Masala Dosa

Dosa is a popular South Indian dish which is made out of rice and black gram.It easily ranks the most exciting dish in our household. My hubby loves it especially when served with coconut chutney. Its a nourishing dish with both ancient and cultural value in it.

Ingredients for Dosa:
4 cups Idly rice
1 cup whole black gram or Urad dal
1 tbsp fenugreek seeds
3/4 cup or one handful of cooked rice
required amount of water

Method:
1.Soak idly rice,urad dal and fenugreek seeds in water for 5-6 hours or overnight.
2.Rewash the rice by draining the water 2-3 times.Then grind it to paste along with cooked rice.Add water if needed.It takes about 20-30 minutes.
3.Allow it to ferment overnight in room temperature.
4.Mix salt and add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
5.Heat pan or griddle with little ghee or oil.And spread the mix on pan in circular motion to make thin dosa.
6.When the dosa is cooked, add some masala on it and roll to form a cylindrical shape and serve hot.

For Masala Filling:
3 large potatoes,boiled and crushed
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp jeera
2-3 green chili
1 medium onion (chopped)
1 tbsp coriander powder
salt to taste
coriander leaves for garnish

Method for Masala:
1.Cut the potatoes into two halves and pressure cook along with turmeric.Allow it to cool,peel the skin and slightly mash it.
2.Heat oil. Add mustard seed, jeera,green chili,onions and coriander powder.
3.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4.Add potatoes and mix and cook for 10 minutes.Once its done,garnish with coriander leaves.
5.Add filling inside dosa and roll. Serve hot with Chutney.

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HINT:For a crispy dosa,cook on both the sides on a medium heat for at least 1-2 minutes.
NOTE:For better results, use a grinder for making dosa batter.

Coconut chutney

In the olden days, chutneys were ground with a mortar and pestle(ammikkal in tamil).But now, electric blenders have replaced the stone implements. Coconut and chili are grounded to a paste; then the wet paste is garnished with rest of the spices sauteed in oil. For best results use fresh coconut.

Ingredients:

To grind:

1 cup grated coconut

1-2 Green chili

Salt to taste

For tempering:

1/2 tsp oil

1/4 tsp urad dal

1/2 tsp Mustard seeds

4-5 curry leaves

A pinch of asafoetida

Method:

1.Grind the coconut, green chilli and salt.Use required amount of water to get a paste consistence.

2.Heat oil. Once the oil is hot enough,add urad dal and mustard seeds. When it splutters,switch of the stove and add curry leaves and asafoetida.

3.Finally garnish the chutney with tempering.

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NOTE:Serve as a side dish for dosa or idly.

Turnip stir-fry

Here is a very simple and quick turnip recipe. I used the basic recipe that we use for potato. Turnips are a good replacement because of their nutritious value and ease with which they can be prepared. Turnip is a low carb root vegetable that gives the feel of a potato.They have lots of Vitamin C and a great alternative for potato.

Turnips don't smell great, just like radish does. To prepare, peel them like you would do a potato. If they are young, just scrape them with a knife. Turnips are usually best when used to make broth, especially while making chicken broth, they absorb a lot of fat in the dish.

Now coming back to the stir fry, I was very much pleased with how it turned out and goes very well with bread too. So there you have it. A good alternative for potatoes and you dont have to worry about the extra carbs. Try this low carb potato substitute and your waistline will thank you.

Ingredients:
2 tbsp oil
3 clove
3 elaichi
1/2 tbsp ginger,crushed
1 tbsp garlic,crushed
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp garam masala
1 cup onions,chopped
2 medium size tomato,chopped
1 cup turnip,peeled and chopping in square shapes
1 cup water
salt,to taste
coriander leaves,for garnish

Method:
1.Heat oil in a pan.Add clove,elaichi and cook for a minute and add ginger,garlic and onions.Cook until soft.
2.Add tomato,turmeric and chili powder.Cook on simmer for 10 minutes or until oil separates and the raw shell of tomato is gone.
3.Add chopped turnip,garam masala and stir in the water,close and cook for 10 minutes.
4.Finally add salt and garnish with coriander leaves.Serve hot as a side dish.

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NOTE:Best had with Veg Pulav or Bread.

