Mysore Masala Dosa Recipe – Karnataka Masala Dosa Recipe

Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. 

Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes. 

Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? . I did not add so much butter like in hotels. You can add more if you like ! 

Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!

Mysore Masala Dosa Recipe

How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed

Cuisine: South Indian

Category: Dosa Varieties

Serves: 10 nos

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H20Minutes

INGREDIENTS

1 cup – 240ml (use same cup and measure all ingredients for batter) For Mysore masala Dosa batter Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice) Idli rice - 2 cups Chana dal – 4 tbsp Toor Dal - 4 tbsp Urad dal – 1 cup ( split or whole urad dal) Poha/ pressed rice – 1/2 cup ( Thick or thin Aval) Methi seeds / fenugreek – 1/2 tsp Sugar – 1 tsp (to add in the batter 30 minutes before making dosa) Salt & water - as needed For potato stuffing / Potato palya for masala dosa Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves - Few Turmeric powder - 1/4 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Spicy Red Chutney for Mysore masala dosa Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup  Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color) Small onion or big onion – 3 nos / 1/2 no Garlic –   2 cloves Dessicated coconut - 1 tbsp ( optional, I din't use it) Salt - as needed Water - Use less to make thick chutney Tamarind – a pinch Coconut chutney for masala dosa Grated coconut – 1/2 cup Green chilli – 3 - 5 nos  Fried gram dal /Roasted gram dal – 2 tbsp Garlic cloves – 4 nos Coriander leaves – 1 sprig Curry leaves – 3 nos Mint leaves - 1 tbsp Tamarind - A pinch Sugar - a pinch Turmeric powder - a pinch (optional, add to make bright green chutney) Salt & water – as needed

METHOD

Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes. POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate. RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.  SIDE DISH FOR MYSORE MASALA DOSA :  Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels.  (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)  HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle. Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked,  spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa. By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !!  TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !

Note

You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it. Add more or less red chillies based on the taste for red chutney and coconut chutney recipe. This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa. Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked. Add butter instead of oil for rich taste.

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!

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Ridge Gourd Dal – Andhra Beerakaya Pappu Recipe

Ridge gourd (Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam) has lot of health benefits.It is low in cholesterol and saturated fats but high in vitamin C, dietary fiber, riboflavin, thiamin, zinc, iron, manganese and magnesium. Usually I make Ridge gourd thogayal or Peerkangai Chutney/kuzhambu for rice. But recently I tried Ridge gourd peel/skin chutney and Andhra Beerakaya pappu for the first time. I followed this dal recipe from Prathiba’s blog. I tweeked a bit & It came out well. Its a quick and easy, one pot dal recipe for rice. Apt for working women and Bachelors. Soon I must try Ridge gourd curry/poriyal and gravy for chapathi too. Lets see how to make this easy Andhra style ridge gourd dal/Beerakaya Pappu.

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Aloo Bhaji Recipe – Potato Sabzi For Poori

Recently I tasted Potato sabzi( Aloo Bhaji in Hindi) for poori in a North Indian thali. It was so tasty and a perfect side dish for Poori. Last week when I made Palak Poori, I wanted to try the Aloo Bhaji/Potato Sabzi I had in the hotel. Usually I make South Indian style Potato masala for Poori. But this is a completely different recipe from mine. Actually speaking, Aloo Bhaji can be made in various ways. Though its a North Indian recipe, there are many aloo bhaji versions like Bengali, Gujarati, Maharashtrian, Pakistani etc.Today I have shared a basic Potato gravy adding onion, tomato and masala powders. I am sure you can enjoy this sabzi with Poori & chapati as well if you like semi gravy type side dishes. Do try this easy and yummy aloo bhaji recipe/Potato sabzi for Poori and enjoy with your family.
Check out How to make Soft Chapathi & Puffy Poori , Palak Puri Recipes too !!

Aloo Bhaji Recipe / Potato Sabzi For Poori

Easy Side dish for Poori - Potato Sabzi/ North Indian Aloo Bhaji

Cuisine: North Indian

Category: Side dish For Poori

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

To Pressure cook Potato - 3 nos Big onion - 1 no ( finely chopped) Tomato - 1 no (-do-) Curry leaves - few Red chilli powder - 1.5 tsp ( I used Kashmiri chilli powder) Dhania powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder – 1/4 tsp Sugar – 1/2 tsp Salt & water - as needed Kasoori methi - 1/2 tsp crushed To temper Cooking oil - 1.5 tbsp Cumin seeds - 1 tsp

METHOD

Wash and pressure cook potato adding enough water, turmeric powder for 2 whistles in low flame. Remove the lid after steam is released. Discard the excess water and keep the potatoes in a bowl of cold water. Peel the skin of potato and chop them roughly.Set aside. Heat oil in a kadai and splutter cumin seeds.Add finely chopped onions and curry leaves. Saute till transparent. Add tomato pieces and saute until mushy. Add turmeric powder, salt, red chilli powder,  dhania powder, sugar and garam masala powder. Mix well for few minutes. Add 1 cup of water and let the tomato, onion cook well.Add potato pieces. Mash half of the potato pieces using the back of  a ladle. Mashed potatoes will give a thickness to the gravy. Add more water and bring it to the desired consistency as you wish. Lastly add crushed kasoori methi and switch off the flame. Garnish with coriander leaves. Serve with Poori & Enjoy !

