Macaroni, kati Roll, Pepper Resam and Guava subzi


Macaroni,  Kati Roll, Pepper Resam and Guava subzi

Macaroni is the Indian pasta. Somehow I like this flavour when compared to pasta. Macaroni is made of sooji, which is better than maida.


Ingredients :

Macaroni – 150 gms.

Tomato puree – 1/2 of the small tetra pack . Please use only the store bought. Frankly, I don’t use any processed food normally. But I have tried all the recipes with fresh tomatoes. Nothing works well. According to me this is a junk food. So decided to go fully junk rather than trying hard to make it healthy. Always try to eat this with a soup and some other dish. So that you don’t fill your stomach only with the junk food.

Onion – 3 to 4 nos finely chopped.

Turmeric – 1/4 tsp.

Red Chilli Powder – 1/2 to 1 tsp

Coriander Powder – 3 tsp

Garam masala – 1/2 tsp

Vinegar – 1/2 tsp

Salt – 2 tsp

Method :

  1. Cook the macaroni (do as per the packet instruction).
  2. Add oil.
  3. Fry the onion till cooked.
  4. Add the tomato puree.
  5. Add the masalas, salt and vinegar.
  6. Add the cooked macaroni.
  7. It is done.


Kati Roll

Normally kati Roll Frankie is made with maida or combination of maida and wheat flour. In my house I just make the normal pulka roti and fill the panner stuffing and roll and cut. Still it tastes wonderful.

My husband studied in Calcutta – this is a street food of Calcutta  This reminds him of his college days. So I make it often but in a healthy way.

Stuffing :

Paneer – grate 250 gms .

Oil – 3 tsp

Tomato puree – 2 nos of fresh tomato ground in the mixer.

Jeera – 1tsp

Garam masala – 1 tsp

Kasuri Methi – 1 tbsp. Always wash kasuri methi in water and use. As it has lots of mud. Soak kasuri methi in a cup of water. The mud will settle at the bottom. Remove and take the kasuri methi floating on top.

Salt -1 tsp.

Method :

  • Add Oil.
  • Add jeera and allow it to splutter.
  • Add the tomato puree.
  • Allow it to cook – till dry and the oil separates.
  • Add garam masala.
  • Kasuri Methi.
  • Add the grated paneer.
  • Make a pulka / roti.
  • Add the stuffing. cover the sides on both sides and roll from the bottom to top.
  • Then give a slant cut.
  • Actually this is like pulka and paneer bhurji – I agree. But changing the form definitively changes the taste.
  • Instead of paneer we can also add some mixed vegetables like cauliflower, carrot, beans, peas etc. In that case, after the tomato is done add the vegetables and allow it to cook in its own juice. keep opening and stir regularly. Chop the vegetables fine.

Pepper Resam 

Pepper Resam is made for better digestion. In this resam, no tomatoes are used.

Ingredients :

Tamarind – 1/2 the lemon size.

Pepper – 2 tsp.

Jeera – 1 tsp.

Hing – 2 pinches


Seasoning :

Ghee – 1tsp

Mustard – 1/2 tsp

Jeera – 1/2 tsp

Curry leaves.

Method :

  • Roast the pepper and jeera on a kadai (without oil just dry roast) – roast just for 40 seconds. Jeera has toxins in the skin – this is removed by roasting and the flavour is also enhanced.
  • Grind and make it into powder.
  • Add this powder to tamarind juice.
  • Add Hing and salt.
  • Allow it to boil by adding 1/2 cup of water. Till the raw smell of tamarind vanishes.
  • Then add about 500 ml of water.
  • Allow the resam to froth. DO NOT BOIL .
  • Add the seasoning.
  • This can be had with rice. I am using it as a soup in this meal. If you are drinking as a soup can add a small piece of jaggery. As this resam is spicy – this sweetness will help to drink.


  • Also try adding some grated ginger. If you are adding ginger reduce the quantity of pepper.
  • If you are a less spicy person – can add 2 tbsp of cooked arhar or moong dhal (yellow without skin).
  • Traditionally, in this recipe no vegetable (tomato) or dhal is used.

Guava Subzi

Have you heard of fruit subzi’s? We can make subzi with fruits like raw papaya, guava, apple, musk melon.

These fruit subzi’s help in digestion and also clears the tummy.

I just cook them and sprinkle some chat masala or black salt and have it.

You can add any kind of masala as per your choice and make it like any other vegetable.

Note :

  • This meal tastes wonderful when had fresh and hot.
  • Do simultaneous processing. First make the resam and guava subzi.
  • Make the masala for the macaroni and simultaneously cook the macaroni. Make it ready. Keep it in a hot case / casserole.
  • Then make the chappatis. Store in a casserole.
  • Make the paneer stuffing last. As it has to be hot while rolling.
  • Serve everything together.

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