Mullangi stir-fry(White radish)

It took me a while to name this recipe. When I see Radish, all I can think of is mullangi sambar that mom makes at home. Especially when the mullangi is soaked in a pot filled with gram dal. oooo...It is so tender and juicy to even think about it now. But cooking sambar everyday is quite boring, especially when I would love to try out new recipes everyday. Its the season for radish and the Indian store close by carries some huge white raddish. They don't come in such sizes back home. I use only half the radish for a meal for two.

So after getting suggestions from my mother-in-law,I tried out this recipe.Its simple,delicious and goes well with chappati or as a substitute for potato in the masala dosa. Looks like white radish is an obesity diet food and also helps in digestion and rich in vitamin C and calcium.

Ingredients for Radish Curry Recipe
2 tbsp oil
1 tbsp urad dal
1 tbsp channa dal
1/2 tsp mustard seeds
a pinch of asafoetida powder
1 tomato,chopped
1tsp red chili powder
1/4 tsp turmeric powder
2 cups radish,peeled and grated
coriander leaves for garnish

Method:
1.Heat the oil in a pan.Once the oil is hot add urad and channa dal.Then mustard seeds and asafotida powder.
2.Add tomato and saute for 5 minutes or until its cooked.
3.Add grated radish to the pan along with coriander powder, chili powder and turmeric powder and fry for 2 minutes.Add 1/2cup of water along with salt and cook until the radish is done.
4.Garnish with coriander leaves.

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HINT:It turned out good without the regular ingredients(onion,ginger and garlic).

Baked Custard

After some research online,it looks like the English have been making baked-custard at least since Medieval times.This was originally a Spanish usage, but the dish is now best-known in US,France and also in the Philippines as Flan. Flan usually means a custard tart, often with a fruit topping.

I followed instructions from the book I picked up from a store. After 30 minutes in the oven I have a fine glazed, nutmeg-dredged,custard, that I could hardly wait to cool down and try. But its best when had after its in the fridge over-night. It's not too sweet,its creamy and the nutmeg on top gives an extra flavor.Overall I like the juicy texture when I take every scoop.Although I loved the nutmeg-speckled on these little tarts was good,nesquik or instant coffee dusting on top will definitely be a better choice.

Preparation time:5 minutes
Total cooking time:35 minutes
Serves 4

Ingredients:
3 eggs
1/2 cup brown sugar
1 1/2 milk
1/2 cup cream
1 tsp vanilla essence
ground nutmeg,for dusting

Method:
1.Preheat over to 180C/350F.Brush 4 individual ovenproof cups with melted butter.Whisk eggs,sugar,milk,cream and vanilla in a medium bowl for a minute.Pour into prepared dish.
2.Place the filled dish into a shallow baking dish.Pour enough hot water into baking dish to cover halfway up the sides.Dust the nutmeg on top of the custard.Place the dish on a preheated oven and bake it for about 30 minutes or until the custard is set.A sharp knife comes out clean when inserted.
3.Remove the dish from water immediately.Serve cold.

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STORAGE TIME:Its best served cold.Cook the custard a day in advance and store,covered in refrigerator.
HINT:I went all out and sprinkled a little nesquik on top just before serving it cold.

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Chicken with Black Beans

Preparation time:20 minutes+30 minutes for marinating
Cooking time:20 minutes
Serves 4

Ingredients:
500g(1lb)Chicken,cut into thin strips
1 tbsp cornflour
2 tbsp sherry
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp brown sugar
oil,for cooking
1 onion,thinly sliced
2 cloves garlic,finely chopped
1 tbsp ginger,finely chopped
1 red capsicum,thinly sliced
1 tbsp chill paste
1/4 cup black beans,rinsed well and grind it to paste
3 spring onions,diagonally sliced
salt to taste

Method:
1.Combine cornflour,with sherry,soy sauce,oyster sauce,salt and sugar with the chicken.Mix well and refrigerate covered for 30 minutes.
2.Drain the chicken and reserve the marinade.Stir-fry with oil in a wok for 5-7 minutes.Add more oil if necessary.Remove all the chicken from the wok once cooked.
3.Reheat the wok with oil and stir-fry ginger,garlic for 2 minutes then add onion,capsicum.Increase the heat and cook until the vegetables are just tender.
4.Add the reserved marinade,black beans,curry paste,spring onions,salt if needed and some water.Toss until the ingredients are well coated and the sauce is boiling.
5.Return the chicken and toss it again.Serve along with noodles or fried rice.

