Monday, August 17, 2009

Sauce/Chutney.....of differnt types..


1 1/2 kgs Tomatoes
1 tsps chilli powder
1 1/2 cups Sugar
2 Cloves
1 Cardamom
1/4" piece Cinnamon
2 tsps chopped Ginger
4 cloves Garlic
1 cup Vinegar
2 tsps Salt
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.

1 bunch coriander leaves (25 4 Tbsp. urad dhal
pieces) 1/3 c. coconut (shredded)
2 Tbsp. oil 1 tsp. tamarind,(paste)
6 red chilies 1 tsp. salt
1/4 x 1/4 inch asafoetida 1/4 c. water
(small piece)
Wash and clean coriander leaves and cut them into small pieces after removing
the roots. Saute chilies, asafoetida and urad dhal in oil until golden brown. Grind
coconut, red chilies, asafoetida, nely, rst. Then add tamarind paste, salt, coriander
leaves and urad dhal (fried) and grind coarsely. (Urad dhal should not be ground

ne.) This chutney goes well with dosai and adai. Can keep in the refrigerator for
many days. Note: If using asafoetida powder. (instead of whole asafoetida), use 1/4
teaspoon, but do not fry. Add it while grinding other ingredients.

1 coconut 2 c. water
3 hot green peppers 2 tsp. vegetable oil
1 tsp. salt 1/2 tsp. mustard seeds
2 Tbsp. coriander leaves 1/2 tsp. urad dhal
1/4 tsp. fresh ginger (chopped) 1 tsp. curry leaves
1 clove garlic
Scrape coconut or cut coconut into small pieces. In a blender grind rst 6 ingredients
with 2 cups of water into a coarse paste. In a fry pan, heat oil over medium
heat. Saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack
and urad dhal turns into golden color, remove fry pan from heat and pour the sauteed
mixture into the ground paste of coconut Stir the whole mixture. Goes well with idli
and dosai .

4 onions preferably red 1/2 tsp. salt
onions 1 Tbsp. water
3 Tbsp. oil 1/2 tsp. mustard seeds
3 red chilies 1/2 tsp. urad dhal
1/4 tsp. tamarind (extract)
Cut onions into small pieces and saute them in 2 tablespoons of oil for 5 minutes.
Keep stirring. A minute before removing from re, add the red chilies. Remove from
heat and grind them in blender with tamarind, salt and water into a ne paste. Heat
1 tablespoon of oil over medium re in a fry pan. Saute mustard seeds and urad dhal.
When mustard seeds crack, add the paste into it. Mix well and remove from heat.
Goes well with dosai.

1/4 c. sesame seeds 1 clove garlic
3 tsp. oil 1 tsp. salt
2-3 red chilies 2 c. water
1/2 coconut 1/2 tsp. mustard seeds
1 tsp. tamarind (paste) 1/2 tsp. urad dhal
Brown sesame seeds in a skillet over low heat until most of them crack. Saute chilies
in 1 teaspoon of oil in a skillet until golden brown. Then grind them in a blender with
coconut, tamarind, garlic, salt and water into a coarse paste. Then add the sesame
seeds and grind the whole mixture into a ne paste. Over medium heat, saute mustard
seeds and urad dhal in 2 teaspoons of oil until golden brown. Remove from heat and
pour the sauteed mixture into the above ground paste. Tastes good when eaten with

Imli Chutney

1 Dried tamarind [imli] pulp 3 tablespoons
2 Brown sugar or jaggery 2 teaspoons
3 Roasted cumin powder 1 teaspoon
4 Fennel seed powder 1/2 teaspoon
5 Ginger, peeled and grated 2 teaspoons
6 Red chili powder 1/2 teaspoon
7 Garam masala 1/2 teaspoon
8 Salt 1/2 teaspoon
9 Hot water 1 cup
10 Lemon juice to taste
If you use whole dried tamarind with seeds, then soak it in hot water for 20 mins and then squeeze and strain it. Now add all the ingredients to the tamarind, mix well and heat it to dissolve sugar.
Servings -depends on you

Green Coconut Chutney

1 Desiccated coconut 1 cup
2 Roasted chana [bhuna chana] 2 tablespoons
3 Garlic 4 cloves
4 Green chilies 4
5 Salt to taste
For tadka-
6 Mustard seeds [sarson dana] 1 teaspoon
7 Curry leaves 5
8 Whole dry red chilies 2
9 Oil 1 teaspoon
Blend in together the coconut, chana, garlic, green chilies and salt with 2 tablespoons of water to a thick paste. Heat oil in a pan, add mustard seeds and let it splutter, now add red chilies, curry leaves and drizzle it over the chutney.
Servings -depends on you

