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Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe

baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with 64 amazing images.

baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls is a one dish meal for Jains. Learn how to make baked macaroni with cheese.

To make baked rajma and macaroni with cottage cheese balls, make the cottage cheese balls, macaroni and rajma mixture. Then layer it. Put the rajma mixture into a baking dish and spread it evenly using the back of a spoon. Put the macaroni and spread it evenly using the back of a spoon. Put the cottage cheese balls on top. Finally sprinkle cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately.

A mind-boggling dish that’s extremely satiating in all respects, baked macaroni with cheese tastes exciting, looks appealing, has multiple textures for an awesome mouth-feel, and is quite filling too.

It is a thoughtful and well-balanced fusion of Indian Mexican and Italian cuisine, which blends the best of each cooking style. Cheesy, spicy and tangy, the baked macaroni and paneer ball has a taste that appeals to young and old alike.

The corn adds a nice juicy bite to the cheese balls, while colourful bell peppers add a spicy crunch to the rajma. You can make the different layers of this Jain macaroni with paneer balls beforehand, but assemble and bake it just before serving to relish the best mouth-feel and fresh flavour. You can also have a go at similar recipes like Baked Paneer in Spinach with Tomato Sauce or Baked Pav Bhaji Pasta.

Tips for baked rajma and macaroni with cottage cheese balls. 1. Ensure that the boiled corn is well drained. The presence of water can make rolling the balls difficult. 2. Shape the balls well. There should be no cracks, else there are chances of the balls disintegrating while deep-frying. 3. For perfect texture, cook the macaroni until it's al dente, which means it is a little firm in the center. 4. If you are not using the cooked macaroni immediately, then spread 1 tsp of oil over it, toss well and keep aside. This is to prevent the macaroni from sticking to each other. 5. Oregano in the macaroni can be replaced with dried mixed herbs

Enjoy baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with step by step photos.

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Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe recipe - How to make Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe

Preparation Time:    Cooking Time:    Baking time:  20 minutes   Baking temperature:  200ºC (400ºF)   Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Cottage Cheese Balls
3/4 cup crumbled paneer (cottage cheese)
1 1/2 tbsp plain flour (maida)
1 tbsp rice flour (chawal ka atta)
2 tsp finely chopped green chillies
2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese
salt to taste
oil for deep-frying

For The Macaroni
1 cup cooked macaroni
1 1/2 tbsp oil
1/4 cup finely chopped capsicum
2 tbsp boiled sweet corn kernels (makai ke dane)
1 cup blanched and finely chopped tomatoes
1/2 tsp chilli powder
1 tsp dried oregano
3 tbsp jain tomato ketchup
1 tsp sugar
salt to taste

For The Rajma Mixture
1/2 cup soaked and boiled red rajma (kidney beans)
1 tbsp butter
1/2 cup finely chopped coloured capsicum
1/2 tsp chilli powder
1/4 tsp dried basil
2 tbsp jain tomato ketchup
salt to taste

For The Topping
1/2 cup grated processed cheese
Method

For the cottage cheese balls
    For the cottage cheese balls
  1. Combine all the ingredients in a deep bowl and mix very well.
  2. Divide the mixture into 14 equal portions and roll each portion into a ball.
  3. Heat oil in a deep non-stick pan and deep-fry a few balls at a time till they turn brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the macaroni
    For the macaroni
  1. Heat the oil in a broad non-stick pan, add the capsicum and sweet corn kernels and sauté on a medium flame for 2 minutes.
  2. Add the tomatoes, chilli powder, dried oregano , tomato ketchup, sugar and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Add the macaroni, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the rajma mixture
    For the rajma mixture
  1. Heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 2 minutes.
  2. Add the rajma, chilli powder, dried basil, tomato ketchup and salt, mix well while mashing it lightly with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. Put the rajma mixture into a baking dish and spread it evenly using the back of a spoon.
  2. Put the macaroni and spread it evenly using the back of a spoon.
  3. Put the cottage cheese balls on top.
  4. Finally sprinkle cheese evenly over it.
  5. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  6. Serve immediately.

