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Cooking Time: 25 Minutes
Preparation Time: 20 Minutes
Total Serves: 6

The Ingredient List

 

  • MAGGI Rich Tomato Ketchup - 3 Tablespoons
  • MAGGI Magic Cubes - 2
  • MAGGI Pazzta Cheese Macaroni - 2 Packs (70 Grams Each)
  • Mushroom - 3 Cups (Sliced)
  • Potatoes - 1 Cup (Peeled & Cubed)
  • Broccoli - 1 Cup (Small Florets)
  • Peas - 1 Cup (Frozen Or Fresh)
  • Corn Kernel - 1 Cup (Frozen Or Fresh)
  • Carrot - 1 Cup (Peeled & Diced)
  • Onion - 1 Cup (Chopped)
  • Garlic - 3-4 Cloves (Minced)
  • Flavourless Oil - 3 Tablespoons
  • Butter - 3 Tablespoons
  • Salt - ¼ Teaspoon
  • Water - 1 Cup
  • Zucchini - 2, Medium Size
  • Olive Oil - 3 Tablespoons
  • All-Purpose Flour - 3 Tablespoons
  • Red Chilli Powder - 1 Tablespoon
  • Roasted Cumin Powder - 1 Teaspoon
  • Garlic Powder - ½ Teaspoon
  • Salt - ¼ Teaspoon
  • Water - 2 Cups
  • Vinegar - 1 Teaspoon
  • Black Peppercorn - 7-8 (Crushed)
  • Bread Slices - 6
  • Garlic Butter - 1 Tablespoon
  • Spring Onion Greens - 1 Tablespoon (Chopped)
  • Red Bell Pepper - 1 Tablespoon (Chopped)
  • Yellow Bell Pepper – 1 Tablespoon (Chopped)

The Easy Step

  1. Prepare all the ingredients mentioned in the list. Dissolve the MAGGI tastemaker in cold water as mentioned on the pack. Keep the macaroni aside. Make the zucchini noodles with the help of a spiralizer or alternatively make ribbons on the slicer and then cut thin strips resembling spaghetti. To make bread crackers, with the help of a roller-pin, roll the slice thin and cut it into a circle with the help of a circular cookie cutter. Apply butter and keep aside. For the sauce, measure the dry spices and flour in a bowl. Keep the MAGGI Rich Tomato Ketchup and vinegar ready in separate bowls. For the vegetable broth, mix the MAGGI Magic Cubes in 2 cups water.
  2. First, make the sauce by heating oil in a pot over a medium flame. This will take 2 minutes. Now put the spice and flour mixture, whisking constantly. Cook for about a minute until it becomes fragrant and slightly bright in colour. Add MAGGI Rich Tomato Ketchup and stir well, breaking down any lumps. Gradually pour in the vegetable broth, whisking regularly. Increase the flame to medium-high. When the sauce begins to simmer gently, reduce the flame to maintain it. Continue to stir the sauce at regular intervals. Cook until it thickens in 6-8 minutes. Remove from the stove and whisk in the vinegar, and season with freshly ground pepper corn. Keep aside for later use.
  3. Now, for the stew in a large pot, add the butter and olive oil and melt over medium flame. Sauté the onions and garlic, until translucent. Add the mushrooms and continue to sauté for 2 minutes. Now mix all the vegetables and macaroni, except the zoodles. Add the sauce and mix well. Pour in a cup of water along with the MAGGI Pazzta tastemaker mixture. Simmer for 6-8 minutes. Add the zoodles, cover and switch off the flame.
  4. Meanwhile when the stew is simmering toast the bread slices crisp on the pan.
  5. Garnish the stew with spring onions, red and yellow bell peppers, and serve hot with bread crackers on the side. (While this a fully vegetarian dish, a tip for chicken lovers: Add roasted shredded chicken)