Hey everyone, hope you’re having an incredible 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Spaghetti and chiballs with an Indian twist is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Spaghetti and chiballs with an Indian twist is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spaghetti and chiballs with an indian twist using 21 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Spaghetti and chiballs with an Indian twist:
- Prepare 500 grams Spaghetti
- Make ready 1 cup Olive oil
- Prepare Parmesan cheese For garnishing
- Take 300 grams Chicken minced
- Get 12 & numbers Cream cracker nbsp ; amp ;
- Take 2 tablespoons Dijon mustard
- Prepare 1 tablespoon Oregano
- Prepare 1 number Egg
- Make ready 1 bunch Coriander leaves
- Make ready to taste Salt
- Take to taste Black pepper powder
- Get 1 teaspoon Red chilli sauce
- Take 400 grams tomato Canned puree
- Prepare 1 number Onion medium
- Prepare 4 numbers Garlic cloves
- Take 1 tablespoon Red chilli sauce
- Make ready to taste Salt
- Take to taste Black pepper powder
- Get 1 tablespoon Kasuri methi
- Get 1 teaspoon Mixed herbs
- Get 1 tablespoon Balsamic vinegar
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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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