I've got the blues ... for some Kraft Mac n Cheese. I even bought some elbow macaroni, but it's just not the same as out of the pouch. While in India, I decided to make macaroni the Desi way - spicy with tons of masala. We will be eating this macaroni for breakfast/brunch today. It's relatively easy. Much like the other recipes, once you have the gravy part down, the rest is a piece of cake!
2 cups macaroni
1 onion, chopped
2 tomatoes, chopped
1 small bell pepper, chopped
1 tsp black pepper
1 tbsp ginger-garlic paste
1-3 green chilies, chopped [I used 3 but it's totally per your taste level.]
1 tsp red chili powder
1 tsp Italian seasoning
1 tsp corn starch mixed with 3 tsp water to make thin paste [used as thickening agent]
Salt to taste
Chopped cilantro for garnish
Shredded cheese for garnish (optional)
1. Boil pot of water. Add macaroni and salt to pot and boil until al dente, about 8 minutes. Drain water and run under cold water to help macaroni pieces from sticking together. You can also pour a little bit of olive oil into the cooked macaroni.
2. Heat olive oil in pan and add the green chilies and ginger-garlic paste. Sautee for 20 seconds. Then add the onions and green bell peppers and sautee until onions are golden brown in color.
3. Next, add tomatoes. Reduce heat, close lid, and let tomatoes cook down. Add the corn starch paste as well as the salt, red chili powder, black pepper and Italian seasoning. Mix well.
4. Then add cooked macaroni to pot and mix so that macaroni is coated evenly with spices. Simmer and cook for 5 minutes.
5. Garnish with chopped cilantro, red chili flakes, and shredded cheese, if using. Serve hot for breakfast.
Since I only used 2 tomatoes, the macaroni turned out with less tomato gravy, but that was perfectly okay for breakfast. If having this for dinner, though, use 2-3 more tomatoes for more gravy. The macaroni tasted wonderful. Next time, though, Bhavnesh suggested I cook the macaroni less and grind up the chilies, instead of slicing them.
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