Tomato and Spinach Macaroni with Mayonnaise

Ingredients:

Macaroni – 3 cups, cooked in boiling water with salt and oil and drained

Onion – 1, finely chopped

Tomato – 1, big, finely chopped

Spinach leaves – handful, finely chopped

Italian Seasoning / Mixed herbs

Red Chili Flakes / Pepper powder

Salt

Mayonnaise

Olive Oil

Instructions:

• ·         Heat olive oil in a cooking vessel and add onion – saute till its translucent
• ·         Add tomatoes, salt and chili flakes (I dint had pepper powder that day)
• ·         When the tomatoes are half cooked, add spinach leaves – cook
• ·         Adjust salt and add the cooked macaroni and mixed herbs – mix well
• ·         Turn off the heat and add required quantity of mayonnaise and mix well before serving
• ·         Creamy and spicy macaroni is ready to eat

Green Macaroni

Ingredients:

Macaroni – boil with oil and salt, drain and keep it aside

Butter

Cheese

Cornflour – 1 tbsp

Milk – 1 cup or as per requirement

Onion – 1, thinly sliced

Bell Peppers – Red, Yellow and Green

Carrot – sliced into round pieces

Green Peas – a handful

Salt and Pepper powder

Palak Puree (steamed and pureed)

Mixed Herbs

Instructions:

• ·         Heat saucepan, add butter
• ·         Once its melted, add the cornflour – stir without any lumps
• ·         Add milk, grated cheese and stir it till it reaches a consistency – its called the white sauce
• ·         Now add the palak puree, salt and Pepper powder – let it cook
• ·         Meantime heat oil in a frying pan and sauté onion, bell pepper, carrot and green peas – saute
• ·         Add little salt (careful since its added already in both the sauce and boiled macaroni), pepper powder and Mixed Herbs – sauté
• ·         Add boiled Macaroni,  mix well and after few mins add the white sauce as well
• ·         Mix well, let it boil for few mins and turn the burner off
• ·         Serve hot with grated cheese on the top, if you wish

Macaroni - Indian Tadka

Ingredients:

Oil, mustard seeds for the tadka
Ginger-garlic paste - 1/2 tbsp
Spring onion pellets - chopped
Spring onion greens - chopped
Capsicum - chopped (i dint add since i dint had)
Carrot 1/2 - chopped
Tomato - chopped
Sweet corn Pellets - boiled already
Coriander leaves - chopped
Macaroni
Turmeric powder, Salt and Chili powder
(Can also add coriander powder, garam masala or chat masala, as per preference)

Instructions:

• Boil water in a saucepan and add macaroni to it along with a tbsp olive oil and Salt - let it cook 
• Meanwhille, on the other burner, heat oil in a pan, add mustard seeds
• When it crackles, add chopped onion pellets, ginger garlic paste - saute til the raw smell vanishes
• Add Chopped Carrot and capsicum - fry for few mins and add tomatoes
• When tomato is kindof mashed, add the turmeric powder, salt and chili powder - mix well (remember there is already salt in macaroni)
• Now spring onion greens and boiled sweet corn pellets - mix well and add the cooked macaroni after draining the water from it
• Mix well and cook for few mins till its all blended very well
• Add chopped coriander leaves and few drops of lemon - mix and serve hot
• Its a yummy and filing breakfast / snack. Kids will love this colourful dish and will get the nutrients of all the vegetables as well.

Chinese Pasta

Ingredients:

Oil, onion, ginger-garlic paste, capsicum, carrot, cabbage, beans, Spring onion, soya sauce, green chili sauce, vinegar, pepper / chili powder, salt, boiled pasta.

Steps:

• -          Heat oil in a pan, add chopped onions and ginger-garlic paste. Saute
• -          Add the other chopped veggies like cabbage, carrot, beans, capsicum, spring onion etc since I only had those. You may also add cauliflower, mushroom, mini soya nuggets, green peas, boiled or fried chicken pieces etc
• -          While the veggies get cooked, add pasta to boiling water with little oil and salt. Once they are cooked drain the hot water, run cold water, drain again and keep it aside.
• -          Once the veggies are little more than half cooked, add little salt, pepper / chili powder, both the sauces and vinegar - Saute
• -          Add boiled pasta to the kadai – stir and fry for 5 minutes or till all the ingredients blend well with each other.

Creamy Tomato Pasta

Ingredients:

Pasta - boiled and kept aside
Onion - 1
Capsicum - 1
Carrot
Green peas
Tomatoes - 3
Tomato Ketchup
Green chilies
Ginger - 1 inch piece
Garlic Cloves - 4 to 5
Milk - 1 cup
Butter
Cheese
Salt, Pepper powder
Parsely / Coriander leaves to garnish

Steps:

• Make paste of Tomatoes, green chilies and ginger - keep aside
• Add 2 cups of water in a pan and let it boil. Add tiny chopped carrots and green peas to the boiling water followed by the pasta, along with a spoonful of oil and salt to taste. Let it cook for 5 mins. Drain the water, wash it in cool running water, drain again and keep aside.
• Heat butter in a pan, add chopped onion and capsicum - saute well
• Add the tomato paste and let it cook in medium heat till the raw smell of ginger and garlic vanishes
• Add tomato ketchup - saute well by adding pepper powder and salt as per taste
• Add milk and grated cheese to it and keep stirring till it reaches a creamy texture
• Now add the boiled pasta along with the carrot and green peas
• Mix well for few mins and serve hot with grated cheese and coriander leaves as garnish.