SPAGHETTI BOLOGNAISE

(For the main course)

Viewer's Submission: received from Meenal, Calcutta, India

E-mail: meenal72@yahoo.com

Hello, this is Meenal with a little effort making recipe. But let me tell you that it's worth it. Well all the Best! My e-mail is meenal72@yahoo.com

INGREDIENTS

50 grams spaghetti; 1 cup boiled vegetables (beans, peas & carrots); 1/2 cup sliced capSicum; 1/2 cup spring onions; 1 cup grated cheese; 1/2 cup potatoes; 1/2 cup  maida; 2 tbsp paneer; 400 grams tomatoes; 3 pieces of garlic; 2 tsp red chilli powder; salt to taste; 2 tsp sugar; 6 tbsp tomato sauce; 2 tbsp ghee.

METHOD

For Spaghetti
Boil water in a pan. Add 1 tbsp oil, 1/2 tbsp salt and add spaghetti. Cook till done.

For the sauce
Take about 200 ml water in a vessel. Add the tomatoes, 3 pieces of chopped garlic, 2 tsp sugar, 1 tsp salt and 2 tsp red chilli powder. Cook for 10-12 minutes. Cool. Crush in the mixie. Then strain in a strainer. It should be quite thick. In a kadai heat 2 tbsp ghee. Then fry capsicum slices and chopped spring onions. Add boiled vegetables (keep aside 1/4th cup for the preparation of vegetables balls). Saute for 3-4 minutes. Pour in the prepared sauce. Cook for 4-5 minutes.

For the vegetable balls
1 cup boiled potato mashed; salt to taste; 2 tablespoon paneer; seperated boiled vegetables; 2 tablespoon maida; Mix everthing and make small balls. Then dip in maida paste and deep fry either in ghee or oil. 

Assembling
Grease a oven tray lightly with ghee or butter. Warm the prepared sauce. Spread in the dish keeping aside a little to sprinkle on vegetables. Then spread the prepared spaghetti. Sprinkle grated cheese. Place the vegetables balls. Sprinkle the remaining sauce and grated cheese. Bake in pre-heated oven at 200 degree for 10- 15 minutes. 

Serves: 3-4 persons.

LIST OF VEGETABLES