Days are flying at its own pace. A lot of ups and downs. In the past couple of days, I have heard a death and illness. Even though it is a part of life, is it something that we can just ignore? We all have to go through phases of illness, that may be like a passing phase but some that go on to become quite serious enough to take away life. We all have to always remember the fact that: “Every soul will taste death. And We test you with evil and with good as trial; and to Us you will be returned.” (Al Qur’an 21:35) Such reminders are necessary to keep us fixed to where we are, to keep ourselves humble, to remind ourselves that life is but a mirage and we as travellers, need to ensure that we do not get tricked to believe that we are immortals and can live and treat others the way we want. I guess whatever I seem to punch in today is quite hard language as far as a food blog is concerned, but I was just trying to portray the frame of mind I am in… 🙂
On a lighter note, coming to today’s recipe – do not get tricked by the name. It may be called biriyani because we leave the macaroni and masala on a literal dum for the last 10 minutes and likely it gets it’s name. Whatever said and done, this is a quick fix meal that you can put together for those lazy days. That is why I love macaroni/ pasta – you don’t know what to make for lunch or dinner, then pasta is there to show you the way!!! 🙂
Vegetable Macaroni Biriyani
Recipe type: Pasta
- 300 gm macaroni - I used shell shaped
- 1 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 large onion, sliced
- 3 green chillies, slit
- 1 large tomato, chopped
- ½ tsp chilli powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp fennel seeds
- 1-1/2 cup mixed vegetables - I used frozen vegetables
- ½ tsp garam masala
- Salt to taste
- Cook the macaroni till al dente. Drain and run through cold water so that the macaroni stays seperate, Keep aside.
- Heat oil in a saucepan. Once hot, add the pastes and saute till raw smell goes.
- Add the onions and chillies with a pinch of salt and saute till well cooked.
- Add the tomatoes and cook till smashed.
- Now add the coriander, chilli and turmeric powder and cook till the raw smell is gone. Switch off the flame and allow to cool.
- Grind the onion masala with little water to make a paste.
- Reheat the saucepan, add the ground masala and the mixed vegetables and cook for 5 minutes on low flame.
- Adjust the salt at this time. Add the cooked macaroni, give it a nice stir till the masala wraps the macaroni completely.
- Sprinkle the garam masala on top. Close the lid tight and leave it on low flame for 10 minutes for the flavors to mix.
- Serve warm!!!