Indian Food blog with Indian Vegetarian Recipes, Indian Non Veg Recipes, South Indian Recipes and Indian regional cuisine.
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Palak chicken recipe, a variety side dish using chicken and spinach leaves and tastes best with roti, rice or phulka… A common term for spinach in India is “palak” and is filled with full of nutrients and vitamins which is a must inclusion in our regular diet. Palak is a very healthy vegetable and so... Read More » The post palak chicken recipe, palak chicken curry appeared first on Yummy Indian Kitchen - Indian Food...
Palak chicken recipe, a variety side dish using chicken and spinach leaves and tastes best with roti, rice or phulka…
A common term for spinach in India is “palak” and is filled with full of nutrients and vitamins which is a must inclusion in our regular diet.
Palak is a very healthy vegetable and so is chicken and one is a green leafy vegetable with lots of iron in it and the other is a non veg which has lots of proteins in it.
Combination of both the main ingredients is a healthy package of iron and proteins which helps in improving iron and also helps in building our body with chicken.
Usually, non veg like meat is basically mixed with many vegetables like potato, any green leafy vegetable, or any vegetable but chicken is combined rarely with vegetables and does not taste good if combined.
If chicken is combined, then it can be used along with green leafy vegetables like gongura/sorrel leaves or spinach leaves/palak.
It is very very rarely combined with potato and also chicken is made in green color using pudina or kothmir.
This chicken curry made here is also green and is made using spinach leaves in chicken pieces.
Two ways to make palak chicken:
- Palak can be pureed separately by boiling the leaves in some salt water and added while making chicken curry.
- Palak leaves can be directly added into the chicken and this is a very quick and easy method of making palak chicken and tastes good too.
Chicken is made in thousands of varieties and the innovation never ends with chicken and it can be used to make various snacks, main course recipes, curry recipes etc…
I have already shared gongura chicken on my blog and it is a very delicious way of combining chicken with green leafy vegetable and also a healthy way of having a non veg dish.
Below I have shared every step on how to make this simple chicken dish with step by step instructions and hopefully a video procedure too would be updated if my version of this recipe is loved by my viewers…
Check out the recipe card below and do leave us your feedback on this recipe…
Palak chicken recipe:
- 250 gms chicken pieces(cleaned and washed well with lemon juice)
- 10-12 bunches of spinach/palak ( leaves should be finely chopped)
- 2 tbsp oil
- 3 medium size onions, finely sliced
- ½ tsp ginger garlic paste
- salt to taste
- ½ tsp red chili powder
- ¼ tsp turmeric powder/haldi
- 2 tbsp finely chopped coriander leaves
- 2 tbsp finely chopped methi / fenugreek leaves
- 1 onion, finely chopped
- ¼ tsp garam masala powder
- Take palak leaves in a bowl, chop them finely and add water into them.
- Remove the leaves from water and put them in a strainer.
- When the palak leaves do not contain lots of water, they are ready to go into the curry.
- Firstly, in a pressure cooker, add oil and heat it.
- Add the sliced onions, cook the onions until they turn slight golden color.
- Add ginger garlic paste and saute for few seconds to get rid of raw smell.
- Add the chicken pieces, mix and roast until the color of chicken changes.
- Add salt, red chilli powder, turmeric powder, mix up well.
- Roast the chicken for few minutes on low to medium flame by stirring in between.
- Add the chopped leaves of palak/spinach, coriander leaves, methi leaves, mix well.
- Cook the palak leaves until it gathers together.
- Add one chopped onion, mix well.
- Adjust salt as per requirement and also add a pinch of garam masala powder, mix well.
- Do not add water and cover the lid of the pressure cooker and pressure cook upto 3-4 whistles.
- Switch off the flame.
- Reduce the steam.
- Serve the curry with roti or rice.
2. Just simmer the flame and cook the palak and chicken for 30 minutes on slow cooking method by covering the lid instead of pressure cooking.
3. One can adjust red chilli powder as per requirement or we can also add 2-3 slit green chillies while cooking the curry.
Masala chai, a spiced indian tea and every Indian is familiar with this hot hot tea which is usually had at any time of the day in Indian households. ‘Tea’ Is commonly referred to as ‘chai‘ at Indian households and people drinking tea everywhere is a common sight in India and every part of India.... Read More » The post masala chai recipe, masala tea recipe appeared first on Yummy Indian Kitchen - Indian Food...
