vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Spatzle

Kerala parotta - Malabar Paratha rich

Kerala Parotta - Malabar Paratha Rich

Kerala parotta is similar to north India's Laccha Paratha. The only difference is that Ke...

EGG MALAI

Egg Malai

Egg malai curry or egg butter masala or Boiled eggs in mildly spiced creamy gravy. Best ...

CHAPATI CUTLET

Chapati Cutlet

Healthy cutlets is a kids easy snacks, appetizer recipes. It is made using vegetables and...

SPATZLE

Spatzle

Spatzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germa...

Horlicks Oats Banana Cake

Horlicks Oats Banana Cake

Horlicks Oats Banana Cake is a delicious cake recipe to relish any time by all age groups...

Fish Kedgeree

Fish Kedgeree

Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th cent...

Spatzle Recipe, How To Make Spatzle Recipe

Spatzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany and Austria.

About Recipe

How to make SPATZLE

(1 ratings)
3 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
SPATZLE
Author : Vahchef
Main Ingredient : Egg
Servings : 4 persons
Published date : August 04, 2018


Ingredients used in SPATZLE
• Milk - 1/2 cup.
• Egg - 1 number.
• Salt - to taste.
• Nutmeg - 1 pinch.
• All purpose flour - 1 cup.
• Oil - 1 tablespoon.
• Onion(chopped) - 1/4 cup.
• Garlic(chopped) - 1/2 tea spoon.
• Green bell pepper - 1/4 cup.
• Sweet corn - 1/4 cup.
• Fresh cream - 1 tablespoon.
• Processed cheese - 1 tablespoon.
• Mozzarella cheese - 1 tablespoon.
• Black pepper powder - 1 pinch.
Method:
  • In a bowl add milk, egg and beat it, add salt, nutmeg, all purpose flour and mix nicely to make a slacy dough.
  • Pour the dough on a chopping board and use scraper to make a thin strand in boiling water pan.
  • Once the spatzle is cooked remove and place in a strainer.
  • Heat oil in a pan and add onions, garlic, green bell pepper, sweet corn, salt, black pepper and saute it.
  • To it add water, cooked spaetzle, fresh cream, processed cheese, mozzarella cheese and mix nicely.
  • Atlast add coriander leaves mix and transfer into serving plate.

Now spatzle is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Helmut Posted on Sun Feb 28 2016

Traditional Southwest German original cuisine does not know Mozarella, Coriander and chillies. It became known in the late 70ies of past millenum when toursist to Italy liked it. After 1990 you could buy it in supermarkets. Befor that only in special

Reply 0 - Replies
profile image

Helmut Posted on Sun Feb 28 2016

Only position 2 is correct. Drop the thin strand into boiling water until the foam rises. Then take them out of the boiling water. Nothing else

Reply 0 - Replies
profile image

Helmut Posted on Sun Feb 28 2016

The receipe for Spätzle is anything but not German. What you make with the Spätzle then was absolutly nothing to do what we eat in Germany. Regarding the incrediances it is a mix of Italian and Indian food. But the receipe is a dish. Spätzle is a kin

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter