CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Macaroni a well-known pasta shaped at curve and looks like our elbow shape is one of the easiest and tasty versions of pasta which has been known to us. A lot many ways with macaroni have been designed and presented to our guests from the classic Italian to the contemporary versions and the creative concoctions which are my favorite and out-of-the-box offerings!
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.
Macaroni pasta is small in size and easy to handle for someone working with pasta for the first time and is also good to learn with a variety of sauces, ingredients and taste enhancing ingredients to make the pasta experience all the more enticing and mesmerising.
Here are a few tips on how to combine Macaroni Pasta in our day to day cooking:
- Combine boiled macaroni with boiled green peas and cook it in tomato based masala with simple home spices like cumin, coriander, turmeric, red chili, mixed herbs and a little salt to taste, fresh coriander leaves and have it with a little topping of grated cheese, good munch for the kids and teenagers.
- Macaroni pasta goes well into our palak paneer gravy as well, try using a little leftover gravy next time add boiled pasta to it and some sweet corn, capsicums and chili flakes, top it with cheese and bake.
- Adding macaroni pasta to a chana chaat, tossing it together with a sprouts salad with desi chutneys for dressing, serving it with roasted crushed peanuts with a little curd and chaat masala, mint and coriander in a raita format for a change with a tadka of curry leaves and mustard seeds is just yummy!
- I have always enjoyed macaroni with cubes of hard boiled eggs, boiled shredded chicken pieces, saute prawns or boiled shrimps, some sliced chicken sausages, salami, bacon etc dressed in a little mayonnaise with some mustard paste and a dash of Capsico or tabasco sauce for a snack.
- Macaroni pasta can also be done with a tomato/ onion- tomato masala and additions can be potato cubes, a few fox nuts/makhanas or phool patasha as we call it in sindhi, it’s a little gravy to it and eaten with rotis.
- I also enjoy macaroni pasta with a methi garlic masala and with some paneer or colorful capsicums/ little lady fingers/ bitter gourd/ small baby onions cooked in a green masala also is a good choice as a variety.
Here are a few easy and yummy recipes with macaroni pasta for a perfect Sunday Brunch!
MACARONI MASKA MASALA
Ingredients
Macaroni- 2 cups boiled
Green peas-1/2 cup boiled
Oil-1 tsp
Butter-1 tsp
Slit green chilies- 2-3 no
Curry leaves -5-6 no
Salt to taste
Cumin seeds-1/2 tsp
Turmeric powder- ½ tsp
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Chaat masala-1/2 tsp
Tomatoes-1 cup grated/puree
Cheese-2 tbsp. Grated
Coriander leaves- 2 tbsp. chopped
Lime-2-3 slices
Method
- Prepare all the ingredients for the macaroni pasta recipe in a desi style.
- Heat oil in a pan add in the curry leaves, green chilies and cumin seeds allow to splutter for a few seconds, add in the grated or fresh tomato puree.
- Add in salt and all the powdered spices, boiled green peas and mix well.
- Cook the mixture for 4-5 mins on a medium flame and add in the boiled macaroni pasta, and coriander leaves, herbs to taste and toss well. Cook for another 4-5 mins on low flame.
- Finally add grated cheese mix and serve hot with a slice of lime.
SPICED TOMATO MACARONI SOUP
Ingredients
Oil-1 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Carrot-1/2 no small cubes
Celery-1 stalk small pieces
Potato-1 small cubes
Green capsicum-1/2 no small cubes
Sprouts-1/2 cup
Boiled rajma/ chana/ pulses of your choice-1/2 cup
Water/vegetable stock- 3-4 cups
Salt and crushed black pepper to taste
Mixed herbs/fresh basil to taste
Chili flakes-1/2 tsp
Grated cheese-2 tbsp. Optional.
Coriander/parsley/basil-1 tbsp. for garnish.
Method
- Heat oil and butter in a pan add in the garlic and onions and saute for a few seconds. Add in the assorted vegetables, ideally start with the tough ones of your choice and saute them for a minute.
