07.27.11

Vegetable Ketchup Sauce

Ingredients:
100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp
1/2 kg pumpkin
250 grams potatoes
250 grams Carrots (Gajar)
20 grams onion, finely chopped
2 grams Garlic (Lasun), finely chopped
20 grams Ginger (Adrak), finely chopped
5 grams whole garam masala (1/2″ Cinnamon (Dalchini), 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag)
20 grams Salt (Namak)
2 to 3 grams Red chili pepper (Lal Mirchi)
2.5 grams glacial acetic acid
sodium benzoate 1 gram per kilogram of the finished product
1 pinch of tomato red colour
100 grams Tamarind (Imli)
How to make vegetable ketchup:
  • Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.
  • Peel and cut the potatoes and carrots into small pieces.
  • Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the carrots are tender.
  • Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables).
  • In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp.
  • Cook the pulp with sugar, add colour and cook further till thick.
  • Remove the sauce from fire, test on a plate.
  • If done, pour into sterilised bottles and keep.

07.27.11

Tomato Ketchup Sauce Recipe

Ingredients:
1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4″ piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate
How to make tomato ketchup:
  • Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
  • Pass through a sieve.
  • Add vinegar, sugar and chilli powder and cook until thick.
  • Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
  • Pour the ketchup in bottles and cork tightly.
  • Use after one week. This tomato ketchup can be kept for one year.

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07.27.11

Red Chilli Sauce

Ingredients:
125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili pepper (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid
How to make red chilli sauce:
  • Deseed the red chillies and grind.
  • Cook tomato pieces till tender and pass through a sieve.
  • Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
  • Remove from the fire, take out muslin bag and cloves.
  • Mix glacial acetic acid. Pour in a bottle and cork tightly.
  • Keep it for one week before using.
  • Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

07.27.11

Radish Cream Sauce

Ingredients:
10 teaspoons salted butter
2 yolks of eggs
1/2 teaspoon Salt (Namak)
pinch of Red chili pepper (Lal Mirchi)
1 tablespoon Lemon (Nimbu) juice
1 to 2 tablespoons cream
2 to 3 tablespoons grated red radish
How to make radish cream sauce:
  • Beat the butter until creamy.
  • Beat in egg yolks one at a time.
  • Add lemon juice, salt and Red chili pepper .
  • Cook over a pan of hot water until slightly thick.
  • Cool and mix whipped cream and grated radish.
  • Serve with fried dishes.

07.27.11

Mustard Sauce Recipe

ingredients:

7 teaspoons salted butter
3 teaspoons flour
1 cup hot Water
2 teaspoons brown sugar
6 teaspoons Vinegar (Sirka)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (Lal Mirchi)
1/2 teaspoon Salt (Namak)
How to make mustard sauce:
  • Melt the butter and stir in the flour.
  • Mix well and cook very gently without browning.
  • Add water and stir till it thickens.
  • Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well.
  • Store the sauce in a jar.

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07.27.11

Mint Sauce Recipe

Ingredients:
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)
How to make mint sauce:
  • Boil together vinegar, sugar and salt.
  • Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
  • Stand aside to cool before serving.

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07.27.11

Fresh Tomato Sauce Recipe

Ingredients:
1 1/2 kgs Tomatoes (Tamatar)
1/4 teaspoon Red chilli powder (Lal mirchi)
1 cup Sugar (Cheeni)
4 Cloves (Lavang)
1 small Onion(Pyaj)
1 small piece Cinnamon (Dalchini)
30 grams Ginger (Adrak) (2 tsps chopped)
6 cloves Garlic (Lasun)
1/4 cup Vinegar (Sirka)
2 teaspoons Salt (Namak)
How to make fresh tomato sauce:
  • Wash, dry and chop tomatoes.
  • Peel and chop the onions, garlic and ginger. Coarsely crush spices.
  • Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender.
  • Add spices, sugar, chilli powder and cook till thick.
  • Strain through a sieve and use.
  • This sauce cannot be stored.

Top Search Indian Recipe:

07.27.11

French White Sauce

Ingredients:
3 teaspoons butter
2 1/2 teaspoons flour
3 cups milk
1 small Onion (Pyaj)
1/2 teaspoon chopped Coriander Leaves (Dhania Patta)
1 piece bay leaf
4 peppercorns
pinch of nutmeg
pinch of red chillies (Lal Mirchi)
1 Clove (Lavang)
1/2 Lemon (Nimbu)
1/2 teaspoon Salt (Namak)

 

How to make french white sauce:
  • Put the milk to boil with chopped onion, coriander, clove, bay leaf and peppercorns.
  • Melt the butter, stir in the flour and cook a little without browning, then add hot milk.
  • Whisk over the fire until it boils and let it simmer for 6 minutes.
  • Strain or pass through a sieve, return to the pan, season lightly with a pinch of nutmeg, red chilli and salt.
  • When cold, add lemon juice.
  • Serve with fried dishes.

07.27.11

Dutch Sauce Recipe

Ingredients:
5 level teaspoons flour
3 teaspoons butter
4 cups milk
1 teaspoon onion, chopped
1/4 teaspoon Sugar (Cheeni)
2 pieces bay leaf
10 peppercorns
pinch of Red chili pepper (Lal Mirchi)
pinch of grated nutmeg
2 Cloves (Lavang)
Salt (Namak) to taste
4 to 6 teaspoons Lemon (Nimbu) juice
4 to 5 teaspoons Vinegar (Sirka)
1/2 teaspoon mustard powder
2 teaspoons chopped green Coriander Leaves (Dhania Patta)
How to make dutch sauce:
  • Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
  • Cool the milk and strain.
  • Melt the butter, stir in the flour on fire, fry a little without browning it.
  • Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
  • Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
  • When cold, add vinegar, lemon juice and mustard powder and mix it.
  • Check for salt.
  • Serve with cutlets.

07.27.11

Cocktail Sauce Recipe

Ingredients:
1/2 cup tomato ketchup
9 teaspoons Lemon (Nimbu) juice
1 teaspoon worcestershire sauce
1 teaspoon Salt (Namak)
How to make cocktail sauce:
  • Mix all the ingredients well.
  • This sauce goes well with any fried dish.