Handy tip:
    Handy tip:
  1. You can even add a hint of sourness and a tinch of spice to this dish.
  2. Beat 6 tbsp of cream. Add 2 tsp of lemon juice, 2 tbsp of cheese and ¼ tsp of salt.
  3. In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this. Spread ½ cup of cheese and sprinkle ¼ tsp of chilli powder on top. Bake in a hot oven 200°c (400°f) for 15 minutes. Serve hot.

Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe recipe with step by step photos

If you like baked rajma and macaroni with cottage cheese balls
  1. If you like baked rajma and macaroni with cottage cheese balls, then also try other recipes like

Tips for baked rajma and macaroni with cottage cheese balls
  1. Ensure that the boiled corn is well drained. The presence of water can make rolling the balls difficult. 
  2. Shape the balls well. There should be no cracks, else there are chances of the balls disintegrating while deep-frying. 
  3. For perfect texture, cook the macaroni until it's al dente, which means it is a little firm in the center.
  4. If you are not using the cooked macaroni immediately, then spread 1 tsp of oil over it, toss well and keep aside. This is to prevent the macaroni from sticking to each other.
  5. Oregano in the macaroni can be replaced with dried mixed herbs. 

How to select macaroni, elbow shaped pasta
  1. Many markets sell a wide range of macaroni products. In addition to being available in a plain form, macaroni pasta is sometimes flavored with various ingredients for special uses. 
  2. It can also be made from rice flour, spelt flour, or other types of grain flours, for people who want to experiment with some pasta variations. 
  3. If possible, try to obtain macaroni made with Durum wheat, since the pasta will hold up better through the cooking process. 
  4. Choose a well branded and confirm on the manufacturing as well as the expiry date.

How to make paneer, cottage cheese
  1. To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
  2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
  3. Learn how to make paneer at home in detail.

For the mixture of cottage cheese balls
  1. For the mixture of cottage cheese balls, add 3/4 cup crumbled paneer (cottage cheese) in a deep bowl.
  2. Add 1 1/2 tbsp plain flour (maida). This is for binding.
  3. Add 1 tbsp rice flour (chawal ka atta). This is to make the balls crips after drying. 
  4. Add 2 tsp finely chopped green chillies. You can adjust the spice level as per your choice. 
  5. Add 2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane). Ensure that the boiled corn is well drained. The presence of water can make rolling the balls difficult. 
  6. Add 2 tbsp grated processed cheese.
  7. Add salt to taste. 
  8. Mix very well with your hands. The mixture is ready. 

How to make cottage cheese balls
  1. To make cottage cheese balls, divide the mixture into 14 equal portions and roll each portion into a ball. Shape them well. There should be no cracks, else there are chances of the balls disintegrating while deep-frying. 
  2. Heat oil in a deep non-stick pan. Add a few balls at a time and deep fry them till they turn brown in colour from all the sides.
  3. Drain on absorbent paper and keep aside.
     

How to boil macaroni
  1. For boiling the macaroni perfectly, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling. Cover the pan with a lid to make the water boil faster.
  2. Once the water boils vigorously, add little salt. The salt will season the pasta as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like seawater for the pasta to have perfect seasoning.
  3. Add the macaroni to the boiling water and stir once. ½ cup of macaroni will give approx. 1 cup of boiled macaroni. 
  4. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 8 to 10 minutes. Refer to the package instructions to understand the exact cooking time.
  5. After 10 minutes, remove one pasta out of the water and keep it aside to cool a little. Bite into the pasta or break it with a fork to check if it's still hard in the center or if it's cooked as you like. For perfectly cooked pasta, cook until it's al dente, which means it is a little firm in the center.
  6. Immediately drain the cooked pasta into a sieve or colander. Keep aside.
     