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NOTE:Best served with Chow Mien Noodles.

Mixed Vegetable Curry

Preparation time:10 minutes
Total cooking time:25 minutes
Serves 4

Ingredients:
1 tbsp oil
1 onion,sliced
500g baby potatoes,boiled
250g(9oz) broccoli florets
2 large carrots,sliced
425g(15oz)tomatoe puree
3 tsp curry paste
250ml(1 cup) coconut milk
250g(9oz) small button mushrooms,sliced

Method:
1.Heat oil in a large pan and add sliced onions.Stir over medium heat for 5 minutes or until golden.Add rest of the vegetables and curry paste;stir to combine.
2.Add coconut milk to the pan;bring to a boil.Cook on simmer for 10 minutes or until vegetables are almost tender.

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NOTE:Serve as a side dish with fried rice.
STORAGE TIME:This dish can be made a day in advance.Store covered and reheat gently before serving.

Pie-crust Mushroom Soup

Preparation time:25 minutes
Total cooking time:35 minutes
Serves:4

Ingredients:
400g(14oz) mushrooms,roughly chopped
4 tbsp(2oz) butter
1 small onion,finely chopped
1 garlic clove,crushed
30g(1/4cup) all-purpose flour
750ml(3 cups) chicken stock
2 tbsp fresh thyme leaves
250ml(1 cup)cream
1 sheet frozen puff pastry
1 egg,lightly beaten

Method:
1.Preheat the oven to 200C(400F).Melt the butter in a pan and cook the onion for 3 minutes,until soft.Add the garlic and mushrooms;cook until soft.Sprinkle with the flour and stir for 1 minute.
2.Stir in the stock,add the thyme and bring to the boil to get a soup texture,if not add some more flour.Cook on simmer for 10 minutes.Add cream and pour into four ovenproof bowls.
3.Cut rounds of pastry slightly larger than bowl tops and cover each bowl with pastry.
4.Seal the pastry edges and brush lightly with beaten egg.Bake for 15 minutes,until golden and puffed.

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HINT:Use small deep bowls rather than wide shallow ones or the pastry may sag into the soup.

Chicken with Granny Smith Apples

Granny Smith Apples - Mouthwatering tartness. Bright green Granny has a crisp bite and a tangy flavor. Its tartness really comes through when baked or sautéed. Enjoy Granny Smiths with chicken.

Preparation time:25 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
500g Chicken,cut into thin strips
1 tbsp oil
2 tsp pepper powder
3 cloves garlic,crushed
1 tbsp(1oz)butter
1 large onion,thinly sliced
2 Granny smith apples,cut into thin wedges
1 tbsp brown sugar
1 tbsp fresh rosemary
150ml(5fl oz)cream
Salt and pepper to taste

Method:
1.Combine the chicken,oil,garlic,pepper and salt in a mixing bowl.
2.Heat the wok and stir fry the chicken mix with 1 tbsp oil until the chicken is cooked.This will take about 15 minutes.Remove from the wok.
3.Reheat the same wok and melt butter over medium heat until foaming.Add onion and apple and toss well.Sprinkle with brown sugar and cook stirring regularly for about 5 minutes or until apple is golden or softened.
4.Add the cooked chicken,rosemary and cream.Season with salt and pepper.Stir to combine and cook for 5 minutes.Serve immediately with steamed rice.

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NOTE: Do not over cook the apples.

Fish Molee

Fish molee or you can call it fish stew with coconut milk.A popular dish in Goa and Kerala traditionally made along with appams or dosa.

