Creating motley of tastes in an otherwise bland white sauce has always been a challenge for me. I tried many versions – with and without cheese, with and without eggs, with only tomatoes and jalapenos (That was a pure delight!), and finally, decided to leave no stones unturned. The recipe below is definitely fattening, but the outcome is worth once in two months guilt trip down the unhealthy road.
- Carrot – 1
- Eggs – 2
- Onion – 1
- Maida/ All purpose Flour – 3 tsp
- Butter – 5 tsp
- Milk – ¼ cup
- Oregano – 1 tsp
- Chilly Flakes – 1 tsp
- Pepper – 1.5 tsp
- Grated Cheese – 4 tbsp
- Coriander leaves ( and stems) - 4 tsp (finely chopped)
- Olive oil – 1 tbsp
- Macaroni (ideally elbow) – 100 gms
- Finely slice the carrots and then cut them into thin strips.
- Cut onions into long thin pieces.
- Hard boil an egg and cut it into small cubes.
- Take a small pan and heat some olive oil.
- After it has heated, add the onions, and toss them till they become transparent. Switch it off, and keep it aside.
- Take about 5 teaspoons of butter, and put it in a pan for melting.
- After it has melted, add 3 teaspoons of maida, and keep stirring it for about 5 minutes on low flame.
- Add milk little by little and keep stirring it.
- Add about half a cup of water, and then add chilly flakes, pepper, oregano and salt.
- Add the egg pieces, carrots and fried onions to the white sauce. Add the grated cheese and stir till it melts completely.
- Switch off the gas. Add coriander leaves and a raw egg. Mix them all thoroughly. Check for salt and keep it aside.
- In a large vessel, heat the macaroni with enough water to cover them. Add about a spoonful of salt and some olive oil (I used the oil leftover after frying onions).
- When they are fully done, drain them off the hot water, and keep them under running water for a few seconds.
- Drain the water completely and add them to the sauce.
- If required, heat it again and serve.
- For getting the pasta without breaking, the hot-cold water idea works and so does adding oil. But the cheaper fragile varieties still end up sticking tot he vessel if allowed to stay and cool for long. So this time, I saved it for the last, and just drained and added them to the sauce instead of allowing it to to rest till the white sauce was done.
- I hard boiled it by adding the egg to enough water so that it was completely immersed, and then bringing the water to boil in medium flame. The lid was then closed and the egg allowed to rest for about 10 minutes. After that, I washed it in cold water and peeled it.
- Finally, white sauce can quickly become a disaster if one is stingy about butter. I have had a lot of problem by equally measuring maida and (solid) butter.