Nutrition Here are some tempting cheese recipes
Cheese is one of the world’s favourite and versatile ingredients used for everything from starters to main courses and desserts. It can be made from milk of cow, sheep, goat, camel or buffalo by adding a mixture of enzymes known as ‘rennet’.
Cheese is available under in different names such as like cheddar, ricotta, cottage cheese, mozzarella, feta, pecorino etc , ticklemore, cream cheese, etc.
Pasta and cheese treat
Egg (beaten): 1
Cottage cheese (grated): 125 gm
Fennel seeds : 1 tbsp
Capsicum and celery
(Chopped) : 1 tbsp each
For the milk sauce
Bay leaf: 1
Pepper crushed: 6
Onion: 1 small
Butter: 2 tbsp
Plain flour: 3 tbsp
Salt to taste
Celery: 2 tbsp
Tomato (sliced): 4
Cheese (grated): 200gm
Spring onion to garnish
(Chopped): 2 tbsp
Boil and cook pasta in salted water for eight to 10 minutes or until just tender. Drain well and keep aside.
To make milk sauce, pour milk into a saucepan. Add the bay leaves, crushed pepper onion and celery. Heat milk just below boiling, remove from fire, cover and keep aside for 10 minutes. Melt little butter in a saucepan, sprinkle flour and stir constantly and cook over a low flame. Gradually stir in milk and bring to boil, stir well until thickened and smooth.
Stir the beaten egg, 125 gm cheese, crushed pepper, chopped capsicum, celery, and fennel seeds into milk sauce and season with salt and pepper. Spoon the mixture over the pasta in a baking bowl, making sure it is well covered. Top it with a layer of sliced tomatoes.
Sprinkle grated cheese over the top tomato layer and bake it in a pre-heated oven at 190 degrees c for 25-30 minutes or until bubbling and golden. Garnish with chopped spring onion and serve hot.
Cheese (cut into thin strips): 300 gm
Wheat chapathi: 4
Lime juice: 2 tbsp + 1 tbsp
Green chillies: 2 (sliced)
Oil : 2 tbsp
Ginger garlic paste: 1 tsp
Onion (sliced): 1 small
Capsicum (green, cut into
strips): 1 medium
Crushed pepper: 1 tsp
Green sprouts: Half cup
Ghee: 1 tbsp
Cabbage leaves: 4
Turmeric powder: One- fourth tsp
Salt to taste
Heat oil in a pan, add ginger-garlic paste, sauté for half a minute.
Add onion and sauté for another minute, add sliced capsicum, crushed pepper, turmeric, lime juice, salt and finally sliced cheese, stir well for 2 minutes.
Remove from fire, add sprouted greens, stir well and set aside.
Combine green chillies and lime juice in a bowl.
To make the wraps, divide cheese-capsicum mixture into four equal portions.
Place cabbage leaf on each chapathi, spread portion of cheese mixture over it, drizzle half tsp of chilli-lime mixture, roll up each wrap and serve immediately.