Preparation Time : 40 minutes
Cooking Time : 50 minutes
Serving : 8-10 members
Description
My affair with recreating eclectic and exciting dishes with left overs started as a kid watching my mom do so . But doing so was a big sin at both my grand parents place . I took over after mom as the idea of coming up with genius ways to recreate versatile dishes , changing their character in taste and texture always excited me . Doing so , I started to understand how to celebrate ingredients where there is no limit to the versatility of choice , virtually anything can go into the dish to your choice . I remember having a similar savoury cake at one of mom’s friends place in Bangalore as a kid . Wanting to come up with something like that I made this dish with left over macaroni biriyani from the previous day . The cake was a trinity of vitality , taste and texture delivering spot on flavour . I served it hot with tomato ketchup that enveloped a melting kick of pure decadence . From then on I play with this idea adding and infusing any many variations to the same dish that has never failed even once till date . So why wait people , get started to give a take in this lip – smacking left over make over .
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless chicken | 1/4 kg cut into small pieces ( can use mutton , vegetarians can use half kg mixed vegetables ) |
| onion | 3 sliced |
| tomato | 2chopped |
| green chillies | 4 slit |
| coriander leaves | 1 tablespoon chopped |
| mint leaves | 1 tablespoon |
| lime juice | 1/2 a squeeze |
| ginger garlic paste | 1 tea spoon |
| curd | 1/4 cup |
| ghee | 30 gm |
| cinnamon | 1 pieces |
| cloves | 2 |
| cardamom | 2 |
| turmeric powder | 1/4 teaspoon |
| chilli paste ) , macroni | 150 gm ( boiled in salted water and drained ) |
| Eggs | 6 |
| Pepper | to taste |
Method
- Heat ghee in a pressure cooker , add cinnamon , cloves and cardamom . Top with sliced onions and fry till brown in colour for 5-8 minutes . Add ginger garlic paste and fry to crisp .
- Top with chicken , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt to taste . Mix well and sauté for another 10 minutes till all the juices are oozed out .
- Add 1 small cup of water , mix well . Pressure cook for one whistle or until chicken is cooked and tender . Dilute the ground coconut cashewnut paste in little water , add to the cooked chicken mixture .
- Mix well adding lime juice . Taste and adjust . The salt , sourness and hotness should be more than what you want , so that when mixed with macroni it tastes right . Mix in the boiled macroni and mix well .
- Keep in low flame for 5 minutes till all the flavours infuse together and all the moister of the chicken gravy is sucked in by the macaroni . Remove from heat and cool completely .
- Preheat oven to 180 degree Celsius . Beat eggs with salt and pepper to taste . Mix it with the cooled macaroni well .
- Pour into a greased baking pan / spring foam tin and place in the middle rack of your oven .
- Bake for 15- 20 minutes or until cooked through when checked with a tooth prick inserted in the middle of the cake that comes out clean not being wet .
- Remove from oven and cool a bit . Using a sharp wet knife , run it all through the edges and de – mould the cake to a serving plate and serve hot cut into wedges with tomato ketchup .
Notes
- I usually do this cake with left over chicken , mutton or prawn gravies at home .
- Can add boiled noodles , boiled rice ( biriyani , pulaos also are yum ) or any boiled pasta instead of macaroni .
