Pineapple Iced Coffee
April 21, 2012
Chocolate Fudge Cake
April 23, 2012


  • 3 cups macaroni (shell or bent tube shaped)
  • 100 gms mutton keema
  • 2 medium sized onions (thinly sliced)
  • 2 tomatoes (finely chopped)
  • 3 Green chillies
  • some pudina leaves
  • some coriander leaves
  • 1/2 lemon’s juice
  • 1 tbsp ginger garlic paste
  • 2 tbsp yoghurt
  • 3/4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3 cloves
  • 2 elachies
  • 1 small cinnamon stick
  • 4 tbsp oil
  • salt to taste.


  • Place pressure cooker on a low flame and heat oil
  • Put cloves, elachies, cinnamon. Add onion and fry it very well.
  • Add ginger garlic paste and fry untill it loses its raw smell.
  • Add keema and saute well. Add tomatoes and saute well.Add green chillies, pudina, coriander leaves and saute.
  • Add chilli and turmeric powder. Mix well. Add youghurt and mix well
  • Pour 7 to 8 cups of water. Put macaroni. Add salt and lemon juice. Mix well.
  • Close the cooker. Put weight. After 3 whistles, turn off the flame.
  • After pressure released, open the cooker.
  • This dish should be thick. Means should not be dry or too watery
  • If too watery, evaporate some water.
  • Indian style tasty macaroni is ready.
  • prawns, boiled eggs, mutton or chicken pieces can be used instead of keema.
Now enjoy this great Macaroni with your friends and family..

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