Spaghetti Bolognese (Kababs) - Indian Twist

Saturday, August 30, 2014




My favorite dish by far!!! Now this was taught to me by amazing granny who makes it perfectly. 
I did not include the meat ball recipe because of the quantity size we usually make in bulk, but I will include what makes them spicy so you can add it when you make them.

Meat Ball Must adds
  • coriander leaves
  • ground green chillies
  • paprika
  • turmeric
STEPS: 

  • Boil spaghetti, make sure the water has salt inside for seasoning.
  • In a small bowl:
  1.        add ground ginger and garlic
  2.        ground red chilli (can make fresh or use the paste)
  3.        liquidised tomatoes (1 or 2)
  4.        gharam masala (this is a mix of all indian spices, again check at a spice shop        close buy)
  5.        fine jeeru (fine cumin seeds)
  6.        salt
  7.        bhookie powder (paprika)

  • Separately, finely chop or rasper some onions (just like how you would grate cheese do the exact same to the onions).
  • Braise the onions with taj sticks (check local spice shops, if you don't find you can use a bay leaf) and a green chilli in olive oil till the onions are golden.
  • When the onions turn golden quickly add the mix you made of all the spices, stir a bit, pop the lid on and steam till the mix starts boiling.
  • Than place the kababs you made in the pot directly on the the spice mix (make sure you fried them for a few mins in oil so they will be firm), do not stir just place them on top. You can add a bit more water if you see its drying up, don't drown the mix.
  • Pop the lid on and leave to cook. Keep checking and after a while you can gently stir the kabaabs.
  • 5 mins before taking of the stove and you see the mix is thick add a couple of tablespoons of yoghurt and leave to cook a bit.
  • By this time your spaghetti should be draining, if you want to heat it up pop them on the stove just to heat up.
  • Plating is easy place the spaghetti, place the kababs on top with some masala and garnish with coriander leaves.

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