Preparation time: 5mins
Cooking time: 1hr
Dietary guidance: v
1 Packet of macaroni pasta (although any type of pasta would do)
Few large spoons of oil
2 teaspoon salt
2-3 teaspoon red chilli powder
pinch of haldi (turmeric powder)
1 tin of Chopped Tomatoes
Half teaspoon of fresh crushed ginger (or pinch of ginger powder)
Quarter teaspoon of fresh crushed garlic (or tiny pinch of garlic powder)
Small handful of poppy seeds (raiy)
1 teaspoon of tomator puree
Bring a large pan of water to boil and add half teaspoon of the salt, leaving rest for the masala part. Then add macaroni/pasta to pan and make up as according to pack instructions - usually between 8-14 mins. Then drain pasta in colander (channah) and leave aside.
Meanwhile put heat oil in a large pan and add the raiy (poppy seeds), then add ginger, garlic and after few seconds add a drop of water. Then make up masala (once ginger/garlic have turned golden in color) by adding first the remaining salt, red chilli powder and haldi, then the tomato puree and tin tomatoes. Cook on medium heat till you get a medium thick paste of masala, then add drained macaroni/pasta to pan.
Stir well then leave to simmer with the lid on for 5-8 mins max to ensure that the flavour of the masala pentrates through to the pasta. You can serve this dish garnished with boiled egg slices or cut in halves - and it can be eaten rightaway or cool it if you prefer.