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Macaroni A La Mexicana


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Macaroni prepared in an unusual way based on Mexican style cooking.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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Ingredients



For the cheese ball
200 gms paneer (cottage cheese)
3 tbsp plain flour (maida)
1 tbsp chopped coriander (dhania)
2 green chillies, chopped
1/4 tsp baking soda
salt to taste
oil for deep-frying

For the macaroni
1 1/2 cups cooked macaroni
1 kg tomatoes
1 capsicum , chopped
1 tsp chilli powder
2 tsp sugar
1/2 tsp dried oregano
2 tbsp oil
salt to taste

For the baking
2 tbsp fresh cream
2 tsp lemon juice
6 tbsp cooking cheese
a dash of chilli powder
1/4 tsp salt

Method

    For the cheese balls
    1. Mix all the ingredients. Shape into round balls and deep fry in oil.

    For the macaroni
    1. Put the tomatoes in hot water for 10 minutes. Remove the skin and chop.
    2. Heat the oil and fry the capsicum for a minute.
    3. Add the chilli powder and fry again for a little while.
    4. Add the tomatoes, sugar and salt and cook on a slow flame for at least 10 minutes.
    5. Add the macaroni and oregano and mix.

    How to proceed
    1. Beat the cream. Add the lemon juice, 2 tablespoons of the cooking cheese and 1/4 teaspoon salt.
    2. In a baking dish, spread the macaroni. Put the cheese balls on top. Pour the cream over this. Spread the remaining cheese and dust chilli powder on top.
    3. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
    4. Serve hot.
    RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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