Bird's Nest Spaghetti

When I was in primary school, my mother often made what she called Bird's Nest Spaghetti for lunch. I'd forgotten all about it till April, when my older one started having a proper lunch at home after school. When I asked my mother about it, she vaguely recalled making it, but had no idea how. And therefore, I innovated.

200 gms spaghetti
100 gms soya nuggets
6 pods garlic
1/2 large onion, chopped fine
2 large tomatoes
50 gms tomato puree
1/2 tsp paprika powder
1 tsp dried oregano (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tbsp fresh basil (or 1 tsp dried)
1 tbsp cornflour
1 tbsp olive oil
Salt to taste


Method:
Cook the spaghetti according to the instructions, drain and retain some of the water in which it was cooked.
Soak the soya nuggets in boiling water, till soft. Drain and keep aside.
Heat oil, and saute garlic and onions till transparent.
Chop the tomatoes directly onto the onion-garlic mixture, and saute till it turns mushy.
Add tomato puree, paprika powder, and the dried herbs, and cook for 2-3 minutes.
Add about 1/3 cup water, fresh herbs, salt and soya nuggets. Mix well, and squeeze the soya nuggets a bit, so the water is drained and the gravy can take it's place.
Add cornflour, mix well, and let it bubble till the sauce thickens.
Arrange the spaghetti in a circle around the plate (this amount is sufficient for two large, or three small helpings), put the sauce in the middle, and serve.

Ajwain patte ke pakode

This plant is a weed, and the dish was invented out of necessity- what else do you do with so many leaves?

About a dozen ajwain leaves
3 tbsp besan
salt, red chilli powder, zeera powder- as per taste
buttermilk - by approximation
oil

Mix besan, salt, zeera powder and red chilli powder. Add buttermilk and mix to make a thickish batter.
Heat oil in a shallow pan on medium heat. Dip the leaves in batter so one side is coated. Place leaves (batter side down) in the oil. When browned, turn the fire off, and turn all the leaves around, and let them cook on the residual heat for about 30 seconds. Drain on paper towels.
The buttermilk adds flavour, so you can eat this without accompanyments.