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In southindia by default many of our breakfast dishes are vegan and dairy free, mostly rice based dishes. I wanted to create something different which was dairy free and vegan for this breakfast series and one thing I noticed while coming up with this recipe was, spicy curries we southindians enjoy to the core from breakfast to dinner. Curry is always served with fluffy puris, set dosas and even bread toast. I tried to incorporate the curry flavor and taste in this dish, which turned out excellent.
Recipe Video Posted on Vidyascooking
Ingredients: 250 Grams Macaroni 1/2 Cup Capsicum 1/4 Cup Peas 1/4 Cup Sweet Corn 1 Cup Onion 1 Cup Tomato 6 Green Chilies 3 Tbsp Coriander and Mint 1 1/2 Tbsp Curry Powder 1/2 Tsp Red Chilly Powder 1/4 Tsp Turmeric Powder 1/2 Tbsp Coriander Powder 1/4 Tsp Mustard Seeds 1/4 Tsp Cumin Seeds 2 Dry Red Chilies 1 Tbsp Ginger and Garlic Paste 3 Tbsp Oil Salt as per taste...
Method: Cook the macaroni as per package directions. Make sure to rinse the macaroni in cold water, drain and reserve. Finely chop all the veggies (capsicum, onion, tomato, mint and coriander). Heat a heavy bottom pot or use a pressure cooker with 3 tbsp oil. Once the oil smokes add mustard seeds and cumin seeds allow to sputter and stop sputtering. Add dried red chilies and fry for few seconds. Add onion, tomato and chilies fry till the onion turns transparent and tomato has soften a bit.
Add ginger and garlic paste to the onion masala and fry till raw flavor reduces. Add the veggies capsicum, peas and corn and fry all the veggies for few seconds. Add chilly powder, coriander powder, turmeric powder and fry for few more seconds or until the raw flavor reduces. Add 1/4 cup water to the veggies stir and add salt as per taste...stir well, cover and cook until all veggies are cook and moisture has reduced. Once the veggies have cooked add curry powder and fry for few minutes until the veggies absorb the flavor from curry powder. Add the cooked macaroni and mix well until the masala is well incorporated in the macaroni. Allow the macaroni to heat all the way and serve hot...We can serve the macaroni as it is or with fried eggs...Enjoy 😊
Macaroni Recipe Videos Posted on Vidyascooking Channel
Masala Macaroni has been a favorite dish at my house for ages. We normally prepare such recipes to clear out excess veggies from the fridge and also help us organize produce for upcoming weeks. This dish pairs well with crunchy fried chicken, french fries or potato cheese balls. Perfect dish to prepare and take at potlucks, picnic or pack for school or office lunch box. We can prepare the vegetable masala and macaroni separately and store it in a sir tight container refrigerated until use. Just before packing the lunch box or before serving we can reheat the veggies and mix the macaroni heat it and serve.
Ingredients: 450 Grams Macaroni 1/4 Cup Each Mixed Vegetables (Spinach, Cauliflower, Capsicum, Carrots, Peas, French Beans, Corn) 1/4 Cup Ketchup 5 Tbsp Chilly Sauce 1 Tbsp Garam Masala 1 Tbsp Chilly Powder 1 Tsp Turmeric Powder 1 1/2 Tbsp Ginger and Garlic Paste 1 Large Onion 1 Large Tomato 1 Cup Tomato Puree 3 Green Chilies 3 Dried Red Chilies 3 Sprigs Curry Leaves 1 Tsp Chilly Flakes 1 Tsp Mixed Italian Herbs 200 Grams Mixed Cheese ( Cheddar and Mozzarella ) 3 Tbsp Ghee 2 Tbsp Oil Salt as per Taste Lime Juice. Coriander leaves for garnish...
