Marinara Sauce the Easy Way | Chef Jean-Pierre
Hello There Friends, as easy as it is to prepare a Tomato Sauce, one of the most important things to master is what order to add all the ingredients in the pot. This video will teach you the secrets to making an amazing Tomato Sauce! Come and learn how to make this Tomato Sauce / Marinara Sauce and let me know what you think in the comments below.
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Penne with Spicy Paneer Balls In Tomato Tangy Sauce | Italian Recipes | Sanjeev Kapoor Khazana
Here’s a great vegetarian delicacy that will be a hit on your dining table, watch this video to learn how to make Penne with Spicy Paneer Balls
PENNE WITH SPICY PANEER BALLS IN TANGY TOMATO SAUCE
Ingredients
250 grams penne pasta, boiled
1 cup grated cottage cheese (paneer)
500 grams canned tomatoes
2 tablespoons olive oil + for drizzling
2 small onions, finely chopped
2 tablespoons finely chopped garlic
Salt to taste
2 green chillies, finely chopped
2 teaspoons chopped fresh parsley + for garnishing
2 teaspoons grated parmesan cheese + for topping
1 egg
1 cup crushed cornflakes
¾ cup refined flour
Oil for deep-frying
4-5 fresh basil leaves
1 teaspoon Worcestershire sauce
1 teaspoon tabasco sauce
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
Method
1. Heat 1 tablespoon olive oil in a non-stick pan. Add half the
onion and 1 tablespoon chopped garlic, mix and sauté till
onion turns pink. Add salt and mix well.
2. Add green chillies and 1 teaspoon chopped parsley, mix well
and sauté for a minute.
3. Take the cottage cheese in a bowl. Add the sautéed mixture
and parmesan cheese and mix well. Divide the mixture into
equal portions and shape them into balls.
4. Break the egg in another bowl and whisk well.
5. Spread the cornflakes and flour on two different plates.
6. Coat the cottage cheese balls in in the flour, dip in the egg and
coat in the cornflakes.
7. Heat sufficient oil in a pan. Deep-fry prepared balls till golden
and crisp. Drain on absorbent paper.
8. Heat remaining olive oil in another non-stick pan. Add
remaining onion, remaining garlic and salt, mix and sauté well.
9. Add remaining parsley, basil leaves, Worcestershire sauce and
Tabasco sauce and mix well.
10 Add tomatoes and chilli flakes, mix well and cook for 2-3
minutes. Add fried cottage cheese balls and mix well.
11. Add penne pasta and mix well. Add salt and crushed
peppercorns and toss well. Let it get heated through.
12.Transfer onto a serving plate, drizzle some olive oil, top with
some parmesan cheese and garnish with some parsley. Serve
hot.
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Tangy Tomato Chutney || Restaurant Style Tomato Chutney || Sweet and Sour Tomato Sauce
Hello friends!
Are you ready to add some tang to your meals? Take a look at this very simple tangy tomato chutney recipe that is super delicious and you can enjoy this for lunch and dinner with rice, chappati or other Indian delicacies. Enjoy!
If you like this video, let us know and we'll send some more, exciting quick fun food recipes your way.
Thank you for watching !!
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Tomato Pickle || Easy and Instant Recipe || Chunky Tangy Tomato Dip || Amura's Kitchen
#tomatopickle #tomatothokku #amuraskitchen
This Fresh Tomato Pickle Recipe is simple , Instant and tasty with very few ingredients.
No grinding required for this pickle.
It can be served with Idli, Dosa, Pongal, Rice and Roti/Chapati/Paratha.
It can be served as dip like salsa with Chips.
You can increase the amount of chili powder based on desired spice level.
It will stay fresh for 2-3 days at room temperature and 1 week in the refrigerator.
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INGREDIENTS:
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Tomatoes - 3 Lb
Oil - 1/4 Cup
Pink Salt - 3 Tsp
Red Chili Powder - 2 Tsp
Turmeric Powder - 1 Tsp
FOR TEMPERING:
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Oil - 1/4 Cup
Dry Red Chilies - 4
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Chana Dal- 1 Tbsp
Urad Dal - 1 Tbsp
Peeled Garlic Cloves - 20
Curry Leaves - 2 Stalks
Hing/Asafetida - 1/2 Tsp ( optional )
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Tomato Ketchup Recipe | Homemade Tomato Sauce | Sweet Spicy n Tangy Tomato Ketchup I #GKR
Tomato Sauce / ketchup can be made with very basic kitchen staples and fresh tomatoes and that too without any preservatives, artificial colours or artificial flavors.
It stays good for up to 3 weeks when refrigerated.
Ingredients:
1/2 kg Tomatoes
5-6 chopped beetroot pieces
1 large Onion
3 cloves of Garlic
1 small piece of ginger
3 Tbsp sugar
1 Tbsp Salt
1 Tsp Red Chilli Powder
2 Tbsp White Vinegar
Method:
1. Roughly cut the tomatoes and add them to a deep pan. Add roughly chopped beetroot, diced onions, garlic, ginger, salt, sugar, red chilli powder, vinegar and start cooking.
2. Cover and cook the tomatoes for 15-20 mins or till the water dries up.
3. Once the water dries up and tomatoes become mushy, remove and let it cool completely.
4. Blend it to make a smooth puree.
5. Strain it and store in a clean dry glass bottle.
6. Refrigerate and use within 3 weeks.
Tangy Tomato Chutney | Schezwan sauce | Spicy Red Dip
Tangy Tomato Chutney
This tomato pepper chutney will prove to be a very interesting addition to your meals. This spicy and delicious dip can be made very easily and it can be enjoyed with almost anything be it momos, pakoras, paranthas, idlis or even sandwiches.
Ingredients:
Tomatoes: 3
Green peppers: 2 (large)
Oil: for cooking
Chopped garlic: 2 tbsp
Chopped Ginger: 2 tbsp
Soy sauce: 2 tbsp
Ginger garlic paste: 1 tbsp
Salt: as per taste
Vinegar: 1 tbsp
Please share your experiences in the comments below and do like, share and subscribe if you enjoyed this recipe!