Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Method:
Peel garlic.
Grind garlic, chilli, ginger, tomatoes and chopped onions and vinegar
to a paste.
Method
Heat oil in a pan and fry garlic and onion till they become transparent.
Mix with the flour along with water and Red chilli.
1 Kg ripe tomatoes
1 spoon sugar
150 Gms onion
10-12 cloves of Garlic
1 inch piece ginger
150 ml water
1 tablespoon Kashmir Chili powder
Salt according to taste
Tomato red color (approx. teas spoon)
1 gm Sodium Benzoate (known as Sod Ben)
1 gm Potassium Meta Bi Sulphate (known as KMS) optional
2 tbsp acetic acid
Method:
Wash tomatoes under the running water. Make a fine tomato juice in
a juicer.
Make a fine paste of onion, garlic, ginger. Add this paste to tomato
juice and stir well.
Take a thick bottomed utensil or sauce pan and start boiling this juice.
Grind all spices in a grinder and bottle them. Add 1 tablespoon of this
spice powder in a cup of water, mix well and boil till water is reduced to
quarter.
When the juice reaches to boiling point then; add this spicy water to
tomato juice. Then add chili powder, sugar and salt.
Add tomato red color, stir. When its still hot then fill in a jar or bottle.
Add KMS, which is dissolved in little water only if you want to preserve
this for quite a longer time.
4. Onion sauce
Ingredients:
2 cups Onion (cut finely)
Method:
Method:
Place butter sugar in a double boiler.
When the sauce gets deposited on the back of a spoon, remove from
the stove.
Strain sauce.
Method:
Mix the cornstarch with water and keep aside.
Heat a pan, add lemon juice, lemon zest and ketchup and mix well.
Mix the cornstarch mixture in this mixture and mix very well.
Reduce the heat from the flame and simmer the sauce till it thickens.
6. Plum sauce
Ingredients:
10 ounce Plum preserves
tsp onion minced
tsp Minced ginger
tsp red chilli minced
tsp Brown sugar (jaggery)
1 tsp Vinegar
1 clove Garlic- minced
Method:
In a pan, boil all the ingredients, stirring in between and simmer a 6-
7 minutes to blend flavors.
Method:
In a Shallow bowl, add all the ingredients and mix well the soup is
ready.
8. Manchurian sauce
Ingredients:
2 tbsp Corn flour
1 tbsp Vinegar
Salt to taste
1 tsp Soya sauce
1/2 cup Tomato puree
1 tbsp Celery-chopped
1/4 tsp Ajinomoto-optional
1 cup Water
Method:
In a saucepan, add all the ingredients, mix well, bring to a boil and
simmer for a minute.
9. Pasta sauce
Ingredients:
1 bulk sausage, browned and drained
Method:
After draining the water from the sausage, add this in the tomatoes
products.
Method:
Mix all the ingredients and serve with sea foods or fried frog's legs.
Method:
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, and 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.
Method:
Boil together the salt, vinegar and sugar.
Put the ground mint leaves in a bowl and on it pour the sweetened
vinegar.
Method:
Beat the butter until it becomes creamy in form.
Add lemon juice, salt and red chilli pepper to it and mix well.
Remove from the flame and add whipped cream and grated radish
and mix well.
Method:
Peel the green portion of pumpkin and remove the top seeds and
thread portion. Cut the pumpkin into slices. Keep them aside.
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 the fire and test it on the plate.
Method:
Melt the butter and stir in the flour.
Now add mustard in vinegar and add salt, red chilli pepper and brown
sugar and make a thick paste.
Mix this mixture in the flour mixture and stir well and cook for some
time.