Cheesy Pasta - the Indian style

Things needed:


Pasta 500gms
Cubed carrots 2 cups
Capsicum cut to pieces 2 cups
Tomatoes finely chopped or pureed 3/4 kg
Coriander leaves a handful
Ginger finely chopped 1spoon
Corn pearls (optional) 1/2 cup
Red chilli powder 1tsp or more according to your taste
Oil 2 tbsp

Procedure:

First cook the pasta and keep aside. To cook pasta, use a large container letting space for the water and pasta and boil well. As per the instructions on the pasta cover, we may use 2 litres of water for cooking 500gms of pasta. Let the water reach boiling point, bubbles come up when the pasta can be added. Cook for 15 minutes on high flame, with occasional stirring. It might tend to bubble out of the container, hence needs constant watch and stirring. Add few drops of oil and some salt to the cooking pasta. Once it is done drain and run over cold water and keep aside.

Along side the procedure for the pasta sause or gravy can proceed.

Add oil on a large pan, heat it and add ginger and saute it. Then add the carrots and tomatoes. Let them cook very well, that the tomato gets mashed.

Now add redchilli powder and salt. Cook in medium flame until tomato leaves oil. Then add the capsicum and corn pearls. Both these are added later because they lose their flavor on over cooking. they need not cook as much as tomatoes do.

Toss for a while then add the finely chopped coriander leaves. Now the pasta sause is ready.

Now add the cooked pasta and stir well. At this point add the grated cheese while still on flame. Once the cheese melts and blends stop the flame. The cheesy pasta is now ready for serving.