Quick sprout chaat

Sprouts are an excellent source of vitamin C. Yes that's right, Vitamin C. The sprouting process increase the vitamin content of the lentils,or legumes. Not bad right, specially when its actually really easy to make sprouts at home.

I used Green moong dal and black chana,to make sprouts. Soak the lentils overnight. The next morning, tie them in a wet muslin cloth or paper towel. Just make sure the muslin cloth/paper towel,is moist. Keep moistening the cloth, daily. Soon you will see small baby shoots poking out of the muslin cloth. Your sprouts are all set.

I am personally not a fan of raw sprouts, so I always either boil them slightly,or saute them.

The other day I wanted to have something chaat-patta for lunch, so I thought of making chaat The healthy twist came from the addition of sprouts,which, for a change I added raw. Something really quick and easy and a great snack for the mid afternoon or the lunch box. Here is the recipe.

You will need:

• 1 cup mixed sprouts
• 1 boiled potato (diced)
• 1/4 th cup peanuts
• A few papdis (optional)
• Red chilly powder
• Salt to taste
• Chaat masala powder
• 1-2 tbsp of green chutney
• 1-2 tbsp of sweet tamarind chutney
• Lemon juice

Method:

1. Once your sprouts are ready, and the potatoes boiled, there is not much to do. Just mix everything up.
2. In a bowl,add the boiled and diced potato, add all the spices along with the green and sweet chutney.
3. Crush the papdi a little and add that along with the peanuts. Add the lemon juice and mix it all up.
4. As simple as that.
5. You can add more stuff to this, like chopped cucumbers, tomatoes, some fruit like grapes.
6. They would all not only add more colour and flavour,but also enhance the nutrient content of the whole dish.

Enjoy.

This recipe is off to Srivalli's MLLA and Susan's host line up.

Hot Sprout Chaat.

We all know how healthy sprouts are, but I always forget to soak them. So now whenever I make any of the lentils, I always soak extra. That takes care of the forgetting part.

Personally both my husband and I do not enjoy raw sprouts. We love it slightly sauted and spiced up. So I usually make it as a "garam chaat" or hot bowl of sprout salad. Its quick and great for packed lunches too. Rich in proteins and vitamin C sprouts are an excellent food choice and the possibilities to cook with them is endless.

Add it to curd to make raita

Add it to wraps or sandwiches.

Add it to a salad.

Boil it and stuff it in paranthas.

well I guess I have opened the pandoras box, we have to just keep looking.

So here is the quick recipe I made

You will need:

• 1 cup Black chana sprouts.*
• 1 cup Green Moong sprouts.*
• 1/2 red sweet onions diced
• 1 tomato diced
• salt to taste
• 1/2 tsp red chilly powder
• 1 tsp lemon juice
• 1/2 tsp chopped green chillies.
• 1/2 tbsp of butter

You have to :

1. Heat the butter in a saute pan.
2. Add the chopped green chillies. Add the onion and saute.
3. Once the onions turn transparent, add the diced tomatoes. Saute.
4. Add the sprouts along with the spices. mix everything up, cover and cook for 5 minutes.
5. Remove the cover and saute on high for another 2 minutes or till any excess water dries up.
6. add the lemon juice.

* To make sprouts: Soak lentils like green moong, black chana, black eyed pea in water overnight. Drain the excess water and tie it up in a cloth or a paper towel. keep the cloth or towel wet and keep sprinkling water on them till you see the small shoots coming out. Store in the fridge.

Enjoy.

Quick Vegetable Soup

I think I am posting a recipe on my blog after ages. But after 6 weeks of stay in India, I actually felt a little lost when I was suppose to get dinner on the table. Probably coz I was hardly cooking in India. Enjoying my mom's cooking. And not bothered about the regular thought of " what should I make for dinner tonite"

So a couple of nights back, I did not feel like cooking any thing major. There was frozen pasta in the fridge which took care of my hubby's dinner. I thought of making some soup for myself. Checked the fridge for whatever was available. Got hold of a few veggies.

