Mushroom, Miso, Tofu Noodle Soup

One of  my dear friends who is now in Hong Kong sent me a packet of miso paste (among other goodies!!). I have heard a lot about miso and even had it in a lovely miso soup in a Japanese restaurant called Ai in South Delhi. The umami flavour it imparts to a dish is amazing.

Miso is made out of fermented soybeans, salt and the same bacteria which is used in making soy sauce and sake. This bacteria, I coincidentally found out, boosts the good flora required for digestion in the intestinal tract - which means its particularly good for me! It is also supposed to be good for the immune system - so perfect to keep those sniffles away just when they are about to begin. Read more here.

I used mushrooms, spinach and tofu to make a very flavourful vegetable miso soup and added noodles so it became a nice one pot meal. Perfect for a cold, winter's day but light enough for the summer as well. The miso did really add a very unmistakable flavour to the soup and left you wanting for more - I suggest larger quantities next time!

Mushroom, Miso and Tofu, Noodle Soup

(Adapted from Sustainable Pantry)

   

Miso paste – 1 tbsp

Spinach – 1 cup sliced into small strips

Carrot -1,  sliced into rounds

Mushrooms – 100gms, sliced

Tofu – 100gms, cubed

Noodles -150gms (I used egg noodles, you could use Udon or Soba)

Onion – 1 medium , sliced

Spring onions – 2 sliced (white part, reserve green for garnish)

Ginger – 1” piece, minced

Garlic – 4 cloves, minced

Green chillies – 2 slit

1. Heat 1 tsp oil in a large pan and sauté the onions, chillies, garlic and ginger for a minute.
2. Add the carrots, mushroom and sauté 1 minute and then add 8 cups water and bring to a boil. Add ¼ tsp salt and simmer, covered, for 3-4 minutes.
3. Add the noodles to the boiling water and cook as per package instructions.
4. Meanwhile, dissolve the miso paste in 3 tbspof the soup from the pan and add back to the pan.
5. Taste and add more miso to the soup if you require a stronger flavour.
6. Add the tofu cubes, spring onion slices and the spinach and cook for another 2 minutes.
7. Serve noodles in soup bowl and then ladle the soup over the noodles. Garnish with spring onion greens.

This is a superb soup to have anyway, so if you don't have the miso paste, just make it using a stock cube and it should be a comforting, delicious meal.

Creamy Mushroom Risotto

I grew up eating phulkas/chapatis every day for lunch, since it was so much easier to carry to school and work. Mom, born and brought up in Chennai, is definitely a rice eater and while she continues to have chapatis for one meal for health reasons, she is most happy with a plate of rice before her. For the longest time I vehemently believed I was not a rice eater. Turns out, that while I do love phulkas, when I haven't had rice for sometime, I hanker for it.

Just about the time I was noticing this, I also figured that my tummy was perfectly fine when I travelled abroad - so I pin pointed the difference down to the chapatis that I have for lunch every day when I'm home. Too much fibre for my digestive system (which struggles with any kind of fibre - just found I can't tolerate soy milk as well !). So, I sadly parted with the daily chapatis and now struggle to finish my rice, which I find makes me drowsy in the afternoons. I am currently experimenting with less rice and more veggies, but since I lose weight so rapidly, I need to keep up my carb intake and so try to alternate with pasta and sandwiches twice a week - yes, we skinny types have our problems too, Thank you very much!

Anyway, so why do I say I love rice? because my eyes light up when I see a steaming bowl of khichdi. my ears perk up when I hear of a nice biryani joint. Sunday afternoons are almost always rice based meals - all the better to have nice nap after. I dream of the sticky rice at Monk - a great Chinese restaurant in the Galaxy Hotel, Gurgaon. And, as my good friends have pointed out to me, I love ordering a risotto when I go out to a nice Italian restaurant.

Now this may also be because I have become instinctively aware of what rests easier on my stomach and so automatically gravitate towards it. Or maybe because there is something so alluring about a well made risotto - where each grain of rice is cooked just so. Not too little so that its crunchy and not too much so that it becomes a soggy mess. The creaminess of the stock and the starch melding to make a wholesome, satsifying dish - the subtle flavours of the herbs or mushroom or cheese making it such a good meal. And since it does take a bit of elbow grease and patience to turn it out at home, why not make the most of having it when you are out!

