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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Noodles with Tomato Sauce

A few days back some left over tomato sambar made for morning breakfast was lying in my fridge. I did not know what to do with that. That day night I prepared vegetable noodles for dinner. The cooked noodle was little bit more than the required quantity.Suddenly an idea struck me...  I heated up the tomato sambar. Placed the excess noodles in a bowl and poured the hot tomato sambar over it. Then garnished with coriander leaves. The taste was too good and liked by my dear husband.

Keeping that in my mind yesterday I prepared tomato sambar without cooked lentil which can be called tomato sauce and enjoyed with noodles.
Here is the method.

Ingredients :
Noodles                  Required quantity
1/2 Tsp                   Salt
1 Tsp                      Oil

For tomato sauce :
3 medium size                         Tomato
1 Tbsp                                    Green peas [ optional ]
3 Tbsp                                    Capsicum chopped
3 Tbsp                                    Coriander leaves
1 medium size                         Onion
2 or 3                                     Green chilly
1/2 Tsp                                   Chilly powder
1 pinch                                    Turmeric powder
1 Tsp                                      Salt
2 Tsp                                      Oil
1 Tsp                                       Cumin

Method :
Chop nicely one half of a tomato. Puree another half along with other two tomatoes.
Keep aside.

Keep a kadai over a medium flame with oil.
Splutter cumin and then add turmeric powder and red chilly powder.
Then immediately add split green chilly and coriander leaves.
Saute for few seconds and then add chopped onion.
Saute for two minutes and add chopped tomato.
Saute for some time and then add capsicum.
Now add tomato puree, green peas and enough water.

Mix well with a ladle adding enough salt.

Allow to simmer until raw smell of tomato goes off.
Turn off when ready.

Boil water in a big wide mouthed vessel.
Add noodles, salt and a tsp of oil.
Cook noodle for 5 to 7 minutes or until noodle becomes soft.

Take cooked noodle in a serving bowl and pour enough prepared tomato sauce over it.
Season it with dried garlic chives and fresh coriander leaves. Enjoy hot n spicy noodles with tomato sauce!!

Note : Make tomato sauce according to your taste adding spices of your choice.
Make sauce watery or thick by adding or reducing water.


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