Pasta In Red Sauce by Tarla Dalal

1066 views

Pasta In Red Sauce,a very popular and loved by all age groups. (Hindi Video with English close caption)


Pasta In Red Sauce

Pasta in red sauce is the most popular and loved by all age groups. . Make sure you make it as close to the serving time to enjoy it the most.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes 2 servings

Ingredients

2 cups blanched and finely chopped tomatoes
1 1/2 cups cooked pasta (fusilli)
2 tbsp olive oil or oil
2 bayleaves
6 to 8 peppercorns (kalimirch)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
salt to taste
3 tbsp readymade tomato puree
1/2 cup tomato ketchup
1 tsp dried oregano
1 1/2 tsp dry red chilli flakes (paprika)
1/2 tsp sugar (optional)
1/4 cup fresh cream

For The Garnish
1 tbsp fresh cream
1 tbsp grated processed cheese

Method
1. Heat the olive or oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
2. Add the onions and garlic and sauté on a medium flame for 2 minutes.
3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasiona.

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    Pasta In Red Sauce,a very popular and loved by all age groups. (Hindi Video with English close caption)


    Pasta In Red Sauce

    Pasta in red sauce is the most popular and loved by all age groups. . Make sure you make it as close to the serving time to enjoy it the most.

    Preparation Time: 25 minutes
    Cooking Time: 15 minutes
    Makes 2 servings

    Ingredients

    2 cups blanched and finely chopped tomatoes
    1 1/2 cups cooked pasta (fusilli)
    2 tbsp olive oil or oil
    2 bayleaves
    6 to 8 peppercorns (kalimirch)
    1/2 cup finely chopped onions
    1 1/2 tsp finely chopped garlic (lehsun)
    1/2 cup finely chopped capsicum
    salt to taste
    3 tbsp readymade tomato puree
    1/2 cup tomato ketchup
    1 tsp dried oregano
    1 1/2 tsp dry red chilli flakes (paprika)
    1/2 tsp sugar (optional)
    1/4 cup fresh cream

    For The Garnish
    1 tbsp fresh cream
    1 tbsp grated processed cheese

    Method
    1. Heat the olive or oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
    2. Add the onions and garlic and sauté on a medium flame for 2 minutes.
    3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
    4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasiona

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    Fusilli Pasta in White Sauce

    Fusilli Pasta in White Sauce

    Serving -1

    INGREDIENTS
    Water - 800 milliliters
    Fusilli pasta - 80 grams
    Oil - 1 tablespoon
    Milk - 150 milliliters
    Bay Leaf - 1
    Onion - 15 grams
    Clove - 3
    Butter - 40 grams, divided
    Mushroom - 80 grams
    Salt - 1 teaspoon, divided
    Oregano - 2 teaspoons, divided
    Black pepper - 1/4 teaspoon
    Refined flour - 20 grams
    Black pepper powder - 1/4 teaspoon

    PREPARATION
    1. Take a pot, add 800 milliliters of water, 80 grams fusilli pasta, 1 tablespoon oil and cook until soften. Drain and keep aside.
    2. In a heavy skillet, add 150 milliliters of milk, place a bay leaf, wrap it with 15 grams onion and pin 3 cloves in it. Heat it just under boiling point.
    3. Remove the bay leaf, onion and cloves from the milk with a slotted spoon and discard.
    4. Take another heavy skillet, add 20 grams butter, 80 grams mushroom and stir. Add 1/2 teaspoon salt, 1 teaspoon oregano, 1/4 teaspoon black pepper and boiled pasta. Stir and cook for 2 - 3 minutes.
    5. Heat 20 grams butter in a pan, add 20 grams refined flour and stir. Then pour the milk in it. Stir continuously and cook for 1-2 minutes.
    6. Add 1 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper powder and stir.
    7. Take another heavy skillet, add the fusilli pasta and sauce in it. Stir continuously to combine.
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    Cooking Time: 20 minutes
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    3/4 cup roughly chopped mixed vegetables
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    1 tbsp oil
    1/2 cup thinly sliced onions
    1 bayleaf (tejpatta)
    25 mm (1') cinnamon (dalchini) stick
    2 cloves (laung / lavang)
    1/2 tsp finely chopped green chillies
    1/2 tsp grated ginger (adrak)
    1 tsp garam masala

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    1 tbsp finely chopped coriander (dhania)

    Method

    1. Soak the rice in enough water for 30 minutes, drain well and keep aside.
    2. Heat the oil in a pressure cooker, add the onions, bayleaf, cinnamon and cloves and sauté on a medium flame for 1 minute.
    3. Add the soaked rice and mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring continuously.
    4. Add the green chillies, ginger, garam masala, 2½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
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    Cooking Time: 10 minutes
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    Cooking Time: 20 minutes
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    Ingredients


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    2 tbsp meethi chutney
    1 tbsp oil
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    2 tbsp grated coconut
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    2 tbsp meethi chutney
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    4 tsp masala peanuts , readily available
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    Method
    For the stuffing

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    Cooking Time: 15 mins.
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    1/2 tsp cardamom (elaichi) powder

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