jennicooks

  Classic Macaroni and Cheese Recipe for a Thanksgiving Special Ingredients: Elbow Macaroni - 250 grams Milk - 450 milliliters Shredded Mixed Cheese - 1 cup Cream Cheese - ½ cup All-Purpose Flour - 3 tablespoons Paprika Powder - ½ teaspoon Ground Black Pepper - ½ teaspoon Garlic Powder - 1 teaspoon Onion Powder - 1 teaspoon Mustard Powder - ½ teaspoon Salt - To taste Instructions: 1. Prepare the Pasta: In a large pot, bring salted water to a rolling boil. Cook the macaroni for 7 to 8 minutes, or until al dente (tender but still firm). Drain the pasta thoroughly and set it aside. 2. Prepare the Cheese Sauce (Roux and Béchamel): a. In a saucepan over medium heat, melt the butter. b. Whisk in the flour and cook for approximately 3 minutes, stirring constantly until a fragrant roux is formed. c. Stir in the seasonings: paprika powder, garlic powder, onion powder, and pepper. d. Gradually pour in the milk, whisking continuously to prevent lumps. Incorporate the cream cheese (optional) ...

  Ragi Kali (Finger Millet Balls) with Peanut Chutney Ragi kali, also known as ragi mudde in Karnataka, is a nutritious option for breakfast or dinner. These finger millet balls are rich in iron and calcium. ---- Ragi Kali Recipe Ingredients: Ragi (Finger Millet) Flour - 1 cup Water - 2 ½ cups Salt - ½ teaspoon Preparation: Bring 2 cups of water to a boil in a vessel. Gradually add the ragi flour to the hot water. Continuously whisk the mixture until it reaches a thick consistency and all lumps are removed. Allow it to simmer for 10 minutes. Turn off the flame; the ragi kali is ready. Dip your hand in cold water and shape the mixture into balls. ----- Peanut Chutney Recipe Ingredients: Roasted Peanuts - ½ cup Green Chillies - 3 to 4 Coconut - ⅓ cup Curry Leaves - 5 to 7 (for chutney) Tamarind - 1 small piece Ginger - ½ inch Roasted Chana Dal (optional) - 1 tablespoon Salt - to taste Preparation: Roast the peanuts for 5 to 7 minutes until they are golden brown. Removing the skin is ...