Pasta In Red Sauce by Tarla Dalal

942 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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  • Watch Pasta In Red Sauce by Tarla Dalal Video
    Pasta In Red Sauce by Tarla Dalal

    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 recipe in hindi | YUMMY Macaroni easy recipe | JSuper Kaur

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  • Watch Fusilli Pasta in White Sauce Video
    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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  • Watch White Sauce Pasta in 5 Min | Quick & Easy Indian Style | Nidhi Katiyar Video
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  • Watch Dal Makhani by Tarla Dalal Video
    Dal Makhani by Tarla Dalal

    Dal Makhani is a delicacy that is very much a dish of the Punjab.

    Ingredients
    3/4 cup whole urad (whole black lentil)
    2 tbsp rajma (kidney beans)
    salt to taste
    3 tbsp butter
    1 tsp cumin seeds (jeera)
    2 green chilles , cut lengthwise
    25 mm (1') stick cinnamon (dalchini)
    2 cloves (laung / lavang)
    3 cardamoms
    1/2 cup finely chopped onions
    1/2 tsp ginger (adrak)
    1 tsp chilli powder
    1/4 tsp turmeric powder (haldi)
    1 1/2 cups fresh tomato puree
    1/2 cup cream
    2 tbsp chopped coriander (dhania) and
    1 tbsp fresh cream for the garnish

    Method
    1.Clean, wash and soak the whole urad and rajma overnight.
    2.Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
    3. Allow the steam to escape before opening the lid.
    4. Whisk till the dal is almost mashed. Keep aside.
    5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
    6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
    7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
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    Baking Time: 30 to 35 minutes.
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    2 tbsp cocoa powder
    1 1/2 tsp baking powder
    1/2 tsp soda bi-carb
    3/4 cup condensed milk
    4 tbsp melted butter
    1 tsp vanilla essence
    2 tsp melted butter for greasing
    2 tbsp plain flour (maida) for dusting

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    1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
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    Lahori Aloo

    A potato dish with rich gravy. Serve hot with parathas or puris.

    Preparation Time: 15 minutes
    Cooking Time: 12 minutes
    Makes 4 servings

    Ingredients

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    2 tbsp oil

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    8 whole dry kashmiri red chillies , broken into pieces
    2 tbsp coriander (dhania) seeds
    1 tbsp cumin seeds (jeera)
    4 cloves (laung / lavang)
    1 tbsp poppy seeds (khus-khus)
    1 tbsp fennel seeds (saunf)
    1 mace (javantri)
    2 cinnamon (dalchini) sticks
    6 to 7 black peppercorns (kalimirch)
    2 tbsp grated dry coconut (kopra)

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    1 1/4 cups fresh tomato pulp
    2 tbsp oil
    1/2 cup grated onions
    3 bayleaves
    2 tsp ginger-garlic (adrak-lehsun) paste
    salt to taste
    3/4 cup milk

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    2 tbsp finely chopped coriander (dhania)

    Method
    For the potatoes

    1. Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.

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    1. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
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    4 tbsp yellow moong dal ( split yellow gram), soaked for 10 minutes and drained
    ½ cup finely chopped spinach (palak)
    1 tsp cornflour dissolved in ¼ cup low-fat milk ( 99.7 % fat- free)
    Salt and freshly ground black pepper to taste

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    2. Allow the steam to escape before opening the lid
    3. Whisk the dal very well with help of a whisk.
    4. Add the spinach, cornflour-milk mixture, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot.

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    Preparation Time: 10 minutes
    Cooking Time: 20 minutes
    Makes 4 servings

    Ingredients
    1 cup long grained rice (basmati)
    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

    For The Garnish
    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.
    5. Allow the steam to escape before opening the lid.
    6. Serve hot garnished with coriander.

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