• Spaghetti - 1/2 box
  • Asparagus - 7 or 8 stems
  • Spinach - handful
  • Onion - 1, sliced thinly
  • Garlic - 3-4 cloves
  • Red chilli flakes - 1/2 tsp
  • Italian seasoning (oregano, basil and thyme) - 1 tsp
  • Oil - 2 tbsp
  • Parmesan cheese - 1 tbsp
  • Monetary jack cheese with Jalapeno pepper - 1/4 cup
  • Mozzarella cheese - 1/8 cup, shredded
  • Salt - to taste
How to make it:
Cook spaghetti al dente with little salt. Wash in cold water. Drain the water completely. Set aside.
Cut asparagus into 1 inch pieces. Heat 1 tbsp oil in a pan, add the asparagus and saute on high flame. Add a dash of salt. Cook until it softens. Let it cool. Grind half of the asparagus with spinach and garlic cloves into a paste. Heat oil in a pan, add onions and fry until light brown. Add the ground paste and cook until raw smell goes. Add seasoning, red chilli flakes and the remaining asparagus. Add little salt. Add the cooked spaghetti. Mix well. Add monetary jack cheese and mozzarella cheese and fold it well. Serve hot with Parmesan cheese sprinkled on top.

I made this pulav over the weekend. The ingredients list may be too long with a little more work than making the regular rice varieties, but the pulav came out so spicy and the taste was awesome. This time when i went for grocery shopping, i picked those potatoes, that are little bigger than the baby potatoes. So, after boiling, i cut the potatoes into two and used in the recipe. If you really wanna try something hot and spicy.... Try this pulav!!

  • Rice - 1 cup
  • Onion - 1 big, chopped
  • Potatoes - 6 or 8 small ones, boiled
  • Ginger garlic paste - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as required
  • Oil - 2 tbsp
  • Cumin - 1/2 tsp
  • Fennel - 1/2 tsp
  • Cilantro - to garnish
To Grind

  • Corriander seeds - 1 tsp
  • Red chillies - 3 or 4
  • Pepper - 1/2 tsp
  • Cumin - 1/2 tsp
  • Fennel - 1/2 tsp
  • Cloves - 3
  • Cardamom - 2 or 3
  • Star anise - a small piece
  • Coconut - 1/2 cup
Slightly roast all the above ingredients in a dry pan and grind into a paste.

For Koftas

  • Methi - 1 cup, chopped
  • Besan - 2 tbsp
  • Rice flour - 2 tbsp
  • Ajwain - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Salt - as required
  • Onion - 1/2 cup chopped
  • Oil - for frying
How to make it:
Mix all the ingredients together with little water and make a soft dough. Roll small balls out of the dough and deep fry in oil until golden brown.

To make pulav:

Cook rice and let it cool. Boil potatoes until just done. Cube them if not using baby potatoes. Heat oil in a pan, add cumin, fennel and onions and fry until onion turns light brown. Add the ginger garlic paste and fry until raw smell goes. Add the ground paste, red chilli powder, turmeric powder and salt. Add little water if required. Cook on low flame until oil separates. Drop the potatoes and cook for 2 more minutes. Add koftas and switch off the flame. Keep the pan tightly covered with a lid, for about 10-15 minutes. On a very low flame, add rice and mix well. Be careful not to break the koftas. Garnish with Cilantro. Serve hot with Chips and Onion raita!