Sweet Mango Chutney-1

1 Mangoes [slightly ripened], peeled and chopped 3
2 Dates [khajur] 5
3 Jaggery [gud] 1 tablespoon
4 Roasted cumin seeds 1 teaspoon
5 Lemon juice 1 teaspoon
6 Oil 2 teaspoons
7 Whole coriander seeds, roasted 1/2 teaspoon
8 Salt to taste
Heat oil in a pan, add mangoes and cook until soft, mash them well and set aside. Now add all the ingredients together with mangoes and blend. Cool and store.

Thai Peanut sauce
1 Roasted unsalted peanuts
blend in a blender to a powder 150 grams
2 Unsweetened coconut milk 4 cups
3 Red curry paste 2 tablespoons
4 Sugar 2 tablespoons
5 Lemon juice 3 tablespoons
6 Fish sauce [soy sauce for Vegetarians] 3 tablespoons
Heat 2 cups of coconut milk and red curry paste in a pan over high, continue to cook until oil from the coconut comes out. Now lower the heat to medium add peanut powder and the remaining coconut milk, bring to a boil, lower the heat, add sugar, lemon juice and fish sauce, stir and simmer for 20 mins until thickens and oil comes on the surface. Cool and blend it until thickens as the cream.If it is very thick, add coconut milk or water to thin it out.

Thai Lemon Coriander sauce
1 Fresh coriander leaves
finely chopped 1+ 1/2 cups
2 Red pepper, finely chopped 1
3 Red onion, finely chopped 1
4 Garlic cloves, finely chopped 4
5 Roasted unsalted peanuts
blended to fine powder 2 tablespoons
6 soy sauce 4 tablespoons
7 Vegetable oil 1 tablespoon
8 Lemon juice 3 tablespoons
9 Sugar 1 tablespoon
Mix all the ingredients together in a bowl, set aside for 30 mins, so that all the flavors combine together, then serve.

Thai Sweet n sour sauce
1 Rice or white vinegar 1 cup
2 Chili-garlic sauce 2 tablespoons
3 Garlic cloves, finely chopped 3
4 soy sauce 2 tablespoons
5 Salt 1/4 tablespoon
6 Sugar 1 cup
Heat the vinegar and sugar in a saucepan on high heat for 4 minutes, until the sugar dissolved. Add soy sauce and salt and stir. Continue cooking over medium-high heat for 10 minutes, until the sauce thickens. Remove from the fire. Add chili-garlic sauce and the garlic, stir and let it cool.

Thai Peanut Dipping Sauce

1 Creamy peanut butter 1/2 cup
2 Sesame oil 2 tablespoons
3 Red cayenne pepper 1/4 tablespoon
4 soy sauce 2 tablespoons
5 Orange peel, grated 1 teaspoon
6 Granulated Sugar 2 teaspoons
7 Hot water 1/4 cup
8 Apple cider vinegar 1 teaspoon
Mix all the ingredients together in a bowl, whisk to combine to a smooth sauce.

Thai Satay sauce

1 Onion , chopped 1
2 Dried red chilies or chili powder [1 teaspoon] 3
3 Garlic 3 cloves
4 Lemon grass , peeled and chopped the tender parts only 1 tablespoon
5 Shrimp paste 1/2 teaspoon
6 Coriander seeds powder 1/2 teaspoon
7 Vegetable oil 1 teaspoon
8 Cumin powder 1/2 teaspoon
9 Roasted peanut powder Or
Crunchy peanut butter 1 cup
10 Coconut milk 1 cup
11 Coriander root, chopped 2
12 Tamarind juice 2 tablespoons
13 Sugar 2 tablespoons
14 Salt 1/4 teaspoon
Put onion, lemongrass, shrimp paste, chilies, garlic, cumin, coriander, coriander roots and coconut milk in a blender and blend to a smooth paste. Heat oil in a pan, add the blended mixture gently and cook until lightly browned. Now add the remaining coconut milk and whisk over low heat. Now add the peanuts [ or peanut butter], sugar, tamarind juice and salt, stir well. If it is too thick add coconut milk to thin it out. If it is thin, simmer more until thickens.

No comments:

Post a Comment