Wednesday, June 1, 2011

Pasta Cutlet/Italian Spaghetti Recipes


Spaghetti                                                           250 grams
Milk                                                                  2 cups
Refined flour (maida)                                         2 tablespoons
Butter                                                                2 tablespoons
Black pepper powder                                        1/2 teaspoon
Salt                                                                    to taste
Mustard powder                                                1/4 teaspoon
Cheese, grated                                                   1/2 cup
Fresh bread crumbs                                            as required


1.Boil five cups of water with half a teaspoon of salt and one teaspoon oil. 
2. Add spaghetti and cook till al-dente. Refresh in cold water, drain and spread on a plate to cool. 

To prepare white sauce

1. Heat butter, add refined flour and sauté for a couple of minutes. 
2. Gradually add milk, stirring all the while to avoid lumps.
3. Add salt, pepper and mustard powder and stir to mix well. 
4.Take the pan off the heat and add grated cheese and mix well.
5. When the white sauce cools a little, add boiled spaghetti and mix.
6. Add fresh breadcrumbs as required to get dough consistency.
7. Heat sufficient oil in a deep pan. 
8.Shape the dough into marble sized balls, press slightly and deep fry till light golden. 
9.Drain onto an absorbent paper and serve hot with a sauce of your choice.


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