7:52 AM
Shen's Web
Ingedients:
- Macroni- 500gms
- Keema – ½ kg
- Oil – 2 tblspn
- Onion – 1
- Carrot – 1
- Capsicum – ½ piece
- Chilly powder – 2 tspn
- Black pepper – ¼ tspn
- Garam masla – ¼ tspn
- Turmeric powder – ¼ tspn
- Green chilly - 1
- Ginger paste – ½ tspn
- Lemon- 1
- Grated cheese – ½ cup
- Soya sauce – 1 tspn
- Chilly sauce – 1 tspn
- Salt to taste
- Butter – 3 tbspn
- Flour- 2tbspn
- Fresh milk – 2 cups
- Mustard paste – 1 tspn
- White pepper – ½ tspn
- Salt to taste
Method :
- In a cooker, add the mutton or chicken keema and add chilly powder, turmeric powder, half of green chilly, half of the lemon squeezed, salt and equal layer of water.
- Waite for 3-4 whistle and keep aside.
- Prepare the macaroni in a separate pot by boiling the water first and adding the macaroni, salt and 1 tspn of oil and cook until as prescribed in the packet. Once it is boiled and drained add cold water on to the macaroni while draining, inorder to stop them being cooked more.
- Take a separate pan, heat up and add the oil, garlic, onion, carrot, cabbage & capsicum. Stir and simmer for five minutes until the vegetables are soft.
- Add the keema and stir until all are well cooked and dried. On to that add little soya sauce and chilly sauce to taste perfect.
- Add the macaroni to the masala and stir softly.
- Add black pepper and remaining lemon and stir simmer.
Method for white sauce:
1. In a sauce pan place heat the butter
in medium heat.
2. Add the flour, stir constantly for
about a minute and add milk and whisk thoroughly until the
sauce thickens and
come to boil.
3. Add mustard paste, salt and pepper finally.
Method for baking:
1. Preheat the oven at 350* Fahrenheit.
2. In a baking pan, place one layer of
macaroni.
3. on top spread the white sauce an another layer
of macaroni and white sauce covered well.
4. Spread the grated cheese on top and bake for
15-20 minutes.
Posted in: pastry
