Recipe of Perfect Shashlik spaghetti

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The ingredients needed to make Shashlik spaghetti:

1. Prepare Spaghetti boil half pack
2. Get 250 gm Chicken
3. Prepare Tomatoes ketchup half cup
4. Take 1 tbsp Chilli souce
5. Make ready 1/2 tbsp Soy souce
6. Prepare 1/2 tsp Vinegar
7. Make ready 1 tbsp Black pepper powder
8. Get 1/2 tsp Peprika
9. Make ready 1/4 tsp White pepper
10. Prepare Chicken cube 1
11. Prepare 1 Onion cut into squre
12. Take 1 Tomatoes cut into square
13. Get 1 Capsicum cut into square
14. Prepare 4 tbsp Oil
15. Make ready Salt about taste
16. Make ready Crush red chillies 1/2 tbsp (optional)
17. Get 1 cup Tomatoes paste
18. Make ready 1 tbsp Garlic chopped

Spaghetti alla Puttanesca Recipe - Great Italian Chefs. NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Shashlik, or shashlyk, is essential picnic food in the countries of the former USSR. Succulent lamb is marinated, then skewered and cooked until tender on an outdoor grill.

Steps to make Shashlik spaghetti:

1. Chicken me chilli souce, soy souce, vinegar, salt or tamam spices dal ke mix kar ke 20 minutes ke lye rakh dein
2. Oil garam karein usme garlic daley jab brown hne lage to marrianated chicken dal dein
3. Chicken ka colour change ho to isme tomatoes paste or tomatoes ketchup dal ke mix karein 5 se 7 minutes chorden
4. Ab isme chicken cube dalen or high flame par ache se mix karein or sabziya dal dein or mix up karein
5. Ab isme spaghetti dal ke achi trha mix kar ke garamgaramserve karein

Shashlik, or shashlyk, is essential picnic food in the countries of the former USSR. Succulent lamb is marinated, then skewered and cooked until tender on an outdoor grill. Shashlik, or shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia. I have a garlic parmesan spaghetti squash recipe (loaded with tons of butter - DUH!) coming this The simplest and EASIEST way to cook spaghetti squash.

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