Macroni Upma with green peas After being busy for quite a few days with in-laws visiting us and then meeting with an accident on the way to leave them back home. It’s really been tough past few days. Coming back to my home and now getting settled with all this and starting the routine. But nothing to worry nothing major but yes it was a major one. Many of you even messaged me about my well being. I am very thankful to each and every one of you for your concern and it’s all your wishes that my family is ok today. I know many of you might be wondering where I disappeared. So here I am back to you guys where my heart is. Sharing a simple and awesome recipe for you guys. As we Indians are known to take anything new and make it our’s by giving it our own touch, be it indo-chinese recipes are any other. Here I have made this macroni in the Upma style and believe me it tastes awesome. As we make a similar vermicelli upma with the same ingredients you can use any type of pasta for making this. I do try to make this many a times at home. But I am the only one who likes pasta at home, atleast till now. My son loves maggi. It will take time for him to taste pasta and my hubby is not such a big fan of this. So I make it for myself sometimes. History and origin of Macroni Pasta:- Macaroni is a variety of dry pasta made with durum wheat. Macaroni noodles usually do not contain eggs and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. It may be straight or curved in which case it is frequently called elbow macaroni. Elbow maraconi is more common in the US and Canada, while British macaroni tends to be straight. Although home machines exist that can make macaroni shapes, macaroni is usually made commercially by large-scale extrusion. The curved shape is caused by different speeds on each side of the pasta tube as it comes out of the machine. The name derives from Italian maccheroni a generic term for hollow or tubular pasta. A different name, chifferi or lumaconi, refers to the elbow-shape pasta of this article. According to a widespread misconception, macaroni was taken to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before, like pasta in general; Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. The academic consensus supports that the word is derived from the Greek word makaria, a kind of barley broth which was served to commemorate the dead, which in turn comes from makares, blessed dead, and that from makarios, collateral of makar, meaning blessed, happy.The Italian linguist G. Alessio argues that the word can have two origins: the first from the Medieval Greek makarōneia dirge (stated in sec. XIII by James of Bulgaria), which would be passed to mean funeral meal and then food to serve during this office (see todays - macharōnia in Eastern Thrace, in the sense of rice-based dish served at the funeral), in which case the term would be composed of the double root of blessed and (aiōnios), eternally, and the second from the Greek barley broth, which would have added the suffix. In North America, macaroni is most associated with the elbow shape commonly found in American-style macaroni and cheese. Elbow macaroni is also used in a milk pudding, similar to rice pudding, called macaroni pudding. In areas with large Chinese populations open to Western cultural influence, such as Hong Kong, Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kongs cha chaan teng (Tea Restaurant) and Southeast Asias kopi tiam (coffee shop), macaroni is cooked in water and then washed of starch, and served in clear broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare. What do we need:- 1 cup par boiled macroni / any other pasta of your choice 1 tsp Mustard seeds (sarson/ rai) 1 large onion, finely chopped 2 large tomato, finely chopped 1 tsp chilli powder/ chilli flakes ½ cup green peas, blanched 2-3 tbsp pasta sauce (optional) 2 tbsp fresh coriander, finely chopped 1-2 tbsp Oil Salt to taste How do we do it:- 1 Heat oil in a pan. When the oil is hot enough add the mustard seeds and wait till they splutter. 2 Add the chopped onions and sauté till they turn transparent. 3 Add the chopped tomatoes and sauté till they are done. 4 Add in the blanched green peas and sauté for a minute. 5 Then add the par boiled macroni, chilli powder/ chilli flakes and mix nicely. 6 Add in the pasta sauce and salt to taste and mix well. 7 Cover and keep foe 1-2 minute. 8 Garnish with chopped coriander and serve hot. Note:- For boiling the macroni pasta: - Heat water in a vessel. When it starts to boil add 1 tsp oil and then add the pasta in it. Boil it nicely for 5-7 minutes. Remove it in a strainer and then run through running cold water for the cooking process to stop. Keep aside. Remember the water should be boiling so that the pasta does not stick to one another.
Posted on: Thu, 20 Mar 2014 04:29:44 +0000
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