A couple of Sundays back, I pulled out the pack of Arborio rice which had been sitting in my cupboard for too long, determined to have risotto for lunch. Out came my (now) fav cookbook - Nigella Express, where I remembered seeing a cheese risotto and adapted the recipe to include mushrooms in it. The risotto was topped with some sharp cheddar cheese and was just perfect for our afternoon meal - one of our first winter meals in fact.

The important thing to remember about risottos is to keep stirring it gently, without being brisk and rough and breaking the grains of rice; also make sure the stock is warm all the time. Keep adding the stock one ladle at a time just as the earlier one gets absorbed;  take it off the heat while the dish is still creamy and serve immediately so that it doesn't dry out.

Creamy Mushroom Risotto

1 cup arborio rice

1 tbsp butter and 1 tbsp oil
1 medium onion sliced thin
6-7 mushrooms, sliced thin
1/3 cup white wine
1 tsp mustard
3 cups hot vegetable stock
1 cup grated Cheddar cheese

1. Heat the pan and add the butter, when it melts add the oil. saute the onions till transluscent
2. Add the sliced mushrooms and saute till it releases water, drain the water into the hot stock. Add the rice and saute 2 minutes.
3. Add the white wine and the mustard and stir till wine is absorbed.
4. Add the hot stock one ladle at a time and stir when it is absorbed fully before putting in the next ladle of stock. Continue in this way - it took me almost half an hour before the rice was cooked - no overcooking till it is mushy, so it might feel like it still has a bite to it when you taste it.
5. Add the grated cheese along with a dash of freshly ground pepper.
6. Ladle straight into warmed plates, still stirring and eat immediately.

Lemon Coriander Vegetable Soup

Delhi has just been so cold since the beginning of 2010 (well not as cold as for some of you in the UK and US!) and even though Lori/Makar Sankranti is barely two days away, there is no sign of the cold, fog filled days relenting.

It becomes even worse when you return from an amazing holiday in a forest reserve - where the temps are pleasant, the days are filled with the most picturesque sights and nature enthralls you. Then these 5C nights and mist filled, bone chilling days are just not welcome - sigh, I wished I had extended our vacation by 3 days instead of one!!

Our train was delayed by 3 hours (it's a tribute to how much I have honed my hitherto non- existent patience levels, that I am able to mention such a fact without pulling my hair out) which seemed infinitely better than the 11 hours delay on the way up! (see?! this is what having a 4 year old can do to you - mention a 11 hour delay without batting an eyelid because you are operating on the principle that if you don't get stressed, she won't too - which I won't mention whether it worked or not on the grounds of jinxing it!)

The afternoon meal was a quick one, meant for sustenance with whatever was languishing in the refrigerator; but by evening I was chilled to the bone and needed some soul warming fare. Enter a variant of my favourite kind of soup - spicy, lemony and full of punch!

The vegetables I used were babycorn, mushrooms and bell peppers as well as a carrot - they lend a lot of flavour to soup. The one thing different from my usual method was that I used a tbsp of Better than Bouillon Onion Gravy concentrate in addition to the sauces and it gave a nice, brown colour to the soup as well as thickening it a little. A stock cube or just home made stock will work great as well. I couldn't avoid my favourite "gondhoraj" lemon leaf either - the flavour it imparts is simply fabulous. I dunked a bunch of coriander into the soup when it was cooking and it was just perfect.

Lemon Flavoured Vegetable Soup

Ingredients

Onion - 1 sliced
Ginger - 2" knob either whole or grated
Garlic - 4 cloves chopped fine
Green chillies - 3-4 sliced
Mixed vegetables sliced - 1.5 cups (babycorn, peppers, mushrooms,carrot)
Stock cube dissolved in 4 cups of water or 4 cups of stock (I used a tbsp of Better than Bouillon dissolved in warm water)
salt and pepper powder to taste
Soy sauce - 1 tsp
Green chilli sauce - 1 tsp
1 tsp oil
1 lemon leaf
a small bunch of coriander (soaked and washed thoroughly), roots removed and tied in a small bundle.
Juice of 1 lemon

1. Pour oil in a heavy bottomed pan or pot and heat; add the onions, ginger, garlic and green chillies and saute on high for 1 minute, then on low for 3-4 minutes till the onion softens.
2. Add the mixed vegetables, soy sauce, chilli sauce and saute for a minute.
3. Then add the stock water along with one more cup of water and bring to boil; put in the coriander bunch and season with salt and simmer covered for 10-12 minutes till the vegetables are cooked but still crunchy.
4. Add the lemon leaf and lemon juice, the pepper powder and cover and let sit for 5 more minutes.
5. Remove the ginger knob and the coriander bunch from the soup and serve the soup steaming hot in bowls.

