Ingredients
2 cups coriander leaves
1/4 cup Basil leaves
3 tbsp Avocadoil
7-8 garlic cloves
1 inch ginger
4-5 green chillies
1/2 tsp turmeric powder
1 tsp black peppercorns
1 tsp coriander seeds
2-3 cloves
1/2 tsp cumin
3 tbsp vinegar
1 tbsp jaggery
1 pack spaghetti
Method
To prepare the caffreal paste, dry roast the whole spices ie cumin, coriander seeds, cloves and black peppercorns
Add this to a mixer grinder along with chopped coriander, basil, Avocadoil, ginger, garlic, green chilli, vinegar and jaggery
Grind this to a fine paste
In a pan heat 2 tbsp Avocadoil and add 1/4 cup of the paste
Cook the paste for 3-5 mins over low heat
Add cooked spaghetti to this and stir till well combined
Grate Parmesan cheese and garnish with red chilli and coriander
Serve hot
2 cups coriander leaves
1/4 cup Basil leaves
3 tbsp Avocadoil
7-8 garlic cloves
1 inch ginger
4-5 green chillies
1/2 tsp turmeric powder
1 tsp black peppercorns
1 tsp coriander seeds
2-3 cloves
1/2 tsp cumin
3 tbsp vinegar
1 tbsp jaggery
1 pack spaghetti
Method
To prepare the caffreal paste, dry roast the whole spices ie cumin, coriander seeds, cloves and black peppercorns
Add this to a mixer grinder along with chopped coriander, basil, Avocadoil, ginger, garlic, green chilli, vinegar and jaggery
Grind this to a fine paste
In a pan heat 2 tbsp Avocadoil and add 1/4 cup of the paste
Cook the paste for 3-5 mins over low heat
Add cooked spaghetti to this and stir till well combined
Grate Parmesan cheese and garnish with red chilli and coriander
Serve hot
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