CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
There are few foods as wonderfully forgiving as macaroni. Give it a fiery desi masala and it happily dives in; pour over a creamy mushroom sauce and it turns luxurious; toss it with crunchy vegetables and sprouts and it becomes a wholesome bowl; simmer it in a fragrant broth and suddenly Sunday lunch has acquired a soul-warming new personality!
When little elbows turn into big-time flavour!
Macaroni, with its charming curved, elbow-like shape, is one of the easiest and most versatile forms of pasta to work with. From classic Italian preparations to contemporary creations and wildly imaginative fusion combinations, this little pasta has an uncanny ability to embrace flavours from almost every culinary tradition.
- From desi Maska Masala and soul-warming soup to a healthy salad, protein-packed soy bowl and creamy mushroom indulgence
- Celebrity Master Chef Dr Kaviraj Khialani serves up five delicious ways to make macaroni the star of your Sunday table
- Tiny, curly and wonderfully versatile, macaroni soaks up Indian spices, rich sauces, vegetables, proteins and cheesy goodness with effortless flair
- Sangam-style desi flavours meet global pasta ideas in a collection designed for experimentation, indulgence and everyday cooking
- Whether you crave comfort food, a wholesome bowl or a luxurious creamy bite, there is a macaroni makeover waiting for you
For someone taking the first steps into the world of pasta, macaroni is particularly friendly. It is small, easy to handle and wonderfully receptive to sauces, spices, vegetables, proteins, herbs and cheese.
And that makes it perfect for a little Sunday kitchen adventure.
The chef’s macaroni philosophy: Think outside the pasta box
According to Celebrity Master Chef Dr Kaviraj Khialani, pasta need not be restricted to conventional Italian preparations.
“A pasta is one of the easiest dish to prepare since it just needs a few basic tips to adapt to and the recipes from the simplest to the fusion are just a thought process which is imaginary and full of aromas and flavors to balance that perfect pasta plate to indulge into at any hour of the day.”
His mantra is simple: boil the pasta, open the pantry and let imagination take over.
Macaroni can be combined with boiled green peas and cooked in a tomato-based masala with cumin, coriander, turmeric, red chilli, mixed herbs and fresh coriander, then finished with grated cheese.
Leftover palak paneer gravy can receive an entirely new avatar with macaroni, sweet corn, capsicum, chilli flakes and cheese before being baked.
For a more adventurous twist, macaroni can find its way into chana chaat, sprouts salads, desi chutneys, roasted peanuts, curd, chaat masala, mint and coriander, or even a raita finished with a sizzling tadka of curry leaves and mustard seeds.
And for non-vegetarian indulgence, the possibilities stretch to hard-boiled eggs, shredded chicken, prawns, shrimps, chicken sausages, salami and bacon, tossed with mayonnaise, mustard and a dash of Capsico or Tabasco.
Even Indian comfort food gets a macaroni makeover: tomato-onion masala, potato cubes, makhanas or phool patasha can turn it into a lightly gravy-based preparation to be enjoyed with rotis.
For those seeking something different, methi-garlic masala with paneer, colourful capsicums, ladyfingers, bitter gourd or baby onions opens yet another delicious chapter.
And now, the five stars of this Sunday special!
MACARONI MASKA MASALA
The desi, buttery, masala-packed macaroni that can make a Sunday morning instantly brighter
Ingredients
- Macaroni – 2 cups, boiled
- Green peas – ½ cup, boiled
- Oil – 1 tsp
- Butter – 1 tsp
- Green chillies – 2–3, slit
- Curry leaves – 5–6
- Salt – to taste
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Coriander powder – ½ tsp
- Chaat masala – ½ tsp
- Tomatoes – 1 cup, grated or pureed
- Cheese – 2 tbsp, grated
- Coriander leaves – 2 tbsp, chopped
- Lime – 2–3 slices
Method
- Keep all the ingredients ready for this delicious desi-style macaroni.
- Heat oil in a pan. Add curry leaves, green chillies and cumin seeds and allow them to splutter.
- Add the grated tomatoes or fresh tomato puree.
- Add salt, turmeric, red chilli powder, coriander powder and chaat masala.
- Stir in the boiled green peas and cook for 4–5 minutes over medium heat.
- Add the boiled macaroni, coriander leaves and herbs of choice. Toss everything together.
- Cook for another 4–5 minutes on low heat, allowing the pasta to absorb that gorgeous masala.
- Finish with grated cheese and serve piping hot with a squeeze of lime.
Chef’s temptation: The final hit of cheese and lime is where the desi masala meets creamy tangy magic!
SPICED TOMATO MACARONI SOUP
A steaming bowl of comfort where hearty vegetables, pulses and macaroni come together
Ingredients
- Oil – 1 tsp
- Butter – 1 tsp
- Garlic – 1 tsp, chopped
- Onion – 1 small, chopped
- Carrot – ½, cut into small cubes
- Celery – 1 stalk, finely chopped
- Potato – 1 small, cubed
- Green capsicum – ½, cubed
- Sprouts – ½ cup
- Boiled rajma/chana/pulses of choice – ½ cup
- Water or vegetable stock – 3–4 cups
- Salt and crushed black pepper – to taste
- Mixed herbs/fresh basil – to taste
- Chilli flakes – ½ tsp
- Grated cheese – 2 tbsp, optional
- Coriander/parsley/basil – 1 tbsp, for garnish
Method
- Heat oil and butter in a pan. Add garlic and onions and sauté briefly.