- Add in the seasonings from salt, pepper to flavorings with mixed herbs and chili flakes to spice it up.
- Add in vegetable stock or water and allow to boil, simmer and cook the soup for around 20-25 mins on a medium flame or until the macaroni and tough veggies are just done.
- Now add in the capsicums, sprouts and mix well into the soup, cook for another 3-4 mins and serve hot garnished with cheese/ fresh herbs/coriander.
THE HEALTHY MACARONI SALAD BOWL
Ingredients
Macaroni pasta-1 cup boiled.
Cucumber-1 small, cut into small cubes
Tomatoes-1 small, cut into small cubes
Onion-1/2 small, cut into small cubes
Boiled pulses- rajma/ beans/ peas- ½ cup
Fresh sprouts-1/2 cup
Cabbage-1/2 cup cut into cubes- white or purple cabbage
For the dressing
Curd- 1 cup – hung to remove excessive whey/liquid
Salt and crushed black pepper to taste
Mint leaves- 2 tsp chopped
Coriander leaves- 2 tsp chopped
Fresh herbs/basil leaves- 4-5 no
Chili flakes-1/2 tsp
Lime juice- 2 tsp
Chaat masala-1/4 tsp
Cumin powder-1/4 tsp
Flax seeds/ melon seeds/roasted crushed peanuts- 2 tsp
Fresh pomegranate seeds-1/2 cup
Method
- Prepare all the ingredients for the healthy macaroni salad bowl.
- In a mixing bowl combine together all the ingredients for the dressing and mix well.
- Now add in the body of the salad from macaroni to all other veggies/fruits/non-veg ingredients if any of your choice and give the salad a nice toss.
- Arrange a bed of assorted lettuce leaves or salad leaves at the base of the serving bowl/salad plate and top it up with a generous portion of the freshly tossed healthy salad.
- Garnish with fresh herbs, assorted seeds and serve immediately.
SOY MACARONI COMBO MEAL
Ingredients
Macaroni -1 cup boiled
Soy granules-1 cup, soaked in warm water for 15-20 mins
Oil-1 tsp
Butter-1 tsp
Cumin seeds-1/2 tsp
Ginger-garlic paste- 1 tsp
Green chilies-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Tomato puree-1 cup fresh
Kasuri methi-1 tsp
Water-1/2 cup
Green peas-1/2 cup boiled
Coriander leaves-2 tbsp. chopped
Grated cheese-2 tbsp.
Method
- Heat oil and butter in a pan add in the cumin seeds, onions, ginger-garlic paste and green chilies and saute for 1-2 mins.
- Add in the tomato puree, kasuri methi, salt, all spices and add in the drained soy granules and green peas, saute well for a couple of mins.
- Simmer and allow to cook for 8-10 mins. Add in the boiled macaroni and mix well, cook for another 4-5 mins and add in the coriander leaves and grated cheese mix and serve hot with garlic bread/ masala pao.
MACARONI MUSHROOM MELANGE
Ingredients
Macaroni pasta-1 cup boiled
Mushrooms-1/2 cup sliced
Oil- 1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion-1/2 small chopped
Celery-2 tsp chopped optional
Salt and crushed black pepper powder to taste
Maida-1 tsp
Milk-1/2 cup
Veg stock/ Water-1/4 cup
Cream-2 tbsp.
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Cheese-2 tbsp. grated
Parsley/basil/coriander-2 tbsp. chopped
Method
- Heat oil and butter in a pan add in the garlic, onions and saute for a minute.
- Add in the sliced mushrooms, maida and saute for 30 seconds, add in the milk and water, herbs, chili flakes and stir well.
- Bring the mixture to a boil and add in the boiled macaroni pasta and mix, allow to cook on a medium flame for 2-3 mins.
- Add cream and cheese, herbs to flavor the pasta and serve hot with toast.
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
