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Spaghetti with Chicken Mince | Sanjeev Kapoor Khazana

Boiled spaghetti topped with spicy chicken mince mixture and cheddar cheese cubes. Click to Subscribe: //bit.ly/1h0pGXf ...

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K Ben commented on 17 Jan 2014

Chicken Bhurji with Spaghetti ... If an Italian saw this .. you will surely made him mad. Hehehehe

K Ben commented on 20 Jan 2014

+compugeek620 Excused !!! You love to make comments regardless whether they make any sense or not. Don't you? If your English is "perfectly fine" why you are having so much trouble understanding English even in Indian accent. Firstly she is not making Bolognese to start with. In her own words she is making " Spaghetti with Chicken Mince". Secondly you dont need to be an elite to eat at Italian family's home. We have a large Italian community here. In fact my neighbors are Italians so there is nothing elite about it and yes I have eaten at many Italian restaurants including some high end ones. If you are such a food expert you should know that the so called "Bolognese" was invented outside Italy. Every time I had it or whenever we cook it at home, we use beef mince and its supposed to be thick sauce and I have never used or seen anyone put tomato ketchup/sauce and sugar in it. Some of the processes were also very different. Anyways she is not making Bolognese she is making Spaghetti with Chicken Mince (read the title) and the end product does indeed look like Chicken Mince (Bhurji) on top on spaghetti. So shut your big mouth and start using your small brain. Dont message again until you get your brain surgery done.

K Ben commented on 20 Jan 2014

+compugeek620 I know what Pasta Bolognese is but apparently you don't know what pasta is because seems like you never eaten at a good Italian restaurant. Well I have and I have also eaten authentic pasta at home of Italian families. This is an insult to pasta. I was being sarcastic, that is if you know what sarcastic means. I would suggest learning some English and eating some good food before making uneducated comments.

Halibut & Oregon Bay Shrimp Angel Hair Pasta

Pasta Special -- Halibut & Oregon Bay Shrimp Angel Hair Pasta Sautéed with fresh basil, sun-dried tomatoes, garlic and peas in a light white wine, olive oil, ...

Beef Steak Recipe ( Bistek)

Thank you so much for watching. Don't forget to thumbs up and Subscribe to my channel and also Like my facebook page. God bless you :) This is my Main ...

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Neil Devine commented on 04 Sep 2013

Samantha, that looks and sounds amazing. Love the marinade and the onions on top. Great job. Thanks. Neil

Samantha Castellino Casselman commented on 04 Sep 2013

Thanks Neil :-) really amazing recipe

Red wine reduction

A sweet and spicy red wine reduction by chef Federico Alessandri www.chefinaday.com.

Chicken spaghetti dinner

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TheKmk173 commented on 23 Sep 2010

I want to eat Charlie.

COOKBOOK NOW AVAILABLE! Cooking in Russia YouTube Channel Companion

Here is a direct link to the listing on Amazon...

User Comments

Jake Riethmeier commented on 18 Feb 2016

I was extremely happy to find volume 2 on my doorstep tonight after work. I appreciate the wine for people that don't drink wine section. I don't object to wine but look at that last name if that don't say dude that drinks beer I don't know what does. I am also getting into the other stuff and like I have mentioned in the past, I am a mechanic a good one with over 20 years experience and by that I mean keeping the lights turned on by doing so. I enjoy your cooking videos and books professional style as it were probably because in my line of work there are systems sometimes with many subsystems each with components that you need to understand. Hell I could bore you with how a bolt works and why you aren't supposed to re use them (of course we do if we can because nobody would pay for that if it wasn't absolutely neccesary) but if a guy DOESN'T know, he won't ever be a mechanic. Your stuff is fun and challenging to me it's almost as much as much fun as reading a book about engine building by somebody like David Vizard or the Late Great John Lingenfelter or Smokey Yunick . Systems subsystems, components, chemical reaction.... Only a hell of a lot cheaper to do for fun. I mean building an engine costs thousands of dollars. (Always feels well spent) Cooking pretty much anything won't set you back more than a few bucks.

Jake Riethmeier commented on 18 Feb 2016

I forgot to mention, my buddy from work ordered volume 1. And by the way you have me convinced to start foiling my pork shoulders and briskets. I have always considered that cheating, but what the hell almost everyone does. Had a great time reading tonight. Qued up some Steve Miller band as a tribute to your bay area roots even. Not sure if you're a fan of his or not, but I sure am. Thanks for all the help.

Yugnav88 commented on 16 Dec 2015

As I mentioned in an earlier comment somewhere on your channel, I was waiting till after I moved to Australia to buy the book. However my girlfriend thought otherwise and bought it for my birthday. Guess I'm bringing it with me haha. Love the book! I think it's a really cool idea how you combine this channel with the books. Also all the extra background info is really interesting. Definitely going to buy the other books as well!

CookinginRussia commented on 16 Dec 2015

+Yugnav88 Thank you very much. If you like Volume 1, you will like Volume 2 even more!

Bayners123 commented on 30 Apr 2015

Bought it, UK review left and I can't wait to read it. Your videos are diamonds in the rough, thank you.

CookinginRussia commented on 30 Apr 2015

+Bayners123 Thank you!

iletdie commented on 30 Apr 2015

I've been watching your videos for a while now having come across them by chance. I can not for the life of me understand how this channel hasn't exploded in views. Your videos are by far the best cooking instructional and divulge in a lot of techniques and explanations on why things introduce more depth to flavors in dishes. I have purchased both your books and look forward to more of your videos. Thank you.

