Pasta Au Gratin with Vegetables

Gratin is basically a French dish cooked/baked in a shallow dish with ingredients covered with cheese. Vegetable Au Gratin is the most common recipe prepared in Au Gratin form. Fish, seafood, Chicken can also be prepared in Au gratin form. I have used pasta (macaroni) in the regular vegetable Au gratin to make it a full meal with salad.
It is very simple and easy recipe to try. It is also a great way to make your kids eat all the veggies without any hassle. It is basically cooked in white sauce and cheese. I have tried the recipe with a little twist of red sauce and cheese to make it more healthier. White sauce uses maida (All purpose flour) which we will not be using in this version of the recipe.

Also,this recipe can taste bland at times, so I have indian-ised it with few of our spices and flavors.

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Ingredients:

For Sauce:

  • Tomatoes – 10 big nos.
  • Garlic cloves – 10 nos., finely chopped
  • Sugar – 1 tsp
  • Basil
  • Oregano
  • Salt – to taste

For Veggies:

  • Beans – 1 Cup, finely chopped
  • Carrot -1 Cup, finely chopped
  • Capsicum -1 Cup, finely chopped
  • Cauliflower -1 Cup, finely chopped
  • Spring onions – 1 Cup, finely chopped (Save some of the green part for decoration)
  • Butter – 1 tbsp
  • Pepper Powder – 1tsp
  • Black pepper – 1tsp, grinded
  • Cumin powder – 1 tsp
  • Fresh Cream – 2 tbsp
  • Milk – 1 cup

For Au Gratin:

  • Above prepared veggies and tomato sauce
  • Mayonnaise – 1 tsp
  • Macaroni – 2 cups, boiled
  • Mozzarella Cheese – 1 cup freshly grated

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Method:

Step 1: Sauce

  1. Take the tomatoes in a big sauce pan. Cut them from the bottom in a cross. Add water and boil them.
  2. After boiling run them under tap water, so that the skin starts to come off. Peel off the skin from all the tomatoes.
  3. Grind half the tomatoes and chop the other half.
  4. Take the sauce pan, add oil. Add garlic and chopped tomatoes. Cook them for 2 mins on high flame.
  5. Add pureed tomatoes, salt ,sugar and cook till the water starts to dry up. Please note we do not have to dry up the water completely. Also, keep stirring.
  6. Add Basil and oregano and turn off the gas. Cover the pan and let it cool under steam.

Step 2: Veggies

  1. Melt the butter on a low heat in a saucepan. Add all the veggies and stir them. Then add salt, pepper powder, black pepper and cumin powder. Let it cook till the vegetables are half cooked.
  2. Add cream and milk and cook till oil separates.

Step 3: Macaroni

  1. Take a pan, add oil and water. Bring it to boil. Then add salt and macaroni. Keep stirring and boil till macaroni softens.
  2. Drain the macaroni and transfer to a big bowl.

Step 4: Assemble in Casserole

  1. Preheat the oven at 230 degree C.
  2. Take the Casserole or bake tray. Apply butter to all the sides and spread vegetables, prepared in step 2, evenly in the tray.
  3. Add a layer of the mayonnaise now on top of the vegetables.
  4. Spread boiled macaroni evenly as our third layer, totally covering vegetables and mayonnaise.
  5. Now spread tomato sauce, prepared in step 1, evenly over the entire sheet of macaroni.
  6. Finish the layering with grated cheese and chopped greens of spring onion.
  7. Cover the pan with aluminum foil and bake for 20-25 minutes. Then remove the pan from the oven and remove the foil. Bake again for 5-7 minutes, until you get a light golden brown top layer.

And it is ready. Enjoy and savor!

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Notes:

  1. You can use the vegetables easily available at your home or of your choice. Vegetables other than the ones used can be; peas, broccoli, potato, Corn or Eggplant.
  2. If you do not want to use pasta in your recipe, you can simply follow step 1, 2 and 4 for Vegetable Au Gratin.
  3. Tomato sauce prepared here is easily available in market as Pizza Sauce. If you want to save on time, you can buy from market. Though homemade is healthy with no preservatives and tastes better.
  4. Mayonnaise is totally optional.

 

You can also see our other baking recipe of Eggless Dryfruit cake and our recipes in Chinese cuisine Veg Fried Rice And Manchurian Gravy.

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Cholle Bhature

Today I am here with a typical Punjabi recipe, “Cholle Bhature”. I have been eating cholle bhature since childhood. Needless to say that I learnt this dish from my mom.

Yesterday, there was a small get together at my mother’s place. Me, my husband, Nidhi, our bro, mom dad, everybody was there. And the menu was Cholle Bhature muahhh!!! Love you mom….

Cholle here refers to a spicy curry and bhature to fried flat bread. The below recipe would definitely taste different from one’s we eat in restaurants.

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Here we go with the recipe,

Ingredients For Cholle:

  • Cholle (white chickpeas) – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato- 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Tej Patta – 1 large
  • Cloves – 3-4
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Cholle Masala – 1 tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled Cholle and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Check the seasoning and add more salt or spice powders if required.
  9. Garnish with chopped coriander leaves.

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Ingredients For Bhature:

  • Maida (All pupose flour) – 1 cup
  • Sooji – ½ cup
  • Baking Powder – ½ tsp
  • Oil – 2 tsp
  • Curd – ½ cup
  • Ajwain – 1 tsp
  • Salt – 1tsp
  • Water

 Method:

  1. If bhaturas are to be made in the morning, then start a night before. If you plan to make bhaturas in afternoon lunch, then start in the same morning.
  2. Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
  3. Allow it to ferment for few hours atleast 6 hrs.
  4. Again knead the dough for two minutes.
  5. Form it in to 10 balls and roll them into 5-6 inch discs.
  6. Heat oil in a heavy base wok.
  7. Deep fry the bhaturas in the same way as we fry pooris. Serve the hot bhaturas with cholle.

Cholle Bhature is ready. You can serve it with onion and pickle as we see in restaurants.

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My mom served it with green chutney and mix salad of onion, tomato, cabbage, cucumber and green chilli with some rock salt and chat masala sprinkled on it!!

Enjoy!!

Nancy