Spicy Macaroni - Adding an Indian touch to non-Indian cuisine.

PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min SERVINGS & SCALING Original recipe yield: Serves 2 as a main course INGREDIENTS Pasta Macaroni, 2 cups Tomatoes, 3-4 medium (diced - medium sized cubes) Tomato puree 3 tbsp Onions, 1 1/2 medium (diced - medium sized cubes) Ginger paste 1 tsp (very finely grated) Garlic, 2 cloves (finely chopped - optional) Chilli powder 1 tsp Coriander powder 1 tsp Turmeric 1/2 tsp Salt (to taste) Garam Masala 1 tsp Cilantro (a couple of sprigs - for garnishing) Mustard seeds 1 tsp Cumin seeds 1 tsp Oil 2 tbsp DIRECTIONS 1. Boil water and cook pasta (adding oil and salt) until the pasta is al dente. Drain and set aside. 2. Next, heat up the oil on low heat in a wok or pan. Fry the mustard seeds till they pop. Now add in the cumin seeds. 2. Add the onions to the mixture and fry till the onions turn translucent. 3. Add in the ginger paste, garlic (optional), turmeric, coriander powder, garam masala, chilli powder, salt and pepper. Saute for a while. 4. Throw the tomatoes in. Add more water if mixture is too dry at this juncture. Add in the tomato puree. Simmer for a while. Taste the mixture. Add in more garam masala, pepper, salt or chilli powder as desired (if required). 5. Mix in the cooked macaroni. Garnish with fresh coriander leaves. TIPS Note: You can use garlic chilli sauce instead of tomato puree. It will be slightly spicier with a hint of vinegar. Instead of tomato puree or any extra sauce for that matter, you can simply use more tomatoes (juice will seep from these tomatoes). If the mixture is too dry, sprinkle drops of water into the mixture. NUTRITION FACTS Vegetarian option, yet tasty.