The usage of Pasta in any variant of it, in any cuisine is thanks to me! I love Pasta! As a result Amma tries to fuse Pasta into our SouthIndian style of cooking apart from the authentic way it is prepared. One such favourite of ours is Macaroni Upama that too made with Elbow Macaroni!
Amma and Appa love this and once in three months we are sure to make this! This used to be my favourite school box tiffin item and Amma was sure I would finish off a major portion of this rather than sharing with my school buddies!
INGREDIENTS
150 gms Elbow Macaroni
1 Onion, finely chopped
2 Tomato, medium size, finely chopped
2 Green Chilli, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblps Tomato Ketchup
To taste Salt
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Channa Dal
1 tsp Urad Dal
A pinch Hing | Asafoetida Powder
1 sprig Kadhi Patta | Curry Leaves
METHOD
- Cook Elbow Macaroni "al dente" as per the instructions on the pack. Once done, strain and run cold water to prevent further cooking. Strain the cooled elbow macaroni and spread on a plate and keep aside.
- In a kadhai heat oil and add rai, urad dal, channa dal. As rai begins to crackle, add hing and kadhi patta.
- Add chopped onions and a pinch of salt. Saute till onions become soft and translucent.
- Add chopped tomatoes, red chilli powder and green chilli and cook till tomatoes become soft.
- Reduce flame to low and add cooked elbow macaroni, tomato ketchup and half of the chopped dhania. Toss and mix well. Let this cook for a minute.
- Switch off the gas and transfer Macaroni Upama to a serving bowl.
- Garnish with remaining chopped dhania.
a. Any kind of Pasta can be used.
b. Any vegetables - mixed bell peppers, diced carrots, french beans, fresh peas - can also be added.
We have used:
1. By Nature Organic Macaroni Pasta
2. Sundrop Heart Oil
3. LG Hing Powder
4. Tata Salt Lite
5. Kissan Tomato Ketchup
About C R Meena
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