Masala chai, a spiced indian tea and every Indian is familiar with this hot hot tea which is usually had at any time of the day in Indian households.
‘Tea’ Is commonly referred to as ‘chai‘ at Indian households and people drinking tea everywhere is a common sight in India and every part of India.
There are various kinds of tea that are usually made like ginger tea, cutting chai, masala chai, normal chai, irani chai commonly made in street corners.
Chai is something that almost every Indian can’t do without and to have a great start of the day we all love to enjoy hot cup of tea or coffee along with some chai biscuits.
I am very fond of tea and would love to try out various kinds of tea. There are also some various flavors that are usually available in markets like tulsi flavored tea powder, ginger flavor, herbal tea and these are ready made available tea powders that do not require to take extra efforts to separately make them at home.
But , not all places sell these spiced flavors of tea powder and we all usually get to buy basic tea powders in several brands. However, making freshly spiced tea at home is totally different from having it on streets.
The chai made at home tastes even more better than the chai consumed on the streets.
In India, every street corner has a chai stall and masala chai flavored tea sold is one among those flavors which is suitable to be had during heavy rains or winters.
This chai is made with a specially made masala tea powder at home and it can be stored for a couple of days and used while making masala tea at home when ever required.
How to make this spiced masala tea:
To make this chai recipe, one needs to first make use of various Indian spices like cloves, cardamoms, cinnamon, pepper and dry ginger, powder them together and use it while making tea.
Masala chai is usually made with water, milk, sugar, basic tea powder and masala tea powder which are all mixed together and boiled well.
All the spices that are used to make this masala tea have lots of health benefits and when we think of masala tea the only thing that comes to my mind is of its many medicinal benefits.
Although, there are many stores that sell ready made masala tea powder but, I would suggest to make it at home and store as it is very easy to make and healthy as well.
Benefits of masala chai:
- If the tea is made without milk and using sugar, then one can have it as a miracle weight loss drink.
- It aids in digestion and good for tummy related problems.
- The tea uses dry ginger into it and dry ginger has many benefits like it helps in getting rid of cold, and cloves help in getting rid of cough.
- The masala tea helps in preventing cancer, boosts energy, aids in digestion.
- If sugar is skipped, then it is a very beneficial tea for those suffering from diabetes.
Having masala chai is not only good for health as it uses many health beneficial indian spices but also keeps our body warm and a perfect drink to be consumed during winters and monsoons.
Indians like to drink a hot cup of tea during mornings and also love to consume tea in the evenings with some hot hot pakodas or any instant snacks recipes.
Below I have shared the miracle healthy hot drink recipe that one should consume often which is very beneficial to our body and can prevent us from various ailements like cold, cough, nausea as well as prevents us from various diseases.
Check out the recipe instructions below…
How to make masala chai recipe at home:
- 2 pieces of dry ginger/sonth
- 5-6 cloves/loung
- 4-5 small pieces of cardamoms/elaichi
- 2-3 small pieces of cinnamon/dalchini
- 5-6 black pepper corns/kali mirch
- 2 cups water
- 2 tsp masala tea powder
- 3 tsps tea powder/chai ki patti (any brand)
- 1 cup milk
- sugar as per taste
- In a mini blending jar or grinding jar, add dry ginger and grind it into fine powder, now add cloves, cardamoms, cinnamon, kali mirch, grind it into a fine powder.
- Store this powder in an air tight container and use it while making masala chai.
- Take a sauce pan, into it add water.
- Add the spiced masala tea powder, bring it to boil.
- Add the normal tea powder and let it simmer and boil for few minutes on low flame.
- Add milk into it.
- Add sugar as per taste and simmer on low flame for few minutes until it comes to a boil.
- Switch off the flame.
- Strain the chai into tea cups.
- Serve hot hot tea with biscuits.
2. Once can even skip sugar and have it as a sugar free chai.
3. Drink this tea often to enjoy its health benefits.
4. One can increase or reduce the quantity of milk and water as per requirement such as instead of adding 2 cups water and 1 cup milk, we can add 2 cups milk and 1 cup water.
5. One can increase or decrease the quantity of spices as per choice such as if one loves lots of dry ginger then add more of dry ginger and lessen other spices.
