13 December, 2010

Countdown to the Indian Christmas- Baked Mushroom Macaroni

Another winter evening in Mumbai and thanks to all that excitement around the 'nip in the air' syndrome; my family gets a chance to feast yet again! Macaroni n cheese has always been a continental fav but this variation seems to be a bit more healthy.

Macaroni- 2 cups (cooked as per packet instruction)

For the vegetable layer:
Onion- 1/2 cup (1 large sized), chopped
Capsicum (red, yellow, green)- 1 cup (1 small sized of each), chopped
Tomatoes- 1 cup (2 medium sized), chopped
Button Mushrooms- 1 cup, sliced
Oregano- 2 tablespoons
Sliced Olives- 2 tablespoons
Butter- 2 tablespoons
Salt- 1 teaspoon OR as per taste
Pepper- 1 teaspoon

For the mushroom sauce:
Mushroom soup powder- 1/4th cup (readily available in the market. I used Knorr)
Water- 1 1/2 cups

Other ingredients:
Mozzarella cheese- 1/4th cup, grated
Butter- 1/2 teaspoon to grease the baking dish
Sliced black olives- 1 teaspoon to garnish the bake


Preparing the vegetable layer.
Heat the butter in a non stick pan, add the onions and sautee till they turn translucent.
Now add the capsicum, mushrooms and tomatoes and cook for 3 minutes.
Add the oregano, olives, salt and pepper. Cook for 1/2 a minute and set aside.

Preparing for the bake:

Arrange the macaroni as the base layer in a greased baking dish.
Spread the vegetables and layer this on top of the macaroni covering all of it. Now pour the mushroom sauce on top.
Sprinkle the cheese on the bake and set aside.
Pre-heat the oven at 200 C for 5 minutes. Now place the baking dish on the middle grill and bake for 12 minutes.
Garnish with the remaining olives and serve hot with garlic bread or just like that!

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