Masala Macroni with Cheese


My son is crazy for pasta in any form,was bored of regular tomato and cheese flavoured pasta,so tried something different.This is macroni cooked in upma style with Indian spices,my son loved the change and me a very happy mom!!!


2 cups Macroni (Cooked in water with salt,drained and refreshed with cold water)

1 cup Onion chopped.

3/4 cup Tomatoes chopped.

1/2 tsp Ginger garlic paste.

1 tbsp Ghee.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asafoetida.

6 Curry leaves.

1/4 tsp Turmeric powder.

1 tsp Chilli powder.

1/2 tsp Dhana Jeera powder.

2 tbsp Cheese grated.(optional)

1 tbsp chopped Corriander leaves.

Salt to taste.


In a big vessel boil 8 cups of water,add salt and macroni,let it cook for 10 minutes,drain in a colander and pass through running cold water.

Keep aside.


In another pan heat ghee,make a tempering with mustard seeds,jeera,asafoetida and curry leaves.Add ginger garlic paste,saute.Add chopped onions and tomatoes,saute for a minute.

Add turmeric,chilli powder and dhana jeera powder,mix well.


Add cooked macroni and salt.Mix well,cover and cook for 3 minutes stirring once in between.


Add chopped corriander leaves and mix well.

Remove in a serving bowl,top up with grated cheese.

Serve immediately.

Happy Cooking !!!


Peanut Chutney


This recipe is my own creation out of trial and error,one of my colleague had brought this chutney with idli in tiffin and I loved it,so tried to make it at home and was able to recreate the same taste…


1 cup Peanuts(Roasted)

2 tbsp grated Coconut.

2 dry Red Chillies.

1/2 tsp Tamarind pulp.

8 flakes of Garlic.

6 Peppercorns

Salt to taste.

For Tempering :

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/8 tsp Asafoetida.

8 Curry Leaves.


Mix all the ingredients in a mixing bowl of a mixie,add little water and grind to a smooth paste.

Remove in a serving bowl,Heat oil to make tempering,add mustard seeds,asafoetida and curry leaves.Add to chutney,mix well,serve with Dosa or idli.

Happy Cooking!!!