Name: Spaghetti with Banana Kebabs and Tangy Orange Ponzu recipe by Shikha Yashu Jethi at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 3
Ingredients: For Spaghetti::::::::-----; Spaghetti 1 Pack; Garlic 4-5 pods (fine chopped); Green chillies 2-3 (center slitted); Onion 1 small (sliced / chopped); Red bell pepper 1 (sliced); Cauliflower florets 2 tbsp; Soy sauce 1 tbsp; Vinegar 2 tsp; Tomato ketchup 3 tbsp; A pinch of white pepper powder; Cooking oil 2 tbsp; Salt to taste; For Banana Kebabs:::::::------; Banana 1 raw, peeled & mashed; Potato 1, boiled, peeled & mashed; Ginger 1 tsp grated; Green chilies 1, chopped; Onion 1, finely chopped; Cumin Powder 1 tsp; Salt to taste; Bread Crumbs 2 tbsp; Oil to deep fry; For Orange Ponzu::::::-----; Orange 1-2 (or Orange Juice 1 cup); Orange Zest 2 tbsp; White Vinegar 1 tbsp; Soy sauce 2 tbsp; Fresh lemon juice 2 tbsp; Ginger 1 tsp

ABOUT Spaghetti with Banana Kebabs and Tangy Orange Ponzu RECIPE

Spaghetti is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine.This Raw Banana Kebab can be served as kids lunch box, quick meals, snacks and chaats. Ponzu is a citrus-based sauce commonly used in Japanese cuisine. I have used these 3 to form a platter with the combination of health and taste.

Ingredients Serving: 3

For Spaghetti::::::::-----
Spaghetti 1 Pack
Garlic 4-5 pods (fine chopped)
Green chillies 2-3 (center slitted)
Onion 1 small (sliced / chopped)
Red bell pepper 1 (sliced)
Cauliflower florets 2 tbsp
Soy sauce 1 tbsp
Vinegar 2 tsp
Tomato ketchup 3 tbsp
A pinch of white pepper powder
Cooking oil 2 tbsp
Salt to taste
For Banana Kebabs:::::::------
Banana 1 raw, peeled & mashed
Potato 1, boiled, peeled & mashed
Ginger 1 tsp grated
Green chilies 1, chopped
Onion 1, finely chopped
Cumin Powder 1 tsp
Salt to taste
Bread Crumbs 2 tbsp
Oil to deep fry
For Orange Ponzu::::::-----
Orange 1-2 (or Orange Juice 1 cup)
Orange Zest 2 tbsp
White Vinegar 1 tbsp
Soy sauce 2 tbsp
Fresh lemon juice 2 tbsp
Ginger 1 tsp
Garlic 1 tsp
Red Pepper ¼ tsp(Optional)
Water 1 tbsp

Instructions

Heat 4 cups of water in a big vessel and add spaghetti.
Boil the spaghetti until 3/4 cooked, drain and keep aside. Spaghetti should be just enough to retain a somewhat firm texture.
Heat oil in a non-stick wok; add green chillies along with chopped garlic. Saute for a few seconds on high flame.
Add chopped vegetables and toss quickly. Add salt to taste and mix well.
Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
Add boiled spaghetti and toss on a high flame for a few seconds.
Mix soy sauce, vinegar and tomato ketchup.
Garnish the spaghetti with few spring onion greens and serve piping hot.
FOR BANANA KEBAB:::::-----
In a bowl, mix together all the ingredients, including the ground spice powder (except oil). Knead into dough. Make equal size portions of it and give it an oval shape.
Heat oil in a pan and fry them few at a time till golden in color. Drain on a tissue paper.
For Ponzu:::::---
Take all the ingredients in a mixer jar and blend them into a puree.
Assembling the dish:::---
Spread a layer of spaghetti in a clean dish. add a layer of Ponzu then place kebabs on it .
Give it a final touch by spreading onzu over it and garnish with Mint or coriander leaves..

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