Spaghetti

#Spaghetti : It is thicker version of #Noodle and also another version of Pasta. Usually #Pasta is available in different shapes but spaghetti used to be long thick rounded or flat strips.  They all are made from all purpose flour ( maida ) or wheat flour. Pasta and Spaghetti are Italian food and served with tomato sauce topped with oregano & basil. They are also served after mixing with pesto sauce ( made of dried tomatoes, almonds, cheese & olive oil ).
Spaghetti is available in 10 to 12 inch long strips and it has to be cooked in hot water following the instruction given by the manufacturer.
This is how I prepared spaghetti with carrot, beetroot, tender fenugreek leaves and mint-coriander sauce.
Lets move over to preparation.

Ingredients :
150 gms	spaghetti
2 tsp	oil
1 tsp	salt
1/4 cup	beetroot grated
1/4 cup	carrot grated
1/2 cup	tender fenugreek leaves washed and chopped
1 medium size	onion, chopped into long strips
To grind for sauce :
1/4 cup	Mint
1/4 cup	coriander leaves chopped
5 - 6	green chilly
4 - 5	almonds
2 tsp	lemon juice or white vinegar
To Temper :
1/2 tsp	cumin seeds
1/2 tsp	kalonji
2 tsp	olive oil or any other oil

Chopped coriander leaves for garnishing.

Salt to taste

Method :

Go through the manufacturer instruction to cook the spaghetti.

Boil water over high flame in a wide mouthed big vessel.

Add salt and oil.

Add spaghetti once the water starts boiling.

Keep the flame at medium and cook till its done.

Drain through a colander and wash under running water to remove the stickiness and stop furthur cooking.

Apply one or two spoons of olive oil and mix well to avoid sticking together.

Keep aside.

Grind all the given ingredients into a smooth paste using a blender adding a tbsp of water.

Now the mint - coriander sauce is ready. Let us call it green sauce.

Keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle cumin seeds and kalonji.

Then add onion and saute until it becomes translucent.

Now add grated carrot and beetroot and saute for a minute.

Now transfer the cooked spaghetti and the green sauce.

Adjust salt and mix well.

Finally add chopped tender fenugreek leaves & coriander leaves and turn off the stove.

Mix well and transfer into a serving plate.

Serve hot after topping spaghetti with coriander leaves.

Note :
Add some more green chilly while grinding to make it more spicy.
Instead of beetroot thinly chopped capsicum can be used.





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