non-vegetariannut-free
sindhi
Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
45 min
552 cal
31gProtein
56gCarbs
24gFat
2Recipes
Loading...
Sindhi style macaroni - a perfectly spiced, quick to make, and kid-approved comfort food!
A delightful fusion dish where Italian pasta meets Indian spices. This tangy and savory macaroni is loaded with veggies and cooked in a flavorful onion-tomato masala, making it a favorite weeknight meal for all ages.
Serving size: 1 serving
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
Crispy, perfectly spiced Fish Amritsari with tangy chutney & soft Phulkas. A delightful, protein-packed meal!
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
Crispy, protein-packed Keema Cutlets with homestyle Phulkas & fresh salad. Pure comfort!
Perfectly spiced Taryal Teewan with soft phulkas & gut-friendly dahi – homestyle, protein-packed comfort!
Aromatic, melt-in-mouth Dhaas Gosht with soft phulkas & fresh salad – protein-packed and gut-friendly!
Sindhi style macaroni - a perfectly spiced, quick to make, and kid-approved comfort food!
This sindhi dish is perfect for lunch. With 371.57 calories and 11.16g of protein per serving, it's a low-sodium, low-fat, low-cholesterol, low-phosphorus, low-calorie option for your meal plan.
Boil the macaroni in 8 cups of water with 1 tsp of salt. Cook according to package directions until 'al dente' (firm to the bite), typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the macaroni and set aside.
Heat oil in a large pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn mushy and oil begins to separate from the masala.
Add the spice powders: turmeric, red chilli powder, and coriander powder. Mix well and cook for one minute until fragrant. Add the diced carrots, capsicum, green peas, and 1 tsp of salt. Stir to combine.
Add a splash (about 1/4 cup) of the reserved pasta water to the pan. Cover and cook for 5-7 minutes, or until the vegetables are tender but still have a slight crunch.
Add the boiled macaroni to the vegetable masala. Pour in the tomato ketchup and sprinkle with garam masala. Gently toss everything together until the macaroni is evenly coated. If it seems too dry, add another splash of the reserved pasta water. Cook for 2 more minutes.
Garnish with freshly chopped coriander leaves. Serve hot and enjoy your delicious Sindhi Macaroni.