Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spaghetti and chiballs with an indian twist. One of my favorites. For mine, I will make it a 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Spaghetti and chiballs with an Indian twist is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook spaghetti and chiballs with an indian twist using 21 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti and chiballs with an Indian twist:
- Prepare 500 grams Spaghetti
- Get 1 cup Olive oil
- Take Parmesan cheese For garnishing
- Take 300 grams Chicken minced
- Get 12 & numbers Cream cracker nbsp ; amp ;
- Prepare 2 tablespoons Dijon mustard
- Prepare 1 tablespoon Oregano
- Get 1 number Egg
- Get 1 bunch Coriander leaves
- Make ready to taste Salt
- Make ready to taste Black pepper powder
- Get 1 teaspoon Red chilli sauce
- Prepare 400 grams tomato Canned puree
- Prepare 1 number Onion medium
- Make ready 4 numbers Garlic cloves
- Take 1 tablespoon Red chilli sauce
- Prepare to taste Salt
- Prepare to taste Black pepper powder
- Get 1 tablespoon Kasuri methi
- Prepare 1 teaspoon Mixed herbs
- Make ready 1 tablespoon Balsamic vinegar
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Instructions 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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