Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Pic taken from, visit site for recipe details.

With December finally having dawned on us, one can’t help but reflect the year soon to pass us by. I automatically begin with the setting and tackling of my annual resolutions. The most daunting for me of course, is knowing that skipped out on a few of the resolutions I made with gusto at the stroke of midnight eleven months ago.

I frown ever so mildly at the slightly chubbier version of me since a year ago. Needless to say, managing and catering a food blog to ever-indulgent foodies did not play a good part in keeping word to “weight” issue. I twitch my nose and curl my lips at the thought of the next weeks finding me drowned in flour over my over-ambitious Christmas baking plan. The list is being made as we speak, a perfect blend of the sweet, savoury, melt-in-your-mouths, and of course, chocolate choices of the best cookies ever to grace the human palate.

For those who are familiar with my culinary skills, can vouch for my lack of interest to baking. I celebrated my last Christmas with a huge bill of delicous confectionaries, much to Hubby Dear’s dismay. This year, to begin the glorious month with a new resolution, I decided to finally tackle the baking fairy. This I’m guessing, will be no small feat, we’ll just have to wait and see.

Getting back to the topic of concern, I decided to tackle it as best as I could on short notice. With the weather Gods warning us of a cold wintry week ahead, I decided to bring in a little comfort to my very lazy Sunday evening. And I tried my absolute best to make this as healthy as per my earlier resolution demanded. I promise.

Prep time: 10 min | Cooking time: 10 min | Serves: 4


  • 2 cups macaroni, cooked according to boxed instructions
  • 1 small onion, finely chopped
  • 1 large tomato, diced
  • 1 tbsp garlic, finely chopped
  • 1 cup frozen peas and carrots
  • 2 tbsp oilve oil
  • 1/2 tsp red chilli flakes
  • 1/4 tsp dried oregano
  • 2 tbsp parley, finely chopped
  • salt, to taste
  • pepper, to taste


Heat oil in a deep pan and sauté garlic and onion till soft and fragrant. Add in tomatoes, salt, pepper, chilli flakes and oregano and cook till tomatoes begin to pulp and turn saucy.

Add peas, carrots and macaroni and mix to coat well with sauce. Cover cook for 5-7 minutes and sprinkle chopped parsley.

Serve warm.

10 Responses to “Resolving Resolutions: Macaroni with Peas & Carrots”

Leave a Reply