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Sunday, November 7, 2010
Inspired by Aarti Sequeira to add a little Indian to any dish, tonight we adapted our standard Mac & Cheese recipe to make it decidedly more Indian.
In addition to adding Garam Masala, coriander, curry and all sorts of spices to the sauce, I also cooked some coriander pods, cumin seeds and brown mustard seeds with the butter that I mixed into the panko bread crumb topping. And, like when we made a spicy Thai curry version, we used coconut milk in place of standard milk for the sauce.
And in addition to some white & sharp cheddars in the sauce, I added cubed paneer before baking.