Red sauce Pasta/ Arrabiata  Pasta

This is one of easy pasta to make. The aromatic sauce made from basil leaves/ holy tulsi , it’s a guarantee way to delight your taste buds. Red pasta is quite simple to make if you follow all the tips and tricks mentioned in the recipe below. Try to use wheat pasta if possible, I have used macroni you can also use Penne, rigatoni, farfalle etc.It can be served as a snack or light dinner. This recipe explains the entire method with step by step photos to make cooking even simpler for beginners as well as expert cooks. 

                                    You can also watch the recipe video on my YouTube channel:

                                             

• Make a criss cross cut on the back side of the tomatoes
• Blanch tomatoes by adding it into boiling water for just 10 secs
• Drain it on cold water and peel off the skin
• Now finely chop the tomatoes and keep them aside 
• In pan heat 1 tbsp oil sauté chopped garlic , keep the flame medium
• Now add chilli flakes and white onion, sauté for about a minute or until onion turns translucent 
• Next add finely chopped tomatoes, salt as per taste, sugar, mixed herbs, crushed pepper and basil leaves
• Cook them until tomatoes turn mushy
• While the sauce is getting ready let’s cook the pasta. Boil around 1 ltr water add vinegar and salt
• When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft). For me it took 6 mins. To check whether pasta is cooked or not, take one pasta and bite it, if it is little firm to bite it is cooked. If it is too hard to bite, it requires more cooking or you can also cut the pasta into two half’s and check 
• Meanwhile the sauce was getting ready by the side: it took around 8 mins for the sauce to cook
• If you find the consistency too thick add some starch water from the boiled pasta.
• Finally strain and transfer cooked pasta to sauce pan
• Mix well and turn off the flame. 
• Transfer it to serving plate garnish some Parmesan cheese and serve hot

• An important factor to achieve great tomato flavour is by balancing acidity. Sugar helps in balancing acidic nature of tomato
• We have added vinegar while boiling pasta reason being the acid in the vinegar and the residual heat from the cooking pasta make the noodles more absorbent so they'll really soak up the flavor from your dressing or sauce
• Do not add oil to your pasta cooking water. Oil is said to prevent the pot from boiling over and it may create a barrier while mixing the pasta with the sauce. The general consensus is that it does more harm than good. The best way to avoid sticking pasta from each other is to drain the cooked pasta directly from the pot to the sauce pan.
• Many people rinse their pasta after cooking it. The only thing this does is remove the starch that helps hold and absorb the sauce. Also the flavor of the pasta is washed away. When the pasta is al dente, drain it and directly transfer it to the sauce pan.

   Red sauce pasta Recipe Step-by-Step with Pictures:

  • Make a criss cross cut on the back side of the tomatoes
    
  • Blanch tomatoes by adding it into boiling water for just 10 secs
    
  • Drain it on cold water and peel off the skin
    
    
    
    
  • Now finely chop the tomatoes and keep them aside
    
  • In pan heat 1 tbsp oil sauté chopped garlic , keep the flame medium
    
  • Now add chilli flakes and white onion, sauté for about a minute or until onion turns translucent
    
  • Next add finely chopped tomatoes, salt as per taste, sugar, mixed herbs, crushed pepper and basil leaves
    
  • Cook them until tomatoes turn mushy
    
  • While the sauce is getting ready let’s cook the pasta. Boil around 1 ltr water add vinegar and salt
    
  • When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft). For me it took 6 mins. To check whether pasta is cooked or not, take one pasta and bite it, if it is little firm to bite it is cooked. If it is too hard to bite, it requires more cooking or you can also cut the pasta into two half’s and check
    
    
    
    
  • Meanwhile the sauce was getting ready by the side: it took around 8 mins for the sauce to cook
    
  • If you find the consistency too thick add some starch water from the boiled pasta.
    
  • Finally strain and transfer cooked pasta to sauce pan
    
  • Mix well and turn off the flame.
    
  • Transfer it to serving plate garnish some Parmesan cheese and serve hot
    

   

  Garnish with Parmesan cheese and as a side dish can have it with garlic bread
  Hope you liked my recipe. If you did, please do subscribe to my blog for many more wonderful recipes

                                       Coconut Pulao

Ingredients :

Method

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
•     Add onion, ginger garlic paste and green chillies
•     Fry them well until onion turns golden brown
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
•     Next add green peas and carrot, sauté them for about 2 minutes
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
•     Finally add coconut milk and stir well
•     Cover the lid and cook for 1 whistle
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
•     Coconut pulao is ready to be relished
•     Serve hot with raita, papad or any side dish of your choice

Note/Tips

•     Instead of Basmati rice you can also use long grain rice
•     You can increase the quantity of coconut milk and avoid adding water as per your taste
•     Also, you can use any veggies as per your liking ( beans, corn, mushrooms...)

Coconut Pulao Recipe Step-by-Step with Pictures:

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
  
•     Add onion, ginger garlic paste and green chillies
  
•     Fry them well until onion turns golden brown
  
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
  
  
•     Next add green peas and carrot, sauté them for about 2 minutes
  
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
  
  
•     Finally add coconut milk and stir well
  
•     Cover the lid and cook for 1 whistle
  
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
  
•     Coconut pulao is ready to be relished
  
   
  Hope you liked my recipe. If you did, please do subscribe to my blog for many more  wonderful recipes.