|
Baked Tomato Cheese Macaroni
August is a month of friendship, and as a gift to all my friends, I am going to introduce you to western food (made easy, of course) on the last weekend of this month.
I am told that the origins of Macaroni is still a mystery. One of my friends taught me using macaroni in daily food and today I am taking her help in writing to you. Lets see how to make this delicious chinese item at home.
Take a vessel, add 4 cups of water with some salt and boil. When the water comes to boil, add 50 gms of macaroni.
Cover and cook, whilst stirring occasionally. Once the macaroni is properly cooked, drain the water. Pass cold water through it in a sieve.
In the meanwhile, finely cut 2 tomatoes and 2 small onions and grate 50gms of cheese. Now add 1tbsp of ghee in a thick bottomed pan, add onions and fry till golden brown. Add tomatoes and cook for a while. Then add sugar, salt, chilli powder and the cooked macaroni to this and stir for 3-4 mins.
Now turn off the gas. Add 1tbsp of tomato sauce, half of the grated cheese and 1 raw egg. Mix well. Grease a bowl with butter and pour the mixture in it. Sprinkle the remaining cheese as topping. Place it in the oven at 175 degree Celsius and bake till the top looks a little brown for about 15-20 mins.
If you do not have oven at home, need not worry, you can still have it without the last step. :) Serve hot.
|
Did You Know ?
Macaroni--the generic term for all dried alimentary pastes cooked in broth or water, also called pasta or noodles .
Macaroni is a borrowing of the Italian word maccherone and its plural maccheroni.
In English-speaking countries, the name macaroni is customarily given to a specific shape of pasta (i.e. small pasta tubes cut into short pieces).
In the U.S. and the United Kingdom, this pasta is often prepared by cooking it with a sauce made from cheddar cheese; the resulting dish is called macaroni and cheese.
Establishing the locale or era for the origin of macaroni hinges on identifying not its particular shapes, nor that it is made of flour and water, but the kind of wheat used to make it.
Today, macaroni popularly refers to a tubular pasta three to five inches in length, but before the sixteenth century, macaroni meant not only pasta secca (dried pasta) but also boiled bread.
The origin of macaroni lies not with the Etruscans, Greeks, Romans, or Chinese, but apparently with the Arabs. The earliest evidence of a true macaroni occurs at the juncture of medieval Sicilian, Italian, and Arab cultures.
|
|
|
Neha