Pasta has been elusive dish in our house ( I do not enjoy it as much as the others so do not make it often ).When I started looking for some pasta came across that there were Long and short Pasta types.. Long ones like,Fettuccine,noodles - Tagliatelle, linguini - linguine, Spaghetti, Spaghettini and many others I am struggling to pronounce.Short pasta types can have a variety of shapes and are easier to eat than long pasta.butterflies - farfalle ,conchiglie - shells ,elbow shell- Pipe rigate, penne - pen points, pennete and mezze penne..... helix - fusilli orecchiete
Chinese noodles are a better option for me... easy to cook and no fuss of sauce and stuff... .The Lasagna is all time favourite but then I don't get it right at all... stopped making it... Spaghetti is one thing which i can really do well, but when I got the sauce part... usually used the ready made pasta sauces.... This time seeing the meatballs triggered off to make vegetarian balls so that I can make it look more tempting to the eyes and tasty on the tongue too....
The Search Engine brought up so many recipes that I just could not think of any one suitable one.There were so many different ways of making the Veg balls. I actually did not have many ingredients at home .. But had to make them at that moment , lest I lost the mood to cook them at all.With the few ingredients I had i tried and really turned out tasty..... sharing that recipe with you... which you might really like and try out....
SPAGHETTI AND VEGGIE BALLS WITH SAUCE
250 gms of Spaghetti
For the Sauce:
Tomatoes/tomato puree (I used canned tomatoes) – ½ kg
Garlic – 3-4 cloves, finely chopped.
Spring Onions - Half a bunch chopped fine.
Chilli powder – ½ tsp
Vegeta Powder - 1 tsp...( had mentioned about it earlier.It adds taste not a main ingredient)
Freshly crushed black pepper – 1 tsp
Olive Oil – 1 tbsp
Corn flour - 1/2 tbsp
Salt to taste
For the VEG Balls:
Grated cabbage– 1 cup
Grated Potatoes - 1 cup
Grated carrots - half cup
crushed Tofu or paneer -half a cup
Rice flour - 1 tbsp
wheat flour/all purpose flour – 1 tbsp
Bread crumbs – ¼ cup
Salt to taste
Oregano – 1 tsp
Cooking soda 1/2 tbsp
Pepper powder – 1 tsp
Oil – to deep fry
To make the sauce:
Wash tomatoes, blanch with just enough water . Remove, dunk into cold water and peel.Blend them in a blender/mixer to make a puree , alternatively can use canned tomatoes or tomato puree to make it easier...
Heat olive oil in a pan and add garlic to it saute for a minute and then add spring onions, sauté for a minute and then add the tomatoes to the garlic, sauté for 6 to 8 minutes.
Add chilli powder, vegeta powder and salt, let it cook covered for about 15 minutes, adding a splash of water in between if needed.
In half a cup of cold water dissolve the corn flour and add it to the sauce and let it cook.
It should cook to a thick sauce consistency.It thickens quite quickly.
Add the crushed pepper just before taking off the flame.
2.Making the spaghetti:
While making the sauce , cook the spaghetti with a dash of olive oil in more than enough water.Drain the extra water when the spaghetti is done... You will know that is done by breaking g one strand.cover the spaghetti pan with a lid to avoid it drying and keep it warm.
(All the spaghetti packs found in stores have directions to cook them. Cook as per directions )
3.Making the balls:
In a deep pan or Kadai,,, heat the oil.... mix all the above ingredients(expect the oil ) for the Veg balls in a bowl.
Mix them well using only enough flour and bread crumbs to bind all the vegetables . Deep fry these balls and place them in a shallow bowl. Add the sauce on the balls and let the balls soak up sauce.
4. To Serve
To serve place a layer of cooked spaghetti in a shallow bowl.Add the balls and top them up with the sauce .
Add some crushed pepper and some shredded cheese.. to garnish it... Yummy
I am sure you will enjoy this recipe too...I had a great weekend... Wishing you all a lovely week ahead too...Do say hi and leave a few words, makes me happy to see people taking time to write comments.