Kheema Spaghetti

Ingredients

• 30 ml olive oil 

• 15 g whole garam masala

• 5 g green chilli 

• 10 g ginger-garlic paste

• 20 g red chilli paste

• 30 g red onion 

• 60 g fresh tomato 

• 5 g jeera powder

• 5 g coriander powder

• 5 g turmeric powder

• 5 g degi chilli powder 

• 5 g Kitchen King Masala 

• juice of 1/2 lemon 

• 200 g mutton mince 

• salt to taste 

• 500 g pkt spaghetti 

• 10 g Parmesan 

• chopped coriander 

Method

For mutton kheema

Heat oil in a pan over medium heat. Add chopped onion, ginger-garlic paste, green chillies and cook for few minutes, add tomato and red chilli paste & cook until softened. Add whole garam masala (potli), minced mutton, and cook until browned, breaking it up into small pieces as it cooks.

Add cumin powder, coriander powder, turmeric powder, red chilli powder, Kitchen King Masala, salt, lemon juice and chopped coriander. Mix and cook well.

Combine cooked spaghetti to the kheema. Add chopped coriander for garnish, lime juice and grated Parmesan.

Vada Pav Bao

Ingredients

For the potato mixture

• 2 tbsp vegetable oil 

• 3-4 curry leaves 

• 1/2 tsp mustard seeds 

• 1 tsp cumin seeds 

• 6 garlic cloves, minced

• 1 tsp ginger, minced

• 3-4 large potatoes, boiled, peeled, mashed 

• 1 tsp garam masala powder

• 1/2 tsp turmeric powder 

• salt to taste 

• 5 g coriander leaves, chopped 

• 4 steamed baos

For the besan batter

• 1 cup gram flour (besan) 

• 1/2 tsp salt

• 1/4 tsp red chilli powder 

• 1/2 cup water 

• 120 g panko crumbs, for coating 

• oil for frying

For lehsooni mayo

• 60 g veg mayo 

• 30 g Everest Kanda Lehsoon Chutney

• salt

• garlic powder

Mix ingredients well.

Method

For the potato mixture

For tempering, heat oil in pan, then add curry leaves, mustard seeds, minced garlic & ginger, cumin seeds.

In a large bowl, combine mashed potatoes, chopped coriander, garam masala powder, turmeric powder, salt.

Add above tempering & mix well.

Make 60 g round patties and keep it aside.

For the besan batter

In a separate bowl, combine gram flour, salt, turmeric powder and red chilli powder. Gradually add water to make a smooth, thick batter.

Dip each potato ball into the gram flour batter, coat it evenly with panko crumbs and fry until golden brown.

Remove the vadas from the oil and place them on a paper towel-lined plate to drain excess oil.

Stuff the vada in steamed baos and serve with lehsooni mayo.