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Preparation Time : 15
Cook Time : 30
Total Time : 45
cooked spaghetti 1.5 cups
butter 1 tbsp
finely chopped onions 1/4 cups
finely chopped green chillies 1.5 tbsp
salt 1 tsp
For Risotto balls - cooked arborio rice 1 cups
grated processed cheese 1/2 cups
plain flour 1/2 cups
finely chopped capsicum ,yellow and green) 1/4 cups
tsp dry red chilli flakes (paprika) 1 1/2 tsp
finely chopped basil 2 tbsp
salt 1 tsp
bread crumbs for roll1 ing 1/2 cups
oil for deep-frying 1 cups
To Be Blended For The Spinach Sauce - chopped spinach 1 cups
fresh cream 1/2 cups
white sauce 1 cups
salt and freshly ground black pepper powder 1 tsp
butter 1 tsp
grated mozzrella cheese 1/4 cups
For the spaghettiHeat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
For the Risotto balls Combine the plain flour and ¾ cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside.
Divide the mixture into equal portions and shape each portion into a round ball.
Dip each ball into the plain flour-water mixture and roll them in the bread crumbs till they are evenly covered from all the sides.
Refrigerate for 15 to 20 minutes.
Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
How to proceedCombine the spaghetti with the spinach sauce and mix well.
Spread the mixture on a greased baking dish and arrange the Risotto balls on top.
Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes.
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