Ingredients:

• 100 gm – Spaghetti
• 4 – Tomatoes (medium size)
• 1 – Carrot
• 1 – Potato
• 1 tbsp – Grated cheese
• 1 – Bay Leaf
• 1 tsp – Corn flour
• 1 tbsp – Butter
• salt to taste

Method:

1. Break the spaghetti into pieces and place in a container with water.
2. In another container place tomatoes with 1 cup water.
3. Place both containers in a pressure cooker and cook for 10 mins.
4. Extract puree of tomatoes.
5. Drain excess water from spaghetti.
6. Chop vegetables into thin, small cubes.
7. Heat butter in a saucepan. Add vegetables and bay leaf.
8. Fry until vegetables are tender.
9. Add tomato puree, boiled spaghetti, salt to taste and water. Simmer.
10. Add grated cheese just before serving.