|Garlic/Chopped green s to taste finely chopped||3 Clove (15 gm)|
|Pureed tomatoes||3 Large|
|Tomato sauce||3 Tablespoon|
|Black pepper||To Taste|
|Grated cheese||2 Tablespoon (Optional)|
Put about 3 cups of water into the large pan.
If you cover it, the water will boil faster.
Drop a few drops of oil into the boiling water and also add the noodles.
The water will come back to a rolling boil in a few seconds.
Turn down the heat and let the noodles cook for about 6 minutes.
Test to check that they're done.
If they are, pour them over the sink into the large plastic or metal strainer.
Run cold water over them.
Leave aside to drip over the same pan in which you boiled them.
To make the sauce, heat the oil in the karhai or pan.
Drop in the garlic and chillies.
Fry on gentle heat for just a few seconds.
Don't let the garlic turn too dark.
Add the tomato puree (to make the puree, just wash the tomatoes, chop them and put them into your blender or food processor for a minute.
You need not peel them), sauce, salt, sugar and a generous dash of pepper.
Cook on low heat till the fat separates.
Add 1 cup of water, stir well and in a minute, drop in the boiled noodles.
Cover the pan and cook for about 10 minutes.
Pour the noodles into a serving dish and if you're using the cheese, grate it all over the top before serving.
If you don't intend to eat immediately, still pour the noodles into the baking dish and heat them up in an oven preheated to 180Â°c for about 20 minutes.
If you use the cheese, you will get a tempting golden brown top in this baked version.