INGREDIENTS:
Pasta boiled and double strained (1 cup).
Semi crushed ground nuts (2 TBs).
Milk (1/2 cup).
Ginger-Garlic paste (1 Tsp).
Salt to taste.
Chopped coriander.
Cornflour (1/1 Tsp).
Pomegrante seeds.
Chopped baby corn(2), chopped onions(1).
Oil (1 TBs).
Chopped tomatoes (1/2).
PROCEDURE:
Heat oil in a pan and add onions and baby corn and saute well, now add chopped tomatoes, ginger-garlic paste, crushed nuts and saute well by adding little salt to it.
Now add milk and saute well, 1/2 tsp of cornflour to it and saute well.
Now as the gravy thickens add very little water, now add cooked pasta to it and saute well, mayonnaise to be added now if required, saute well, off the flame.
Add chopped coriander, pomegranate seeds and saute well.
Serve it on serving bowl and garnish with little more coriander and pomegranate seeds and enjoy its great cheesy nutty taste of pasta.
Pasta boiled and double strained (1 cup).
Milk (1/2 cup).
Ginger-Garlic paste (1 Tsp).
Salt to taste.
Chopped coriander.
Cornflour (1/1 Tsp).
Pomegrante seeds.
Chopped baby corn(2), chopped onions(1).
Oil (1 TBs).
Chopped tomatoes (1/2).
PROCEDURE:
Heat oil in a pan and add onions and baby corn and saute well, now add chopped tomatoes, ginger-garlic paste, crushed nuts and saute well by adding little salt to it.
Now add milk and saute well, 1/2 tsp of cornflour to it and saute well.
Now as the gravy thickens add very little water, now add cooked pasta to it and saute well, mayonnaise to be added now if required, saute well, off the flame.
Add chopped coriander, pomegranate seeds and saute well.
Serve it on serving bowl and garnish with little more coriander and pomegranate seeds and enjoy its great cheesy nutty taste of pasta.
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