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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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