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Saturday, October 02, 2010



Spaghetti: 250 gms
Cheddar Cheese: 1/4 cup
Capsicum:2(finely chopped)
Onion:4 (thin sliced)
Carrot:2nos(peeled and grated)
Cabbage:1/2 cup(finelly chopped)
Green Chilles:1
Tomatoes:4 (blanched and made into puree)
Ginger-garlic-green chillies Paste: 1/4 tsp
Cumin Seeds: 1/4 tsp
Milk:1/2 Cup
Lemon Juice:4 tsp
Oil : for cooking
Butter: 1tsp
Salt: to taste
Corinader Leaves: finelly chopped(for garnishing)


  • Dissolve 1/2 tsp of salt in 2/12 lts of water.  bring it to boil.Add a few drops of cooking oil.

  • Break spaghetti into halves and gradually immerse them into Boiling water and continue to cook it for 10-12 minutes. Stirring occasionally.

  • Drain the cooked spagethi. Rinse well in fresh cold water under tap and keep it aside.

  • Heat oil and butter together in a pan.Add cumin seeds and fry well.

  • Add sliced onions and cook inion becomes transperent and slightly pink in colour.

  • Add capsicum and cabbage. Mix it well and fry it well.

  • When they are half cooked,add salt and milk to it and cook till milk gets evaporates

  • Now add grated cheese mix well. Fry for 5-8 minutes.

  • Now add boiled spagethi,mix well.

  • Add lemon juice and mix it well.

  • Remove from fire and garnish with Chopped Coriander leaves and serve hot.

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