5. Sweetness of sugar can be increased or decreased as per taste.
6. If one is an expert in making tea then, add all the ingredients as per requirement and approximately.
Do share your feedback below on this recipe and also tag me on instagram using #yummyindiankitchen if any of my recipes have been tried by my viewers and also do not forget to follow us on our social media handles…
Bhindi masala recipe, a yummy vegetable curry made using bhindi and is commonly a punjabi dish usually served along with chapathi or phulka. Bhindi is liked by some and disliked by some but I would advice not to leave any veggie as every vegetable has its own health benefits and taste. I have already shared... Read More » The post bhindi masala recipe, how to make bhindi masala appeared first on Yummy Indian Kitchen - Indian Food...
Bhindi masala recipe, a yummy vegetable curry made using bhindi and is commonly a punjabi dish usually served along with chapathi or phulka.
Bhindi is liked by some and disliked by some but I would advice not to leave any veggie as every vegetable has its own health benefits and taste.
I have already shared another bhindi recipe on the blog that is bhindi ki sabji which is made in a similar way to this recipe but I have not added any tomatoes in bhindi ki sabji.
Bhindi can be made in various varieties and never forget to include this veggie in our daily diet as it gives us number of benefits like it helps in digestion, promotes eye vision, strengthens immunity, lowers blood pressure, controls diabetes etc…
Bhindi masala is a very popular bhindi recipe in the north indian regions like delhi and punjab where it is often served with phulka. It is easily available in India during monsoons or winters and it is not difficult to find this veggie.
It is easily available in all the hyper markets and one needs to be very careful in choosing the bhindi or okra.
Okra is other wise called as Ladies finger in common terms and it is a widely used vegetable in India.
However, one cannot make any snacks related recipe using this amazingly beneficial vegetable. It is however used to make various curries, gravies, fry and dry recipes with it.
How to buy and cut okra:
- Okra is of more than our finger length dark green vegetable and it has stalk at the top and thin ends at the bottom.
- Okra or bhindi should be carefully selected while buying and there are certain tips on buying okra in markets.
- Each Bhindi should be taken in hand and the tail part should be easily cut of using fingers and if it is hard to cut, then it is not suitable for buying.
- If the tail end is easily able to be cut off, collect all such bhindis in one basket and buy them.
- If one is visiting a readily available pack of bhindi, do check its hardness before buying.
- The pack of bhindi should be soft with the finger touches and the curry too tastes good with such soft bhindi.
Bhindi when cooked is very sticky and one needs to use certain simple tips to make sure it is not sticky while cutting and cooking.
Below are the tips I follow to make bhindi not sticky to a certain extent.
Check out the tips below:
- Firstly, wash the bhindi well and strain completely so that there is no water in it.
- Wipe the bhindi with a cloth so that there is no water to the bhindi pieces.
- The bhindi should be totally free of water.
- Cut out the stalk and tail end of the each bhindi.
- Cut the bhindi into pieces as desired.
The bhindi masala is made in a simple way using onions and tomatoes and forming a gravy out of it. Below are the details on how to make this quick and easy curry with step by step details and a video procedure as well.
This is a very sticky vegetable and one has to be aware of how to buy, wash and cut the vegetable and then enjoy the most healthy vegetable using in every curry and gravy recipes.
How to make bhindi masala recipe:
- 500 gms bhindi/okra/ladies finger
- 2-3 tbsp oil
- 2 onions medium size, finely sliced
- salt to taste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder/haldi
- ½ tsp ginger garlic paste
- 3 tomatoes, medium size finely chopped
- 2 tbsp finely chopped coriander leaves
- Firstly wash all the bhindi under running water, strain the bhindi so that they are free from water.
- Wipe the bhindi with a cotton cloth and make sure the bhindi is all dry.
- Cut and discard the head and tail of the bhindi.
- Cut the bhindi into pieces large or medium size.
- Take a wok or cooking vessel.
- Into it add oil and heat it.
- Add the sliced onions and saute for few seconds on medium flame.
- Lower the flame, add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, mix well.
- Cook the masala until oil leaves the sides on low flame.
- Add the cut pieces of bhindi into it, give a mix carefully.
- Allow the bhindi to cook well for few minutes on low flame.
- Add the chopped tomato pieces, give a slight mix.
- Cover the lid.
- Cook the bhindi for 10-15 minutes on low flame.
