Cook pasta and broccoli in water separately and keep it aside.
Take butter in a sauce pan and while it is melting, mix the maida and milk in a vessel. See that it has no lumps.
Once the butter melts completely, pour the milk-maida mixture into the pan through a sieve. Keep mixing.
Allow this to boil until it becomes slightly thick and creamy.
Now add salt, garam masala, chilly powder, turmeric powder, jeera powder, cumin powder and kasoori methi to it and mix well.
Simmer and allow it to get cooked for a while until it starts smelling of spices.
Finally add the cooked pasta and broccoli to it and toss once for the sauce to coat all the pasta. Serve hot and enjoy eating the Indian version of curried pasta.
Recipe courtesy: 4th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.