Note

Adjust the quantity of masala powders as per your taste. You can make the same adding cauliflower too. You can also add some fresh cream at the end to give richness to this sabzi. Adjust the consistency of the gravy by adding more or less water. I made it semi gravy.

Easy, Kids friendly Potato bhaji is ready to be served with Poori !! We relished with Palak Poori

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Palak Puri – Spinach Poori Recipe – Pasalai Keerai Poori

As I mentioned in my beetroot poori recipe, I am trying out varieties of Poori recipes in my kitchen during weekends. Last week I tried Spinach Poori ( Palak puri in Hindi, Pasalai keerai poori in Tamil) for our Sunday breakfast. I made North Indian style Aloo Bhaji/Subzi as side dish for Palak poori. Poori came out soft with mild masala flavor. Aloo bhaji was tasting great and its one of the best side dish for Palak puri. Everyone liked it very much. I will post aloo bhaji recipe by tomorrow or Saturday. Today lets see how to make this Palak Puri recipe with step by step pictures.
Check out my South Indian Poori Masala too !

Palak Puri Recipe / Palak Poori recipe

Palak Puri - Healthy, colorful poori recipe for breakfast

Cuisine: North Indian

Category: Breakfast recipes

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

INGREDIENTS

1 cup - 200ml Palak / Spinach - 1 bunch ( Puree - 3/4 cup) Atta/Wheat flour - 1.5 cups Ajwain/ Omam – 1/2 tsp OR Cumin seeds – 1/2 tsp Melted ghee – 1/2 tsp Salt & water - as needed Garam masala powder - 1 tsp Green chillies - 2 nos Ginger - 1 inch piece Cooking oil – 1 tbsp + to deep fry Sugar – 1/2 tsp

METHOD

Wash and chop the palak leaves. Heat a tbsp of oil and saute the palak leaves, green chilli, sugar till the palak leaves shrink and cooks well. Let it cool. Grind the palak into smooth thick puree without adding water. Take the wheat flour,Ajwain, salt, melted ghee,Garam masala powder, pureed palak in a wide bowl.Mix well without adding water. Let the palak puree spread well with atta. Now add water little by little and make a thick, soft, non-sticky dough.Cover the dough till use. But its better to make puri as soon as you make the dough else poori may absorb more oil. Take a small lemon size dough ball and roll it slightly thick. Dust it once in wheat flour. Roll all the poori and spread them in a  paper or sheet. Poori should not be too thick or too thin. Heat oil to deep fry and put a pinch of dough. If it rises immediately, oil temperature is right.Now drop the poori and let it be in the oil for a second. When it starts to come up, press it with a ladle gently. Puri puffs up well. Now flip the poori and cook the other side.Remove with a slotted ladle and drain in a tissue. Enjoy with sabzi/Aloo Masala.

Notes for making Perfect Poori

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity. Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit rava and try.It is completely optional. I din’t use rava in this recipe. Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use. Dough consistency is more important.If u make it too hard or sticky,poori will be too  hard. If the dough is too soft , poori will become very soft. If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well. Do not rest the dough.Make puris immediately else it will drink more oil. Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris. Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole. Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed. After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Try this healthy Poori for your kids & Husband and Enjoyyyy !!

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Idli Sambar Recipe – How To Make Tiffin Sambar

I learnt this recipe from my friend Shalini. This method of making South Indian Idli sambar must be new to many of you I guess. This recipe calls for grinding masala using raw vegetables, coconut & sambar powder. So the flavor and taste of this sambar is different from our usual Hotel idli sambar and its healthy too. But this recipe is easy to make and tasted awesome. My entire family loved it very much. A big hug to my friend Shalini for teaching me this yummy Idli sambar. I am sure, I will be making this side dish for idli, dosa very often in my kitchen. Lets see how to make Idli sambar recipe using ground vegetable masala.

