Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Potatoes |
| 2 \N | Tomatoes |
| 1 \N | Onion |
| 1 tablespoon | Tiny macaroni boiled |
| 1 tablespoon | Broken spaghetti boiled |
| 1 tablespoon | Cabbage boiled |
| 1 tablespoon | Oinions chopped |
| 1 tablespoon | Carrot grated |
| 1 \N | Sprig spring onion chopped |
| 1 tablespoon | Butter |
| 1 tablespoon | Cheese grated |
| ¼ teaspoon | Paprika crushed |
| 1 teaspoon | Sugar |
| 1 tablespoon | Tomato sauce |
| \N \N | Salt to taste |
Chop potatoes, tomatoes, and onion into chunks.
Add 6 cups water and pressurecook till pulpy. (Approx. 3 whistles) Cool, blend in a mixie, strain, keep aside.
Heat butter, add cabbage, onion, carrot, spring onion, stir fry for 2 minutes.
Add stock, boil for 10 minutes. Add paprika, salt, sugar, sauce, macaroni, spaghetti, mix well.
Transfer to serving bowl, sprinkle grated cheese.
Serve hot.
Note: You may use crushed red chilli if paprika is not available.
Making time: 20 minutes (excluding pressure cooking time) Makes: 6-7 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.