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An italian cuisine prepared with spaghetti. A rich and delicious one.
Published On: 07 Jan 2015
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
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup spaghetti cooking liquid. Return it to pot.
Meanwhile, add chopped onion, garlic, tomatoes, capsicum into the heated olive oil and sauté well. Either chicken can be kept separately as fried pieces with it or it can be chopped into cube shapes and added along with the above items. In the latter case add the chicken pieces and chicken stock [mixed well in light hot water (1/2 glass)]. Season it with salt and pepper. Sauté the entire ingredients well. Add fresh cream.
Pour this mixture/fresh cream sauté over the spaghetti and toss to coat, adding spaghetti cooking liquid by tablespoons if dry. Transfer to bowl. Serve passing additional parmesan alongside.
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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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