Monday, December 08, 2008

Masala Macaroni

I call this the desi version of mac and cheese. Typical to desi food it has a lot of spices and just a little cheese to retain the Italian effect. The cheese again is Amul cheese which is as desi as cheese can get:). I used to make this a lot when I was in India and I think the origin was something similar that my friend used to bring for lunch. My mom likes this much better than the authentic versions and I love making this for her:) This is also an easy way to feed veggies to kids as they have an inexplicable bond with mac'n'cheese.

  1. Elbow macaroni - 1 packet
  2. Carrots - 2 chopped into small pieces
  3. Beans - ~25 chopped into small pieces
  4. Onion - 1 big sliced
  5. Peas - 1 cup
  6. Ginger - 1 inch piece chopped fine
  7. Garlic - 3 pods chopped fine
  8. Amul cheese slices - 3 or 4 chopped into small pieces
  9. Garam masala - 1/4th tsp
  10. Red chilli powder - 1 tsp
  11. Dried red chillies - 2
  12. Curry leaves - 8
  13. Lemon
  14. Oil - 1 tsp
  15. Salt


  1. Boil the elbow macaroni in hot water until it is a little underdone. Drain and keep aside.
  2. Heat oil and add the curry leaves, dried chillies, ginger and garlic and let it cook for 1 min.
  3. Add the sliced onion and cook until golden brown.
  4. Add the rest of the veggies and cook until a little soft.
  5. Add the garam masala, salt and chilli powder and the cooked macaroni. Mix well and place a lid and let it cook for 2 mins.
  6. Turn off the gas and add half the cheese and mix in. Squeeze some lemon juice and mix in. Use the rest as a garnish before serving and enjoy hot!
Note: If you want this dish healthier, you can skip the cheese altogether and this dish would still taste yummy. You can also use a whole wheat version of the macaroni.


Vinitha said...

Nice updates Smita! Both the recipes sound yummy, will definitely try 'em soon....I am being a slacker in updating my blog....need to start blogging again....:)

Sidhu said...

nice, back in action...keep it up