Method: For this recipe make sure to clean all the veggies and finely chop. Pre cook the macaroni as per package directions, drain and reserve. Do not add oil while cooking macaroni as it will not absorb masala. Heat a heavy bottom pressure cooker or wok on medium flame with ghee and oil. Add the finely chopped onions, curry leaves, green chilies, ginger and garlic paste to the oil and fry till onion is transparent. Break the dry red chilies into half and add to the onion fry for few minutes this enhances the flavor and taste. Add the dried masala powders, tomato and tomato puree and fry until the tomato has softened. Add ketchup and chili sauce and cook for few more minutes. Add all the prepped veggies and fry for a minute. I have reserved half the amount of capsicum and sweet corn to add later for added crunch. Add 1 cup water and salt as per taste to the veggies stir well, cover and cook until the veggies are tender. Once the veggies have cooked place on high flame to reduce the moisture a bit, the oil will surface on the sides, add the cooked macaroni toss well to coat. Add lime juice and mix well. Just before serving garnish with easy melting cheese, coriander, italian seasoning and finely chopped coriander...Serve hot with fried chicken...Enjoy 😊
Aloft hosted bloggers table for their ongoing Kashmiri Wazwan food festival. Chef Sandeep Kumar and his team of chefs from kashmir Abdul Halem and Reyaz have curated a wonderful menu. The festival will end on the 24th January 2016.
Every single dish starting from the kababs to curries and biryani, I tasted was prepared to perfection the quality and service is always consistent. Aloft is Located at Cessna Business Park, Sarjapur-Marathahalli Outer Ring Road, Kadubeesanahalli, Bellandur Post, Bangalore.
Chef Sandeep Kumar and his team of chefs from Kashmir Abdul Halem and Reyaz.
Entrance display at the kashmiri festival featured vegetables, spices, dried mushrooms, dry fruits and masalas from the region. The boat which was on the display is called as shikara which is used to transport vegetables and daily needs for people who live on boat houses in Kashmir.
Closer look at dried mushrooms called gucchi and spices...
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About Aloft:
Aloft Cessna Business Park, is a perfect confluence of leisure and business featuring 191 spacious, loft – like rooms, an urban design aesthetic, live music performances and an active social scene.
From its high-tech work space with complimentary hi-speed 70 Mbps of wireless internet access to entertainment amenities like plug & play docking stations and a one-stop connectivity solution for multiple electronic gadgetry like PDAs, cell phones, mp3 players and laptops all linked to a 42” LCD TV, Aloft Bengaluru Cessna Business Park has everything India’s next generation traveler seeks in best hotels in Bangalore.
Main Buffet
Once all of us settled down a bit we started indulging in lip-smacking starters and few welcome drinks: my drink was a mint and ginger infused lemon soda...
Kababs and Salads
Starters Counter: From the starters we tasted mirchi bajji, tbak maaz, muttar galouti kabab, murgh tikka, paneer pasanda and crumb coated basa.
Live Station: Chefs preparing tabak maaz and galouti kababs...
Salads: Black chickpea salad, pineapple salad, Salsa and chips, macaroni pesto salad...
Noon Chai: traditional Kashmiri Chai prepared with cardamom and saffron.
Chutney for Kababs and Biryani: Raddish chutney, Garlic Chutney, Imli( Tamarind and chilly chutney, ginger chutney, onion chutney, chilly and sesame chutney, coriander and apple chutney and mint chutney...
Tabak Maaz: This starter was packed with flavors. Tender ribs of lamb marinated in kashmiri masala and fried in pure ghee literally melted in my mouth.
Shammi Kabab: Meat mince cooked with chickpeas and 15 different spices ground till smooth paste and shallow fried in ghee this kabab needs no explanation it was too good with chutney.
Bohri Fried Lamb Chops: Lamb chops cooked in special garam masala and then grilled on coals the taste was spicy with a hint of tang perfectly matched with biryani.
Muttar Ki Galouti: Peas and paneer kabab the flavors and taste was subtle and very creamy texture.
Tasaman Warimasala Paneer Tikka: Grilled cubes of cottage cheese in a chilly and spice blend was grilled on coals the cheese was soft and very creamy.
Chicken Tikka: This is a must try here at aloft nook. I enjoyed this tikka and always like this preparation at aloft matches perfectly with naans and biryani.
Kachumber salad
Kashmiri Naans very different compared to regular naans. These breads are stuffed with assorted nuts and khova (milk solids) every bite of this naan with the spicy curry matched really well. These naans very crispy on the out and soft in the center excellent with the curries.
