Veggie Pasta (with an Indian touch)!

Veggie Pasta (with an Indian touch)!

Lets make pasta today!

 This version of pasta has an Indian touch to it:)

First cook the pasta:

1. Boil water.
2. Add 1 tsp salt and oil to the boiling water.
3. Add the pasta, bring it back to boil.
4. Cook until the pasta is tender.
5. Drain the excess water.
6. Allow the cooked pasta to cool.

Now for the sauce! Have these ready on the counter:)

• Oil/Butter/Ghee - 3 tbsp
• Bay Leaf - 1 no
• Cloves - 1 no
• Sliced Onions - 2 no
• Finely Chopped Garlic - 1/2 pods
• Cubed Tomatoes - 1 no
• Your choice of vegetables - 2 cups 
• Chilli Powder - 2tsp (moderate to your taste)
• Coriander Powder - 1tsp
• Salt - to your taste
• Milk - half a cup
• Cooked Pasta 
• Bread Crumbs - A handful (Your choice, moderate amount to suit your choice of consistency)

Did you get them all to the counter top ready!

Shall we start making the sauce!

Here we go..

1. Add oil/ghee/butter to the pan.
2. Wait till it heats up and add the bay leaf and clove.
3. After they crackle, add the sliced onions.
4. Now add the chopped garlic.
5. Saute until they turn golden brown.
6. Add the cubed tomatoes and fry.
7. Add the thinly sliced vegetables and saute.
8. Add the Chilli and coriander powder along with salt, and saute for a couple of minutes.
9. Add the milk and let it come to boil.
10. Stir contents until it comes to a pasty consistency.
11. Add the cooked pasta and add the bread crumbs!
12. Give it a nice stir and make sure bread crumbs cling on to pasta evenly!

We can leave it here and turn off the stove and serve this salad hot on plate.

Or to give it a cheesy touch continue with the following steps:

1. Preheat oven to 350 degrees Fahrenheit .
2. Transfer the cooked contents into an ovenware and spread evenly.
3. Top it with shredded cheese.
4. Sprinkle breadcrumbs over the cheese.
5. Put it in the oven and bake for 10-15 minutes.

Take it out the oven and enjoy your creamy pasta!