Sauteed and pureed the veggies, added some spices and there I had it, Quick vegetable soup. Nothing fancy, just a hearty bowl of soup. Here goes the recipes

You Will need

• Green onions- 1, chopped
• Onions-1/2 chopped
• Green bell peppers- 1/2, chopped
• Cauliflower- 1/2 cut in florets
• Carrot- 1 , chopped
• Frozen corn- 1
• Tomatoes- 1 tin (I used the diced tomato ), You could use regular diced tomatoes
• Tomato Sauce- 2 tbsp
• Tabasco sauce- 1 tsp
• Sea salt- to taste
• Pepper- 1/2 tsp
• Meditarrian seasoning from McCormick- 1 tsp.
• Vegetable stock/chicken stock- 2-3 cups
• Olive oil- 1tbsp
  

You have to

1. Heat oil in a saucepan.
2. Add the onions,saute. Add the tomatoes. Saute
3. Add all the vegetables along with the salt. Cover and cook.
4. Add the stock and let it simmer till veggies get cook. Cool.
5. Puree all the vegetables in a blender.
6. Return the puree to the saucepan. Add some more stock.
7. Add the pepper along with the tomato sauce and the Tabasco.
8. Bring to a boil. Taste for seasoning.
9. Garnish with some sour cream/ butter and some green onions.
10. Enjoy it.

I realised after tasting it, that it missed a bite. So croutons could taste really good, even boiled pasta would taste really yummy. This can even be used as a base to make some variations of other soups. Some cream too would make it richer.

Enjoy.

PASTA SALAD WITH APRICOT VINAIGRETTE DRESSING

So finally here I am , updating my blog after a long time. obviously its not that I don't cook, but its just that I take a picture, upload it to my computer and tell myself "I have to post this recipe to my blog". So now I have a good number of recipes that I need to update my blog with.

This salad that I made, was a quick fix Sunday lunch. Surprisingly I had just the right ingredients in my fridge and my pantry. Got them all together and dressed it up with a yummy apricot vinaigrette dressing. It was perfect for a sunny Sunday afternoon.

Here goes the recipe

You will need

• Pasta- 1 cup (You can use any. I used the spiral pasta)
• Spring salad mix- 1 packet
• black beans- 1/2 cup (boiled or tinned)
• beet strings- 1/4th cup (I used tinned beets strings)
• cucumber-1/2 (sliced)
• carrot-1 (thinly sliced)
• walnut- 4-5
• sliced almonds- 2 tbsp
• dried cranberries- 2 tbsp
• For the dressing
• Balsamic vinegar- 1/4 th cup
• olive oil- 2-3 tbsp
• apricot jam- 1 tbsp
• salt and pepper to taste.

You have to

1. Boil the pasta as per the package instructions.
2. In a bowl, empty out the spring salad mix. Add the beet strings, the carrot and the cucumbers. Add the boiled red kidney beans.
3. In a separate bowl, mix all the ingredients for the dressing. Whisk it all together. Refrigerate it for twenty minutes or so. This helps the flavours to settle in.
4. Just before serving, drizzle the dressing over the salad, toss in the walnuts, almonds and cranberries.
5. Serve.

This is more like a meal on its own. With the pasta, the beans the greens and the nuts.Its like having all the nutrition tossed together in one bowl. Enjoy.

Keep a look out for more recipes. Its spring cleaning and I am cleaning my backlogged folders. Yuhooooooo!!!!

MAGGI TOM YUM SOUP ANYONE!!!!

I feel extremely lazy on Sunday nights, wonder why? I don't feel like cooking and most of the times we have had our share of outside food, on Saturday's and sometimes that lingers on to sundays too. So we either end up having leftovers, sometimes just fruits or something that can be made in a snap. This sunday night was no different. The only difference being that I felt like having a bowl of soup.

I have to admit that though I made it both for my hubby and myself, but I ended up having it all and keeping some for the next day too. Reason: My husband doesn't like soups and that to with veggies!!!!!!lots of them. and I love them. I made this soup using maggi noodles and some tom yum soup paste I had picked up from the Vietnamese market.
A soup filled with lots of flavour and nutrition too.

here is how I made it.

