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How to Prepare Spicy Macaroni with Tomato Sauce

Spicy macaroni with a tomato sauce. A cheap but delicious dish which can be eaten at any time of the day. This article will teach you how to make it. Ingredients: 3 cups dry macaroni elbows 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/4 to 1/2 tsp chili powder 6 ounces water 135 grams canned tomatoes or tomato paste 1 teaspoon lemon 4 coriander leaves 1 red onion 2-3 cloves garlic 1/4 tablespoon olive oil Salt and pepper for seasoning 1 cup beef or chicken stock, cubed Slices of toast (optional) Steps: 1 Boil water and add about 1/2 cup of macaroni [as required]. Add a tsp of salt and a small cube of chicken or beef stock and let the macaroni boil well till it turns soft.When done,drain all the water and keep aside. 2 While the macaroni boils ,pour a little oil to the frying pan and add diced onion and garlic and saute well till they turn slightly brown. 3 Add can of tomatoes/tomato paste and add red chilly powder,cumin powder and coriander powder and saute well till the sauce turns thick. 4.Now add the macaroni and sprinkle salt and pepper and mix well. Keep stirring for few minutes and turn off the stove. 5 Sprinkle a little lemon juice and coriander leaves and serve with bread or toast. Tips: > You can apply a little cheese to grilled toast and serve it with this spicy macaroni. >Add hot water to make the sauce mix well. > Make sure you finish it it within 2 or 3 days and not more. Warnings: >Be careful when you are adding the chilly powder and don't end up making it too spicy. >Don't saute the onion and garlic pieces for too long.


How to Make Mumbai Shev Puri

How to Make Mumbai Shev Puri Shev Puri recipe with step by step photos – a street food snack from mumbai and one of my favorite chaat recipe. in fact, coming to think of it, all the chaat recipes are my all time favorites shev puri is a spicy, sweet, tangy chaat with so many different textures and tastes mingling in your mouth. its easy to assemble shev puris. just that some of the ingredients need to be prepped up before you start assembling them. The ingredients and tid bits you will need to make shev pooris are: Pooris or Papdis : These are crisp flat fried discs made from whole wheat flour. they can be made at home or brought from stores. Green Chutney – Spicy Chutney made from fresh coriander leaves or both coriander and mint leaves Sweet Chutney – made from tamarind, dates and jaggery. Red Chutney – spicy hot chutney made from dry red chilies and garlic Shev – crisp fried gram flour vermecilli. can be again made at home or bought from outside. Veggies – chopped boiled potatoes, chopped onions and tomatoes. its best to make the chutneys one day before and refrigerate them. as i mentioned above, the papdis and shev can be store brought. In sev puri, curd/yogurt is not added, unless one wants it. in papdi chaat along with curd, boiled white chickpeas and sometimes urad dal/black gram pakoris/fritters are added. shev, onion and tomatoes are also not added to the papdi chaat. the rest of the ingredients are same. as soon as shev puris are assembled, they have to served immediately or else the pooris turn soggy. here i have just shared the assembling part in the step by step pics. for the chutney recipes, please read the links mentioned above. or you can read their recipes in the recipe details below. Lets start step by step mumbai sev puri recipe: 1.First keep all the stuff that you need on your workplace before you begin to assemble the shev pooris. 2.Arrange the puris or papdis on a plate. 3.Top it up with chopped boiled potatoes. 4.Then add chopped onions. 5.Top with some tomatoes. sprinkle some chaat masala on it, if you want at this stage. 6.Top it up with the green chutney as much as you want. 7.Then top with some red chili chutney. using this chutney is optional and you can substitute it with red chili powder. though not the same taste with red chili powder. but something is better than nothing. 8.Top it up with the sweet chutney as much as you want. the amount of chutneys to be added depends upon a person’s taste. so if someone likes a sweet taste, add more of the sweet tamarind chutney. 9.Sprinkle a few drops of lime juice on the shev puris. 10.Sprinkle 2 to 3 pinches of chaat masala and black salt/rock salt on all the shev pooris. 11.Sprinkle shev evenly all over on the shev pooris. 12.Lastly garnish with chopped coriander leaves. 13.Serve shev poori immediately. prepare shev pooris this way and serve them straight away. and don’t be surprised if your family, friends or guests ask for a second and third helping. Find more... www.kuwaitfoods.com



Prep Time: 35 minutes Total Time: 50 minutes Makes: 6 servings Serving Size: 3 skewers with 1 tablespoon dipping sauce Nutrition Information (per serving): Calories 126, Carbs 4g, Fiber 0g, Protein 12, Total Fat 7g, Saturated Fat 1g Ingredients for the chicken: 12 ounces boneless, skinless chicken breast (about 1 large) 2 tablespoons vegetable oil 2 tablespoons lower-sodium soy sauce for the peanut sauce: 3 tablespoons creamy peanut butter 2 tablespoons lower-sodium soy sauce 2 tablespoons fresh lime juice 1 tablespoon honey 1 tablespoon chopped scallion greens 1/8 teaspoon garlic powder Directions For the chicken: Cut the chicken into 1/4-inch strips across the grain. Lay the strips on a cutting board and gently flatten by pounding with your fist; they will be a variety of shapes and sizes. If some slices are very long (more than three bites), you may need to cut them in two. Place the chicken in a bowl with the oil and soy sauce and turn the chicken in the sauce to coat. Let the chicken marinate at room temperature for at least 20 minutes, or refrigerate overnight. For the peanut sauce: Combine the peanut butter, soy sauce, lime juice, honey, scallions, garlic powder and red pepper flakes in a bowl and whisk together. Preheat a flat griddle over medium heat. Remove chicken from marinade, pat dry and thread onto skewers; discard the marinade. Place the chicken on the hot griddle so that the skewers are positioned away from the direct heat and cook the chicken until golden brown, 2 to 3 minutes per side. Serve the skewers with peanut sauce for dipping. Kitchen Tip Peanut sauce will keep for up to a week in a refrigerated airtight container. But remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature