Recipes
non-veg
Spaghetti
By Ipshita Mukherjee
⏳ Prep Time: 60 minute
15 Jul 2019
Nutritional Overview
Calories
1070 kcal
Protein
76 gm
Carbs
88 gm
Fats
46 gm
Ingredients
Wheat flour
Egg
Chicken keema
Onion
Garlic
Green chilly
Tomato
Oregano
Basil
Thyme
Salt
Stevia
Ghee
Method
Step 1
Step In g atta put egg keep folding till egg is mixed with atta... Add water if needed... Now for mins keep kneading the atta or till dough becomes soft... Wrap it in cling film and keep it aside..
Step 2
Step Sauce Boil g tomato with garlic.. Let it cool.. Blend it in mixer... Now strain out the tomato paste... In g butter add tomato paste.. Now add oregano, parsley, basil, salt, very little stevia I added Kashmir red chilly powder to give the color... Cook till you get a good consistency...
Step 3
Step In a heated Pan put in g of ghee or butter. Then add finely chopped onion, garlic and green chilly and sauté for sometime then add pinch of salt and saute till onion turns brown. Now add chicken keema and cook in low flame... Don’t add any water... Once it’s cook put in high flame and cook till it is completely dry...
Step 4
Step Now rest g of dry atta spread it out but the dough and roll it... While rolling keep flipping sides... Make sure the edges are thin enough... Then with a pizza cutter or knive cut it out into strips... Then dust out any extra dry flour...
Step 5
Step Boil water with salt... Once water is boiled add the spaghettis... Keep stirring it so that it doesn’t stick to each other... Boil spaghetti till it’s cooked properly so keep checking... Make sure you don’t over boil... Now strain the water out... Keep it in strainer till all water drains off...
Step 6
Finally In a plate first put spaghetti then top up with chicken keema add sauce and the grate cheese on top...
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