You will need

• maggi- 1/2 packet, or any other noodles.
• kafir leaves-2
• tomato (cut in chunks)-1
• tom yum soup paste-1 tbsp (available in any thai, chinese or vietnamese store)
• boiled corn-1/2 cup
• tinned black bean-1/2 cup
• onions (sliced)-1
• green bell peppers (cut into pieces)-1/2
• tomato sauce-1 tbsp
• salt - to taste
• oil-1/2
• vegetable stock- 2-3 cups

You have to

1. heat oil in a saucepan.
2. add the sliced onions and saute. Add the kafir leaves (lime leaves). saute.
3. add the chopped bell peppers and saute for around 2-3 minutes.
4. Now add the tomatoes. cook everything for a few minutes.
5. Add the boiled corn, the black beans along with the tom yum paste and salt. Mix everything well.
6. add the maggi noodles along with the vegetable stock. cook till the noodles soften up. add the tomato sauce and check for seasoning.
7. serve hot garnished with cilantro leaves.

If using any othe noodles, boil them prior to putting them in the soup.
enjoy this hearty bowl of soup any time of the day, evening or night.

VEGETABLE EGG DROP SOUP

Soups are my favourite addition to winter menus,specially around this time of the year. There is nothing more comforting than a bowl of nice steaming hot soup on a cold winter day. That is not how my husband feels about soups. He is not a big fan of soups in general. He loves creamy cheesy soups. But I like soups, all types.
This recipe was made cause I had to finish up the veggies that were sitting in my refrigerator and I was craving something hot and spicy. Though my husband did not like it much (which I knew he won't, as it had no cheese or cream!!!),I enjoyed it.

Its a perfect low calorie soup, that can be made in a huge batch and frozen in smaller containers for future hunger pangs. It has it all, the carbs from the veggies, fiber, mineral and the protein from the egg.

enough intro, here goes the soup

You will need

• olive oil-1 tbsp
• onions (chopped)- 1/2 c
• celery (chopped)- 1/4th cup
• mushrooms (chopped)- 2-3
• carrot (chopped)-1
• beans (chopped)- 3-4
• spinach (chopped)- 1 cup
• corn-1/2 cup
• cherry tomatoes- 4-5
• garlic (crushed)- 2 pods
• vegetable broth/water-2- 3 cups
• oregano-1 tsp
• red chilly flakes- 1/2 tsp
• tomato sauce- 1 tbsp
• sugar-1/2 tbsp
• eggs (lightly beaten)-2
• salt and pepper to taste.

You have to

1. heat a pan, add the oil.
2. now add the crushed garlic pods along with the onions. saute.
3. add the celery. now add all the vegetables one by one.
4. add salt, cover and cook. this will soften the vegetable
5. add the vegetable broth, along with the herbs
6. let everything come to a boil.add the tomato sauce.
7. reduce heat and let it simmer for a while.
8. adjust the seasoning.
9. take the beatn egg and drop it into the soup, by keeping the bowl far away from the pan, so that the egg falls in a long stream.
10. meanwhile using your other hand keep stirring the falling egg, this will give us the "egg drop" property of long white threads in the soup. heat well.
11. serve with bread rolls, sandwich or pasta

enjoy

karuna
check out some more soups
MINESTRONE SOUP
VEGETABLE SWEET CORN SOUP
TORTELLINI PASTA SOUP WITH BLUE CHEESE

VEGETABLE SWEET CORN SOUP

Our dinner tonite was just steamed dumplings and sweet corn soup. The dumplings were from trader joes. they have this nice variety of vegetarian dumplings. All you need to do is steam or pan fry them. I steamed them. The weather was just perfect for some hot steaming soup. So I decided to make vegetable sweet corn soup. A very famous soup in all the Chinese restaurants on India. Yet another Indian Chinese speciality.
I must admit I did take a little bit of a short cut here, but it paid off and tasted good too. actually as I was making the soup, I realised I had run out of cornstarch. But then I found a packet of Knorr sweet corn soup. So here is what I did.

You will need

• knorr corn soup- 2 tbsp or regular corn starch.
• milk- 1 cup
• vegetable of chicken broth- 1 cup
• carrots (diced)- 1
• green onions (diced)- 1-2
• tinned sweet corn- 1 cup with the liquid.
• butter- 1 tbsp
• sugar- 1/4th tsp
• salt and pepper- to taste.

You have to

1. heat a sauce pan. melt the butter
2. add the carrots and saute till soft. add the green onions and the entire corn with the liquid.
3. add salt and pepper to taste and the sugar.
4. add the milk.
5. dissolve the corn starch or the soup mix (knorr) in the broth.
6. pour it in the saucepan.
7. cook till it comes to a boil and begins to thicken a bit.
8. serve it hot. You can add some chilly sauce if you like it spicy.

enjoy
This is for the RECIPE MARATHON DAY 9. Check out all the other members and what they are dishing out.

