Spaghetti and chiballs with an Indian twist
Spaghetti and chiballs with an Indian twist

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spaghetti and chiballs with an indian twist. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Spaghetti and chiballs with an Indian twist is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Spaghetti and chiballs with an Indian twist is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook spaghetti and chiballs with an indian twist using 21 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti and chiballs with an Indian twist:
  1. Take 500 grams Spaghetti
  2. Get 1 cup Olive oil
  3. Take Parmesan cheese For garnishing
  4. Get 300 grams Chicken minced
  5. Get 12 & numbers Cream cracker nbsp ; amp ;
  6. Take 2 tablespoons Dijon mustard
  7. Take 1 tablespoon Oregano
  8. Make ready 1 number Egg
  9. Prepare 1 bunch Coriander leaves
  10. Take to taste Salt
  11. Take to taste Black pepper powder
  12. Get 1 teaspoon Red chilli sauce
  13. Make ready 400 grams tomato Canned puree
  14. Take 1 number Onion medium
  15. Take 4 numbers Garlic cloves
  16. Make ready 1 tablespoon Red chilli sauce
  17. Make ready to taste Salt
  18. Make ready to taste Black pepper powder
  19. Take 1 tablespoon Kasuri methi
  20. Prepare 1 teaspoon Mixed herbs
  21. Take 1 tablespoon Balsamic vinegar

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Steps to make Spaghetti and chiballs with an Indian twist:
  1. Chop the coriander leaves finely. Keep aside. Dry roast the kasuri methi leaves. Again keep aside.
  2. Wrap the cream cracker in a tea towel and bash it until fine bits form.
  3. 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.
  4. Drizzle olive oil over the balls and shake them so that all get coated. Freeze for 10 minutes.
  5. Chop onion and garlic finely. Heat oil in a wok and fry the onions till golden.
  6. Shallow fry the chiballs on high flame for 3 minutes till brown on the outside then cook for another 5 minutes till done.
  7. Meanwhile put a large pan of salted water to boil. Add the spaghetti and cook as instructed on the package.
  8. 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.
  9. Drain the spaghetti.
  10. Add sauce to the spaghetti and chiballs. Lightly mix all with a spaghetti tong.
  11. Serve hot with parmesan cheese and coriander leaves sprinkled on top.

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