forming swirls. Drizzle some oil on the dosa and on sides and roast until both sides are golden brown and crispy.

•  Serve hot dosa's with chutney or sambar.

For making Egg Dosa's:

• Follow the same steps in making dosa until spreading it on tawa, then crack an egg on top, spread using a fork throughout. Add a pinch of salt and chilli powder and drizzling some oil. Cook until egg is done and fold it.

• Serve hot with chutney or sambar...well you wont need that too :)

My Notes:

• I use 2 liters grinder so we can adjust the ingredients according to the grinder you have.
• Cooked/Boiled/old rice helps us in giving soft idlis. Its totally optional to use else we can continue the method of making batter without adding it.
• We can also stock half cup of old idli/dosa batter and add it in the end while adding salt to get it fermented easily. Nothing works better.
• For people living in a cold region we can ferment the batter by keeping it in a pre-heated oven. Pre-heat at 200'F for 5 minutes and switch off, let the door open for 2 minutes, keep the batter bowl near oven light, close the door, switch on the oven light and leave it as is for 12 hours.