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Spaghetti with Corn Balls in Tomato Sauce

Spaghetti with Corn Balls in Tomato Sauce

This dish won me the Second Prize in renowned Chef Ritu Dalmia’s Diva Green Contest in July 2013.I love Italian food and this is one of the innovations I did.I substituted the “meatballs” in the original dish with Corn Balls thus making this dish suitable for vegetarians as well.So,this is the vegetarian substitute of an internationally famous dish – Spaghetti with Meatballs in Tomato Sauce.Meatballs as in Pork,beef,mutton and chicken.I prefer inventing vegetarian substitutes that are healthy and tasty.Substituting corn for meat is a nutritious option,however its advisable not to add too much of salt here.Lets have a look at the recipe…

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Preparation time – 45 minutes
Makes – 2 servings

Ingredients

For the balls:
3 medium boiled potatoes
1/2 cup sweet corn kernels/1 corn cob-scraped
3 slices whole wheat bread
Salt to taste – approx 1/2 tsp
1 tsp dried/fresh thyme
1 tsp dried/fresh rosemary
1 tsp dried/fresh sage
Oil to pan fry/deep fry
For the sauce:
4 tomatoes
1 tbsp olive oil
1 bay leaf
1 tsp dried/fresh thyme
1 tsp dried/fresh rosemary
1 tsp dried/fresh sage
1 tsp sweet paprika powder/1/2 tsp red chili powder
2 green chilies tips and stems removed
2 garlic cloves
Salt to taste
1 tbsp sugar

Other ingredients:

50 gms spaghetti
1 litre water
1 tbsp olive oil

Method

For the balls:

Take the boiled and peeled potatoes in a bowl.rim the corners of the bread slices.Immerse the bread slices in a bowl of water,squeeze out the water and add them to the potatoes.Add the corn to the bowl.Add the salt and herbs to the bowl and mix well.Make balls out of this mix and deep fry/pan fry them.I wanted to use less oil in the recipe so pan fried the balls.You can deep fry them.The balls should be golden,crispy and cooked from inside.For the sauce:

Boil water in a saucepan and boil the tomatoes.Boil them till their skin starts splitting and dunk them in cool water.Peel them and the skin will peel away neatly.Peel all tomatoes similarly.Put the blanched tomatoes in a blender jar,add the green chilies and garlic cloves.Blend to make a thick paste.Heat olive oil in a pan and add bay leaf.Add the tomato paste,herbs salt and sugar.Add paprika.Boil till thick and a beautiful red in color.

For the spaghetti
15 minutes before serving,boil spaghetti in boiling salted water till al dente. Strain and mix 1 tbsp olive oil.Keep warm.

ASSEMBLY

Take a plate and layer with the prepared spaghetti.Put the corn balls in the center and some corn kernels all around.

Before serving drizzle with hot tomato sauce.

 



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