- Give a mix carefully.
- Add freshly chopped coriander leaves, mix.
- Cook for few more minutes.
- Once the bhindi is cooked soft, switch off the flame.
- Serve hot with phulka or chapathi.
2. Always mix carefully and delicately.
3. Adding additional spices like coriander powder/dhania powder, cumin seeds/jeera powder, slit green chillies makes the curry even more yum and one can add it to make it more traditional and punjabi style of curry.
Masala corn, a very popular and a quick Indian street food recipe made using sweet corn kernels and some tangy flavored Indian spices. The taste of this corn masala is chatpata taste and there is a lot of difference in taste with different spices we add. Many of us variate it with our own spices... Read More » The post masala corn recipe, sweet corn masala appeared first on Yummy Indian Kitchen - Indian Food...
Masala corn, a very popular and a quick Indian street food recipe made using sweet corn kernels and some tangy flavored Indian spices.
The taste of this corn masala is chatpata taste and there is a lot of difference in taste with different spices we add.
Many of us variate it with our own spices mixing into the boiled corn kernels. It is a very quick evening snack recipe and kids love sweet corn and a very healthy recipe that can be eaten by young and kids.
To make this recipe, we need sweet corn which is very commonly found in India in monsoons and is also available in packets in most of the stores.
If one uses a sweet corn with the peel, then one needs to have patience to remove the corn kernels and I have shared some of the techniques I use to remove them below.
How to remove the corn kernels:
- Remove the peel and boil the sweet corn by pressure cooking to 1 whistle.
- Take a spoon and loosen one row vertically and try to remove those kernels using fingers.
- Try to loosen row by row with a spoon and remove all the kernels using fingers and we need to have a little patience to remove them.
- Once all are removed, they are ready to be used.
- If one finds it hard to get it removed from the corn, then the sweet corn kernels are easily available in grocery stores which are available in packets and can be bought and used for cooking purpose.
Different ways to make sweet corn:
First method: The very simple way of making this quick snack is by boiling or pressure cooking the kernels in water for about 10-15 minutes, straining them out and then adding butter, salt to taste and pepper which gives us the recipe of street style way of making buttery sweet corn.
To soften the corn we can use any of the techniques such as boiling, pressure cooking, steaming, or we can even soften it in oven.
Second method: The other way is by making it in chaat form that is lots of spices, herbs, onions and tomatoes are added into it and made in the form of corn chaat.
Masala corn: This is the method which I will be sharing it below in my recipe card…Do check out the recipe below.
This sweet corn masala is served hot in every Indian street corners. I have experienced the taste of the masala corn a several times and is a very easy snack that can be made in our house holds easily.
Eating this healthy snack once in a while is very beneficial for health since it is loaded with lots of vitamins, minerals, nutrients and also helps in proper digestion, for good vision, and prevents anaemia.
If not used as a corn, then one can have it in the form of salads, chaats, use it in sabzi recipes and also make its soup and have it in a more healthy manner.
To make this we need to have sweet corn handy or readily available sweet corn kernels which are available in every Indian grocery store.
This simple recipe is made by adding spices like chaat masala, pepper powder, kala namak etc…
Masala corn recipe or sweet corn masala:
- 1 sweet corn or 1 cup sweet corn kernels
- 1 tbsp butter
- salt to taste
- ¼ tsp red chilli powder
- a pinch of kala namak/black salt
- ¼ tsp black pepper powder
- ¼ tsp chaat masala powder
- Fresh coriander leaves for garnishing
- Take a pressure cooker, add some water, add the sweet corn, cover the lid and pressure cook for 1 whistle.
- Reduce the steam, take the corn out and remove the sweet corn kernels from corn.
- Take a vessel, add water, add sweet corn and boil the corn for about 15 minutes to 20 minutes.
- Take it out carefully, remove the sweet corn and cool it down.
- Remove the corn kernels and they are ready to use.
- Take a pan, heat it.
- Add butter and melt it on low flame.
- Add the corn kernels into it and mix thoroughly for few seconds.
- Switch off the flame.
- Add the spices such as salt, black salt, pepper powder, chaat masala powder, red chilli powder, mix well.
- Mix thoroughly all the spices with the corn kernels.
- Garnish with chopped coriander leaves.
- Serve hot.
