Ingredients

• 3 cups - cooked spaghetti
• 1 cup - grated cheese
• 1.5 cup - scraped coconut
• 1.5 cup - cashew nuts
• 1.5 cup - raisins
• 6 - green chillies (finely chopped)
• a piece - ginger (finely chopped)
• 1 tsp - sugar
• coriander and curry leaves
• 1 tsp - mustard seeds
• 1 tsp - chana dal
• 1 tsp - urad dal
• 3 - cloves (powdered)
• 3 pieces - cinnamon (powdered)
• 1.5 tsp - pepper
• 1.5 tsp - coriander powder
• 1.5 tsp - cumin seed powder
• 50 g - peas
• 50 g - onions
• 50 g - cauliflower
• 50 g - carrots
• 2 - tomatoes
• 1.5 cup - ghee
• salt to taste

How to Make Vegetable Spaghetti with Cheese

• Cut the onions, cauliflower, carrot and tomatoes lengthwise.
• Boil all the vegetables, except for the tomatoes in salted water. Drain and keep aside.
• Heat the ghee in a kadhai and add mustard seeds, urad dal and chana dal.
• When they start to splutter, add chillies, ginger, cashew nut, raisins, curry leave and coriander leaves.
• Fry for 3 minutes, then add the spaghetti, keep frying until the spaghetti is golden brown.
• Add the boiled vegetables along with the tomatoes, salt and sugar.
• Blend well and cook for a few minutes. A little milk or water can be added if required.
• Add the powdered cloves, cinnamon, cumin seeds and coriander. Mix well.
• Remove from fire, place on a serving dish and garnish with grated cheese, coconut and chopped coriander leaves.