Spagetti with sour cream

This is one of my favourite recipes, which my Canadian room mate Sam Haffey absolutely loved. He was from Vancouver where there is no dearth of Indian food. He loved my Indo-Canadian way of cooking...very creative, he would say! The Spagetti with sour cream, was a request from him, for our Farewell Dinner. For you Sam Haffey, where ever you are!

You need

Spagetti (Thick noodles)
Onions (cut lengthwise)
Brocolli florets
Capsicum (cut lengthwise)
Spring onions finely chopped
Finely chopped ginger and garlic
Tomatoes (cubed)
Tomato puree
Sour cream
Finely chopped corainder
Oil


Spices

Chilli powder
Chilli flakes
Soya sauce
Salt
A pinch of turmeric
Ginger-garlic paste
Cumin seeds


How to cook the spagetti

Boil hot water in a vessel. Add a teaspoon of oil to this. The oil will prevent the noodle strings from sticking to each other.

Add a pinch of salt as well.

Add the spagetti and allow it to cook well until it softens.

Once it is cooked well, remove from fire and drain the water.

Now run the noodles threw cold water and allow the water to drain.

For the gravy

Heat gingely oil or olive oil in a wok, and splutter with cumin, and green chillies.
Fry the ginger and garlic, and add the onions. Fry until the onions turna golden brown.
Now add the capcisums and saute.
Add the broccoli florets, sprinkle some water and close the wok for a few minutes.
Add the tomatoes and stir once.
Now add the tomato puree and allow the vegetables to cook.
Add the ginger-garlic paste and mix well.
Throw in the rest of the spices.

Once the spices have been absorbed well, add the spagetti and mix thoroughly.
Before you remove from the fire, add a generous slab of sour cream and mix well.

Sprinkle spring onions and chopped coriander.