i need recipes for spaghetti but it should have a Indian taste.?

Answer 1

Spaghetti With Chicken Mince Sauce
Recipe #120868
Eating at home is most often the best thing to do because one can dish out something healthy and tasty! This is the famous Indian Chef Sanjeev Kapoor's recipe from the Young Times magazine dated April 12th'05. Enjoy!
by Charishma Ramchandani Requires Premium MembershipMy Notes



2 servings 1¼ hours 25 min prep
Change to: servings US Metric
250 g spaghetti
1 cup ground chicken
2 tablespoons olive oil
salt
2 onions, chopped
5-6 garlic cloves, chopped
4 tablespoons tomato puree
1-2 red chilies, crushed
10-12 fresh basil leaves, washed and chopped
7-8 teaspoons black peppercorns, crushed
1 teaspoon dried parsley
1 tablespoon cheese, grated

Method

Boil 6 cups of water in a large pan.
Add 1/2 tablespoons of oil and salt to taste.
Fold in spaghetti and cook until al dente.
Drain and keep warm once cooked.
Heat the remaining oil in a pan.
Fold in garlic and onions. Saute until light brown in colour.
Add chicken mince, mix well and cook on low flame till the mince has cooked.
Stir in tomato puree and crushed red chillies. Saute for a minute.
Season with salt, then add basil and remove from heat.
Arrange spaghetti on a serving platter.
Sprinkle crushed peppercorns, parsley and cheese over it.
Pour chicken sauce with a spoon over it.
Put the platter under a hot grill for 2 minutes to melt the cheese.
Serve immediately.
Enjoy!

Answer 2

Sanjeev Kapoor's recipe sounds good to me!

I would add that a nice type of spaghetti we make in Mexico is after preparing the spaghetti and sauce, to add a 1/2 to a pound of non-melting cheese, like Oaxaca, a cup of sour cream and bake the whole thing in a casserole dish in the oven for half an hour.

If you were to use the above (Kanpoor) recipe, add a couple of cups of cubed paneer and a cup of yogurt, throw it in the oven for half an hour, why I think you would have a really astounding "Indian" spaghetti dish.

Answer 3

A popular spaghetti recipe in India is Spaghetti Arrabbiata: simply add some red chili powder to the basic tomato sauce.

Answer 4

Spaghetti Chicken:

Ingredients: 500 gm boneless chicken
1 pkt spaghetti
2 tbsp maida
1 litre milk
500 gm butter
100 gm cheese
salt-as per taste
black pepper powder-as per taste


Method: Wash and boil the chicken and keep aside, in a pan.

Boil the spaghetti in a pan when it is done strain the water and keep aside. Melt the butter and put 2tbs of flour (maida) and fry till light brown the add boiled milk to it.

Keep stirring till the mixture slightly thickens add the boiled chicken to the mixture also add the stalk of boiled chicken and boiled spaghetti to it add salt and pepper to it.

Lastly top it with cheese either keep it on the gas on a low flame or heat it in the microwave till the cheese melts.

Answer 5

Easy. Just cut a piece of meat from the next Indian you meet and make meatballs for your spaghetti.

Answer 6

Spagetti upama
Receipe: Boil the spagetti and strain (remove all the water). In a vessel put oil, add mustard seeds let them flutter, put asafoetida powder, turmeric powder, chopped green chillies, curry leaves & then add onion. fry till pinkish brown then add chopped tomatoes fry it tell the oil starts leaving from the sides & finely put the boiled spagetti and salt to taste. mix it properly & evenly. simmer for 2 mins and serve it with chopped corriander & grated cocunut. Hope u like it.

Answer 7

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Answer 8

Raseema you are right....a while ago I was upset with Hyd. recipes ppl suggested chilli powder, tomatoes.

Just like Hyderabadi's add curry leaves to aloo parathas

Spaghetti has special sauces italian bolognaise.bechamel so we should eat the way it is.

Answer 9

you can try using a normal bottled sauce then adding a teaspoon of ghee, a teaspoon of dried coriander, a table spoon of saffron or tumeric, and substitute the beef for lamb. Want even more Indian? and chilli flakes and a pinch of masala or curry powder...

Answer 10

You can use any suitable Indian dish as topping. eg. for non-veg - you can use Kheema mutter, sag mutton. On the Veg side - try palak or anything which has a thick gravy. Kadai veg should go well.