MACARONI PASTA INDIAN STYLE RECIPE
Macaroni pasta recipe - an indian style & tasy version of dry pasta recipe with step by step directions & recipe video,tips.
Macaroni Recipe, Macroni pasta
Deep Sauce Pan
To cook macroni:
For macroni pasta:
green capsicum chopped
green chilli chopped
+ 1 tsp oil
Salt to taste
black pepper powder
red chilli powder
Cooking macroni pasta:
Collect all the required ingredients.
In a pan, heat 3 cups of water and 1 tsp of salt. Bring it to a boil.
Add 2 heaped cup macaroni or elbow macaroni.
Stir with a fork.
Begin to cook macaroni on medium flame till they are al dente – meaning they should have a slight bite to them.
Drain all the water and keep cooked macaroni aside.
Making macroni pasta:
Heat a large kadai with oil.
Add onion and sauté on a low-medium flame stirring often till they become translucent or until they turn pink.
Then add ginger, green chilli and sauté till the ginger is light brown or till its raw aroma goes away.
Now add chopped veggies and fry them for few seconds until they get crunchy.
Next add in tomatoes and mix thoroughly.
After mixing, add spices like salt, black pepper powder and red chilli powder.
Cook tomatoes until they soften, pulpy and blend with the veggies.The raw smell of tomatoes should disappear.
When the tomatoes and veggies blend well, then add 1 tbsp of water.
Keep stirring continuously on medium flame until the oil starts separating from masala.
Lower the flame and then add the cooked macroni.
Mix gently, coating the masala sauce well.
Lastly add tomato ketchup and garam masala.
Again toss well. Keep in mind mix very gently so that pasta does not break and get much mushy.
Sprinkle coriander leaves. Steaming hot veg macaroni is ready.
Serve hot this scrumptious macaroni and relish eating.
Make sure not to overcook pasta as they turn too soft and sticky.
Adjust the amount of chili powder based on your spice level.
You can use veggies according to your choice and if you want to make macaroni pasta more healthy add lots of vegetables.
Cooking times can vary according to pasta shape, amount, and type (whole-wheat, gluten-free, etc.).
I have used onions, tomatoes, carrot, and capsicum. More variety of veggies can be added to suit ones taste like corn, baby corn, cauliflower, broccoli florets.
Unlike dried pasta, fresh pasta takes only two or three minutes to cook, max.
Don't do a cold-water rinse on your pasta when it’s done the cooking. That washes away all the happy starches that bind it to the sauce. (And the delicious salty flavor!)
Don't add any oil to the pasta water.
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