- Add the tougher vegetables first—carrot, potato and celery—and sauté for about a minute.
- Add salt, crushed black pepper, mixed herbs and chilli flakes.
- Pour in the vegetable stock or water. Bring to a boil, then simmer for 20–25 minutes, or until the vegetables and macaroni are just cooked.
- Add capsicum and sprouts towards the end so they retain some freshness and bite.
- Stir well and cook for another 3–4 minutes.
- Serve piping hot, crowned with grated cheese and fresh herbs.
Sunday mood: One bowl, one spoon and a warm blanket of flavour!
THE HEALTHY MACARONI SALAD BOWL
Fresh, colourful, crunchy and satisfying—a macaroni bowl that proves healthy can be seriously delicious
Ingredients
- Macaroni pasta – 1 cup, boiled
- Cucumber – 1 small, cubed
- Tomatoes – 1 small, cubed
- Onion – ½ small, cubed
- Boiled rajma/beans/peas – ½ cup
- Fresh sprouts – ½ cup
- White or purple cabbage – ½ cup, chopped
For the dressing
- Hung curd – 1 cup
- Salt and crushed black pepper – to taste
- Mint leaves – 2 tsp, chopped
- Coriander leaves – 2 tsp, chopped
- Fresh herbs/basil – 4–5 leaves
- Chilli flakes – ½ tsp
- Lime juice – 2 tsp
- Chaat masala – ¼ tsp
- Cumin powder – ¼ tsp
- Flax seeds/melon seeds/roasted crushed peanuts – 2 tsp
- Fresh pomegranate seeds – ½ cup
Method
- Whisk together all the dressing ingredients until creamy and well combined.
- Add the boiled macaroni, cucumber, tomatoes, onion, pulses, sprouts and cabbage.
- Toss gently until every ingredient is beautifully coated.
- Arrange assorted lettuce or salad leaves in a serving bowl.
- Spoon the colourful macaroni mixture generously over the leaves.
- Finish with fresh herbs, seeds and a shower of ruby-red pomegranate seeds.
- Serve immediately.
The payoff: Creamy curd, crunchy vegetables, juicy pomegranate and tender macaroni in every bite!
SOY MACARONI COMBO MEAL
Protein-rich, spicy and satisfying—the macaroni meal for hungry Sunday appetites
Ingredients
- Macaroni – 1 cup, boiled
- Soy granules – 1 cup, soaked in warm water for 15–20 minutes
- Oil – 1 tsp
- Butter – 1 tsp
- Cumin seeds – ½ tsp
- Ginger-garlic paste – 1 tsp
- Green chillies – 1 tsp, chopped
- Onion – 1 small, chopped
- Salt and pepper – to taste
- Red chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala powder – ½ tsp
- Fresh tomato puree – 1 cup
- Kasuri methi – 1 tsp
- Water – ½ cup
- Green peas – ½ cup, boiled
- Coriander leaves – 2 tbsp, chopped
- Grated cheese – 2 tbsp
Method
- Heat oil and butter in a pan. Add cumin seeds, onion, ginger-garlic paste and green chillies.
- Sauté for 1–2 minutes until fragrant.
- Add tomato puree, kasuri methi, salt and all the spices.
- Add drained soy granules and boiled green peas. Sauté well.
- Pour in water and simmer for 8–10 minutes, allowing the flavours to mingle.
- Add boiled macaroni and cook for another 4–5 minutes.
- Finish with chopped coriander and grated cheese.
- Serve hot with garlic bread or masala pao.
Chef’s serving suggestion: A little extra cheese on top never hurt a Sunday!
MACARONI MUSHROOM MELANGE
Creamy, garlicky and gloriously indulgent—the luxurious finale
Ingredients
- Macaroni pasta – 1 cup, boiled
- Mushrooms – ½ cup, sliced
- Oil – 1 tsp
- Butter – 1 tsp
- Garlic – 1 tsp, chopped
- Onion – ½ small, chopped
- Celery – 2 tsp, chopped, optional
- Salt and crushed black pepper – to taste
- Maida – 1 tsp
- Milk – ½ cup
- Vegetable stock/water – ¼ cup
- Cream – 2 tbsp
- Mixed herbs – ½ tsp
- Chilli flakes – ½ tsp
- Cheese – 2 tbsp, grated
- Parsley/basil/coriander – 2 tbsp, chopped
Method
- Heat oil and butter in a pan. Add garlic and onion and sauté for about a minute.
- Add sliced mushrooms and sauté.
- Sprinkle in the maida and cook for about 30 seconds.
- Gradually add milk and water or vegetable stock, stirring continuously.
- Add mixed herbs, chilli flakes, salt and pepper.
- Bring the sauce to a gentle boil.
- Add boiled macaroni and cook for 2–3 minutes, allowing it to soak up the creamy mushroom goodness.
- Stir in cream and grated cheese.
- Finish with fresh herbs and serve hot with crisp toast.
The grand finale: Silky sauce, earthy mushrooms, garlic, cheese and tender macaroni—Sunday indulgence in its most irresistible form!
CHEF KAVIRAJ’S FINAL MACARONI MANTRA
Macaroni does not demand a complicated kitchen. It asks only for good ingredients, balanced flavours and a little imagination.
So, this Sunday, forget the rulebook.
Take that packet of macaroni sitting quietly in the pantry and let it travel—from Indian masala to soup, from healthy salad to protein-packed soy and finally to creamy mushroom luxury.
Because sometimes the most magical Sunday feast begins with the smallest, simplest curve.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
