Ingredients:

• 1/4 cup – diced Capsicum
• 1/4 cup – finely chopped Spring onion
• 1/4 cup – chopped Spring onion tops
• a pinch – aji-no-moto (optional)
• 2 tsp – Butter
• 1/2 cup – cooked noodles
• 1/2 cup – Milk
• 1.5 tsp – Corn flour
• Pepper powder, for taste
• Grated cheese for topping (optional)
• Salt for taste

Method:

1. Heat butter in a pressure pan and fry chopped spring onion and capsicum, add ajinomoto and little sugar to it and fry for few minutes.
2. Add 3/4 th of the spring onion tops.
3. Now sprinkle some corn flour and pour enough water and pressure cook up to one whistle and let this cool for a while.
4. Now puree the cooked mixture in a mixie and strain well.
5. Crush noodles into small pieces and cook till it becomes soft (in just enough water) and keep it aside.
6. Now add milk and cooked noodles along with salt to the pureed mixture and reheat on low flame.
7. Serve it hot topped with grated cheese, pepper and rest of the finely chopped spring onion tops.
8. Recipe courtesy: 4th sense cooking