Ingredients:

• Pressure cook together:
• 1 large Tomato
• 1 piece white pumpkin( 2″)
• 1 Onion
• 1 Carrot
• 1 Potato small
• 3 cups water
• Chop in juliennes:
• 1 Carrot
• 1 Capsicum
• 1 Spring onion sprig
• 2 Cabbage leaves
• Other ingredients:
• 1 tbsp- Butter
• 2 tbsp – boiled, drain Pasta (macaroni, noodles, spaghetti, any)
• 1 tsp – red Garlic sauce
• 1/2 tsp- Ginger grated
• 1 tbsp- Tomato ketchup
• 1 tbsp- fresh beaten Cream
• 1 tbsp- grated cheese
• salt to taste
• pepper to taste

Method:

1. Blend pressure cooked veggies in mixie. Strain.
2. Heat butter in a heavy deep pan.
3. Add ginger. Stir and add julienned veggies. Stir fry for 2-3 mins.
4. Add pureed stock. Bring to a boil.
5. Add all other ingredients, except cream and cheese.
6. Stir and simmer for 2-3 mins.
7. Serve hot in individual bowls.
8. Sprinkle some cheese and a swirl of cream before serving.

Recipe courtesy of Sify Bawarchi