Vegetable Spaghetti with Cheese

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

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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.

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