Friday, 12 August 2016

Spaghetti Verde

Here's a spaghetti recipe which your kids will love to eat and you will love to serve as it has loads of spinach. This recipe is aptly named "Spaghetti Verde". "Verde" in spanish means green.

You can pack this for your kid's lunch box or make it for lunch or dinner and see the smiles on their faces. Go green..Go Spaghetti Verde !!! :) :)


150 gm spaghetti
1 onion, finely chopped
3 garlic cloves, finely chopped
1 cup bell peppers, cubed ( any colour)
1 cup milk
2 cheese slices
2 teaspoons cornflour
1 cup finely chopped spinach

Method :

Boil 4 cups of water with salt and oil. Add spaghetti and cook till al dente.

Blanch spinach and make a purée.

Heat oil in a pan and add onions and garlic. Sauté till it turns translucent.

Add bell peppers and sauté for a few minutes. Add spinach purée, milk cornflour mixture, cheese slices, salt and bring to a boil.

Add the spaghetti. Mix thoroughly and serve immediately.


This recipe is for all my vegan friends out there who love Avial. We have used tamarind instead of curd and red chillies instead of green chillies. This is a traditional Udupi recipe. I am sure all of you will love this recipe - vegan or not.

Ingredients :

1 cup grated coconut
2 to 3 red chillies
1 tablespoon raw rice
1 teaspoon jeera
1 cup mixed vegetables (beans, carrot, peas, cauliflower etc)
1 small gooseberry sized tamarind.
1 teaspoon oil
¼ teaspoon mustard seeds
10 curry leaves

Method :

Soak rice in water for 1 hour.

Grind soaked rice, coconut, red chillies and jeera to a fine paste.

Boil all vegetables with required amount of water with salt. Add tamarind to the vegetables when it is 50 % cooked.

Add the prepared paste and let it come to  a boil.

Heat oil in a pan, add mustard seeds. When it starts crackling, add curry leaves, wait for a few seconds and switch off the gas. Add this tadka to the Aviyal.

Serve hot with rice.