This isn’t just any ordinary macaroni, its blasted with minced beef flavor.

Watch this Masala TV video to learn how to make Qeema Macaroni and No-fry Fried Ice cream . This show of Food Diaries with Chef Zarnak Sidhwa aired on 9 October 2019.

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Qeema Macaroni
Ingredients:

Mutton mince ½ kg
Macaroni 150 gm
Sliced onions 2
Tomatoes (pureed) 3
Cumin seeds 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Turmeric powder ½ tsp
Coriander cumin powder 1 tsp
Parsi Sambhar masala 1 tsp
All spice powder 1 tsp
Salt to taste
Oil 4 tbsp
Chopped coriander leaves 4 tbsp

Method:

Heat oil, add cumin seeds and allow to splutter. Add the sliced onions and fry to golden brown. Add ginger-garlic paste and sauté well. Add chili powder, turmeric powder, coriander-cumin powder, Parsee Sambhar masala, all spice powder, salt and sauté for a minute. Add the pureed tomatoes and add the mince and sauté for 5 minutes. Add water and once the mince is cooked, add in the boiled macaroni and the coriander leaves, stir and serve.

No-fry Fried Ice cream :
Ingredients:
Vanilla ice cream 1liter
Brown sugar ¼ cup
Melted butter 1 tbsp
Ground cinnamon 1 tsp
Crushed cornflakes 2 cups
Whipped cream for topping
Caramel sauce for topping
Method:
Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased baking pan. Bake until lightly browned, 4-6 minutes. Cool completely. Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.