Cook N Bake

Pasta-Vegetable-Cheese - sure hit in a party.

Any macaroni or pasta can be used. I used Fettucini.

Vegetables like carrots, beans, peas baby corn, cauliflower can be used. Chop them into small cubes & steam them.

I used Cheddar cheese.

Boiled pasta - 2 cups

Boiled vegetables - 1 cup ( can be more, by choice)

Cheese, grated - ½ cup

Milk - ½ cup

Red chilli powder - 2 tsp

Chopped onions - ½ cup

Chopped garlic - 1 tbsp

Olive oil - 2 tbsp

Tomato ketchup - 3-4 tbsp ( to taste)

Salt

In a saucepan, heat olive oil.

Saute first onion & then garlic, till brown.

Add boiled pasta, boiled vegetables, salt & red chilli powder.

Now add grated cheese & mix well.

When it has melted, add milk to get the desired consistency.

Simmer & add tomato ketchup.

Mix thoroughly & bake it covered in a hot oven at 350-400 deg F just for uniform blending.

 

Dear rs,
Both are ssimilar in functioning.
I have OTG & find it good enough. Conventional model is bigger.
Love,
Chithra.

 

Dear Kasisheela,
Yes, do it without cheese. If you like paneer, add some crumbled paneer optionally. That will be also nice.
Please feel free to call me Chithra !:-D
Love,
Chithra.

 

Risotto De Capsicum- Simple dish with a catchy name !

Basmathi rice - 1 cup

Chopped onions - 1 cup

Capsicum in 2,3 different colours, chopped fine - ½ cup each

Tomato puree - ½ cup

Vegetarian soup cubes - 2

Coarsely powdered red chillies - 1-2 tsp

Salt

Olive oil - 1 tbsp

Cooking cheese - 100 gms

Soak rice for 30 mts, drain & keep ready.

Heat oil, sauté first onions & then capsicum.

When lightly fried, add rice & fry.

In another stove, heat 1 ½ cups water +soup cubes + salt + chilli powder.

When it boils, add to the first mixture with tomato puree.

Cover & cook on a low flame till done.

Transfer to a baking dish, sprinkle cheese & bake till cheese melts.

Serve hot with potato wafers & a green salad.

Mushroom Risotto:

Same as above; but omit tomato puree.

 

Dear Vandhana,
I have changed it. Thanks for alerting me.
Love,
Chithra.

 

Lasagne with mixed vegetabls & Paneer - Indian version, from scratch.

This I learnt from a demonstration, shown by Tarla Dalal.

For the dough:

Mix 1 cup maida, 2 tbsp butter & enough water to make a soft dough, kneading well.

Rest for 1 hr.

Roll into thin chappathis, using maida to dust.

Cut into 2 “ broad strips.

Boil plenty of water with 1 tbsp oil in a big vessel.

Cook the strips in batches for just 30 secs.

Remove & cool.

Stuffing:

Mixed boiled vegetables - 2 cups ( carrot, peas, , beans, cauliflower, baby corn etc)

Small cubes of paneer - 1 cup

Onion - 1, chopped

Red chilli powder - 1 tsp

Oil - 2 tbsp

Salt

Heat the oil & fry the onion.

Add vegetables, chilli powder & salt.

Cook for 5 mts, remove & add paneer.

Tomato sauce to cover:

Red tomatoes - 1 kg (cut & cook without water & blend; the strain)

Oregano - ½ tsp

Salt, sugar & chilli powder to tastew.

Butter or fresh cream - 2-3 tbsp

Boil the pulp with oregano, salt, sugar & chilli powder.

After 15 mts, switch off & add cream

Topping:

Mix


White sauce - 1 ½ - 2 cups ( 2 cups milk + 2 tbsp butter + 2 tbsp maida)

Fresh cream - ½ cup

To sprinkle:

Cooking cheese – ¾ cup

To assemble:

In a greased baking dish, first pour a little sauce.

Arrange some strips & sprinkle a part of the stuffing.

Pour sauce over this & build layers this way.

Arrange a few strips on the top.

Pour the sauce over & sprinkle cheese over it.

Dot with butter & bake at 450 deg F for 25-30 mys till golden brown on top.

I always use plain paneer stuffing without vegetables & it tastes very delicious too.