For the macaroni
  1. For the macaroni, heat 1 1/2 tbsp oil in a broad non-stick pan.
  2. Add 1/4 cup finely chopped capsicum.
  3. Add 2 tbsp boiled sweet corn kernels (makai ke dane).
  4. Sauté on a medium flame for 2 minutes.
  5. Add 1 cup blanched and finely chopped tomatoes.
  6. Add 1/2 tsp chilli powder.
  7. Add 1 tsp dried oregano.
  8. Add 3 tbsp jain tomato ketchup.
  9. Add 1 tsp sugar. This is to balance the sourness of the tomatoes.
  10. Add salt to taste.
  11. Mix well while mashing it with the back of a spoon and cook on a medium flame for 3 minutes, while stirring occasionally.
  12. Add 1 cup cooked macaroni.
  13. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to cook rajma
  1. To cook rajma, soak approx. ¼ cup of rajma in enough water in a deep bowl for 8 hours.
  2. This is how the rajma looks after being soaked. 
  3. Drain well.
  4. In a pressure cooker, add rajma.
  5. Add salt to taste. 
  6. Add approx. 1/2 cup of water in the pressure cooker.
  7. Mix well and pressure cook for 4 to 5 whistles.
  8. Allow the steam to escape before opening the lid. Do not drain the water. Keep the cooked rajma aside.

For the rajma mixture
  1. For the rajma mixture, heat 1 tbsp butter in a broad non-stick pan.
  2. Add 1/2 cup finely chopped coloured capsicum.
  3. Sauté on a medium flame for 2 minutes.
  4. Add 1/2 cup soaked and boiled red rajma (kidney beans). See above how to soak and cook rajma.
  5. Add 1/2 tsp chilli powder.
  6. Add 1/4 tsp dried basil.
  7. Add 2 tbsp jain tomato ketchup.
  8. Add salt to taste.
  9. Mix well while mashing it lightly with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to make baked rajma and macaroni with cottage cheese balls
  1. To make baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls, put the rajma mixture into a baking dish and spread it evenly using the back of a spoon.
  2. Put the macaroni and spread it evenly using the back of a spoon.
  3. Arrange the cottage cheese balls on top.
  4. Finally sprinkle 1/2 cup grated processed cheese evenly over it.
  5. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  6. Serve baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls immediately.
Accompaniments

Crusty Potato Fingers ( Mexican Recipe) 
Mexican Corn, Bean and Cheese Salad 
Mexican Hot Chocolate 
Paneer and Corn Quesadillas 
Tomato and Baked Beans Soup 

Nutrient values (Abbrv) per serving
Energy304 cal
Protein29.1 g
Carbohydrates30.2 g
Fiber2.1 g
Fat15.9 g
Cholesterol12 mg
Sodium100.3 mg

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Reviews

Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe
5
 on 26 Jun 21 02:51 PM


Wow! This is truely creative and looks yummy! Will try it? Thank you for your wonderful work on this grand site!
Reply
| Hide Replies
Tarla Dalal    Thank you for your feedback. Please try the recipe and keep sharing your feedback with us.
Reply
26 Jun 21 04:32 PM
Baked Rajma and Macaroni with Cottage Cheese Balls, Jain Recipe
5
 on 16 May 19 11:16 PM


can I make this in microwave? i dont have oven
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Tarla Dalal    Hi Kruti, Yes, you can make it in a microwave oven. Bake it on convection mode.
Reply
17 May 19 08:46 AM
Macaroni A La Mexicana ( Jain)
5
Foodie #640397
 on 07 Feb 16 04:38 PM


Amazing recipe. thumps up!!
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| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
19 Jun 18 02:56 PM
Macaroni A La Mexicana
5
Pempemp
 on 15 Mar 13 09:52 PM


The combination of cheese balls and spicy macaroni topped with sour cream and cheese is very aromatic and tasty. I had some left over baked beans that I added to the macaroni.A very hearty and filling dish.
Reply