1-2 people
15 mins



Oil 1 tsp

Chopped garlic 1tsp

Capsicum julienne 1 cup

Onion julienne 1 cup

Salt 1 tsp

Pepper ½ tsp

Peri peri spice ½ tsp

Corn 1 cup

Rajma boiled 1 cup

tomato puree 1 tbsp

Chapati 2 nos

Processed cheese 100 GMS



Heat oil in a pan and swear chopped garlic

Add caspcium julienne, onion, julienne salt and pepper.

Add peri peri spice and toss well.

Add corn and rajma.and mix well

Add tomato puree to bring together everything

Lay the stuffing into bread, add cheese

Pan fry the quesadilla on both the sides till crisp

Serve hot with salsa



Masala Macaroni



1 Nos Garlic

1 Tsp Oil

1 Cup (120 Gms) Boiled Macaroni

1 Nos Chopped Onion

1 Tsp Oregano

½ Cup Carrot Diced

½ Cup Capsicum Diced

2 Nos Tomato Into Puree

4 Tsp Tinned Tomato Puree

1 Tsp Prepared Masala

½ Cup Corn

1 Tsp Sugar

1 Tbsp Chopped Coriander

1 Cube  Cheese Grated




½ Tsp Black Pepper

1 Tsp Jeera

1 Tsp Kasoori Methi

1 Tsp Salt

1 Tsp Red Chilli Powder

1 Tsp Garam Masala Powder

1 Tsp Chaat Masala



To Prepare Masala Roast Jeera And Black Pepper.

Switch Off The Flame And Add Kasoori Methi

Add Salt, Red Chilly Powder, Garam Masala Powder And Chaat Masala.

Grind Together Till Smooth.


For Macaroni

Heat Oil In A Pan

Add Chopped Garlic Till Nutty Brown

Add Chopped Onion And Cook Till It Becomes Pink

Add Oregano And Cook It Briefly

Add Diced Carrot And Capsicum, Cook Till It Is Tender.

Add Fresh Tomato Puree And Canned Tomato Puree, Cook It For A While

Add Prepared Masala

Add Boiled Corn And Sugar.

Toss In The Macaroni And Mix Everything Together

Add Chopped Coriander And Cheese

Adjust The Seasoning If Required By Adding Salt.

Serve Hot