Ingredients:
• 5 – Tomato
• 2 – Onion
• 4 – Garlic
• 1 tsp – carom seeds
• 1 tsp – Red Chilli
• 1 – Green chilli
• Salt as needed
• 1/2 tsp – Sugar
• 1/2 tsp – Tomato ketchup
• 2 tbsp – Olive oil
• 1/2 tsp – Oregano powder
Method:
- Chop the onions and tomatoes roughly and peel the skin of the garlic.
- In a pan, add a tbsp of oil and add the garlic, onion and green chilli and saute for few mins.
- Now add the tomatoes to this and saute in a medium flame till the tomatoes shrink nicely.
- Cool and grind this into a smooth paste along with ajwain seeds, salt, red chilli powder, sugar and tomato ketchup
- When done, add oil in the pan and add the ground tomato paste and add the oregano powder and saute this in a medium flame for 5 mins stirring in between.
- Cool and store it in an airtight container and can be stored in the fridge for a week.
- In a pan add the butter and add the finely chopped garlic and saute for a minute.
- Add the plain flour and saute for a few seconds and add the milk.
- Stir well not to form any lumps.
- Keep it in a medium flame and stir well till it thickens.
- Once done add oregano powder, pepper powder and red chilli flakes.
- Switch off the flame and add the add salt.
- Add grated cheese to this.
- Recipe courtesy: Jeyashri’s Kitchen