Pasta with Capsicum and Baby Corn

Ingredients

Pasta – 200 gm boiled

Capsicum – 1

Spring onion

Carrot – 1

Onion – 1

Baby corns – 7 to 8

Paste of red chilli soaked
in vinegar/red chilli sauce as per taste

Garlic flakes – 3 to 4

All purpose flour – 3 tbl.sp

Soya sauce – 1 tsp

Corn flour – 1 tbl.sp

Tomato ketchup – 2 tbl.spl

Tomato puree – 2 tbl.sp

Rose mary herb – ¼ tsp

Salt and pepper as per taste

Method

Cook pasta till soft and
then remove and keep aside.

Make a batter of all purpose
flour, corn flour, salt and pepper and soya sauce, dip baby corns in it and
leave it aside to marinate for 5 to 10 minutes. Deep fry in oil and cut into
small pieces and keep aside.

Heat oil in a pan, add
garlic flakes and sauté for few seconds and then add onions and cook till they
become soft.add carrot and paste of red chilli or red chilli sauce and  tomato ketchup and cook till carrots have
become soft. Add capsicum, spring onion, soya sauce, fried baby corn. Stir fry
for a minute and then add cooked pasta. Add tomato puree and rose mary herb,
stir fry and again for few seconds. Remove, garnish with spring onion leaves
and serve.