Fragrant curries and biryanis, I would love to indulge into all day! Tosh Wagan: a brinjal yogurt curry, Gucchi Matar Pulao: Dried Mushroom Pulao, Rawagan Gad: Fish Curry, Gosht Mirchi Korma: Tender pieces of lamb simmered in spicy curry, Murgh Dhaniwal: Chicken simmered in spicy yogurt gravy. Gogji Haak: turnip and meat simmered in a spicy spinach gravy same version for vegetarins was paneer and palak, Mutter Tasman: Mushy pea gravy with chicken, Kashmiri Rajma: kidney beans cooked in red gravy, Lasooni Dal: blend of three dhals cooked and simmered with garlic and garnished with garlic tempering.
Kashmiri Murgh Biryani: I liked the biryani meat was flavorful very tender and the rice was cooked to perfection. Enjoyed this biryani with 2 different chutneys garlic and chilly.
Dessert Counter
Shofta: dry fruits custard, Mirchi ka Halwa: chilly pudding and Zarda Rice: saffron scented sweet rice were unique and traditional desserts displayed to amaze guests.
Overall the buffet spread was too good, every dish was lip-smackingly delicious. Hats off to all the efforts by Aloft and Chefs team. We enjoyed the tasting session.
Three picks from the tasting session is the tabak maaz fried lamb literally melted in my mouth, kashmiri murgh biryani, rice and meat was packed with flavors I happen to have three servings of this biryani. Finally the shofta warm and soothing halwa has always been my favorite.
Juicy and crisp Asian Apple Salad is a perfect side for barbecue or fried chicken. This salad is packed with fresh flavors serves 3 if served with grills. I love using Washington apples for my recipes and have created many recipes using honey crisp and granny smith apple varieties.
I was totally surprised when Washington apples sent me a box filled with 5 different variety of apples was not expecting this gift at all must thank Washington Apples for this surprise.
For Asian Apple Salad I've used Honey Crisp and Granny Smith Apple I liked the combination of sweet and sour in this salad.
Ingredients:
1 Granny Smith Apple cored and sliced
1 Honey Crisp Apple cored and sliced
1 Large Tomato Sliced
I large Onion Sliced
1 Bunch Lettuce
Dressing: 2 Tbsp Roasted and Crushed Peanuts, 1 Tbsp Soy Sauce, 1 Tbsp Worcestershire Sauce or Tamarind Pulp, 1 Tbsp Grape Seed Oil or Sesame Oil, 1 Tbsp Sugar or Palm Sugar.
Method: Wash the Lettuce thoroughly tear up the leaves and add to a mixing bowl discard the steam if possible tends to be bitter some times. Add the sliced apples, onions and tomatoes to the lettuce toss and reserve. In a mixing bowl add sugar, soy sauce, Worcestershire sauce, salt, pepper and oil mix until the sugar melts add crushed peanuts and create a dressing. Add dressing to the salad and toss serve with your favorite fried or chilled chicken enjoy...:)
Few Recipe Suggestion to serve along with Asian Apple Salad...
My Mom is an expert when it comes to macaroni salads during summer she always prefers to prepare this in bulk and store in fridge its a complete meal on its own...we add a variety of dressing to this salad sometimes just lime and olive oil and sometimes a mustard base sauce...today I'm sharing my all time favorite mint and coriander dressing its so refreshing and tasty...
I would also recommend you to add seasonal veggies and fruits customise this recipe as per your taste my recommendations are avacado, ripe mangoes, green beans, broccoli, cauliflower and grated coconut...This is super economical recipe if your conducting BBQ party and so on...Best to carry as lunch for potlucks and picnics...
I must thank washington apples for sending me set of 6 varieties of apples for tasting we thoroughly enjoyed every variety...the apple used in this recipe is Cripps Pink..
Method
Follow the package direction and cook the the macaroni to perfection drain and reserve in a mixing bowl..
Chop all the veggies and fruits into bite size cubes..
In a mixer jar add mint, coriander, chillies, lime juice and olive oil grind to a smooth paste..
Add the veggies in the macaroni and mix well add the dressing salt and pepper mix till well combined serve...enjoy...Happy Cooking...:)
Thank you so much for visiting my page..do try this recipe and post your comments...Food bloggers and media if any content or pics required please contact me via Vidyascooking@gmail.com..
