Boil about 1 litre water in a pot. When it gets to the rolling boil, add pasta, 1 tbsp oil and salt. Cook till pastas are cooked.

Cooked pasta look light in colour, they break easily when pinched and they look increased in size a bit. Transfer them in rice bowl to drain out water. Run tap water on it to cool them down and to stop them from cooking further.

Quote them with a tbsp of oil. Chop veggies into thin slices (specially carrots)

Take oil and butter in a pan. Fry ginger garlic paste a bit and then add onion. Saute a bit.

Next add capsicum, carrot and tomato. Add salt, herbs, sugar, black pepper powder and chilli flakes. Saute for for 3-5 minutes on medium to low flame. Add maida.

Combine flour with the veggies well and roast on low flame for 2-4 minutes. Then add the sauces and combine well. Saute for another 2 minutes or until you see the oil oozing on the surface of the pan. Add milk at this point.

Stir continuously. Add pasta when it starts to boil a bit. Combine everything well and cook until the sauce (milk) thickens and you get the right consistency. Stir occasionally to avoid scorching.

The pasta must have a good amount of sauce. Garnish with spring onion greens and very little cheese (not required, but if you like so). Serve with tomato ketchup in case someone needs more tanginess.