MACARONI A LA MEXICANA

Recipes

MACARONI A LA MEXICANA

MACARONI A LA MEXICANA

For the cheese balls

200 grams paneer

3 tablespoons plain flour (maida)

1 tablespoon chopped coriander

2 chopped green chillies

1/4 teaspoon soda bi-carb

salt to taste

oil for deep frying

For the macaroni

2 teacups cooked macaroni

1 kg. tomatoes

1 chopped capsicum

1 teaspoon chilli powder

2 teaspoons sugar

1/2 teaspoon oregano

2 tablespoons oil

salt to taste

For the baking

2 tablespoons fresh cream

2 teaspoons lemon juice

6 tablespoons cooking cheese

a dash of chilli powder

1/4 teaspoon salt

 

Macaroni prepared in an unusual way based on Mexican style cooking.

Preparation time: 25 minutes.

Cooking time : 40 minutes.

Serves 6 to 8.

For the cheese balls

Mix all the ingredients. Shape into round balls and deep fry in oil.

For the macaroni

Put the tomatoes in hot water for 10 minutes. Remove the skin and chop.

Heat the oil and fry the capsicum for a minute.

Add the chilli powder and fry again for a little while.

Add the tomatoes, sugar and salt and cook on a slow flame for at least 1 0 minutes.

Add the macaroni and oregano and mix.

How to proceed

Beat the cream. Add the lemon juice, 2 tablespoons of the cooking cheese and 1/4 teaspoon salt.

In a baking dish, spread the macaroni. Put the cheese balls on top. Pour the cream Over this. Spread the remaining cheese and dust chilli powder on top.

Bake in a hot oven at 230°C (450°F) for 20 minutes.

 

Serve hot. 



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