This recipe is originally my mom's. I grew up having this for dinner. When I cooked this dish for Anand, my husband, he got put off by the strong cinnamon and ginger garlic combination.
Even last night when I made it for dinner, he twitched his nose and complained about this Indian Macaroni. He still can't take the pungent smell. Well I am not giving it up anytime soon!!
I have omitted the cinnamon stick to give a less overpowering smell and taste to this dish.
Ingredients ( serves 2)
2 cups shell macaronis, boiled al dente
2 tbsps. canola or any good veg oil
1 medium onion, cut big
1/2 green chilli, cut big ( optional)
1 small onion, chopped
1 tsp ginger garlic paste
1/2 tsp chilli powder
150g (4 oz) Tomato sauce
1/2 cup mixed vegs, boiled ( carrots, peas, beans, potatoes)
Salt & pepper to season
Coriander leaves for garnishing
Grind the big cut onion pieces and the chilli, if you are using, to a paste. Set aside.
Heat a pot with canola oil and fry the chopped onion for 2 mins.
Add in the ginger garlic paste and fry it further.
Then, add in the onion (and chilli) paste.
Add in the chilli powder. Sauté further.
Pour in the tomato sauce and mixed vegs. Add in salt and let the mixture boil.
After 5 mins, add in the cooked macaroni and give it a good mix till well coated with the sauce.
Serve warm garnished with coriander leaves and sprouted moong salad for protein.