Cook the macaroni with salt in the cooker with 2 whistles. After it is cooked, show it under running cold water and keep aside.
Cook the rajma and keep it separately aside.
Cut spring onions and the leaves separately.
In a pan add butter and saute the onions and the spring onions, add ginger and garlic and saute for further 2 mins.
Add the tomato puree and fry for a min.
Add the Thai sauce and the hot chilli sauce.
You can alter the quantity of both the sauces according to your taste.
Add salt and saute for a minute more.
Add the cooked rajma and the spring onion leaves and mix well.
Lastly add the cooked macaroni and mix well.
In a baking dish add one layer of the macaroni, put 1/2 of the grated cheese over it, put the second layer of the macaroni and put the remaining cheese over it and bake for 25 mins in a pre-heated oven of 200 degrees.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.