CookinginRussia commented on 04 May 2015

Thank you again for your kind words, and your support. I appreciate it!

iletdie commented on 04 May 2015

+CookinginRussia I will be sure to snatch both of those up when you get them up. Excellent work, and I appreciate the individual attention you give to your subscribers, It's really cool to be able to communicate with someone I have a profound respect for. Definitely fanboyed a little. :) I suppose people are accustomed to the infomercial-esque presentation of cooking videos instead of how a real professional does it. Photogenic presentations are important, however I don't care for the OCD camera shots that a lot of youtubers present with like 50 camera takes to show the proper distribution of parsley as it cascades over the food. Rather learn techniques earned through years of experience you are so graciously sharing with us plebeians. Thank you for your videos.

CookinginRussia commented on 30 Apr 2015

+iletdie Thank you very much. I appreciate your support and kind words. I think most people who watch cooking videos are either looking for entertainment (rather than actually learning anything) or they are looking for quick and easy ways to make something. I'm not especially entertaining here, and only a few of my recipes could be considered quick and easy. Hopefully with time the channel will grow. I am working on two more books (still months away, though) and doing my best to keep up an average of one new video a week, although this week has been especially difficult because of other non-YouTube commitments. Thanks again!

Seattle Rinis commented on 12 Apr 2015

Ordered. Can't wait for the recs on good cooking wines.

CookinginRussia commented on 12 Apr 2015

+Seattle Rinis Thank you again!

Seattle Rinis commented on 12 Apr 2015

+CookinginRussia Ooops! Guess we all are going to have to bug you in the meantime. No worries. Consider our household "subscribed" to your book series. Thanks!

CookinginRussia commented on 12 Apr 2015

+Seattle Rinis Thank you, but sorry to disappoint on that particular topic. That's something I will address more in the next book. There are so many topics to cover, you know?

scubapig commented on 02 Apr 2015

Bought! Love it. Really interesting history lesson and love the extra stuff. Thanks for all the effort with your videos and the book, they make a superb pairing. Plus I've given you a glowing review on the UK site. Well deserved. I hope you sell a million.

CookinginRussia commented on 03 Apr 2015

+scubapig Thank you! Especially for taking the time to leave a review. The second volume is on target for November of this year, and there might be another related book out a bit sooner than that, even.

Vicious Suspicious commented on 03 Mar 2015

Finally! I have ordered your book and it should be here withing 3 days. I'm looking forward to the new cocktail recipes and having all these lovely recipes in one book.

Vicious Suspicious commented on 11 Mar 2015

Great, thanks. No hurries, I just wanted to know if you recieved my email since your mail was deliverd in my spam box, for some reason.

CookinginRussia commented on 11 Mar 2015

+Vicious Suspicious Yes - my apologies. I want to write a more detailed response than the sort of post I write here, but I haven't had the time to just yet. Thanks for checking!

Vicious Suspicious commented on 11 Mar 2015

Chef, did you recieve my email? I'm not necessarly expecting a respons, but just want to make sure that I answered your question regarding your book.

Vicious Suspicious commented on 03 Mar 2015

Thank you. I saw that book but it seemed like a book with a lot of ingredients while Im looking for something more technical. But ill check it out.

CookinginRussia commented on 03 Mar 2015

+Vicious Suspicious Thank you. For a good general guide, I would suggest "The Craft of the Cocktail", but my own book is the only one I know of in print that actually delves into theory and methods. Everything else is pretty much a recital of common knowledge.

Vicious Suspicious commented on 03 Mar 2015

Chef, do you have a good book about cocktails, besides yours of course that you would advice? I have to say that your book is a masterpiece and a must for anyone who is serious about making cocktails. But would you suggest another book? I saw a book called liquid intelligence on Amazon. The author seems to be very detailled. Just curious about your opinion.

Vicious Suspicious commented on 03 Mar 2015

Well, that's what I thought as well but I will be in November. I didn't expect to encouter so many issues without a creditcard. Your book has been the only reason for me to get a creditcard so far. On the other hand, I can purchase more stuff from the USA now. Usually products that are difficult to find here.

CookinginRussia commented on 03 Mar 2015

I'm glad to hear that. I honestly expected you would probably be the first one to get a copy. Oh, well - at least you have conquered the online shopping problems now and won't have any problem in November when the next volume comes out.

Aula Demo Chef Dílson

Valentine Chicken Asparagus Pasta Dish

User Comments

Two Old Crabs commented on 14 Feb 2012

Thank you, everyone, for your great comments - we always appreciate your input! Maestro, our reasoning was to give a little extra flavor to the pasta water after using it for the chicken & asparagus. Ordinarily I'd agree with you - always sauté the chicken instead of boil it - definitely. Thanks again for your suggestion!

Ryan Frick commented on 14 Feb 2012

the only thing I would do differently is sauté the chicken instead of boil it. boiling dilutes flavors (into the water) and sautéing concentrates them.

WalkingdanMom commented on 11 Feb 2012

Love your videos, it looks so delicious. That is very creative to use panko with pasta.

elbacooks4u commented on 10 Feb 2012

Nicely done and I love the heart shaped pasta. God Bless, Elba

videosbymike commented on 10 Feb 2012

Amazing, happy valentine's day to you. Glock n Load, Mike

Ronnette Mckinnis commented on 13 Feb 2012

That's lovely.

Chicken with Capers and Sun Dried Tomatoes

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