Idli sambar recipe with ground vegetables

Idli sambar recipe with ground vegetable masala

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 4

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook Toor dal – one handful (2 tbsp) Big onion - 1 no Tomato - 1 no Turmeric powder - 1/4 tsp Cooking oil - few drops Water – 1.5 cups To grind Carrot - 1/2 no (medium) Cabbage – 1 small leaf or roughly chopped cabbage - 2 tbsp Grated coconut - 2 tsp Sambar powder - 2 tsp Tamarind - Berry size ( sundakkai alavu) To Temper Ghee – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few Hing/Asafetida – 1/8 tsp Salt & water – as needed Jaggery – 1/2 tsp Coriander leaves – to garnish

 HOW TO MAKE TIFFIN SAMBAR - METHOD

Wash and pressure cook the dal, Chopped onion, one whole tomato ( Do not chop the tomato), Turmeric powder and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well and set aside. In a mixie jar, take the sliced carrot, chopped cabbage, grated coconut, sambar powder and tamarind. Add the required water and grind them to a smooth paste. Add this ground paste to the cooked dal mixture. Mix well. Add 1/2 to 1 cup of water based on the thickness. Let the sambar roll boil well at least for 3-4 minutes in medium flame till the raw smell of vegetable and sambar powder goes off. Add jaggery when it boils. Check for taste. Heat ghee in a kadai and when it gets heated, splutter the mustard seeds, urad dal , hing and curry leaves. Add to the sambar and garnish with chopped coriander leaves. Mix well and cover the sambar till use. Serve with hot idli drizzled with a tsp of gingely oil. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. As we are grinding the vegetables and coconut, it gives thickness to the sambar. So it needs less toor dal. Do not add more vegetables for grinding as it may change the flavor of sambar. I have added tomato, onion along with dal. If you wish, you can saute them in oil and then add to the dal. Tempering in ghee gives a nice flavor.

Enjoy this yummy sambar with hot idli drizzling a tsp of sesame oil/gingely oil!!

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Karpooravalli Bajji – Ajwain Leaf Pakora – Oregano Fritters

Karpooravalli @Omavalli is a well known plant to many of you. It is known as Oregano, country borage, French thyme, Indian borage, Spanish Thyme, Big Thyme, Thick leaf thyme or Broad leaf thyme(Guyana), Poor man pork or broad leaf thyme (Barbados), Cuban oregano, Mexican thyme,queen of herbs, mother of herbs in English, Doddapatre Soppu, Saviara sambara in Kannada, Panikoorka in Malayalam, Vaamu aku in Telugu, Pathorchur, patharcur, Patta ajvayin in Hindi( Source : Pinkandpink) . 

My MIL makes kashayam with beetel leaves & omavalli leaves for indigestion problem, cough, cold for kids and adults as well. So we have planted this leaves in our backyard as it has many health benefits. Recently I came this bajji recipe in a magazine and thought of giving a try. I made Karpooravalli bajji, Potato bajji and onion bajji using homemade bajji batter. Bajji came out very well with the shape of karpooravalli leaves. We couldn’t feel the bitterness or spicy taste of leaves as I thought. Sendhil and myself loved it a lot. 

Try this healthy, yummy, flavorful Karpooravalli leaves bajji for your evening snacks. Enjoy with hot tea/Chai !! Lets see how to make Ajwain leaves bajji/ Oregano fritters at home with homemade bajji, bonda batter.

Karpooravalli bajji recipe / Oregano fritters

Healthy, herbal Karpooravalli leaves bajji recipe / ajwain leaf pakora for teatime. 

Cuisine: Indian

Category: Bajji recipes

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup - 200 ml Karpooravalli leaves/ Oregano leaves - 12 nos (medium sized) Besan flour/Kadalai maavu - 3/4 cup Rice flour - 1/4 cup Red chilli powder - 1 - 2 tsp Cumin seeds/Jeera - 1 tsp Hing/asafetida - 1/4 tsp Cooking soda / baking soda - 1/8 tsp Red food color – a pinch ( optional) Salt & water - as needed

HOW TO MAKE KARPOORAVALLI LEAVES BAJJI - METHOD

Pluck the leaves from the plant with stem.Wash it well to remove the mud. Wash it twice or thrice and Pat it dry using a towel. In a wide bowl, take the besan flour, rice flour, red chilli powder, cumin seeds, salt, hing and mix well. Lastly add the cooking soda/ baking soda and mix well. Add some water to make a thick batter. ( Refer my Onion Bajji post for more detailed pics) Heat oil to deep fry. Add a pinch of batter to check the heat of oil. If it rises immediately, oil temperature is just right. Now dip the karpooravalli leaves in the bajji batter and drop it in the oil. Repeat the same and drop 3-4 bajjis. Let the flame be medium. Cook both the sides till bajji turns golden in color. Remove from the oil and drain the excess oil in a tissue paper. Enjoy with tomato ketchup or coconut chutney !