Veggie Garden - Thin Crust Pizza with Roasted Pepper Sauce

The last time I made pizza from scratch was when I was about 16 and I embarked on Project Pizza. Remember those days before pizza chains? - the neighbourhood Udipi pizza with tomato sauce on the base and overcooked veggies hidden by mounds of grated Amul cheese was the only option. So when I saw a recipe for making pizza in Femina, I decided that I was going to make it.
Dear Dad joined in my enthusiasm and offered to knead the dough. The rest was quite easy and I was pleased as punch when we sat down for dinner with that home baked pizza.

16 long years later we have amazing options for pizza - the generic chains with their thick, floury crusts and the nice Italian thin crust pizzas made in some restaurants in wood fired ovens. Somehow, I am not as much of a pizza fan as I used to be and we barely eat pizza about once in 6 months now. My 4 year old has now caught on to the concept of pizza and loves the photos she sees in the flyers which come with the newspaper. We tried ordering a pizza for her because she kept asking for it but when faced with the real thing, she didn't like it.

One Sunday morning while we were lazing around with the newspapers (what's a Sunday without multiple newspapers and all the "sections"!) I was faced with the "what to make for lunch" question. Is it just me or does everyone hate this question? It's not only dependent on what's available at home, but also what we have eaten in the past week plus our own preference for what we feel like eating at that time.

Anyway, at 11 am, I decided to make pizza. From scratch.
Which not only meant that I had to test whether the yeast I had at home was good enough but also factor in the one hour needed for the dough to prove. And then the half hour for the pizza to bake. A quick mental calculation told me I could still have lunch ready by 1 30pm. Famous last thoughts.Especially when Murphy is at work.

The yeast bubbled up merrily, hubby was sent out to buy all the "fixin's" and I set about kneading the dough and setting it aside to prove. By that time hubby was back with the ingredients for the sauce and the toppings. MIL is visiting so I decided to make things simpler by keeping it all vegetarian. (hubby's suggestion of "washing yesterday's chicken tikka gravy pieces and putting it on one pizza" was met by a glare from me - seriously where do they get these ideas?).

Since I loved it in the muhamarra sauce, I roasted one red pepper, peeled it and chopped it up to add to the tomato sauce and it really lifted the sauce to a whole new level. For the toppings, I used babycorn, mushrooms, yellow and green peppers, cherry tomatoes, onions and garlic - I know, a little OTT but it was good to go overboard after the stinginess we face in store bought pizzas - sometimes it looks like they have actually counted the olives before placing them @ 2 olives per slice!

The pizza base didn't rise very well for some reason and though I left it a bit longer in the vain hope that time would do what the yeast wasn't doing, I couldn't wait too long and after one and a half hours I spread the sauce and the fillings, grated the cheese, popped it into the oven and hoped for the best. Murphy promptly stepped in of course, and my oven which has never been set above 220C, promptly shut down with 5 more minutes left. I had to rush to my upstairs neighbour (Thanks A!) , finish baking the pizza AND pop the next one in, in her oven. By the time I was able to have one pizza ready for MIL and my daughter (who refused to eat anything else in the meantime) it was 2 45pm, and another half hour before Hubby and me could eat!


Everyone agreed though that it was well worth the wait and even K ate two pieces, toppings and all. The crust was good but not soft enough inside - I followed Jai & Bee's suggestions of spending less time on kneading and using low gluten flour by adding cornstarch so it may well be the need for fresher yeast the next time. The sauce was excellent and it was such a pleasure having unlimited toppings on it with good quality cheese. We are definitely not going back to store bought if I can help it - but next time I'll try to see that my family doesn't almost starve in the process ;)

Thin Crust Pizza

For the crust I went with this recipe from Jugalbandi - I used the mix of refined flour, whole wheat flour and cornstarch and kneaded it by hand for a few minutes to get a smooth, ball of dough.

