Ginger/garlic paste: 1tsp
Green Chilli: 1
Turmeric powder: ½ tsp
Chilli powder: ¼ tsp
Pepper Powder: ½ tsp
Garam Masala: ½ tsp
Lemon juice: 2tbsp
Coriander leaves & Curry leaves finely chopped: needed
Cashew roasted: 4tbsp
Method Of Preparation:
Cook chicken by adding salt, pepper powder, turmeric powder, chilli powder and water. When cooled shred the chicken.
In a pan add oil and sauté the chopped onion. When onion becomes transparent add in the pepper powder, turmeric powder, garam masala and ginger garlic paste. Then add chicken and green chilli. Stir well till onion and masala get joint with chicken. Now add lemon juice coriander leaves and curry leaves and switch off the flame. Let it cool.
Cook macaroni by adding salt and water, till it is soft and drain it. Let it cool
Beat Eggs and keep aside. Add salt only if required.
In a bowl add cooked pasta, prepared chicken masala and beaten eggs. Stir to combine. Then add coriander leaves.
Heat a pressure cooker and add ghee to it. Rotate the pressure cooker so that the ghee is spread in the base and sides of the cooker. Then add the egg mixture and sprinkle the cashews and coriander leaves over it. Close the lid and lower the flame to very low point. Cook to about half an hour without putting the weight on the lid. Flip the cake into a greased nonstick pan and cook the upper portion in low flame for 5minutyes.
When slightly cooled cut and serve.