Preparation time:30 minutes
Cooking time:20-25 minutes
Serves 4

Ingredients
1 lb fish fillets(Pomfret/king fish)
For marination:
1 tbsp lemon juice
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
For gravy:
2 tbsp coconut oil
1/2 tsp fennel seeds
5 curry leaves
2 tbsp ginger-garlic paste
3 green chilies,slit lengthwise
1 onion,chopped
1 tomato,chopped
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp pepper powder
1 1/2 cup coconut milk

Method:
1.Make a paste out of the ingredients needed for marination.Marinate the fish pieces with the paste and keep it covered for an hour.
2.Heat oil in a wok and fry marinated fish pieces on a medium heat till golden brown and set aside.
3.Again heat oil and add cinnamon,cloves,fennel seeds,curry leaves,green chili,ginger-garlic paste and saute for 5-6 minutes.
4.Add onions and cook till transparent which takes about 8 minutes.Then add tomato,chili powder,turmeric,coriander powder and cook till oil separates.
5.Add coconut milk and bring it to a boil.Then add the fish cover the lid and let it cook for 10 minutes.Ensure that the heat is medium or low.Dont over boil.
6.Temper with coriander leaves in the end.

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NOTE:For coconut milk,grind the coconut with 2 cups of water and squeeze it for milk.
HINT:This curry is good of a day.Its not for the long haul.

Chocolate Pudding

Preparation time:25 minutes
Total cooking time :40 minutes
Serves 4-6

Ingredients:
For Pudding:
1 cup self-raising flour
2 tbsp cocoa powder
1/2 cup caster sugar
1/2 cup milk
1 egg
60g(2oz) butter,melted
1 tsp vanilla essence
For sauce:
2 tbsp cocoa powder
3/4 cup sugar
2cup boiling water

Method:
1.Preheat the oven 350F/180C.Brush a 2litre(8 cup) over-proof dish with melted butter or oil.
2.Sift dry ingredients into a large mixing bowl;make a well in the centre.
3.Pour in combined milk,egg,butter and essence.Stir until smooth;do not over-beat.Pour into prepared dish.
4.Add for the sauce.Dissolve extra cocoa powder and sugar with boiling water.Pour gently over the pudding mixture using the back of a spoon.
5.Bake for 45 minutes or until a skewer comes out clean when inserted.

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HINT:Serve with vanilla ice cream and some of the sauce.
VARIATION:Can use individual cups for baking the pudding.

Satay Chicken

Preparation time :20 minutes
Total cooking time: 15 minutes
Serves 4-6

Ingredients:
Oil,for cooking
500 g (1lb) chicken,thinly sliced
1 onion,chopped
2 cloves garlic,crushed
2 tsp grated fresh ginger
1 tsp ground chili
1 tsp ground cumin
1 tsp ground coriander
1/4 cup(125g) crunchy peanut butter
1 tbsp soy sauce
2 tbsp lemon juice
1/3 cup(125ml)coconut cream
Salt to taste
Fresh coriander for garnish

Method:
1.Heat the wok with oil.Stir-fry the chicken until it is well browned and cooked. Remove the chicken from wok and set aside.
2.Reheat the wok with some oil and stir-fry the onion over medium heat until soft and transparent,which takes about 2-3 minutes.Stir in the garlic,ginger,chilli,cumin and coriander and cook for 1 minute.
3.Stir in the peanut butter,soy sauce,lemon juice,coconut cream,salt and 1/2 cup water.Slowly bring to the boil.Return the cooked chicken to the wok and stir until heated through.
4.Garnish with fresh coriander.

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HINT:Cook the chicken in batches if necessary.

Chicken and Cashew Stir-fry

Preparation time:30 minutes
Total cooking time:20 minutes
Serves 4-6

Ingredients:
oil for cooking
750g(1 1/2lb) Chicken thigh fillets,cut into strips
2 egg whites,lightly beaten
1/2 cup (60g) corn-flour
2 onions,thinly sliced
1 red capsicum,thinly sliced
200g(6 1/2oz)broccoli,cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp sherry
1 tbsp oyster sauce
1/2 tsp brown sugar
salt and pepper to taste
1/3 cup (50g) roasted cashews
4 spring onions,diagonally sliced

Method:
1.Heat the wok with 1 tbsp of the oil.Dip the chicken strips into the egg white and then into the corn-flour.Then stir-fry for 3-5 minutes,or until the chicken is golden brown and just cooked.Repeat with the remaining chicken and drain in on a paper towel.
2.Reheat again with 1 tbsp of the oil and stir-fry with rest of the vegetables over medium heat for 4-5 minutes,or until the vegetables have softened slightly.Increase the heat to high and add the soy sauce ,sherry and oyster sauce.Toss the vegetables well in the sauce and bring to the boil.
3.Return the chicken to the wok and toss over to make sure it is entirely cooked through.Season well with salt,sugar and freshly cracked pepper.Toss the cashews and spring onion through the chicken mixture and serve immediately.

