Spaghetti originated in Italy but is relished all over the world. The original preparation is made out of beef mince, but you can replace it with chicken mince if you like. This recipe is using chicken mince and is a variation of Spaghetti Bolognese with an Indian touch to it. Try it out, I am sure you will like it.
Ingredients:
250 gms chicken kheema (mince),
250 gms spaghetti,
10-15 garlic pods,
2 large onions; finely chopped,
2-3 red and yellow bell peppers, diced,
2 tomatoes; finely chopped,
3 tbsp tomato puree (by blanching tomatoes and grinding in mixer),
3 tsp dried oregano and basil,
1 tsp pepper powder,
Salt to taste,
Chilli flakes or chilli powder as per taste,
1 tsp corn flour.
100 gms grated cheese,
2 tbsp cream,
Olive oil for frying.
Method:
Pressure cook the kheema in a pressure cooker with little salt and little water.
Add olive oil to a pan. To it add 2-3 crushed garlic pods and some chopped onion. Then add cooked kheema and till it is completely dry. Add 1tsp pepper powder to it.
Cook the spaghetti in boiling water for 8-10 minutes or as per instructions given on the package. When it is cooked al dente (cooked, but not very soft), remove from fire and drain. Toss under cold water so that it does not stick to each other.
For the sauce –
Take a bigger pan. Add olive oil, remaining garlic and onions. Fry till onions are soft. Then add chopped tomatoes and tomato puree. Cook till the sauce becomes little thick. Now season the sauce with salt, sugar, oregano, basil, chilli flakes, cream, corn flour and bell peppers.
Before serving, add kheema to sauce. Heat it. Then add spaghetti and lot of cheese. Serve while hot.
Serving Suggestion –
For vegetarians replace chicken kheema with red kidney beans (rajma) or black eyed beans (chawli) or soya kheema/nuggets.
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