Veg Macaroni Recipe - Indian Style | Chatpata, Masaledaar Pasta - Kids Lunch Box
Macaroni - 1½ Cups
Onions - 2 (Med Size - Chopped)
Tomatoes - 4 (Med Size - Chopped)
Mix Veggies - ½ Cup (Carrots, Cauliflower, Beans - Chopped)
Ginger - 1 tsp (Chopped)
Garlic - ½ Tsp or less (Optional, Chopped)
Green Chili - ½ Tsp (Chopped)
Cumin Seeds - 1 Tsp
Salt - To Taste
Hudson Canola Oil - 3 Tbsp
Red Chili Powder - ½ Tsp
Chat Masala - 1 Tsp
Garam Masala - ¼ Tsp (Garam Masala)
Black Pepper - ½ Tsp (Optional)
Red Chili Paste - 1 Tsp (Optional)
Ketchup - 3-4 Tbsp (Or more)
Coriander - 2 tbsp (Chopped)
Start by boiling a couple of cups of water, add salt to taste and a tbsp of Hudson Canola Oil. Add the macaroni and boil till cooked well but has a bite, in other words Al Dente. Strain the pasta and rinse under cold water.
Heat up a wok or a pan, and add in 2 tbsps of Hudson Canola Oil, once its hot add the cumin seeds. Next goes in the ginger, chili and garlic. Saute for a moment.
Add the onions and cook till the onions are translucent, then add in the tomatoes. Stir and add in the salt to taste. Cook till the tomatoes are mushy.
Add the veggies, and cook for another two-three minutes. Add the ketchup and red chili paste, stir and cook for a minute.
Season it with chat masala, red chili powder and a little bit of garam masala, cook the spices for 2 minutes.. Add the macaroni and mix well.. Top it off with coriander and a touch of black pepper and ENJOY 🙂
So, what are you waiting for, make this for your kids or just for yourself.. Totally scrumptious healthy lunch box or an evening snack on dish it is, try it and let me know how it goes..
Mix cocoa powder in ½ cup of boiling water, keep aside until cools.
Take a pressure cooker and add the salt in it, place a wire stand and a perforate plate. Cover and heat in medium flame.
Sift the plain flour, corn flour, and baking powder.
In a mixing bowl, add the butter and sugar. Beat it until it is creamy and fluffy, then add the condensed milk, whisk for 2-3 mins.
Add half of the sifted flour mix and all the cocoa powder mixture along with the dried fruits and nuts . Mix well. Add rest of the sifted flour mix and give it a mix. Grab a spatula and fold the mixture well.
Transfer the batter to a 7" Cake tin or a similar sized aluminium/steel utensil which is greased well with butter. You can apply a butterpaper as well if you wish to.
Spread the batter well, and add more nuts if you wish. Place inside the pressure cooker and cover, remove the whistle and bake for 30-35 mins in low-med flame.
After 30 mins, check with a toothpick, if it comes out clean, its ready otherwise bake for another few mins.
Once baked take out let it cool and take the cake out by running a knife over the edges and flipping over. Sprinkle some powdered sugar over top or Enjoy just as it is..
You can also bake this in a oven at 180 C for 30-35 mins. feel free to use any nuts and fruits 🙂
So easy and super delicious.. Do try and let me know how it goes 🙂
Diwali is getting closer and closer, and we’re just with the last recipe on our #FusionDiwali Series..
We’re done with twisting the Laddos.. Today, Let’s make something that’s extravagant with Rasgullas.. The cottage cheese balls boiled in sugar syrup are a delicacy in themselves.. But, we’ve eaten a lot of it alone, today Let’s make Blueberry n Rasgulla Cheesecake with Hazelnuts! YAY!
Perfect for this season, so surprise your guests with this..
Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
Biscuits - 120 Gms
Melted Butter - 75ml (More or less)
Cream Cheese - 200g
Powdered Sugar - ⅓ Cup
Whipping Cream - 300ml
Condensed Milk - 200ml
Agar Agar / China Grass - 10g
Blueberries - 3 Tbs or more (I used Dried, hence soaked overnight in ½ cup water)
Hazelnuts - 3 Tbs
Mini Rasgullas - 25-30 or more
Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.
Transfer the biscuit and butter mix to a 9" Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.
Soak the agar agar in ⅓ cup of water for 15 minutes.
Whip the whipping cream until stiff peaks.
In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.
Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.
Once the condensed milk+agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional.
Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavor and color.
Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
For Serving, Run a small knife over the edge of the cake tin to seperate the cake from the tin. And open the tin. Decorate as you wish and enjoy!
I decorated the cake with soaked berries, whipped cream, rasgullas, hazelnuts, blueberry syrup and a sprig of mint. For the blueberry syrup, i did a cheat by add 2 tsp of sugar to the blueberry water(the one we had soaked berries in) and reduced it by cooking till it was thick and used it after it cooled.
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..
Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