Macaroni & Veggies in Bechamel Sauce ~ An Ambrosial Delight!

Prep Time: 20 min
Cooking Time: 40 min
Serves: 3 to 4

Ingredients
For macaroni

1. Macaroni - 1 pkt
2. Salt - 2 tsp
3. Vegetable oil - 1 tbsp
4. Water - 10 cups water
5. Olive oil (to toss cooked pasta) - 2 tsp
6. Snapin Herb blend Mix - as reqd
7. Snapin Basil - as reqd

For veggies

1. Onion (finely sliced) - 1 large sized
2. Button mushrooms (finely sliced) - 15 no's
3. Carrot (sliced to thin strips) - 1 medium sized
4. Capsicum (sliced to thin strips) - 1 medium sized
5. Corn kernels - 1/4 cup
6. Green peas - 1/4 cup

For seasoning

1. Vegetable oil - 2 tbsp
2. Garlic (finely chopped) - 1 tbsp
3. Snapin Herb blend mix - as reqd
4. Snapin Oregano - as reqd
5. Snapin Rosemary - as reqd
6. Snapin Basil - as reqd
7. Red chilly flakes (or) Black pepper powder - as reqd
8. Salt - to taste

For garnishing

1. Mint leaves - 1 tbsp

Method to cook macaroni

1. Boil 10 cups water in a large pot / large saucepan.
2. Add two teaspoons salt and one tablespoon vegetable oil.
3. Add macaroni & cook until al dente for about 5 to 7 min stirring occasionally in order to prevent pasta from sticking to the bottom of the pot.
4. Drain & toss in two teaspoons of olive oil along with crushed herb blend mix and basil; set aside.

Method to cook veggies

1. Heat vegetable oil in wok on low flame for a min, add finely chopped garlic & saute for a min or two.
2. Do not brown or char the garlic; saute in low flame for a min or two just for the infusion of flavor.
3. Add finely sliced onion & saute until translucent.
4. Add rest of the veggies & saute for about 3 to 4 min in high flame.
5. Crush herbs one by one in between your palms & then add to the veggies; this helps in releasing fresh flavor from the dried herbs.
6. Add salt, black pepper powder or red chilly flakes & mix well.
7. Cover & cook for another 3 to 4 min in low flame.
8. The vegetables should be partially cooked in order to retain their crunch.
9. Once done switch off gas & empty contents to a serving bowl.

Method to prepare macaroni delight

1. Serve few scoops of tossed macaroni in a serving plate.
2. Top it up with hot Bechamel sauce.
3. Garnish with few mint leaves.

E...N...J...O...Y the Delight!!

Do post your comments!

NOTE

• Cooking time varies with each variety of pasta; refer pack for details.
• Use only a non stick pan to prepare the sauce to keep a check on the color of the sauce.

Spaghetti ~ Indian Style ~ Fully loaded with assorted vegetables!!!

Prep Time: 20 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Spaghetti - 1 pkt
2. Salt - to taste
3. Vegetable oil - 1 tbsp + 1 tbsp

Assorted vegetables

1. Onion (finely sliced) - 4 small sized
2. Capsicum (cut in to thin vertical strips) - 2
3. Carrot (cut in to thin vertical strips) - 2
4. Beans (chopped) - 1/2 cup
5. Frozen corn kernels (thawed) - 1/4 cup

Other ingredients

1. Soya sauce - 2 tsp
2. Tomato Ketchup - 1 tbsp
3. Tabasco red chilly sauce - 1 tsp
4. Brown sugar - 2 tsp
5. Roasted, peeled peanuts (coarsely crushed) - 3 tbsp
6. Poppy seeds (dry roasted) - 1 tbsp
7. Sesame seeds (dry roasted) - 1 tbsp

For seasoning

1. Green chillies (vertically slit) - 2
2. Garlic (finely chopped) - 2 tbsp
3. Ginger (finely grated) - 1 tbsp
4. Red chillies (De seeded & torn) - 10
5. Cinnamon stick - 1 inch piece
6. Vegetable oil - 3 tbsp

For garnishing

1. Lemon juice - juice of half lemon
2. Cilantro (finely chopped) - 3 tbsp

Method

1. Dry roast poppy seeds & sesame seeds separately; set aside.
2. Cook spaghetti in boiling hot water along with enough salt and a tablespoon oil for about 8 to 10 min until al dente.
   
3. Drain, wash in cold water, drain again, toss in one tbsp oil & set aside.
4. Heat 3 tbsp oil in a wok, add cinnamon stick, de seeded red chillies, finely chopped garlic, ginger & vertically slit green chillies; saute for a min or two in medium flame.
5. Add finely sliced onion & saute until golden brown.
6. Add rest of the vegetables, salt & stir fry in high flame for about 3 to 5 min.
7. Close with lid & cook in low flame for another 7 to 8 min combining all ingredients at regular intervals.
8. Add soya sauce, tomato ketchup, Tabasco red chilly sauce, brown sugar & combine well.
9. Close with lid & cook again in low flame for 3 min.
10. Now add the tossed spaghetti & combine well.
11. Close with lid & cook in low flame for 2 to 3 min.
12. Add coarsely crushed peanuts, dry roasted poppy seeds & sesame seeds; mix well.
13. Close with lid & cook for two to three min; switch off gas.
14. Squeeze in juice of half lemon; mix well.
15. Garnish with finely chopped cilantro & serve hot.

Chilly Garlic Sesame ~ Spirali Pasta ~ Indian Style

Prep Time: 15 min
Cooking Time: 30 min
Serves: 3

Ingredients

1. Pasta (Spirali) - 1 pkt
2. Sesame oil - 1 tbsp + 2 tbsp
3. Raw peanuts - 2 tbsp
4. Garlic (chopped) - 10 to 15
5. Red chillies (deseeded) - 10 to 12

Vegetables

1. Onion (sliced) - 1/2 cup
2. Cabbage (shredded) - 1/2 cup
3. Carrot (sliced thin strips) - 1/4 cup
4. Capsicum (sliced thin strips) - 1/2 cup
5. Beans (chopped) - 1/4 cup
6. Fresh green peas - 1/4 cup
7. Fresh corn kernels - 1/4 cup

Other Ingredients

1. Salt - to taste
2. Black pepper powder - 1 tsp
3. Brown sugar - 1 tsp
4. Dark soy sauce - 2 tbsp
5. Roasted sesame seeds - 4 tbsp
6. Spring onions (chopped) - 3 tbsp

Method

1. Cook pasta in boiling water, drain, wash in cold water, toss in one tbsp sesame oil & set aside.
2. Heat two tbsp sesame oil in a wok on medium flame, add raw peanuts & saute for few sec.
3. Add chopped garlic, red chillies, onion & stir fry in high flame until translucent.
4. Add all the other vegetables including peas & corn; toss in high flame for about 5 min.
5. Cover & cook for about 3 min in low flame.
6. Remove lid, add salt, black pepper powder & mix well.
7. Add the tossed pasta & combine well.
8. Add brown sugar, dark soy sauce,roasted sesame seeds & toss for about 3 min.
9. Turn off heat; garnish with chopped spring onions & serve hot.