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:     Makes 6 to 8 servings
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For The Cheese Balls
200 gms (7 oz.) 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
2 cups cooked macaroni
1 kg tomatoes
1 chopped onion
1 capsicum , chopped
3 garlic (lehsun) cloves , crushed
1 tsp chilli powder
2 tsp sugar
2 tbsp oil
salt to taste

For The Kidney Bean Layer
1/2 cup red rajma (kidney beans)
1 chopped onion
1 tbsp butter
1 tbsp ghee
1 tsp chilli powder
4 tbsp tomato ketchup
salt to taste

For The Baking
100 gms (4 oz.) fresh cream
2 tsp lemon juice
6 tbsp grated processed cheese
1/2 tsp salt
a dash of chilli powder

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 onion for 1 minute.
  3. Add the capsicum, garlic and 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 mix.

For the kidney bean layer

  1. Soak the beans overnight. Next day, cook in pressure cooker. Drain and mash.
  2. Heat the butter and ghee and fry the onion for few minutes.
  3. Add the beans, chilli powder, tomato ketchup and salt and cook for a few minutes.

How to proceed

  1. Beat the cream. Add the lemon juice, 2 tablespoons of the cooking cheese and the salt.
  2. In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this.
  3. Spread the remaining cheese and dust chilli powder on top.
  4. Bake in a hot oven at 230 degree c (450 degree f) for 20 minutes.
  5. Serve hot.

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