One Dish Meal Carrot And Tomato Pulao Food

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

COCONUT TOMATO PULAO

Steps:

• Fry onions which are cut into rings till they are crisp.
• Keep aside.
• Now heat oil.
• Add the bay leaf, cinnamon stick and cloves.
• Then add the chopped onions and ginger till soft.
• Add the tomatoes and cook for 5 minutes.
• Add turmeric powder and pepper.
• Now add rice and salt.
• Pour in the coconut milk.
• Allow to boil.
• Cook the rice on a low flame till tender and dry.
• Garnish with the fried onion rings and cashews.

ONE DISH MEAL: CARROT AND TOMATO PULAO

Steps:

• Heat oil in a non-stick skillet.
• Add bay leaf, cinnamon stick, curry leaves and cardamoms.
• Then toss in the onions and ginger.
• Stir-fry until golden brown.
• Add the carrots and tomatoes.
• Saute until the tomatoes are softened.
• Add salt and 4 cups of water.
• Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish.
• Add drained rice, raisins, peppercorns and tomato puree.
• Stir well.
• Bring to a boil.
• Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
• Stir in lemon juice.
• Garnish with corriander leaves.
• Serve hot.