Roasted Red Pepper Tomato Sauce

Red Pepper - 1
4 tomatoes - chopped
4 tbsp tomato puree
2 cloves of garlic
1 chopped onion
1 tbsp mixed Italian herb seasoning
1 tsp red chilli powder
olive oil - 1 tbsp
salt to taste

1. Smear the red pepper with a drop of oil and roast over a low flame, turning with tongs till the skin blackens all over. Remove from the fire,wrap in aluminum foil and keep aside for 10 minutes till it cools. Peel the skin, cut the pepper into two halves, discard the seeds inside and the white pith. Chop the pepper into small pieces. 2. Finely chop the onions and tomatoes as well as the garlic cloves. 3. Heat the oil, add the garlic cloves, saute 1 minute then add the chopped onions and saute till soft and translucent. 4. Put in the chopped tomatoes and the chopped peppers, red chilli powder and salt and saute for 5 minutes till it turns mushy. Add 1/4 cup of water, bring to a boil and then reduce flame and cook covered for 5 minutes till the sauce reduces and becomes thick.
5. Add the italian herb seasoning and remove from flame. Cool and spread over the pizza base (enough for two 12 inch bases).

Veggie Garden Topping

I used about half a cup each of babycorn, mushrooms, bell peppers and cherry tomatoes, 2 onions and a few cloves of garlic. 2 green chillies chopped for Hubby's side of the pizza - I would use jalepenos the next time.

Instead of the usual mozarella, I used a cup of good quality grated Cheddar Cheese.

Hot & Sour Soup

A hectic Saturday finishing up chores, bank work, grocery and veggie shopping, dealing with carpenters who don't have a clue what they are supposed to do.......all this in the morning half. Spending time with my daughter, making lunch and attending a kiddie birthday party(thankfully just upstairs and all friends around) was the second half. We were tired and also stuffed on the delicious snacks at the birthday party, so didn't really want a full meal for dinner.

Soup sounded like just the ticket for the evening and I was in the mood for something really tongue tickling, but a clear soup since I didn't want it to be too heavy. What followed was my "look at what's in the 'fridge, throw most of them into a pot and let's see what happens" kind of cooking!
The clear soup condition meant that it was going to be Oriental so that pretty much led me to where I was going. Mixed veggies, minced garlic and chopped ginger (so hubby can take them out if he wants to), stock cubes, lemon juice and fragrant Gandhraj lemon leaves - and within 15 minutes we had ourselves steaming bowls of absolutely refreshing and filling soup. Not to mention tangy and tongue tickling!
You can add shredded boneless chicken pieces if you want, or shrimps or even tofu cubes; lemon grass is a great addition too instead of the Gandhraj lemon leaves. Home made vegetable stock or chicken stock and a dash of thai chilli paste are other ideas.

This post goes to AFAM - Lemon being hosted this month by Simple Indian Food. A Fruit A Month was begun by Maheshwari of Beyond the Usual.

Hot & Sour Soup

1.5 cups mixed vegetables cut into thin long strips (carrots, mushrooms, beans, babycorn, bell peppers)

4 cloves garlic - minced

1 " piece of ginger - chopped big

2 slit green chillies

2 onions sliced (spring onions can be used)

2 soup cubes dissolved in 2 litres of warm water

salt to taste

1 tsp oil

juice of 1 small lemon

2 Gandhraj leaves

1. Heat the oil in a heavy bottomed pan, add the minced garlic and chopped ginger and saute 1 minute.

2. Add the sliced onions and sliced green chillies and saute till translucent. The chopped vegetables go in next, stir fry on high for 4 minutes.

3. Lower flame and pour in the stock, add salt and bring to boil.

4. Cook covered on a low flame for about 10 minutes, till the vegetables are all just cooked but still retain their colour.

5. Put the Gandhraj leaves in and switch off the flame. Add the lemon juice and serve hot.

Mushroom, Red Pepper and Broccoli Roasted Salad

Summer makes me crave for foods which are light on the stomach - thin soups, cold pasta tossed with herbs, gourd vegetables, rasam and rice with bhindi sabzi (okra stir fry), koshambir (tempered salads with grated veggies), watermelon juice, buttermilk by the gallon, papaya and musk melon cubes, cold aamras (mango pulp) with chapatis....

.....AND raw mango - to me raw mangoes are inextricably linked with summer. Must be something to do with growing up in a "colony" in Mumbai which had about 5 mango trees -with atleast three of them bearing fruit every summer. So a gang of girls and boys would spend every afternoon of our summer holidays plucking fruit with the help of a contraption of long bamboo sticks tied together with rope, a knife tied to the end and a bag hanging under it. Then we would have a "kairi party" - salt, red chilli powder and a dash of lime juice (all stealthily taken from someone's kitchen) would be sprinkled over the cut pieces of mango and devoured. One particular summer when I was about 13 or 14, I ate so much raw mango that I had a severe stomach upset and was almost dehydrated! That spelled the end of mangoes that year for me....

