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Macaroni La Mexicana Recipe

Macaroni La Mexicana is a popular Indo-Mexican Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indo-Mexican Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup boiled macaroni
  • 1/2 kg Tomatoes
  • 1 big onion, chopped
  • 1 capsicum, chopped
  • 1/4th tsp Oregano or
  • Ajwaain
  • Salt to taste
  • Sugar to taste
  • Red Chilli powder as per taste
  • For the Paneer balls:
  • 150 g Paneer
  • 2 tbsps Maida
  • Salt to taste
  • 2 green chillies, chopped
  • 1 tbsp chopped Coriander leaves
  • 1/8 tsp soda-bi-carb
  • For the sour cream:
  • 2 tbsp Cream
  • 2 tbsp grated cheese
  • 1 tbsp Lemon juice
  • Grated cheese for garnishing
  • How to Make Macaroni La Mexicana:

    1. Wash tomatoes.
    2. Blanch them.
    3. Remove skin and chop them.
    4. Heat 3-4 tbsp of oil.
    5. Fry onion and capsicum.
    6. Add tomatoes and other ingredients except the macaroni.
    7. Cook for 5 minutes.
    8. Add macaroni.
    9. Again cook for a few minutes.
    10. Method For Paneer Balls:
    11. Mix paneer, maida, salt to taste, green chillies chopped, coriander and soda.
    12. Make small balls and deep fry in oil.
    13. Method for the sour cream:
    14. Mix cream, grated cheese and 1 tbsp lemon juice.
    15. Assembling: Spread the macaroni mixture in a greased baking dish.
    16. Layer with paneer balls and spread the sour cream.
    17. Sprinkle grated cheese and bake for 12-15 minutes at 180 degree C.





     

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