Spaghetti With Cheese Balls

Ingredients:

For the spaghetti:
100 gms boiled spaghetti
2 tbsp butter
salt to taste
For the gravy:
1½ kg tomatoes
2 onions, chopped
2 slit green chillies
3 to 4 tsp sugar
½ teacup fresh cream
2 tbsp ghee or butter
salt to taste
For the balls:
150 gms paneer
2 slices bread
3 tbsp fresh curds
1 tbsp coriander, chopped
3 green chillies, chopped
4 tbsp maida
¼ tsp soda bi-card
salt to taste
ghee for frying
For serving:
3 tbsp grated cheese
For the spaghetti:
Heat the butter in a vessel and put the spaghetti and salt. Cook for 1 minute.
Keep warm.
For the gravy:
Slice the tomatoes into big pieces, put ½ teacup of water and allow it
to cook. When cooked, take out a thick soup by passing through a sieve.
Heat the ghee in a vessel and sauté the onions for some time.
Put the tomato soup, chillies, sugar and salt and boil for at least 15 minutes.

Put the cream.
For the balls:
Soak the bread slices in the cruds for 10 minutes.
Crumble the paneer and knead properly.
Put the soaked bread slices, coriander, green chillies, maida, soad bi-carb
and salt.
Mix properly and shape into small balls. Deep fry in ghee.
How to serve:
Before serving, put the spaghetti and balls to the boiling gravy.
Sprinkle cheese on top and serve hot.
Otherwise, put the spaghetti in a plate, pour the boiling gravy on top and surround
with cheese balls.