Macaroni (Indian Style)
Macaroni is a variety of dry pasta, originating in Italy and made with durum wheat, traditionally shaped into narrow tubes, some curved macaroni is commonly referred as elbow macaroni.
I used this variant to make this tomato pasta, in South Indian Cuisine only few ingredients are needed to make this. Tomatoes, ginger garlic, green chili, some ketchup. You can make this in a jiffy.
Ingredients: Serves: 2 to 3 persons
Elbow macaroni: 1 cup Preparation Time: 10 minutes
Salt as per taste Cooking Time: 20 minutes
Oil as needed
Tomato: 2 nos (small) made into puree
Ginger garlic paste: 1 tea spoon
Slit green chili: 1 no
Finely Chopped Onion: 1 no (Optional)
Tomato Ketchup: 1 tea spoon
Water as needed
Curry leaves: A few
Method:
1. Take a sauce pan, add water, a pinch of salt, 1/2 tea spoon of water and boil.
2. When the water is boiling add the macrons and simmer the flame. Let it cook, till it becomes soft.
3. Take it out, drain the water completely ans rinse it in cold water (Room Temperature) Keep it aside.
4. Make sure it is not sticky, if it appears so, smear oil and toss the macaroni and keep it.
5. Now take a pan and place it on the stove over high flame, add oil, when it is hot add curry leaves,add thinly sliced onions, green chilies and fry it for a minute, add ginger garlic paste and fry till the raw smell goes off.
6. Add in tomato puree and stir well until it is cooked, add the cooked macaroni and stir well till it is mixed with tomato puree, add the ketchup and stir well. Put off the flame.
7. Serve hot, it is spicy, tangy.
Note:
1. Do not add salt at any stage, as the ketchup may have salt, and may become too salty, only a pinch during boiling of macaroni will do.
Macaroni is a variety of dry pasta, originating in Italy and made with durum wheat, traditionally shaped into narrow tubes, some curved macaroni is commonly referred as elbow macaroni.
I used this variant to make this tomato pasta, in South Indian Cuisine only few ingredients are needed to make this. Tomatoes, ginger garlic, green chili, some ketchup. You can make this in a jiffy.
Ingredients: Serves: 2 to 3 persons
Elbow macaroni: 1 cup Preparation Time: 10 minutes
Salt as per taste Cooking Time: 20 minutes
Oil as needed
Tomato: 2 nos (small) made into puree
Ginger garlic paste: 1 tea spoon
Slit green chili: 1 no
Finely Chopped Onion: 1 no (Optional)
Tomato Ketchup: 1 tea spoon
Water as needed
Curry leaves: A few
Method:
1. Take a sauce pan, add water, a pinch of salt, 1/2 tea spoon of water and boil.
2. When the water is boiling add the macrons and simmer the flame. Let it cook, till it becomes soft.
3. Take it out, drain the water completely ans rinse it in cold water (Room Temperature) Keep it aside.
4. Make sure it is not sticky, if it appears so, smear oil and toss the macaroni and keep it.
5. Now take a pan and place it on the stove over high flame, add oil, when it is hot add curry leaves,add thinly sliced onions, green chilies and fry it for a minute, add ginger garlic paste and fry till the raw smell goes off.
6. Add in tomato puree and stir well until it is cooked, add the cooked macaroni and stir well till it is mixed with tomato puree, add the ketchup and stir well. Put off the flame.
7. Serve hot, it is spicy, tangy.
Note:
1. Do not add salt at any stage, as the ketchup may have salt, and may become too salty, only a pinch during boiling of macaroni will do.
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