Indian fusion recipes from Raghavan IyerSubmitted by Musicians and H... on Mon, 03/25/2013 - 17:30
I have one of his Indian cookbooks. This man knows his stuff.
Mac and Cheese with Turmeric Trail’s Madras Masala
Everyone’s comfort food in America, this bowl of bubbly, cheesy addiction elevates mac and cheese to appease even the sophisticated adult at the table. The haunting aromas from the blend are enough to draw your household to that table before you can say, “dinner is served.”
Lacto-vegetarian; Gluten-free (if you use gluten-free macaroni)
3 cups uncooked elbow macaroni
2 tablespoons Ghee or butter
1 cup finely chopped red onion
2 to 3 fresh green Serrano chiles, stems discarded, finely chopped (do not remove the seeds)
2 tablespoons chickpea flour
1 tablespoon Turmeric Trail’s Madras Masala
2 cups half-and-half
1 teaspoon coarse kosher or sea salt
2 cups shredded cheese (a mix of cheddar, jack, mozzarella, Colby or anything else)
1/4 cup finely chopped fresh cilantro leaves and tender stems
1. Bring a large saucepan filled more than halfway with water to a rolling boil over medium-high heat. If you like salting your water for boiling pasta, by all means use as much as you need at this juncture. Add the macaroni to it and bring it to a boil again, stirring once or twice. Continue boiling vigorously uncovered, stirring occasionally, until the noodles are cooked just right (tender but not mushy), 8 to 10 minutes.
2. While the noodles cook make the cheese sauce. Heat the ghee in a small saucepan over medium-high heat. Once the nutty-smelling clarified butter appears to shimmer, stir in the onion and chiles. Stir-fry the medley until the onion is light brown around the edges and the chiles smell pungent, 3 to 4 minutes.
3. Sprinkle in the chickpea flour and stir it in. Roast the flour light brown, stirring constantly to allow the flour to cook evenly, and the aromas that waft from the pan to smell nutty, about 1 minute. Now sprinkle in the spice blend and stir it in. Pour in the half-and-half, a little at a time, whisking it in quickly to make sure there are no lumps. Bring the sauce to a boil, still uncovered, stirring occasionally, until the sauce thickens a bit, 3 to 5 minutes. Stir in the salt, cilantro, and the cheese; turn off the heat...
For more - http://www.turmerictrail.com/recipes-pg