Ingredients

• soup macaroni - 200 gm
• oil or Ghee - 4 tbsp
• cloves - 2
• cinnamon - 2 pieces
• mustard seeds - 1 tsp
• cashew nuts - 2 tbsp, broken into pieces
• curry leaves - few
• green chillies 3, slit
• onion - 1/2 cup, minced
• turmeric powder - 1/2 tsp
• tomato - 1/2 cup, chopped
• coriander leaves - 1/2 cup, chopped
• salt to taste

How to Make Macaroni Tomato Bhath

• Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
• Cook till just tender and not mushy.
• Drain, rinse with cold water and keep aside.
• Heat oil or Ghee in a Kadai, add cloves and cinnamon. Fry for few seconds.
• Add mustard. When it splutters, add cashew nuts.
• When the nuts turn light brown, add curry leaves, green chillies and onion.
• Fry till onions are light brown.
• Add tomatoes. Cover and cook on low flame till tomatoes are soft.
• Toss in the macaroni. Add salt. Mix well.
• Keep covered on a low flame till the macaroni is heated through.
• Serve hot garnished with coriander leaves.