Indian Macaroni Pasta

Ingredients

• -Elbow Pasta: 2 cups
• -Onions: 1 (finely chopped)
• -Tomatoes: 2 (finely chopped or pureed)
• -Green Chilies: 1-2 finely chopped
• -Bell Peppers: 1 (chopped, any color)
• -Carrot: 1 (finely chopped)
• -Allam-Vellulli Paste (Ginger-Garlic Paste): 1 tsp
• -Pasupu (Turmeric): ¼ tsp
• -Karam Podi (Red Chili Powder): 1 tsp
• -Dhaniyala Podi (Coriander Powder): 1 tsp
• -Garam Masala: ½ tsp
• -Salt: To taste
• -Oil: 2 tbsp
• -Cheese (optional): 2 tbsp (grated, for topping)

Instructions

1. - Boil water with uppu, cook elbow pasta till al dente (8-10 min), drain, rinse with cold water, set aside.
2. - Heat oil in a pan, fry onions till golden (3-4 min).
3. - Add allam-vellulli paste, fry 1 min.
4. - Add carrot, bell peppers, cook 3 min till crunchy.
5. - Add tomatoes, pasupu, karam podi, dhaniyala podi, uppu, cook till oil separates (5 min).
6. - Toss in pasta, garam masala, mix well on medium heat for 2-3 min.
7. - Garnish with kothimeera, sprinkle cheese if using, serve hot.
8. Tips for Manchi Taste
9. - Pasta overcook cheyakandi; al dente best for texture.
10. - Cheese optional, but kids love it for creamy vibe.