1) DK
2) Siri
3) Srivalli
4) Ranji
5)PJ
6)Curry Leaf
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Pavani

TORTELLINI PASTA SOUP WITH BLUE CHEESE AND A FEW AWARDS

Going to Costco (a huge wholesale market, here in the US), and picking up food items, means one has to get use to seeing those items in fridge or on the shelves for quite sometim before they actually get over.The last time we went to Costco, my husband picked up a two pack seven cheese tortellini pasta. Though I froze it the same day, thinking of different ways to make it is pretty challenging.

The last time I made some minestrone soup. Again last night for dinner I ended up making soup, but quite a different one, with some blue cheese (as that was in my fridge too, and I had to use it up!!!!).

It turned out to be pretty hearty and wholesome.Made some garlic bread with five cheese assiago bread I had picked up from the farmers market.

Right on time, I thought, to send it to dk of culinary bazzar for the event, A.W.E.D Italliano.

here is the recipe

You will need

• tortellini pasta (or any other pasta)- 1 cup
• blue cheese- 1/ cup
• all purpose flour- 2 tbsp
• butter- 2 tbsp
• carrot-1 (cubed)
• beans- 4-5 (chopped)
• peas and corn- around a cup
• vegetable soup broth- 2-3 cups
• dried basil-1/2 tsp
• oregano-1/2 tsp
• red chilly flakes- 1/4th tsp
• salt and pepper- to taste
• cream- 1/2 cup

You have to

1. boil the vegetables.
2. boil the pasta. reserve the water, do not throw it.
3. in a pan, melt butter and add the flour to it. cook for 5- 10 mins, till the flour begins to cook.
4. add the pasta water slowly mixing it. make sure no lumps are formed.
5. add the boiled vegetables along with all the seasoning
6. add enough vegetable stock and let it cook on low.
7. now add the blue cheese,mix.
8. add the cream and taste for seasoning. adjust if required. add the pasta and mix everything nicely.
9. let the soup come to a boil and let it thicken a bit.
10. empty out in bowl and serve with garlic bread.

this soup tends to thicken as the pasta keeps absorbing the soup. so you might want to add the pasta only a few minutes before serving.

for the garlic bread

You will need

• butter- 1/2 cup
• minced garlic- 1 tbsp
• cilantro (chopped)- 1 tbsp
• Parmesan cheese- 1/2 cup
• salt and pepper
• bread- 3-5 slices.

You have to

1. mix all the ingredients except the bread.
2. heat oven to 350 degrees Fahrenheit. spread mixture on top of bread, and bake in the oven till crispy.
3. try to use some nice bread like french baguette, etc. it tastes really good

enjoy
Now for a thank you note to sangeeth of art of cooking and srimathi of few minute wonders to pass on these awards to me. It means a lot to know that people are reading and liking what I write. its truly encouraging.

sangeeth also forwaded the brilliant weblog primo to me too. thanks a ton sangeeth.

I would like to pass these to

renuka of fusion
shilpa of ayis's recipes
jai bee of jugalbandi
sowmya of creative saga

enjoy guys
and a happy independence day to all.

SWEET AND SOUR WATER MELON JUICE

Each time I cut through a watermelon, the anticipation kills me. will it be nice and red? will it have lots of seeds? will it be sweet? Most of the time, I get good results.

I feel there is no other fruit in summer that actually can quench your thirst other than watermelon. with ninety eight percent water, why do we need artificial flavoured waters when we have one that is so abundantly available in summers.

have it all by itself with a little rock salt sprinkled on it, make a juice out of it, make a salad. make Popsicles out of it for kids. the options are endless.

I made this watermelon juice the other day. Gave it an Indian twist. With jaljeera powder and lime juice. trust me it was cooling in the afternoon and the mint simply made it refreshing. the best part is you can make it way in advance and chill it.

I am sending this in for the WFY-Juices and Ice Cream event hosted by easy craft of simple Indian food.

