Ingredients
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For Makhani Sauce
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5 cups Tomato chopped
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12 nos Cashewnuts
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1 small piece Ginger slices
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½ cup Onion small diced
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3 nos Green chillies
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3 nos Green Cardamom
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8 cloves Garlic chopped
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1 tbsp Kashmiri Mirch Powder
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2 tbsp Butter
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to taste Salt
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1 cup Water
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For Finishing
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2tbsp Butter
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1 no Green chillies
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1 tsp Ginger chopped
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1 big pinch Kasoori methi powder
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½ tsp Sugar
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1 tbsp Coriander chopped
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3-4tbsp Cream
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½ cup Mozzarella Grated
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For Boiling Pasta
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2 cups Penne
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1 tbsp Salt
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1lt Water
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Tadka Pasta
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2 cups Macaroni Pasta
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1 tbsp Salt
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1lt Water
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3 tbsp Oil
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handful Peanuts
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1 pinch Heeng (asafoetida)
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2 nos Dry red chillies
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2 tsp Mustard seeds
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1 tsp Cumin
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1 no Green chillies
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8-10 Curry Leaves
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½ cup Onion chopped
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½ tsp Turmeric (fresh)
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to taste Salt
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2 tbsp Coriander chopped
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1½ tsp Lemon juice
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1 tsp Sugar
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Masala Mac n Cheese
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1½ tbsp Oil
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1½ tbsp Butter
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1½ tsp Garlic chopped
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1½ tsp Ginger chopped
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½ tsp Green chillies
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1½ tsp Onion chopped
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½ tsp Turmeric
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1 tsp Chilli powder
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2tsp Coriander powder
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1 tbsp Flour (all purpose)
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½ cup Tomato chopped
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¼ cup Corn Niblets
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to taste Salt
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½ cup Milk
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2 cups Macaroni Pasta
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2cups Water
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2 tbsp Green Peppers Chopped
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a pinch Methi dana (fenugreek)
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handful Coriander chopped
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a dash Water
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½ cup Cheddar Cheese Grated
Directions
Steps
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1
Done
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For Makhani pastaTo a pressure cooker, add roughly diced tomatoes, a handful of cashew nuts, some ginger along with roughly diced onions, green chillies, green cardamom, garlic, kashmiri chilli powder, butter and salt. Add water to it and cover it with the lid. Give it one whistle in high flame and then cook on low flame for 2 whistles or till tomatoes are mashed. Once the tomatoes are done, grind it with a hand blender and sieve it well to remove any seeds and skin. |
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2
Done
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Add pasta to a pan with boiling water, add a generous amount of salt and give it a mix and let it boil according the instructions on the packaging or for 7-8 min. Drain the pasta and add it directly to the sauce. Mix it well. To finish, add some dried fenugreek leaves, coriander leaves and some fresh cream. Adjust seasoning and balance. Turn the gas off and the pasta is ready. Plate in a pasta bowl and garnish with grated cheese. Serve Makhni pasta hot. |
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3
Done
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For Tadka PastaAdd pasta to a pan with boiling water, add some salt, give it one quick stir and let it boil. While the pasta is boiling add oil to a fresh pan and add peanuts (optional). Lightly roast them, till they begin cracking, and take them out on a plate. To the same pan add asafoetida, some dried red chillies and mustard seeds, let them crackle. Add some cumin and some green chillies. Finally, add curry leaves and onions and cook them till for 2 mins on low heat. In the meantime check if the pasta is ready (should take 6-8mins), drain the water out of pasta and keep it ready. To the sweating onions add some turmeric, salt & toss them together. Add the pasta to it & give this a nice toss, using a spatula simply lift and drop the pasta so that it does not break. Add the peanuts, also add some fresh coriander leaves, and finish with some lemon juice, you can also add some sugar to give it a sweet taste. It’s now ready to be plated. Serve Tadka pasta hot. |
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4
Done
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For Masala Mac and CheeseTo a hot pan add some oil and butter. Once the butter melts, add chopped garlic, chopped ginger, and green chillies. Give this a quick stir and add chopped onions, cook this on a low flame to sweat the onions, and now add the turmeric, red chilli powder, coriander powder and a spoonful of all-purpose flour. Stir and cook till the raw aroma of the flour is gone. Increase the flame and add the tomato, corn and salt. Once it cooks, add milk to it. Bring the milk to a simmer and then add in the raw pasta, stir to mix add the water. Cook till the pasta becomes soft and tender. Add some chopped capsicum, fenugreek leaves and chopped coriander at the end. Mix it well and add in the grated mozzarella cheese. The pasta is now ready to be plated. Serve masala mac n cheese pasta hot. |
