Sunday, March 29, 2009

Baked Shells and Cheese


Shell Pasta - 1 pack (8 ounce)
Sharp Chedder Cheese - 2 cups
All purpose flour - 1 tbs
Djon Mustard -1/4 tsp
Turmeric -1/4 tsp
Milk -1 1/2 cups

Method :

Cook the pasta according to package instructions and keep it aside. Meanwhile preheat the oven to 350 degrees. Melt the butter in a saucepan. Add flour to the melted butter. Once the flour started to turn golden color, stir in milk, Dijon mustard, turmeric, salt and pepper. Cook the mixture, stirring, until thickened. Remove from heat and stir in cheese. Place the cooked pasta shells in a greased baking dish. Pour the Cheese mixture over the pasta. Bake about 20 minutes or until the cheese becomes bubbly .

Saturday, March 28, 2009

Sprouted Moong Vada

Sprouted Moong - 2 cups
Green Chilli - 3
Ginger - small piece
Onion - 1 finely cut
Corriander Leaves (optional)


Coarsely grind the sprouted moong along with green chilies and ginger. I did mine with a mortar and pestle. Add finely cut onions , salt and mix it well. Heat oil in a kadai. Once the oil is hot, take a small ball of moong; flatten it on the palm to form a small disc. Gently slide it into hot oil. Deep fry them in oil until it become golden brown.

Serve with chutney.

Sunday, March 8, 2009

Sweet Mini Peppers

Every week I try to buy one thing from the farmer's market which I never bought or tried before. Last week I bought these cutie sweet little peppers and still thinking of what dishes to make with them.