Return of the Mac (and moong)

It's been a while, but I'm back.

I wanted to start with a Diwali appropriate recipe. But my cousin is the reason I started blogging in the first place. So this one's for her as her kids (my Dallas Monkeys) love mac and cheese. So I tried making a healthier version. Which is a big hit.

I have probably shared this recipe before, but had to put it here again. Because. Let's start with a healthy Diwali.

The title. Well, what a song to come back to a new blog. Like kids these days say #IYKYN

1 cup green moong (Moong bean) soaked for at least 8 hours

3-4 pods of crushed garlic

1  finely chopped onion 

1 cup blended tomatoes

100 gm  mushrooms cut in quarters

1 small bundle of baby spinach

50 gm cottage cheese crumbled

100 gm grated cheddar cheese 

100 ml light cream

500gm macaroni

Salt, pepper, and mixed herbs as required

Olive oil for cooking.

Boil the green moong with a little salt until soft. If boiling in a pressure cooker, give it up to 8-10 whistles on medium flame. Cool and blend the moong to a fine puree. Boil and strain the pasta, keep aside tossing a little oil to avoid sticking. Heat oil in a large pan or a wok. Cook the garlic till it turns a little brown, add the onions and cook till they are translucent. Add the mushrooms with a pinch of salt. Cook till the water left from the mushrooms dries out. Add the tomatoes and cook further for 5-6 minutes stirring occasionally. Season the mix with salt, pepper and herbs. Mix in the cottage cheese followed by cream. Fold in the macaroni and mix well.

Grease a deep bake dish and layer a small portion of the macaroni mix. Layer it with some baby spinach like you would layer a lasagna. Repeat this process twice and top the dish with cheddar cheese. Bake in a preheated oven for 15 minutes at 180 degrees before serving.