You will need

• watermelon- 1 small
• lemon juice- 1/2 cup
• sugar- to taste.
• mint leaves- 4-5
• rock salt or kala namak- 1 tsp
• jaljeera powder- 1/2 tsp (optional)
• roasted cumin powder- 1/2 tsp
• water- approximately a glass

You have to

1. in a blender, first blend the watermelon .
2. strain it through a strainer. add little water if required.
3. now add all the ingredients along with the strained watermelon juice to the blender and pulse it for a few seconds.
4. check for the taste. you should be able to taste the sweet and the sour taste. if not, adjust the taste by adding the required ingredients.
5. pour it out in glasses or into a jug. chill it.
6. serve chilled on a hot afternoon.

enjoy

PEARS,APPLE AND SPINACH SALAD WITH BALSAMIC VINEGRETTE DRESSING

Last night was again a salad night. My husband got a huge bag of baby spinach from Costco. I really don't know when the entire packet is going to get over, but for starters I made this salad. Used up some pears and an apple.
Still mastering the art of getting the right mix of vinegar, olive oil and seasonings.

With the addition of almonds, raisins and sliced apricots it actually turned out to be a nice bowl of a healthy, refreshing, wholesome salad. So I thought this recipe would fit right in for the Healthy Cooking hosted by Mansi of Fun and food.

Here goes the recipe

You would need

• A bowl of baby spinach
• 1-pears
• 1-granny smith apple
• 1/2 cup almonds
• 1/4th cup raisins
• 3-4 dry apricots
• 1/2 cup blue cheese

for the dressing

• 1-2 tbsp balsamic vinegar
• 3-4 tbsp olive oil
• 1 tsp Dijon mustard
• salt and pepper to taste

You have to

1. mix all the ingredients for the dressing in a bowl. and refrigerate
2. wash and dry the spinach
3. dice the pears and the apple, slice the apricots
4. toss everything with the dressing. top with crumbles blue cheese and serve.

enjoy

YOUR RECIPE ROCKS- MINESTRONE SOUP

Since nearly four days now, I have been making "light dinners". last night I thought of making minestrone soup.

I made Sia's version of the soup with just a few changes. you can get her recipe at http://www.monsoonspice.com/2008/04/spring-cleaning-minestrone-soup.html.
we loved it

This is my entry to the Your Recipe Rocks (YRR),event, hosted by Madhuram of eggless cooking.

here is the recipe

You will need

• small Onion, finely chopped
• 1 Garlic, finely chopped
• 1 large Tomatoes, finely chopped
• 1 large Carrot, cut into 1 cm cubes
• 1 Green Pepper, chopped into bite sized cubes
• 1 Red Pepper, chopped into bite sized cubes
• 1 cup Spinach, fresh/frozen
• 1 cup Pasta (I used frozen, stuffed tortellini pasta, boiled according to package instructions)
• 1cup baked beans
• ½ cup Tomato Puree
• 1 tbsp tomato puree
• 1 tsp Red Chilli Flakes
• 1 tsp basil and oregano
• 5-6 cups Vegetable Stock
• 1 tbsp Olive Oil
• Salt and Pepper to taste

You have to

1. heat oil in a pan. saute onions and garlic.
2. add all the chilly flakes, oregano and basil.
3. add the chopped tomatoes, and saute till pulpy.
4. add the tomato puree.
5. add the chopped carrot, bell peppers, and spinach. saute
6. add the vegetable stock or water, along with the boiled pasta.
7. add salt and pepper.bring to a full boil. check for seasoning.
8. serve hot.

enjoy

SPROUT SALAD WITH FETA CHEESE AND PEACH HONEY MUSTARD DRESSING

When I worked as a nutritional food consultant back in India, I always told my clients to keep dinners light, and have soups, salads and veggies. I try to keep up to that myself too and off late my husband decided to cut down on chapatis at night as well.

So now I have to think of different, tasty, vegetarian salad recipes, and oh ya not forgetting to add some protein too in the salad. I made this last night it tasted really nice. Looks like I will be making a lot of salads, lets see for how long. Will keep posting all that I try out.




You will need

alfalfa sprouts- 1 cup
cucumbers (diced)- 1 cup
tomato (diced)- 1/2 cup
spring onions (diced)- 1/2 cup
grapes- 5-6
lettuce (chopped)- 4-5 leaves
roasted walnuts- 1/2 cup
feta cheese

for the dressing

peaches (chopped)-1
store bought honey mustard salad dressing- 1 tbsp
red wine vinegar- 1 tbsp
olive oil- 1 tbsp
salt and pepper- to taste
sugar- 1/2 tsp


You have to

1. in a bowl, mix all the ingredients for the dressing along with the peaches. cover and refrigerate.
2. mix the lettuce, chopped cucumber, tomato, spring onions, lettuce and grapes.
3. to serve, add the dressing to the chopped salad.
4. take a plate, place the alfalfa sprouts. top with the salad, sprinkle the walnuts and then the feta cheese.

enjoy
I loved the mixed flavours of the sweet peaches and the vinegar, along with the texture of the crunchy walnuts and sprouts.