2. If loose kernels are boiled in water, after boiling, just strain out the corn kernels and we will have hot boiled kernels into which we can directly add the melted butter, spices, mix well and served hot.
2. Do not add too much of red chilli pwoder as it may make the masala corn very spicy. Add the spices according to one's taste.
Coriander powder or dhania powder, a basic Indian spice used in every recipe as a dry spice to make the curries or dishes delicious and yum. This Indian dry spice is the most commonly used spice in every Indian kitchen and it gives aromatic flavors to every curry recipe added. This spice is added in... Read More » The post coriander powder recipe, how to make coriander powder | dhaniya powder appeared first on Yummy Indian Kitchen - Indian Food...
Coriander powder or dhania powder, a basic Indian spice used in every recipe as a dry spice to make the curries or dishes delicious and yum.
This Indian dry spice is the most commonly used spice in every Indian kitchen and it gives aromatic flavors to every curry recipe added.
This spice is added in most of the vegetarian dishes and non vegetarian dishes as well. I am sure we all are familiar with this basic Indian spice.
Coriander powder is made by dry roasting the coriander seeds and the coriander seeds are useful in many ways.
How to grow coriander leaves at home:
Take few coriander seeds available at home, take a pot or we can even grow them on a fertile land. Just dig out some soil and spread the coriander seeds all over and then cover the seeds with the soil.
Sprinkle some water and make sure the area is moist. If planted in pots, then make sure to sprinkle water into the pot and keep it moist.
Make sure it gets sufficient sun. After few days it starts germinating and then it slowly develops into small and tiny herbs. The leaves appear to be fresh and they take around 20 to 25 days for the coriander leaves to appear fully and are ready to be used.
The plants again give out seeds and these seeds are powdered to be used as dhaniya powder at home.
The seeds appear slight brown in color and the leaves of coriander are green in color.
How to make coriander powder from coriander seeds:
It is very simple to make this powder and the powder is made by dry roasting the seeds, cooling the seeds and blending them into a fine powder.
This powder is ready to be used in all the curries made.
Uses or benefits of coriander:
- It is mostly used in curries because it helps in curing any stomach upset problems and it also treats all our tummy related problems like bloating, diarrhea etc…
- It reduces cholesterol levels, also lowers blood pressure levels.
- It also regulates menstrual cycle, nausea, stomach and most of the eye problems and allergies…
Which powder is better homemade or store bought?
I usually make all the spices such as garam masala, cumin powder, coriander powder at home as these are fresh and give lots of fragrance compared to the store bought one’s.
I have used the store bought spices a lot many times and the taste varies a lot and the curries do not give out a good taste as compared to the home made spices.
I also make ginger garlic paste at home and never uses spices which are bought from markets.
I suggest everyone to make dhaniya powder at home as this is the best way to use in curries or in stir fry recipes since it has fresh aromatic flavors.
How to store the powder made at home:
1.After making the powder, store it in an air tight container and it can last upto many months if used regularly.
2. I suggest to make at least 250 gms of dhaniya seeds once in a while, powder them and store and not use more than that quantity because the powder loses its aroma if stored for long.
3. Long storage of the powder loses the aroma and also spoils the powder and is not suitable to be used in curries.
It is better to make the coriander powder in small quantities to sustain the aroma, fragrance and freshness.
All the above experiences are totally mine since I usually make the powder at home and use them in every dish I make.
It is not difficult to make and it can be made in just a couple of minutes.
Do share your thoughts on it and also please make sure to follow the directions as mentioned below to make the recipe.
How to make coriander powder or dhania powder at home:
- 250 gms coriander seeds/dhania seeds
- Buy the coriander seeds from a good store and of a good brand. Make sure it has no stones and try to hand pick if any stones are spotted.
- Take a non stick pan, heat it.
- Add the dhania seeds and dry roast them for few minutes on low flame.
- Keep stirring while roasting and do not dry roast on high flame.
- When the seeds are roasted well, a pleasant and aromatic fragrance comes out and that is when we come to know the seeds are dry roasted well.
- It takes about 4-5 minutes if we roast them on a very low flame for them to dry roast well.
- Once they are done, immediately switch off the flame.
- Allow the seeds to cool down.
- Take a blending jar, add the dry roasted seeds into the jar, blend them very finely.
- Take an air tight container.
- Make sure the container is totally dry and not even moist.
