Macaroni in Creamy Mustard Green Sauce

Elbow Macaroni
A short, curved semicircular tube of macaroni, most popular for macaroni and cheese and macaroni salad. With their short cooking time and familiar shape, elbows are a popular cut. They also are used in entrées, salads, soups and baked dishes in addition to macaroni and cheese. These pasta doesn't contain eggs.

Macaroni in Creamy Mustard Green Sauce

Serving Size:

1 cup dry small elbow macaroni
1 large onion finely chopped
1tbsp finely minced garlic cloves
1/4 cup grounded chicken
1/4 cup chopped carrots
1/4 cup chopped cauliflower
1/4 cup green peas
1tsp chillie flakes
1tsp chili powder
1tsp spice mix of any kind
chopped coriander leaves

For the Creamy Sauce:
1 cup chopped mustard greens
5 garlic cloves
1 small tomato chopped
1tsp salt
1tbsp tomato paste
1.5 cup hot milk

Blend all the above ingredients into a smooth mixture and keep aside.

Preparation Methods:
Cook macaroni in salted water in a medium saucepan for 8 to 10 minutes or until almost tender; drain and keep aside.Heat a skillet with couple spoons of oil and add the chopped onions and garlic cloves.Saute till the onions are slightly brown followed by the minced chicken and all the
spices. Fry till the chicken becomes tender and then add all the spice and saute well. Pour the blended mixture to the skillet and bring to a boil. Adjust the level of salt and add the boiled macaroni and let cook for another 5 minutes. Remove from flame and transfer to serving platter with chopped coriander leaves.


Nice color Saras, the macaroni are looking soft and the mustard sauce is indulging...