Ooooh!! I am full.. Hmmm.. Of course I will be, if I decide to cook something and slurp it in a jiffy.
Fact is, I am a person who goes to dig the well when I am really thirsty. This time around it was hunger. Since I didn't have to cook lunch for my hubby today, I lazed around till about 1.30 in the afternoon not doing anything about lunch. Thought I could just about manage with something, when my stomach decided something else and my mind set me in motion, albeit late. Cooking rice was out of question for one person and my mind was in no mood for wheat. So I jumped on Macaroni, though it isn't one of my favourite items until now, that is, when it is mixed up with some yummy Mushroom Masala which was inspired by this recipe by Spicy Chilly. It did turn out to be an easy and delicious gravy (in this case sauce) that can accompany just about any main course. So here I go to record it, in case I end up with another day like this with a hungry stomach and a stubborn mind. When I say this, it may not be just mine.. :)
Ingredients:
Macaroni -1 cup
Olive oil - 1 tsp
Sliced Button Mushroom - 250 gms
Red Chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Pepper Powder - 1/4 tsp
Saute and Grind
Sliced Onion (Big) - 1 Nos
Cut Tomato - 2 Nos
Garlic Cloves - 4 Nos
Ginger Garlic Paste - Half tsp
Way to Go..
In a pan, heat oil, sufficient to saute the onions and garlic cloves (I added them for an additional flavour for the macaroni. You can just do with the ginger garlic paste alone if you wish to). Once the onions have softened, add little ginger garlic paste and saute till cooked. Add tomato and saute till soft. Let it cool and grind it to a smooth paste.
Bring water to a boil in a pan and cook macaroni with enough salt and a drizzle of olive oil. Once cooked, drain water and keep it aside.
Meanwhile, heat oil in a pan and saute sliced mushrooms till it starts leaving water. Add turmeric powder, chilly powder, coriander powder and a little salt until all of it blends with the mushrooms. This should take just few mins. I read somewhere about a renowned chef saying that mushrooms have to be sauted until they release all their moisture and are slightly crispy. But I'nt too sure I like it that way. So I let it be a little soft. Be free to choose your way.
Coming back to where we were, add in the ground paste and sufficient salt to taste. Mix it with the mushrooms and let it cook covered for sometime. Sift in a little pepper powder, mix well and let it cook for 2 more mins.
To serve, layer macaroni and mushroom sauce on a plate or mix it in a bowl and enjoy the slurpy goodness of Italian pasta, the Indian way.
Footnote: As a side dish for Indian breads or rice, add two green chillies when mushrooms are sauted for added spice and garnish with finely chopped coriander while serving.
Fact is, I am a person who goes to dig the well when I am really thirsty. This time around it was hunger. Since I didn't have to cook lunch for my hubby today, I lazed around till about 1.30 in the afternoon not doing anything about lunch. Thought I could just about manage with something, when my stomach decided something else and my mind set me in motion, albeit late. Cooking rice was out of question for one person and my mind was in no mood for wheat. So I jumped on Macaroni, though it isn't one of my favourite items until now, that is, when it is mixed up with some yummy Mushroom Masala which was inspired by this recipe by Spicy Chilly. It did turn out to be an easy and delicious gravy (in this case sauce) that can accompany just about any main course. So here I go to record it, in case I end up with another day like this with a hungry stomach and a stubborn mind. When I say this, it may not be just mine.. :)
Ingredients:
Macaroni -1 cup
Olive oil - 1 tsp
Sliced Button Mushroom - 250 gms
Red Chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Pepper Powder - 1/4 tsp
Saute and Grind
Sliced Onion (Big) - 1 Nos
Cut Tomato - 2 Nos
Garlic Cloves - 4 Nos
Ginger Garlic Paste - Half tsp
Way to Go..
In a pan, heat oil, sufficient to saute the onions and garlic cloves (I added them for an additional flavour for the macaroni. You can just do with the ginger garlic paste alone if you wish to). Once the onions have softened, add little ginger garlic paste and saute till cooked. Add tomato and saute till soft. Let it cool and grind it to a smooth paste.
Bring water to a boil in a pan and cook macaroni with enough salt and a drizzle of olive oil. Once cooked, drain water and keep it aside.
Coming back to where we were, add in the ground paste and sufficient salt to taste. Mix it with the mushrooms and let it cook covered for sometime. Sift in a little pepper powder, mix well and let it cook for 2 more mins.
To serve, layer macaroni and mushroom sauce on a plate or mix it in a bowl and enjoy the slurpy goodness of Italian pasta, the Indian way.
Footnote: As a side dish for Indian breads or rice, add two green chillies when mushrooms are sauted for added spice and garnish with finely chopped coriander while serving.
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