INGREDIENTS:
Homemade noodles (made from 3 cups of atta or fine wheat flour. I've also used whole wheat.)
25 plum tomatoes (preferably blanched and peeled), finely chopped
1 1/2 t oregano
4 t basil
1/4- 1/2 t hing
1/2 t black pepper
1/4 c atta (opt)
2 T butter (opt)
2 T ghee
salt, as desired
paneer from 2 liters of milk
ghee for deep frying
DIRECTIONS
1. Briefly chaunce the hing and black pepper in the ghee and add the chopped tomatoes. Stir in basil and oregano and sugar.
2. Bring to a boil, lower the heat and simmer until tomatoes are cooked and thickened. Remove from heat.
3. Cook the noodles in boiling water for 3 minutes until al dente. (Do not overload the pot. If necessary,cook in smaller batches to give room to cook). Drain. Rinse and drain once more. Then add to the tomato sauce.
4. Either slice the paneer into small pieces and stir fry as pictured below, or Knead the paneer until smooth. Roll into small balls. Deep fry in ghee.
4. Add the cheese balls (or cubes) to the sauce and noodles.
VARIATIONS: a favorite is stir fried eggplant partially cooked and then added to the sauce to cook further. Also sauteed chopped cauliflower and or bell pepper goes well with this dish.
For Ekadasi, replace noodles with pan roasted spaghetti squash. Omit the hing.
HERE'S THE LINK TO ANOTHER PASTA DISH: With Stir Fried Veggies