This is the ultimate recipe for those below par amateur cooks, especially the ones who have never ever cooked in their entire life and think and firmly believe that cooking is just mixing this with that and that with this with a little bit of that and lots of this….. sigh….
Well I had never cooked this in my entire life, and to be very frank have recently started cooking. With a simple rule, cooking only what I like to eat. Hmm.
So this Spaghetti was made when I had a strong craving for our very special authentic Indian chinese Noodles and I did not have ‘them’ noodles at home!
A quick look into the pantry, the refrigerator, and, I was good to go with this special ‘I-am-no-cook-and-yet-I-accomplished-this-brilliant-dish’ recipe!!!!!!!
COOKING TIME: Well with minimal distraction and people around, it can be made well within 30 minutes!
4 Spring onions(finely chopped along with those leaves, very very important, each and everyone of them)-
1/2 Onion(finely chopped)
1 Red bell pepper (finely chopped)
1 Yellow bell pepper (finely chopped)
1 Green Capsicum (finely chopped)
4 Garlic pieces(finely chopped)
6 Mushrooms (finely chopped)
1/2 Orange Carrot (finely chopped)
5 Green chillies (Finely chopped)
8 beans (finely chopped)
8 tbsp Tomato Sauce (I used Maggi Tomato Sauce)
3.5 tbsp Soy Sauce
4 tbsp Green Chilli Sacue
16 tbsp Vinegar (I used the regular one, but I have heard Apple cider vinegar is good, will try it when I buy it and tell you all how I liked it)
1/2 tbsp Tabasco
Salt (Add to taste)
Pepper (Add to taste)
Red chilli powder (Add to taste)
5) 1/4 packet of WHEAT SPAGHETTI
6) 2 tbsp Extra Virgin olive oil (Can you even believe the ridiculously less amount of oil I use! It’s almost like I cook my veggies in Water)
7) Raw chicken kebabs (Skip/ignore this if you are a vegetarian!….ya I state the obvious things too, comes with me being meticulous and stuff haha)
8)Teensy Weensy bit of Patience
THE SKILL LESS PROCESS OF MAGICAL COOKING
STEP 1 Put the spaghetti into boiling water,and on lowest heat let it absorb water, make sure you add 2 tbsp of salt in the water. It usually takes 30 minutes to become soft, just keep checking by piercing it with fork, as soon as it is effortless to cut through it, turn off the stove.
STEP 2 Simultaneously, when your spaghetti is enjoying it’s warm bath, put 2 tbsp of olive oil to heat, wait for oil to crackle
STEP 3 Add kebabs into the oil and let them fry well, fry them until they are 80-85% cooked
STEP 4 Add onions and spring onions to the kebabs in the oil, keep stirring and turning sides of the onion, no matter what your mom or neighbor or whoever says, don’t let the onions get brown! As soon as you think they are fried enough, that is when they have turned a golden yellow, add all the leaves of the spring onions, and let it all fry, and lose water.
STEP 5 Once the leaves have lost their water and have reduced in size but are not getting burnt or losing their freshness, add all the bell peppers, capsicum, mushrooms, garlic, chillies,beans, carrots, just all the vegetables that you would like to go into it. Let them all lose water.
STEP 6 Add salt, pepper and red chilli powder to taste while they are still getting fried
STEP 7 Take a bowl and mix all the sauces together, stir them and add them to the frying vegetables
STEP 8 Smell it! Like really, the food talks if you smell it!
STEP 9 Once you think everything is looking like how your local chinese vendor serves chinese food to you as (especially the color), then drain the spaghetti and add that to this mixture (pre taste this mixture to make additions and subtractions to sauces, and salt, at these stage I always end up putting more salt and vinegar). And oh make sure the water has dried, if a little is left it’s ok, because spaghetti will absorb it in some time.
STEP 10 Eat! Take pictures! Post them! and say ‘thank you’ to me, later!