For Kola Urundhai / Meat balls
½ cup roasted bengal gram
3 ~ 4 red chilli powder or to taste
1 ½ tbsp fennel seeds
1 tbsp ginger garlic paste
½ tsp ~ 1 tsp garam masala powder
Salt to taste.
1) Grind all the grinding ingredients in to smooth paste with out adding water.
2) Combine chopped onions, minced chillies and cilantro to the ground mixture vada mixture consitency. Use your hands to roll the meat into 1 ½" balls ans set aside.
3)Heat oil in a pan, fry this prepared meatballs in medium low heat untill brown all the sides or bake it in preheated oven at 350 F for 35 ~ 45 minutes or till done. Toss in between..
Note: Ground paste can be refrigerate for 2 ~ 3 days, not more than that. You can use any meat of your choice..
For Speghatti and Spicy Tomato Sauce
Total time: 1 hour 45 minutes
Preparation time: 15 minutes
cooking time: 1 hr 30 minutes
yield: 6 cups tomato sauces
Inspired from Giada De laurentis
2 cloves garlic, chopped
1 stalk celery, chooped
11/2 ~ 2 tsp tsp corainder powder
½ tsp garam masala
1 tsp oregano
½ tsp ground pepper
4 tbsp olive oil or butter