Saturday, 24 September 2016




2 cups
Garlic cloves minced
2 – 3 cloves
Onion chopped
1 no
Tomato chopped
1 no
Capsicum / green bell pepper chopped
 1 no
Refined flour
1 tbsp
1 ½ - 2 cups
Pepper pdr
Red chilli flakes
1 tsp
Mix herb
½ tsp
½ tsp
Tomato ketchup
2 tbsp
Olive oil
2 tbsp
Cheese grated
3 – 4 tbsp


1.       Boil 2 – 3 litres of water in a pot.

2.       Drizzle in a little oil and salt.

3.       When the water starts to boil, add in the macaroni.

4.       Stir and allow the macaroni to cook for a few minutes stirring occasionally.

5.       When the macaroni has just cooked but it still retains its shape, drain out into a colander.

6.       Refresh with fresh water and drain.

7.       When the water has drained subsequently, drizzle a little oil and toss to prevent them from sticking to each other.

8.       In another pan, heat oil.

9.       Add into it garlic, stir and add in the onion.

10.   Saute till the onion turns just transparent but does not colour.

11.   Now add in the tomato.

12.   Allow the tomato to soften a little with the onions.

13.   Now add in the capsicum and mix it in.

14.   Add the refined flour, mix and stir and allow the flour to cook till the raw aroma goes off.

15.   Add in salt, pepper pdr, chilli flakes, oregano, mix herb and the ketchup.

16.   Mix them in.

17.   Gradually add in the milk and simultaneously stir with a spoon so that there are no lumps.

18.   Allow the sauce to thicken.

19.   Now add in the macaroni and mix it with the sauce.

20.   Serve hot immediately with a little grated cheese on top.

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