Even as we are willing to experiment with different cuisines, more often than not we tend to look for a little spice in them! Nowadays, it is not unusual to find desi versions of pastas and pizzas on the menu cards of popular food joints. Hence, I thought of experimenting with pasta and giving it a spicy twist. Macaroni veggie hotpot is the result of my efforts; it is spicy and tasty. Let me share the recipe with you.
Ingredients: (Serves three)
Elbow macaroni – 200gms
Mixed vegetables* – 2 teacups or 400ml measure
Onions – 3 no
Tomato – 4 no
Garlic – 4 pods
Maida (All purpose flour) – 1 tablespoon
Milk – ½ teacups or 100ml measure
Basil – ¼ teaspoon
Oregano – ¼ teaspoon
Mace powder – ¼ teaspoon
Red chili flakes – ¾-1 tablespoon (adjust to taste)
Salt – to taste
Sugar – 1 teaspoon
Olive oil – 2 tablespoons
Macaroni Veggie Hotpot served with cutlets and soup
Method: Boil one liter of water in a wide mouthed vessel. Add macaroni and required salt to the boiling water. Continue to cook on medium flame till macaroni is cooked, but still firm. Do not cook macaroni very soft. Drain the hot water and run macaroni through cold water. Drain, toss with 2 teaspoons of cooking oil and keep aside.
Cut the vegetables into 1” long pieces. Separate cauliflower florets; cut the onions and tomatoes into cubes. Grind onions, tomatoes and garlic into a fine paste.
Boil milk in a vessel and allow it to cool. Roast all purpose flour in a kadai/wok till it starts to turn brown. Transfer to a bowl and allow it to cool. Later dissolve the roasted flour in milk taking care to avoid lumps. Keep aside.
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