Tuesday 12 August 2014

Spaghetti in White Sauce

With globalization, we Indians have started trying out western food such as pizzas, burgers and pastas. Indeed, this makes a refreshing change to our taste buds! Some of the pastas can be easily made at home, as required ingredients are readily available in the market. Spaghetti is long thick thread-like pasta, made of flour or semolina. Though it originated in Italy, it has gained popularity throughout the world. Spaghetti can be cooked with vegetables in different types of sauces. Here is an easy-to-make spaghetti recipe, which works well for me. No baking is required.

Ingredients: (Serves four)
Spaghetti – 200gm
Onion – large, 1 no, chopped finely
Spaghetti in White Sauce
Garlic – 2-3 pods, peeled, chopped finely
Oregano – ¼ teaspoon
Mace powder – a pinch
Red chilli flakes – 1-2 teaspoons (adjust to taste)
Green peas – shelled, ½ teacup or 100ml measure
Salt – to taste
Olive oil – 1 tablespoon
Cooking oil 2 teaspoons
Cooking cheese – grated, 2 tablespoons (optional)

For the white sauce:
Butter – 2 tablespoons
Maida (All purpose flour) – 3 tablespoons
Milk – 2 teacups or 400ml measure
Salt – to taste
Pepper – ¼-½ teaspoon (adjust to taste)
Cooking cheese – grated, 1 tablespoon (optional)

Note: You may avoid cheese if you are calorie conscious. The dish tastes good even without cheese.

Spaghetti in White Sauce
Method - How to make white sauce: Boil milk and allow it to cool. Heat butter in a kadai, add plain flour and mix well with melted butter. Sauté till the flour turns light brown in color. Switch off the stove and allow it to cool. Add milk to the flour and mix very well without lumps, preferably using a hand blender. Now add salt and pepper. Mix well. Cook on low flame stirring continuously till the sauce thickens. Add the grated cheese and mix well. Switch off the stove. Your white sauce is ready.

How to make spaghetti: Boil sufficient water in a wide mouthed vessel. Add spaghetti and required salt to the boiling water. Continue to cook on medium flame till the spaghetti is cooked, but still firm. Do not cook the spaghetti very soft. Drain the hot water and run the spaghetti through cold water. Drain, toss with 2 teaspoons of cooking oil and keep aside. Boil green peas in sufficient water till they are cooked, drain and keep aside

Heat olive oil in another kadai, add the chopped onions and garlic and sauté till the onions become transparent. Add the green peas and sauté for a minute. Add white sauce, mace powder, oregano, required salt and chilli flakes. Mix well. If the sauce is very thick you may dilute it with little milk. Add the spaghetti, mix well and cook on low flame for 2 minutes. Now, sprinkle grated cheese on top, cover simmer for a minute. Switch off the stove. Serve hot with vegetable cutlets and tomato ketch up. 

Note: This recipe works equally well for any type of pasta. You may also add cooked French beans, carrots, capsicum and potatoes along with green peas. 

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