Spicy spaghetti served with deep-fried cheese balls.

Whole wheat spaghetti boiled1½ cups Processed cheese grated½ cup Refined flour (maida) 2 tablespoon Baking powder 1 teaspoon Salt to taste Crushed black peppercorns to taste Dried mixed herbs 2 tablespoon Parsley finely chopped1 tsp + fo Onion finely chopped2 tablespoon Oil 1 tbsp + f Onion finely chopped1 small Celery finely chopped1 teaspoon Garlic finely chopped1 teaspoon Tomato puree 2 tablespoon Red chilli flakes 1 tablespoon Cheese toast for servin

Method Step 1 Put refined flour, baking powder, salt, crushed peppercorns, 1 tsp dried herbs, parsley and 2 tbsps finely chopped onions in a bowl. Add processed cheese and mix well. Add 2-3 tbsps water and mix well. Knead this into soft dough. Divide into 5 equal portions and shape them into balls. Step 2 Heat sufficient oil in a kadai. Step 3 Heat 1 tbsp oil in a non-stick pan, add 1 chopped onion, celery and garlic and sauté for 2-3 minutes. Add tomato puree and 3-4 tbsps water and mix well. Cook for 2-3 minutes. Step 4 Deep-fry cheese balls in hot oil till golden brown and crisp on all the sides. Drain on absorbent paper. Step 5 Add remaining dried herbs and red chilli flakes to the tomato puree and mix well. Add spaghetti, ¼ cup water and salt and mix well. Cook for 2-3 minutes. Step 6 Put the spaghetti into one section of a tiffin box, place cheese balls in another section with cheese toast OR Step 7 Put the spaghetti on a serving plate, top with the cheese balls. Garnish with parsley and serve immediately.

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