One Pot Bechamel

FOR THE PASTA:

1 pound dry penne noodles

FOR THE GROUND BEEF:

1 pound ground beef

1 teaspoon sea salt

½ teaspoon black pepper

2 cloves garlic minced

FOR THE BÉCHAMEL SAUCE:

1 stick 1/2 cup butter

½ cup all-purpose flour

6 cups warm whole milk

1½ teaspoons sea salt

¾ teaspoon black pepper

½ teaspoon cinnamon

½ teaspoon ground cardamom

Cook the pasta according to package directions. Drain and set aside.

In a skillet over medium heat, cook the ground beef until browned. Add sea salt, black pepper, and minced garlic. Stir and cook for 1–2 minutes until the garlic is fragrant. Set aside.

In a large pot oven safe pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the warm milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with salt, black pepper, cinnamon, and cardamom.

Reserve 1½ cups of the béchamel and set aside. Add the pasta and ground beef to the remaining béchamel in the pot and stir until well combined. Top with the béchamel sauce

Bake at 425 degrees for 15 minutes or until the top is bubbly and brown (you can also broil for 1-2 minutes just to get the top to brown but be very careful because it can burn very quickly).

Spritz Cookies

2 sticks ( 1/2 pound) unsalted butter, softened

½ cup superfine sugar

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 3/4 cups all-purpose flour

In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated.

Preheat the oven to 375°F. Press the dough through a cookie press into 2-inch-long S shapes or into flowers onto ungreased baking sheets. Freeze cookies until firm, if desired, to prevent them from spreading while baking, about 15 minutes.

Bake in the upper and middle third of the oven for 12 to 15 minutes, or until golden on the bottom and lightly browned around the edges. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a rack to cool completely. If the cookies stick to the baking sheet, return them to the oven to soften for 1 minute.

Poha Chivda

Oil - 2 tbsp.

Cumin seeds- 1 tsp

Asafetida - a pinch

Curry leaves

Peanut - 1/4 cup, roasted

Roasted Channa Dhal - 2 tbsp.

Cashew - 10

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Salt

Poha - 3 cup, roasted

Heat Oil in a large pan.

Temper Cumin seeds, Asafetida and few Curry leaves.

Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Poha and roast until crispy.

Can be stored in an airtight container for upto a month.

Substitute with Corn Flakes to make Corn flakes Chivda