Pav Bhaji Macaroni Recipe | How to Make Macaroni with Pav Bhaji Masala | Indian Italian Fusion

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Learn how to make Pav Bhaji Macaroni at home with our Chef Ruchi Bharani.

Pav Bhaji Macaroni Ingredients:
Introduction - 0:00

How to Make Pav Bhaji Macaroni - 00:43
1 tbsp Butter
1 Onion (finely Chopped)
4-5 Garlic Cloves (finely Chopped)
1/2 Capsicum (finely Chopped)
3 Tomatoes (finely chopped)
1 tbsp Pav Bhaji Masala
1 tbsp Kashmiri Red Chilli Powder
2 tbsp Tomato Ketchup
Salt (as per taste)
2 tbsp Coriander Leaves
2 tbsp Water
2 cups Elbow Macaroni (boiled)
Salt (as per taste)
2 Pav/Bread (chopped)
2 tbsp Butter (melted)

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Host: Ruchi Bharani
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About Macaroni:
Macaroni (maccheroni) is dry pasta shaped like narrow tubes, made with durum wheat. It is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. In North America, the word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun maccheroni can refer to straight, tubular, square-ended pasta corta or too long pasta dishes, as in maccheroni alla chitarra and frittata di maccheroni, which are prepared with long pasta like spaghetti. Maccheroni comes from Italian maccheroni [makkeˈroːni], plural form of maccherone. The many variants sometimes differ from each other because of the texture of each pasta: rigatoni and tortiglioni, for example, have ridges down their lengths, while chifferi, lumache, lumaconi, pipe, pipette, etc. refer to elbow-shaped pasta similar to macaroni in North American culture. Macaroni is cooked in water and then rinsed to remove starch, and served in clear broth with veggies, peas, black mushrooms. It's often a course for breakfast or light lunch fare.