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Macaroni Tomato Bhath
Category : Tomatoes, Starters and accompaniments
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
- Cook till just tender and not mushy.
- Drain, rinse with cold water and keep aside.
- Heat oil or ghee in a kadai, add cloves and cinnamon. Fry for few seconds.
- Add mustard. When it splutters, add cashew nuts.
- When the nuts turn light brown, add curry leaves, green chilies and onion.
- Fry till onions are light brown.
- Add tomatoes. Cover and cook on low flame till tomatoes are soft.
- Toss in the macaroni. Add salt. Mix well .
- Keep covered on a low flame till the macaroni is heated through.
- Serve hot garnished with coriander leaves.
Ingredients:
soup macaroni - 200 gm
oil or ghee - 4 tbsp
cloves - 2
cinnamon - 2 pieces
mustard seeds - 1 tsp
cashew nuts - 2 tbsp, broken into pieces
curry leaves - few
green chilies - 3, slit
onion - � cup, minced
turmeric powder - � tsp
tomato - � cup, chopped
coriander leaves - � cup, chopped
salt to taste
soup macaroni - 200 gm
oil or ghee - 4 tbsp
cloves - 2
cinnamon - 2 pieces
mustard seeds - 1 tsp
cashew nuts - 2 tbsp, broken into pieces
curry leaves - few
green chilies - 3, slit
onion - � cup, minced
turmeric powder - � tsp
tomato - � cup, chopped
coriander leaves - � cup, chopped
salt to taste
RECIPES BY CHANDRI BHAT
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