Spaghetti with Fried Cheese Balls

Ingredients

• 250 g (1/2 packet), boiledSpaghetti
• 2 tbspOil
• 1 cupOnion, ringed
• 1 tspGarlic paste
• 2 cupsTomatoes, chopped
• 1/2 tspChilli paste
• 1/2 cupWorcestershire sauce
• 2 tbspTomato sauce
• 1 tspOregano
• 1 tbspWhite vinegar
• 1/2 tspAji-no-moto (or skip)
• to tasteSalt and pepper
• 1 tspMixed herbs (garnish)
• 2 tbspMaida (cheese balls)
• 1/4 tsp eachSalt + pepper + mustard powder
• 2 tbspCornflour
• 12 small cubesProcessed cheese, cubed
• 1/4 tspBaking powder
• 1/2 cupMilk (for batter)
• as neededOil (for frying)

Method

1. 1

   Cheese balls: whisk maida, cornflour, baking powder, salt, pepper, mustard powder and milk into a smooth thick batter.

2. 2

   Dip each cheese cube into the batter and deep-fry on a low-medium flame till golden. Drain on paper.

3. 3

   Sauce: heat oil. Cook the ringed onion with garlic paste till translucent.

4. 4

   Add the chopped tomatoes. Cook 4 minutes till they soften.

5. 5

   Add Worcestershire, tomato sauce, chilli paste, vinegar, aji-no-moto, salt and pepper. Cook 2 minutes off-flame to thicken slightly. Blend half the sauce smooth, leave half chunky, then combine.

6. 6

   Toss the boiled spaghetti in the sauce.

7. 7

   Plate spaghetti in a nest. Arrange cheese balls on top. Shower with mixed herbs.