Ingredients

• 1 cup Chipako Macaroni
• 1 onion, finely chopped
• 2 tomatoes, chopped
• ½ cup mixed veggies (capsicum, carrot, peas)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala
• 2 tbsp tomato ketchup
• 1 tbsp oil, salt to taste, fresh coriander

Method

1. Boil macaroni in salted water for 8–9 minutes until tender. Drain and keep aside.
2. Heat oil, sauté onion till golden, then add ginger-garlic paste.
3. Add tomatoes and cook until soft; stir in turmeric, chilli powder and salt.
4. Add mixed veggies and cook 3–4 minutes.
5. Toss in the macaroni, ketchup and garam masala. Mix well for 2 minutes.
6. Garnish with coriander and serve hot.

Ingredients

• 1½ cups Chipako Fusilli
• 2 tbsp butter, 2 tbsp maida-free atta or cornflour
• 1½ cups milk
• ½ cup grated cheese
• ½ cup sweet corn & capsicum
• 1 tsp chilli flakes, 1 tsp oregano
• Salt and black pepper to taste

Method

1. Boil fusilli in salted water for 9–10 minutes. Drain.
2. Melt butter, sauté corn and capsicum for 2 minutes.
3. Add flour and stir for 1 minute on low flame.
4. Pour milk slowly, whisking continuously, until the sauce thickens.
5. Add cheese, salt, pepper, oregano and chilli flakes; stir till smooth.
6. Fold in the fusilli and serve immediately.

Ingredients

• 1½ cups Chipako Penne
• 4 ripe tomatoes, pureed
• 1 onion and 4 garlic cloves, chopped
• 1 cup veggies (capsicum, mushroom, zucchini)
• 1 tsp kashmiri chilli, ½ tsp sugar
• 1 tsp mixed herbs, 2 tbsp olive oil
• Salt, fresh basil or coriander

Method

1. Cook penne in salted boiling water for 10–11 minutes. Drain, saving ½ cup water.
2. Heat oil, sauté garlic and onion until soft.
3. Add tomato puree, chilli, sugar and salt; simmer 6–7 minutes.
4. Add veggies and cook until just tender.
5. Add penne, herbs and a splash of pasta water; toss to coat.
6. Finish with basil or coriander and serve.

Ingredients

• 1 cup Chipako Vermicelli
• 1 tsp mustard seeds, 1 tsp urad dal
• 8–10 curry leaves, 2 green chillies
• 1 onion, ½ cup peas & carrot
• 2 cups water, 1 tbsp oil
• Salt, lemon juice, coriander

Method

1. Dry-roast vermicelli in a pan until light golden. Keep aside.
2. Heat oil, add mustard seeds, urad dal, curry leaves and green chillies.
3. Add onion and veggies; sauté 2–3 minutes.
4. Pour water, add salt and bring to a boil.
5. Add roasted vermicelli, cover and cook on low for 4–5 minutes until water is absorbed.
6. Squeeze lemon, garnish with coriander and serve.

Ingredients

• ½ cup Chipako Vermicelli
• 1 litre full-cream milk
• ⅓ cup sugar
• 1 tbsp ghee
• ¼ tsp cardamom powder, a few saffron strands
• 2 tbsp chopped cashews, almonds and raisins

Method

1. Heat ghee and roast vermicelli with the dry fruits until golden.
2. In another pan, boil milk and simmer 10 minutes, stirring often.
3. Add the roasted vermicelli and cook 6–8 minutes until soft.
4. Stir in sugar, cardamom and saffron; simmer 3 more minutes.
5. Serve warm, or chill for a festive dessert.