Macaroni La Mexicana

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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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

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

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