So, tell me what are your favourite foods to eat during the summer - now and in your childhood?

The recipe I am going to post is not one I had during the summers of my childhood - I didn't even taste broccoli and mushrooms till much later. But it has become a favourite of mine - vegetables roasted in a little bit of oil and flavoured with herbs, spices and vinegar or lime juice. Infinite variations are possible and each one tastes a little bit different from the others - let your imagination flow!

I am sending this to Easycrafts Fun 'n' Sun event being hosted all this month at Simple Indian Food.

Mushroom, Pepper and Broccoli Roasted Salad

Ingredients:

Button mushrooms - 8-10 washed and cut lengthwise
Broccoli - 1 cup florets
Red Pepper - 1 (can be yellow, red or green) deseeded and cut into 1 " squares
Tomatoes - pulp removed and cut into 1 " squares OR cherry tomatoes halved
Spring onions - white part sliced OR Onions - separated into layers and cut into squares
Garlic cloves - 2-3 crushed

Olive oil - 1 1/2 tbsp
salt to taste
Freshly crushed pepper - 1 tsp
Mixed dried herbs - 1 tbsp
Freshly chopped mint or coriander leaves - 1/4 cup
Lime juice - 2 tbsp
Red wine vinegar - 1 tbsp

Method:

1. Preheat the oven to 180C. Take a roasting pan or a shallow oven proof dish and mix all the chopped vegetables.
2. Drizzle 1 tbsp olive oil over the vegetables, season with salt, pepper and the dried herbs
3. Roast the vegetables for 8 to 10 minutes and then check whether it is a little tender but still a bit crunchy. If it needs a little more roasting, drizzle the half tablespoon of olive oil and roaste for 4-5 minutes more.
4. Remove from oven and drizzle the remaining olive oil if not already used on top of the vegetables and transfer to a serving dish.
5. Mix the lemon juice, vinegar, chopped coriander or mint and toss the salad briefly. Cool and serve.

Note: You can use almost any other vegetable in this salad - carrots, babycorn, peas and french beans go well - but root vegetables like sweet potatoes and potatoes will take longer to cook.

I am sending this luscious salad to the monthly event - No Croutons Required - hosted alternatively by Lisa and Holler. This month's edition is being hosted by Lisa and the theme is a salad or soup centred around mushrooms.

For a fresh salad without roasting vegetables, try this Babycorn, Cherry tomatoes and Sprouts Salad with Feta Cheese

Vegetables in Hot Garlic Sauce

The Chinese meal I was planning for dinner needed a nice gravy to go with the ginger rice and the sesame noodles. We like lots of gravy with our noodles and the spicier the better.

So I adapted a recipe from Sanjeev Kapoor's "Best of Chinese Cooking" - Hot Garlic Babycorn.

I added lots more vegetables and altered the cooking method too. The babycorn is coated with cornflour and deep fried in the original recipe.

Vegetables in Hot Garlic Sauce

Ingredients:

Babycorn - 10 sliced into 2 " pieces

Green Peppers - 2 cut into half inch squares

Mushroom - 7-8 washed thoroughly and sliced

Red chillies - 2-3

Spring onion - 2 finely sliced

Onion - 1 medium cut into quarters and layers separated

Garlic - 10-12 cloves finely chopped

Red chilli tomato paste - 2 tbsp

Soak 2 dried red chillies in 1/4 cup warm water for half an hour, blend to a paste with 1 tomato

Vinegar - 1 tbsp

Hoisin sauce - 2 tbsp

Cornflour - 2 tsbp blended with 1 cup water

Salt to taste

Vegetable stock - 1 cup

Sesame oil (Til oil) - 1 tbsp

Red chilli flakes - 1 tbsp

Method:

1. Heat sesame oil in a wok, break red chillies and add to it, add chopped garlic and fry 1 minute.

2. Add spring onion, onion,babycorn, mushrooms, green peppers and fry on high for 2-3 minutes stirring continuously.

3. Add red chilli tomato paste,vinegar, hoisin sauce, salt and vegetable stock and cook on high for 1 minute.

4. Stir in blended cornflour and cook till it starts to thicken. Approx 2-3 minutes.

5. Sprinkle red chilli flakes and serve hot.

Spaghetti and Vegetarian "Meat"balls

Pasta is a favourite at home and both S and I love trying out pasta dishes when we eat out. I have tried making different kinds of pasta and different sauces too……risoni (rice shaped pasta) became one of our favourites till Nilgiris stopped stocking it for some reason.Pasta which looks like rice – can’t be a better thing to appeal to our South Indian sensibilities I guess ;).

