MACARONI (Indian style)

MASALA MACRONI (Macaroni in Indian style)

Macaroni is a variety of dry pasta made with durum wheat. Masala macaroni is a mouthwatering pasta recipe cooked in traditional Indian way with lot of spices, yoghurt, and many other common Indian ingredients. It is after all not that hard to rustle up exotic spicy macaroni with all Indian style. I am sharing the simple and old macaroni recipe that we use to enjoy during my childhood.

Preparation time 15- 20 mins

Cooking time 20-30 mins

Serves 4

INGREDIENTS

Macaroni 2 cup

Onion medium size 1 (finely sliced)

Tomato 1 large (diced)

Oil 2 tbl sp

Cinnamon stick 1 (1 inch long)

Yoghurt 4 tsp

Coconut paste 1 tsp

Mint leaves ½ cup

Coriander leaves ½ cup

Ginger garlic paste 1tsp

Green chili 1

Chili powder 1 tsp

Coriander powder ¾ tsp

Turmeric ½ tsp

Salt to taste

METHOD

STEP 1: Heat oil in pressure pan add cinnamon stick, sauté it for a min.

STEP 2: Add sliced onions, fry them until they turn golden.

STEP 3: Add the chopped mint and coriander leaves. Add the green chili and ginger garlic paste, sauté it for a min.

STEP 4: Add the diced tomato s, cook for 2 mins .Now add yoghurt, coconut paste, chili powder, coriander powder, turmeric powder and salt. Cook all the ingredients until the oil separates from the masala.

STEP 5: Add 2-3 cup or as required water to the masala.Let that water boil then add your macaroni, mix it well. Cover the pressure pan with its lid. Cook for 10 mins or until it’s done. (it takes about 2 whistle to cook).

STEP 6: After that remove from heat, Once the steam suppresses, run it in cold water and fluff carefully. This method works out good only for Indian made pasta. Your masala macaroni is ready to serve.

CHILI CHICKEN (Indo-chinese style)

Chili Chicken is an absolutely delicious recipe of boneless Chicken with Indo-Chinese ingredients. Though mainly boneless chicken is used in this dish, some people also recommend using boned chicken too. This hot and spicy chicken recipe is very easy to cook, takes very less time in making. Lets go ahead with the recipe.

Preparation time 20 mins

Serves 2-3

INGREDIENTS

Chicken 300 gms
Onion large 1 (finely chopped)

Green chili 2 chopped

Tomato sauce2 tsp

Green chili sauce 1 tsp

Soya sauce ½ tsp

Ginger garlic past ¾ tsp

Oil 3 tbl sp

Capsicum diced ½ cup (fried in oil for a min)

Salt to taste
Red chili powder ¾ tsp

Permitted color ¼ tsp

METHOD

STEP 1: Mix green chili sauce, tomato sauce, soya sauce, and chopped green chili in a small bowl and keep aside.

STEP 2: Heat oil in a sauce pan, add the chopped onions,  fry them until they turn golden.

STEP 3: Add ginger garlic paste to the fried onions then add chicken pieces to it. Sauté it for  2 mins.

STEP 4: Add the mixed sauce with green chili to the chicken. Now add red chili powder, permitted color and salt. Once the chicken gets nicely coated with the sauces, add water as required. Cover the lid. Let it cook for about 5-10 mins.

STEP 5: Lastly add the fried capsicum. Sauté for few mins. Your tasty, tangy chili chicken is ready.

VANILLA CUP CAKE

VANILLA CUP CAKES

Preparation time 35 mins

Serves 10 -12 cup cakes

INGREDIENTS (for the cup cakes):

BUTTER ½ CUP (Soften at room temperature)

Self raising flour 1 AND ¼ cup

Milk 2 TBL SP
Sugar 1 cup
Salt ¼ TSP
Eggs 2
Baking powder 1AND ¼ TSP
Vanilla essence 1 TSP 

For icing and garnishing: 
Fresh cream (full fat) 250 ml
Powdered sugar 2 tbl spn
Vanilla essence 1 tsp
Wafer daises
Sugar strands

METHOD

STEP 1: Preheat the oven to 180 c.

STEP 2: Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract.

STEP 3: Gently beat the flour mixture into the butter mixture. Now add milk to it. Beat until just combined; do not over mix.

STEP 4: Take a cup cake pan grease it with butter. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven for 15-17 mins or until golden-brown on top.(take a toothpick insert it in the center, if it comes out clean your cup cakes are ready). Set aside to cool for 10 minutes, and then remove from the cup cake pan.

                              

STEP 5: To make the icing;

Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the powdered sugar and vanilla essence. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5-7 minutes. Your icing is ready. Now spread them using a icing tube, bags. Garnish it with sugar strands and wafer daises.

                                 

HARIRAH

HARIRAH (almond flavored drink)

Harirah is an exotic almond and cardamom flavored drink. It is a highly nutritious and very tasty appetizer. It is an ideal drink for growing kids. It is very simple to make with very easily available ingredients. So lets proceed with our recipe. 

Cooking time 20 mins

Serves 3

INGREDIENTS

Milk 2 glass (full fat)

Ghee 1 tsp

Cardamom 2

Sugar Sweeten to taste

Almonds ½ cup (soaked for 5 hours)

Sweet melon seeds 1 tblsp soaked for 2-3 hours (kharbuje ke beenj)

Saffron 1 pinch

METHOD

STEP 1: Soak the almonds for 5- 6 hour. The longer the almonds soak, the creamier the almond milk.  Drain the almonds from their soaking water .Remove its skin. Place the almonds in the blender then blend continuously for two minute until becomes a fine paste.

STEP 2: Place the melon seeds in a blender add ½ cup of water. Blend them for 2 minutes. Pour the seeds mixture into the strainer. 

Press all the seed milk from the melon seed meal.  Squeeze and press with clean hands to extract as much seed milk as possible.

STEP 3: Heat ghee a sauce pan add crushed cardamom saute for a min. Then add milk, set it on a low flame for boiling.

STEP 4: When the milk starts boiling add almond paste, melon seed paste and sugar. Taste the almond milk, and if a sweeter drink is desired, add sugar to taste. Cook until the raw smell is gone (it take about 3-4 mins). Now your harirah is ready to serve. Pour it to a glass garnish it with sugar and saffron strings.