FRUIT CHAAT

The term "chaat", brings water to my mouth. A very famous terminology in India, "chaat" is a word used to describe, a medley of food stuffs, with a sweet, salty and sour flavour to it. Its an all time favourite street snack in India. From aloo chaat, paapri chat, bhel, chana ki chaat.........wowowo my mouth is watering as I am writting about it. Any Indian can vouch for the ultimate chaat experience. With a little creativity, one can make "chaat" out of any food stuffs.

Back in Delhi, I loved the fruit chaat. Its lunch for so many of the office goers, and you find the stalls, all over the place. Yesterday, I recreated a little "DELHI CHAAT CORNER" right in my kitchen.

We had it in the evening as a snack. Low calorie, and yummyyyy.Great idea to get Here is the recipe. Enjoy it guilt free.

You will need

• pear-1
• banana-1
• strawberries-4-5
• red and green grapes- 7-8
• cucumber-1/2
• apple-1
• peanuts-1/2 cup
• honey toasted almond and cranberry salad accents- 2 tbsp (available at any grocery store, like vons ). this is optional. you can add a handfull of dry fruits instead. like raisins and almonds.
• lemon juice- 1/2 tsp
• roasted cumin powder- 1/2 tsp
• black salt-1/2 tsp
• salt- to taste
• red chilly powder-1/4th tsp
• sugar- 1/2 tsp or less.

You have to

1. wash and cut all the fruit into small pieces.halve the grapes.
2. In a bowl, add the cut fruits. add the peanuts and the almonds.
3. add all the spices. mix.
4. add the lemon juice and sugar.
5. mix everything up. taste.
6. adjust the seasoning, according to taste.

serve in bowls, and enjoy. One can add anything to this. Pomegranate seeds, boiled potatoes, watermelon, pineapple, all taste really good. Each time I have had fruit chaat, I don't get any peanuts or almonds. But I feel that adds that little crunchy texture, and it tastes good spiced up.

enjoy.

MACARONI HOT POT

Its been a while now since I tried this recipe out. Its a recipe I got from my friend. She uses penne pasta to make it, but I used the tube pasta, as I had it at home.
It came out to be really good. Well actually if my husband passes any dish of mine.....means its good. Gave some to another friend of ours, and they had it for dinner. It passed their taste test too.
So it stood the test of Q.E.T.....quick, easy and tasty. yuhooooooo.........
try it out .
though i must admit that i could not take a better pic, but nevertheless.


enjoy



INGREDIENTS


macaroni pasta- 2 cups
onions- 1 small, chopped
tomato- 2, chopped
bell peppers- 1, chopped
baked beans- 1 small tin (use HEINZ baked beans, it gives this macaroni its distinct taste)
tomato puree- 1/2 cup (optional)
tomato ketchup- 1/4Th cup
mayo- 1 cup
milk- 1 tbsp
grated mozzarella cheese- 1 cup
chilly flakes- to taste
oregano- to taste
garlic- 1/2 tsp
salt and pepper- to taste
olive oil- 1 tsp



METHOD

• Boil the macaroni as per the instructions.
• Heat olive oil in a pan. Saute garlic.
• Add chopped onions and saute.
• To this add chopped bell peppers and the chopped tomatoes.
• Saute till soft.
• Add the tomato puree and the baked beans. Mix everything well.
• Add the salt, pepper, oregano and chilly flakes.
• Add tomato ketchup. Cook for a few mins.
• Add the milk slowly, mixing well.
• Add the boiled macaroni and the mayo. Mix everything up.
• Turn off the heat. Add half of the grated cheese. Check for seasoning.
• Empty it out in an oven safe dish. Sprinkle rest of the cheese on top.
• Bake in the oven at 350 degrees, till the chesse melts.
• Let stand for a few minutes.

enjoy it with a salad, garlic bread, or all by itself.