Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spaghetti and chiballs with an indian twist. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Spaghetti and chiballs with an Indian twist is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Spaghetti and chiballs with an Indian twist is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have spaghetti and chiballs with an indian twist using 21 ingredients and 11 steps. Here is how you can achieve it.
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The ingredients needed to make Spaghetti and chiballs with an Indian twist:
- Make ready 500 grams Spaghetti
- Get 1 cup Olive oil
- Get Parmesan cheese For garnishing
- Get 300 grams Chicken minced
- Take 12 & numbers Cream cracker nbsp ; amp ;
- Prepare 2 tablespoons Dijon mustard
- Prepare 1 tablespoon Oregano
- Make ready 1 number Egg
- Take 1 bunch Coriander leaves
- Prepare to taste Salt
- Get to taste Black pepper powder
- Make ready 1 teaspoon Red chilli sauce
- Prepare 400 grams tomato Canned puree
- Prepare 1 number Onion medium
- Get 4 numbers Garlic cloves
- Prepare 1 tablespoon Red chilli sauce
- Prepare to taste Salt
- Get to taste Black pepper powder
- Take 1 tablespoon Kasuri methi
- Prepare 1 teaspoon Mixed herbs
- Take 1 tablespoon Balsamic vinegar
This recipe comes courtesy of BBC Good Food user Andrew Balmer. Stir with a wooden spoon, breaking up the plum tomatoes. I'm on this weird veggie burger/ball lucky testing streak. After months of testing veggie burger and ball recipes to no end, everything is finally With a sprinkle of pink salt and freshly ground black pepper, the crunchy strands of spaghetti squash are ready to form a.
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Steps to make Spaghetti and chiballs with an Indian twist:
- Chop the coriander leaves finely. Keep aside. Dry roast the kasuri methi leaves. Again keep aside.
- Wrap the cream cracker in a tea towel and bash it until fine bits form.
- In a large bowl mix together chicken minced, cream cracker bits, chopped coriander leaves, oregano, egg, salt, black pepper, dijon mustard and red chilli sauce. Mix well into a dough type consistency. Divide into 6-7 balls.
- Drizzle olive oil over the balls and shake them so that all get coated. Freeze for 10 minutes.
- Chop onion and garlic finely. Heat oil in a wok and fry the onions till golden.
- Shallow fry the chiballs on high flame for 3 minutes till brown on the outside then cook for another 5 minutes till done.
- Meanwhile put a large pan of salted water to boil. Add the spaghetti and cook as instructed on the package.
- Add garlic, tomato puree and balsamic vinegar. Season well. Add the roasted kasuri methi leaves along with the red chilli sauce. Bring to a boil.
- Drain the spaghetti.
- Add sauce to the spaghetti and chiballs. Lightly mix all with a spaghetti tong.
- Serve hot with parmesan cheese and coriander leaves sprinkled on top.
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