Crispo Macaroni

INGREDIENTS:

2 cups of Crispo Macaroni Pasta

2 large Tomatoes

1 medium Onion

1 large Potato

A bunch of Fresh Coriander/Cilantro Leaves

(Hara Dhania) (for garnish) (chopped)

Any kind of Cheese (for sprinkling)

2 tsp. Coriander Powder (Pisa Dhania)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more

or less may be used depending on taste preference.)

½ tsp. Turmeric Powder (Pisi Haldi)

Salt (to taste)

1 tsp. Garam Masala Powder

1 tsp. Ginger Paste (Pisi Adrak)

10 cups of Water

FOR SEASONING:

1 tsp. of Mustard Seeds (Rai)

1 tsp. of Cumin Seeds (Saabut Zeera)

2 tsp. of Cooking Oil

METHOD:

-Cut all of the tomatoes, onion and potato lengthwise Rapid boil the water, add Crispo Pasta & cook until al dente. Reserve ½ cup of the water. drain and run cold water over to stop cooking.

-Separately in a pan heat oil, add the onions and fry until they are translucent. Add in the ginger paste. potatoes, salt and turmeric powder. Cover to cook for a few minutes. Mix in the tomatoes and cook until the juice wilts from the tomatoes. Add the reserved pasta water if necessary.

-Add the coriander and red chilli powder. Cook until the potatoes are done. Mix in the macaroni pasta and adjust the seasoning. Garnish with fresh coriander/cilantro leaves and serve with cheese sprinkle