- Transfer the coriander seeds powder into an air tight container.
- Close the lid.
- Store them in your kitchen shelves.
- It is ready to be used in all the curries or gravies.
2. Never make the powder without dry roasting as it tastes very raw and not suitable to be added in curries.
3. No need of adding any preservatives and it lasts longer since we have dry roasted it and blended.
The post coriander powder recipe, how to make coriander powder | dhaniya powder appeared first on Yummy Indian Kitchen - Indian Food Recipes.
Smith and jones pasta masala recipe is a quick snack recipe made using macaroni pasta in a readily available pasta masala powder. Usually to make macaroni pasta we need to use pasta sauce, veggies and it does take time to make the pasta sauce and then add it to the boiled pasta. Here, in this... Read More » The post smith and jones pasta masala recipe, indian style pasta appeared first on Yummy Indian Kitchen - Indian Food...
Smith and jones pasta masala recipe is a quick snack recipe made using macaroni pasta in a readily available pasta masala powder.
Usually to make macaroni pasta we need to use pasta sauce, veggies and it does take time to make the pasta sauce and then add it to the boiled pasta.
Here, in this post I shall be sharing a wonderful trick to make macaroni pasta quick and easily.
Today, I will be sharing with my blog readers a wonderful and easy pasta recipe which can be made in a couple of minutes without any special pasta sauce required.
The smith and jones pasta masala recipe is a ready made recipe and the whole recipe can be prepared just by using a readily available pasta masala powder and we need to have macaroni pasta readily available.
The macaroni that I have used here is ‘elbow macaroni’ which can be easily found in grocery stores in various brands.
Here, I have added loads of vegetables like chopped carrots, beans, green peas, chopped onions etc…
We can add various other veggies like cauliflower, corn kernels etc… to make it more delicious.
The pasta masala that I have used here is of Smith and Jones and it is very easily available for just Rs 5.. It is a wonderful tiffin box or lunch box recipe for kids and a perfect snack as well.
There are many many varieties of pasta recipes that are made and we all love to taste Italian cuisine and pasta is one of the tastiest Italian dishes which we all Indians prefer to prepare in our kitchens.
Today, in this post I am sharing one of the simplest form of pasta recipe that can be a quick breakfast recipe when one is in a hurry and do not have time to make time consuming breakfast recipes.
If one does not have various veggies, then the dish turns out well with just onions and pasta masala powder.
This dish requires only two main ingredients to make it that is smith and jones pasta masala and macaroni pasta to make the dish.
To make macaroni, we first need to boil the macaroni for few minutes, strain the pasta and then stir fry the boiled macaroni pasta with pasta masala powder.
Below I have shared the recipe with a video procedure as well as in written instructions and hope all my blog readers love my recipes and hope to receive a wonderful feedback from this quick recipe.
Video procedure for quick pasta recipe:
Smith and Jones pasta masala recipe:
- 1 cup elbow macaroni
- water to boil macaroni pasta
- ½ tbsp oil
- 2 tbsp oil
- ½ cup finely chopped carrots
- ½ cup finely chopped beans
- ½ cup green peas/matar
- 1 cup finely chopped onions
- boiled elbow macaroni pasta
- 1 packet of smith and jones pasta masala
- ½ cup water
- some chopped coriander leaves for garnishing
- Firstly, in a pan, add some water and boil it.
- Add ½ tbsp of oil into it.
- Add 1 cup of elbow macaroni and boil the macaroni for 8-10 minutes.
- Switch off the flame.
- Strain the macaroni pasta.
- Add cold water all over the boiled pasta and strain the pasta completely.
- The boiled pasta is ready to be used later in the recipe.
- In a pan, add oil and heat it.
- Add the chopped carrots, chopped beans, green peas, finely chopped onions.
- Stir fry the veggies well for 3-4 minutes on medium flame.
- Add the boiled macaroni pasta, stir fry the pasta for few minutes.
- Add 1 full packet of smith and jones pasta masala.
- Mix or toss the pasta well.
- Add half a cup of water.
- Stir fry the macaroni pasta for 2-3 minutes.
- Switch off the flame.
- Garnish with freshly chopped coriander leaves.
- Serve the macaroni pasta.
The post smith and jones pasta masala recipe, indian style pasta appeared first on Yummy Indian Kitchen - Indian Food Recipes.
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