Then there’s farfalle, penne and macaroni – in order of preference.
I don’t prefer the baked versions very much, since it usually calls for way more cheese than we should be having, and it becomes too heavy. Lasagne is the one thing that hubby can’t resist though when we eat out and it was his way of checking out if a new place made the grade – don’t get your lasagna right? Don’t even bother again! It’s a different matter that most restaurants in Chennai used to have chicken lasagna on the menu, is that an oxymoron I wonder…..

Spaghetti however, doesn’t get made too often, because I love having a LOT of sauce with it and I usually don’t have that many tomatoes on hand!

On one of those rare occasions when I had everything for the sauce and the spaghetti on the same day ( a cosmic event!), I decided to make a nice sauce with it to go with the spaghetti.

Then I decided to make meatballs – without the mutton, since I don’t cook mutton at home often – make that “at all”! I don’t eat mutton and hubby avoids red meat too. Chicken is my usual substitute but I didn’t feel like eating chicken either that night.

So, then my mind started wandering, which led to some internet searching…..turns out there are so many recipes out there for “meatless meatballs”, my head started spinning!! Apparently people want to make vegetarian meatballs taste exactly like meat. Well, I don’t miss mutton at all considering I wasn’t a big meat eater at any point, so I just wantedto make – well vegetarian dumplings to put into the sauce with my spaghetti!

So, I shut down all the search windows which were bent on confusing my already addled brain and keeping in mind the various things and ingredients used in different recipes, made my own version. I decided to go with silken tofu – first time I would be using it – mushrooms and walnuts.

I was amazed at how well they turned out….the walnuts and the mushrooms gave the tofu a really nice texture and “bite”. It also kept its shape very well, both while frying and in the sauce, so I think thats a great thing - no fussing to keep it from breaking!

Spaghetti and Vegetarian "Meat"balls

Ingredients:
Spaghetti – 250gms

For the sauce:
Tomatoes – ½ kg
Garlic – 5-6 cloves chopped fine
Cumin powder – ¼ tsp
Chilli powder – ½ tsp
Mixed dry herbs – 2 tbsp
Freshly crushed black pepper – 1 tsp
Olive Oil – 1 tbsp
Salt to taste

Vegetarian "Meat"balls:
Silken Tofu – firm – 1 cup crumbled
Walnuts – 2 tbsp finely chopped
Mushrooms – 100 gms cleaned and finely chopped
Whole wheat flour – 1 tbsp
Bread crumbs – ¼ cup
Salt to taste
Oregano – 1 tsp
Cumin powder – ½ tsp
Pepper powder – 1 tsp

Oil – 2 tbsp to shallow fry or 1 tbsp to bake.

Method:
1. Wash tomatoes, microwave with just enough water for 3 minutes on high. Remove, dunk into cold water and peel.
2. Roughly chop the peeled tomatoes and scoop with juices into a vessel
3. Heat olive oil in a pan and add garlic to it, sauté for a minute and then add the tomatoes to the garlic, sauté for 3-4 minutes.
4. Add chilli powder, cumin powder and salt, let it cook covered for about 15 minutes, adding a splash of water in between if needed. It should cook to a thick sauce consistency.
5. Add the mixed herbs and a bit of vegetable stock or water if it is too thick. Add the crushed pepper just before taking off the flame.
6. Meanwhile, cook the spaghetti as per directions on the pack and toss it with a tsp of olive oil and keep warm. Ideally, make the spaghetti just before you are ready to eat, so that it doesn’t dry out.
7. Assemble all the ingredients for the balls in a bowl, except the oil. Mix well and combine till it all comes together, adding just enough bread crumbs as is necessary to bind the balls together.
Check and adjust seasoning. Should make about 10-12 balls.
8. Shallow fry the balls in 2 batches adding a tbsp of oil each time, till they change colour and are brown on all sides. Or bake them in an oven for about 15 minutes at 180 C, rotating them in between so they brown evenly.
9. Add them to the warm sauce and keep aside
10. When ready to serve, plate the warm spaghetti individually and pour some of the warm sauce and meatballs over it.

This dish is going to Presto Pasta Nights, a weekly event hosted by Ruth over here @ Once Upon a Feast.