Indo Mexican Macaroni
by Tarla Dalal

In an unimaginably exciting zone of fusion cuisine, this dish brings together exciting elements from Indian Italian and Mexican cooking! It’s a layered pasta dish, with a cheesy, spicy and tangy flavour.

You can make the cheese balls, macaroni and kidney bean mixture ahead of time, but arrange and bake the Indo Mexican Macaroni just before serving. This will ensure that you get a vibrant flavour and awesomely cheesy, gooey mouth-feel!

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Indo Mexican Macaroni recipe - How to make Indo Mexican Macaroni

For The Cheese Balls
3/4 cup crumbled paneer (cottage cheese)
1 tbsp plain flour (maida)
1 tbsp rice flour (chawal ka atta)
1 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
oil for deep-frying

For The Macaroni
1 1/4 cups cooked macaroni
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup finely chopped capsicum
1 cup blanched and finely chopped tomatoes
1 tsp chilli powder
3 tbsp tomato ketchup
1 tsp sugar
salt to taste

For The Kidney Bean Mixture
1/2 cup soaked and boiled red rajma (kidney beans)
1 1/2 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 tsp chilli powder
2 tbsp tomato ketchup
salt to taste

For The Topping
1/2 cup grated processed cheese

Method
For the cheese balls

Combine all the ingredients in a deep bowl and mix very well using your hands.
Divide the mixture into 14 equal portions and roll each portion into a ball.
Heat oil in a deep non-stick pan and deep-fry a few balls at a time till they turn brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the macaroni

Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the tomatoes, chilli powder, tomato ketchup, sugar and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the macaroni, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the kidney bean mixture

Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
Add the rajma, chilli powder, tomato ketchup and salt, mix well while mashing it lightly with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Put the kidney bean mixture into a baking dish and spread it evenly using the back of a spoon.
Put the macaroni and spread it evenly using the back of a spoon.
Place the cheese balls evenly over it.
Finally sprinkle cheese evenly over it.
Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
Serve immediately.

Handy tip:

You can even add a hint of sourness and a tinch of spice to this dish.
Beat 6 tbsp of cream. Add 2 tsp of lemon juice, 2 tbsp of cheese and ¼ tsp of salt.
In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this. Spread ½ cup of cheese and sprinkle ¼ tsp of chilli powder on top. Bake in a hot oven 200°c (400°f) for 15 minutes. Serve hot.

Nutrient values (Abbrv) per serving

Energy	420 cal
Protein	40.6 g
Carbohydrates	47.7 g
Fiber	2.4 g
Fat	18.6 g
Cholesterol	21.3 mg
Sodium	361.6 mg

Click here to view calories for Indo Mexican Macaroni

jdoshi612

on 19 Jun 18 05:03 PM

The combination of cheese balls and spicy macaroni along with the kidney beans is very aromatic and tasty. A very hearty and filling dish.Also, I tried using the handy tip , the sour cream lifted the dish greatly.

Madhurima

on 23 Aug 16 07:06 PM

Absolutely loved this recipe. It comes out really well.

Tarla Dalal