Some one gifted me Orzo pasta , it’s a different kind of pasta . It’s been in my kitchen shelf for more than a year . When ever I plan to use it up , some how the plan doesn’t work. 

So today when kids wanted pasta , I had no other option than to use it up .  As my regular stock of pasta was over. If you ask me why was I so reluctant to use all this while ? I thought it was like the Italian risotto rice , would take a lot of cooking time and that too slow cooking and sticky . But I was soo wrong . Even though the macaroni looked like another version of long rice , it cooked really fast in 10 minutes time . I could say faster than the normal macaroni.

From Wikipedia I understood ~Orzo is also known as Risoni (big rice), it is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone, as a soup accompaniment, as part of a salad or pilaf or giouvetsi or baked in a casserole.

And this recipe it’s just an inspired casserole version . I read three recipes and just mixed it up with my ideas and cooked.

So I don’t have abcorrect measurement. As I just made it up with the stuffs I had at home . But I will give in a approximate and please do adjust with that , so  sorry for that .

Ingredients 

  1. Orzo Pasta- I used the whole pack it was way too much . You can use orzo or any pasta/macaroni you have at home.
  •  Just remember it should be cooked more than ala-dente (normally Italian pastas ; they don’t cook well to be soft  , but as this is a desi style preparation I did cook it more time than the mentioned time on package for it to be soft .) 
  •  While cooking orzo or any other pasta ,do add 1 tbs of oil for them not stick and be a lump . Also also while draining pour little normal water too.
  1. Kheema (minced meat ) ~ 300 gm (chicken/ beef or mutton)can be store bought or made at home.
  • I minced it at home , to the beef meat I added 2 dry red chilly , 2 green chilly , 1/2cup of coriander leaves and salt . Just minced it all togethere . 
  1. Ginger garlic paste – 1 tbs
  1. Vegetables 

I used the basic vegetables which I had at home . You can use mushroom , brocoli, carrots etc

  • Onions-1 finely chopped
  • Capsicum- 1 small chopped
  • Sweet corn -1/2 cup 
  1. Tomato sauce 

Can be store bought or home made. I made it at home . To a blender I added 

  • Tomatoes -2 big nos
  • Garlic-2 peice 
  • Tomato paste-1tbs
  • Green chilly -1 nos 
  • Sugar-1 tsp
  1. Spices and herbs 
  • Cumin seeds -1 tsp
  • Red chilly powder -1/2tbs to 1 tbs
  • Turmeric powder-1 tsp
  • Coriander powder -1/2tbs
  • Pepper powder -1/2tbs
  • Garama masala -1 tsp
  • Oregano -1/2tbs
  1. Mozrella cheese -1 cup

You can use mozrella cheese and white sauce  . I was too lazy to make white sauce. I got few suggestions from my followers can use coconut milk instead of cream it gives really nice desi taste.

  1. Cooking cream -1/2cup to 1 cup
  2. Olive oil and salt as needed .

Method

  • In pan pour olive oil , add cumin seeds , when it splutters. Add in the  ginger garlic paste and sauté well.
  • Then add the minced meat i.e. kheema and sauté well till water is dryed up.
  • Then add all the spices and herbs and sauté well .
  • Then add the tomato sauce and sauté and close with a lid and cook 
  • Mean while in another pan sauté the vegetables. I do it seperately for the  crunchiness . In a pan add olive oil and then add onion and then capsicum and corn and oregano powder and sauté and keep aside.
  • When the kheema is cooked add in the the cooked and drained pasta to it and add the vegetables 
  • Now add the in the cooking cream , salt and pepper 
  • Transfer this to a baking dish you can add white sauce and mozrella and bake it.
  • I just added mozrella and little oregano powder and baked it in my microwave oven for 5 min at  215C degree (or till cheese melts and a light golden sheen comes to cheese )




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