Tomato, curry leaves & ginger are three ingredients with immensely dissimilar flavours –

Tomato has a balance of sweetness and sourness,

Curry leaves have a spicy flavour with musky aroma,

Ginger has a pungent flavour with fresh pungent aroma,

When  these three different ingredients are melded together they create an awesome effect  on the taste buds … thus, the melded flavour of tomato, curry leaves & ginger with macaroni pasta is unique and  ‘Delicious’.

The Recipe:

Quantity of macaroni pasta: about 250 g = 4 cups of dry pasta

Cook the dry macaroni pasta according to the package instructions

• Sauté small sliced pieces of 3 medium tomatoes and a handful of sliced pieces of curry leaves in adequate quantity of any mild-flavour vegetable oil, add salt to the blend – according to preference of taste,
• Merge the melted blend with mashed pieces of ginger root (adequate size of ginger root for pleasant aroma and taste),  a handful of small, boneless, boiled chicken chunks and adequate quantity of chicken stock ( I prepare chicken stock by boiling pieces of chicken meat in water, with a smidgen of salt in it  –  when the chicken pieces are cooked, separate the liquid i.e. stock from the chicken meat),
• Amalgamate the boiled macaroni pasta with the warm blend,
• Enrich the warm mixture with pieces of 3 processed cheese slices.

Serving size – Approximately 3

Wishing You a Very Wonderful Day

---

One of  the popular post of pasta from my Recipe Blog:

This pasta is flavoured with the special flavour of curry leaves & Guntur chillies amalgamated in rice bran oil, and made protein rich with the addition of tofu …  Pasta in Irresistible Asian flavour