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NOTE: If u want it spicy add some chilli sauce in the end.

Zucchini Soup

Preparation time:15 minutes
Total cooking time:30 minutes
Serves 4

Ingredients:
1 tbsp(1oz)butter
1 onion,chopped
4 zucchini,sliced
1 tbsp all-purpose flour
2 cups(500ml)chicken or vegetable stock
2 cups(500ml) milk
1 tsp fresh thyme,chopped
1/3 cup(80ml)cream
1/4 cup(47g)finely grated Parmesan cheese

Method:
1.Melt the butter in a pan and cook the onions,covered over a low heat.Cook until soft not brown.Add zucchini and cook for about 5-8 minutes.
2.Add the flour to the pan and stir for a minute over low heat.Gradually add the stock and milk,stirring after each addition.Then add thyme and bring it to a boil.
3.Reduce the heat.Cool,then puree until smooth.Reheat gently and add cream and cheese.Stir until the cheese has melted,but don not boil.Season to taste with salt and pepper.

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STORAGE TIME:Refrigerate for a day without cream and cheese.Add them while reheating.
VARIATION:For extra spice,add chopped green chili while cooking onion.

Eggplant with Lemon noodles

Preparation time:30 minutes
Total cooking time:12 minutes
Serves 4

Ingredients:
1 kg(2lb) small eggplants
1 tbsp salt
oil,for cooking
2 tsp cumin seeds
3 cloves garlic,crushed
2 green chili,chopped
8 spring onions,sliced
1 tbsp ground coriander
1 tsp grated lemon rind
1/2cup(80ml) lemon juice
2 tsp brown sugar
salt to taste
2 tbsp fresh coriander leaves,chopped

Method:
1.Cut Eggplants into small cubes.Put in a colander and sprinkle with the salt.Leave for 15 minutes,then rinse under cold water and pat dry with paper towels.
2.Heat the wok with some oil and stir-fry the eggplants until brown and cooked.Remove from the wok.
3.Add 1 tsp oil again in the wok.Add cumin seeds,garlic,green chili,spring onions,ground coriander and eggplants.Stir-fry and cook for a minute or two.
4.Season with the rest and serve it with buckwheat noodles.

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Hint:Cook the noodles separate.
Variation:Can use any plain noodles of your choice.

Chicken and Eggplant Stir-fry

A delicious combination that can be put together in no time.It smells so good while you're making it. The soft flesh of the eggplant absorbs all the flavors of the spices and pairs perfectly with the chicken.

Preparation time:15 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
Oil,for cooking
1 onion,finely chopped
500g(1lb) eggplant,cut into thin slices like french fries
600g(11/4lb) chicken fillet,cut diagonally into thin slices
2 cloves garlic,finely chopped
2 small red chili,seeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 cup thick coconut cream
1 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
lemon wedges,to serve

Method:
1.Heat the wok with 2 tsp of oil.Stir-fry the onions until golden.Remove and set aside.
2.Add 1 tbsp oil and cook the eggplant in the same wok until golden brown.Remove and drain on a paper towel.
3.Again add 2 tsp of oil and stir-fry the chicken until browned and cooked.
4.Return the onions,eggplant.Along with garlic,chili and spices and cook for 1minute.Pour in the coconut cream and bring to a boil.
5.Stir in the fresh herbs and season with salt and pepper.Serve with the lemon wedge.
NUTRITION PER SERVE
Protein 35g;Fat 30g;Carbohydrate 7g;Dietary Fibre 5g;Cholesterol 100mg;1775kJ(425cal)

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VARIATION:Can substitute 2 tsp of chili powder instead of fresh red chillies.
HINT:Stir-fry the chicken and eggplant in batches if necessary,to prevent it stewing.

Chicken and egg savoury rice

This is also a great way to use left over fried tandoori chicken.