NOTE For variations, you can add g&g paste, garam masala powder to the batter. It tastes different. You can top the bajji with finely chopped onions, coriander leaves. Sprinkle some lemon jucie and chat masala powder before serving just like I did in stuffed chilli bajji.

Healthy karpooravalli leaves bajji is ready for teatime !!

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Easy Garlic Spaghetti Recipe – Indian Vegetarian Spaghetti Recipes

Food blogging has made me try and taste varieties of recipes from various cuisines which I have not even imagined in my life. Being a South Indian, my whole food world was just revolving around Idli, dosa, poori and chapathi . But after I became a food blogger, my eating habits and cooking have changed completely. I am really proud and happy to be a passionate food blogger. 

Pasta, Hakka Noodles, Tacos, Spaghetti, Quesadilla, Tortilla – All these terms were very new to me until I saw them in our fellow bloggers blog. I did not even know how to cook them perfectly. Slowly I am learning everything and blogging the same to help beginners like me. I am happy that I am trying out various international recipes in my kitchen. My recent crush was to try spaghetti at home. 

Spaghetti is basically a type of noodles made from durum wheat semolina. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". It is a staple food of traditional Italian cuisine ( Source: Wiki). Cooking spaghetti is not so difficult as I thought. Its procedure is more like cooking noodles. 

As a beginner, I wanted to make an easy and simple Indian style Vegetarian spaghetti recipe. I found this easy stir fried, garlicky spaghetti recipe HERE as I din’t have any vegetables in hand. I made some modifications as per my family’s taste buds and tried it for a Sunday breakfast. It came out really well with an awesome flavor of roasted onion and garlic in olive oil.  

This is just a basic spaghetti recipe. For variations ansd make it more rich, you can add sliced, sauteed vegetables and grated cheese on top before serving. Sendhil & Raksha gave a big thumbs up after eating. We relished it with tomato sauce. Its a quick breakfast recipe for bachelors and working women as there is very less chopping works. Kids would love this for sure. Do try it out for a change and share your feedback here. Lets see how to cook spaghetti and make this Indian style, vegetarian garlic spaghetti recipe with step by step pictures.

Check out some of my International recipes in Indian style below
Eggless pancakes
Indian Vegetarian quesadilla
Indian style Veg masala pasta recipe
Veg tacos recipe
Fruit & Yogurt parfait
Nasi goreng/ Indonesian fried rice
Veg Hakka noodles

Easy Veg spaghetti recipe-Indian style

Easy, garlicky Indian Veg spaghetti recipe

Cuisine: Indian

Category: Pasta recipes

Serves: 2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Spaghetti - 200gms  Water - 10 cups Big onion - 2 nos ( sliced thinly) Olive oil or cooking oil - 2 tbsp Spring onion - 2 sprig ( finely chopped) Red chilli flakes - 1.5 tsp Pepper powder - 1 tsp Soy sauce - 1/4 tsp ( optional) Garlic - 10 cloves (finely chopped & crushed) Salt - as needed

METHOD

In a wide bowl, boil 10 cups of water adding some salt and few drops of oil. Put the spaghetti as such (Do not break it) and let it cook in high flame for 15 minutes. Initially, spaghetti won’t be completely immersed.  As It starts to cook, It will get immerse into the water completely and becomes soft like noodles. You can even cover and cook the spaghetti for sometime but water may spill while cooking. So stay nearby and adjust the flame whenever needed. Spaghetti takes more time to cook than our regular noodles.So take care while cooking. Take out one string of spaghetti and check if it breaks and soft to touch. If so, switch off the flame and transfer the cooked spaghetti to a colander(steel sieve) Drain the excess water completely and leave it aside. Chop the onion thinly into slices. Finely chop the garlic cloves and crush it slightly using a mortar & pestle. Chop the spring onions finely. Heat olive oil in a kadai. Saute the crushed garlic cloves for few seconds. Add sliced onions and salt. Saute till onion turns transparent. Now add the red chilli flakes. Mix it well. Lastly add the cooked spaghetti, pepper powder and soy sauce if adding. Mix well using a fork. Toss it well. Make sure spaghetti doesn’t break. Check for taste and add more pepper powder & salt. Garnish with finely chopped spring onions. Serve hot immediately. Enjoy with tomato ketchup or sauce ! You can add some grated cheese on top before serving kids. Enjoy !

Note

Adjust the quantity of chilli flakes and pepper powder as per your taste. If you like tomato flavor in spaghetti, you can add a tbsp of tomato sauce while mixing. For variations, you can try adding thinly sliced capsicum, carrot, mushroom and potato while sauting onions. You can add some grated cheese on top before serving.

 

Try this easy and yummy Indian Vegetarian garlic-ky spaghetti recipe and enjoy !  

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