Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe


by
Macaroni A La Mexicana (  Jain)

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 437 cookbooks   This recipe has been viewed 35126 times

A mind-boggling dish that’s extremely satiating in all respects, the Baked Rajma and Macaroni with Cottage Cheese Balls tastes exciting, looks appealing, has multiple textures for an awesome mouth-feel, and is quite filling too.

It is a thoughtful and well-balanced fusion of Indian Mexican and Italian cuisine, which blends the best of each cooking style. Cheesy, spicy and tangy, the dish has a taste that appeals to young and old alike.

The corn adds a nice juicy bite to the cheese balls, while colourful bell peppers add a spicy crunch to the rajma. You can make the different layers of this baked pasta dish beforehand, but assemble and bake it just before serving to relish the best mouth-feel and fresh flavour.

You can also have a go at similar recipes like Baked Paneer in Spinach with Tomato Sauce or Baked Pav Bhaji Pasta.

Add your private note

Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe recipe - How to make Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe

Preparation Time:    Cooking Time:    Baking time:  20 minutes   Baking temperature:  200ºC (400ºF)   Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Cottage Cheese Balls
3/4 cup crumbled paneer (cottage cheese)
1 1/2 tbsp plain flour (maida)
1 tbsp rice flour (chawal ka atta)
2 tsp finely chopped green chillies
2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese
salt to taste
oil for deep-frying

For The Macaroni
1 cup cooked macaroni
1 1/2 tbsp oil
1/4 cup finely chopped capsicum
2 tbsp boiled sweet corn kernels (makai ke dane)
1 cup blanched and finely chopped tomatoes
1/2 tsp chilli powder
1 tsp dried oregano
3 tbsp jain tomato ketchup
1 tsp sugar
salt to taste

For The Rajma Mixture
1/2 cup soaked and boiled red rajma (kidney beans)
1 tbsp butter
1/2 cup finely chopped coloured capsicum
1/2 tsp chilli powder
1/4 tsp dried basil
2 tbsp jain tomato ketchup
salt to taste

For The Topping
1/2 cup grated processed cheese
Method
For the cottage cheese balls

    For the cottage cheese balls
  1. Combine all the ingredients in a deep bowl and mix very well.
  2. Divide the mixture into 14 equal portions and roll each portion into a ball.
  3. Heat oil in a deep non-stick pan and deep-fry a few balls at a time till they turn brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the macaroni

    For the macaroni
  1. Heat the oil in a broad non-stick pan, add the capsicum and sweet corn kernels and sauté on a medium flame for 2 minutes.
  2. Add the tomatoes, chilli powder, dried oregano , tomato ketchup, sugar and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Add the macaroni, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the rajma mixture

    For the rajma mixture
  1. Heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 2 minutes.
  2. Add the rajma, chilli powder, dried basil, tomato ketchup and salt, mix well while mashing it lightly with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Put the rajma mixture into a baking dish and spread it evenly using the back of a spoon.
  2. Put the macaroni and spread it evenly using the back of a spoon.
  3. Put the cottage cheese balls on top.
  4. Finally sprinkle cheese evenly over it.
  5. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  6. Serve immediately.

Handy tip:

    Handy tip:
  1. You can even add a hint of sourness and a tinch of spice to this dish.
  2. Beat 6 tbsp of cream. Add 2 tsp of lemon juice, 2 tbsp of cheese and ¼ tsp of salt.
  3. 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. Spread ½ cup of cheese and sprinkle ¼ tsp of chilli powder on top. Bake in a hot oven 200°c (400°f) for 15 minutes. Serve hot.
Accompaniments

Crusty Potato Fingers ( Mexican Recipe) 
Mexican Corn, Bean and Cheese Salad 
Mexican Hot Chocolate 
Paneer and Corn Quesadillas 
Tomato and Baked Beans Soup 

Nutrient values (Abbrv) per serving
Energy304 cal
Protein29.1 g
Carbohydrates30.2 g
Fiber2.1 g
Fat15.9 g
Cholesterol12 mg
Sodium100.3 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Macaroni A La Mexicana ( Jain)
5
 on 07 Feb 16 04:38 PM


Amazing recipe. thumps up!!
| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
19 Jun 18 02:56 PM
Macaroni A La Mexicana
5
 on 15 Mar 13 09:52 PM


The combination of cheese balls and spicy macaroni topped with sour cream and cheese is very aromatic and tasty. I had some left over baked beans that I added to the macaroni.A very hearty and filling dish.