Preparation time:20minutes
Total cooking time:12 minutes
Serve 4

Ingredients:
2 tbsp oil
1 onion,finely chopped
1/2 red capsicum,finely chopped
1/2 green capsicum,finely chopped
10 spring onions,thinly sliced
2-3 small red chillies,seeded and finely chopped
2 garlic cloves,finely chopped
1 tbsp grated fresh ginger
125g(4oz)Barbecued or Tandoori chicken,finely chopped
5 eggs,lightly beaten
740g(4 cups)cook cooked rice
3-4 tsp seasoning sauce
salt to taste
1/4cup chopped parsley

Method:
1.Heat the wok until very hot,add oil and swirl it around to coat the side.Stir-fry the ginger,garlic,onions,capsicum,spring onions,chili over medium-high heat for 3-4 minutes or until the vegetables are cooked but not brown.Add the barbecued chicken and toss to combine.
2.Reduce the heat, then pour in the beaten eggs.Season well with salt and pepper.Gently stir the egg mixture until it is creamy and almost set.
3.Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.
4.Sprinkle with the seasoning sauce and stir in the parsley.Serve immediately.

NUTRITION PER SERVE
Protein 15g;Fat 20g;Carbohydrate 60g;Dietary Fibre 3.5g;Cholesterol 295mg;2105kJ(500cal)

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HINT:Instead of 5 whole eggs and use 6 egg whites only.I used Sriracha hot chili sauce.
VARIATION:Can substitute coriander leaves instead of parsley.

Spicy Red Lentil Soup

Preparation time:15 minutes
Total cooking time:35 minutes
Serves 4-6

Ingredients:
2 tbsp oil
1 medium onion,finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
2 garlic cloves,crushed
500g (1lb 2oz) red lentils
1.25-1.5litres(5-6cups) vegetable stock
Salt to taste
90g(1/3cup) thick plain yoghurt

Method:
1.Heat the oil in a heavy-based pan.Cook the onions over medium heat until soft.Stir in the spices and garlic for a minute.
2.Add the lentils,stirring to coat well with the spices.Pour in the stock and stir well.Bring to the boil,then reduce the heat and simmer,partially covered with a loose-fitting lid,for 30 minutes.Finally add salt.
3.Add a little more vegetable stock if you prefer a thinner soup and serve with a dollop of yoghurt on top.


NUTRITION PER SERVE(6)
Protein20g;Fat 9g;Carbohydrate 30g;Dietary Fibre 12g;
Cholestrol 2mg;1219kJ(290cal)

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STORAGE TIME:This soup will keep for 1 day in fridge,but becomes quite thick on standing-thin it down with stock or water
NOTE:Red lentils do not need soaking prior to cooking.

Spaghetti Bolognaise

Preparation time:10 minutes
Total cooking time:1hr30mins
Serves 4

Bolognaise sauce is a meat-based sauce served on a bed of spaghetti with a good sprinkling of grated Parmesan cheese originating in Bologna, Italy.

Ingredients:
2 tbsp oil
1 onion,chopped
1 tbsp crushed garlic
500g minced turkey
425g tomatoes chopped
4 tbsp tomato paste(puree)
2 tsp pepper powder
1 tsp paprika powder
1 tsp dried oregano
1 tsp dried basil
375 g spaghetti
salt to taste
grated Parmesan cheese or chopped parsley for garnish

Method:
1.Heat oil in a large pan;add onion and garlic.Stir over medium heat for 5 minutes or until tender.
2.Add turkey,cook over high heat for 10 minutes or until well browned and almost all liquid has evaporated.Use a fork to break up any lumps of turkey.
3.Add tomato,tomato paste,salt,oregano and basil;bring it to boil.Reduce heat to low,simmer,uncovered ,stirring occasionally until sauce has thickened.Remove from flame once its done,this takes about 20-30 minutes.
4.Add spaghetti to another large pan of rapidly boiling water with 1 tsp of salt and cook until tender;drain.
Serve spaghetti in individual bowls with bolognaise sauce spooned over the top.Sprinkle with freshly grated Parmesan cheese or parsley.

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Hint:Cook the sauce until you get rid of the raw tomato smell.
Variation:Instead of dried oregano and dried basil,can use fresh once too.Can replace paprika powder with chili powder too.