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Indian version-non spicy spaghetti
Published On: 22 Jun 2009
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
Bengali: Laban / Noone
Boil water in a vessel which got enough room to cover the spaghetti and cook spaghetti in boiling water with a pinch of salt in it until its done and drain the water.
:-Make sure the spaghetti is covered in enough water while cooking.
Heat oil in a large pan. :- Preferably olive oil, if not use sunflower or vegetable oil.
Add the sliced onions and saute it until its brown.
Add the ginger and garlic paste and fry it for two minutes.
Add the minced beef and fry it for about 5 minute until the beef turns into brown.
Add the tomato puree and fry it for 3 minutes.
Add the cooked spaghetti into the above and mix it all well.
Add more salt if needed and turn off the cooker and add the evaporated milk and mix it all again.
:- Your beef spaghetti is ready to eat.
:- Usually have it with some green leafy salad n cheese and some starters.
thanks for the recipe..its very tasty, simple and easy to cook..
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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