Tomato sauce

Ingredients
1 kg. tomatoes ripe, red, flat small variety
50 gms. Onion chopped
25 gms. Ginger peeled
10 gms. Garlic peeled
2 tsp. chilli powder
3 tsp. salt
100 gms. sugar
3 tbsp. vinegar
1/5 tsp. Citric acid dissolved in vinegar
1/5 tsp. sodium benzoate dissolved in 2 tsp. warm water

Tied in a pouch (of muslin cloth):
5 cloves
2" cinnamon stick broken
1 bay leaf
2 cardamoms
1/2 tsp. cumin seeds

Method:


Wipe tomatoes clean, nip off base scar.
Chop onion, tomatoes roughly.
Crush garlic, ginger and mix with tomatoes and onions.
Put in a large, heavy pan, drop in spice pouch.
Heat while stirring frequently.
Do not allow to burn at the bottom.
When the tomatoes are very soft, take off fire.
Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
Add chilli powder,salt and sugar.
Boil till consistency achieve plate test.
Add vinegar, boil for 5 minutes.
Remove from stove, add sodium benzoate immediately.
Stir and fill in sterilized bottles while still hot.
Cap immediately.

BIGMAC SAUCE!

McDonald's Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.
Mung daal (dry)

1 cup Mung dal (without skin)
2 ½ cup Water
1 teaspoon Salt
1 tablespoon Vegetable oil
¼ teaspoon Black mustard seeds
1 Clove garlic; chopped
¼ teaspoon Chopped fresh ginger
¼ teaspoon Garam masala (Indian spice mixture)
1 small Tomato; chopped

Bring 2-1/2 c. water to a biol in a medium size pot and add the salt to it. After carefully sorting out the dal by hand to remove any foreign objects, wash clean under running water and drain. Add dal to the boiling water. When the water begins its second boil, reduce heat to medium and cook uncovered for 10 min. Place a tightly fitting lid on the pot, reduce heat to low, and cook another 10 min. The dal should have become soft and there should be almost no water left in the pot. If there is some water left, simmer and stir the dal continuously until the water has evaporated. (The directions say to remove the dal to a bowl, dry the pot, heat oil and spices in the pot, then add the dal back to the pot. I think it is easier to heat the oil and spice in a small pan, then add to the pot, as above.) Heat the vegetable oil separately from the dal and add the mustard seeds, chopped garlic and chopped ginger to the oil. The mustard seeds will begin to pop and spatter when the oil becomes hot. When they have all popped, combine the hot oil and the dal. Stir for a minute, then add the garam marsala and the chopped tomato. Mix well and continue to stir for 5 min. until the dal is well heated. This dal should be served hot and may be reheated before serving. While most dals are thin and soup-like, this particular preparation comes out somewhat dry and lumpy by comparison.

Bechamel sauce

Bechamel sauce:
Butter 100gr
Flour 100gr
Milk 1 litre
1 studded onion
Melt the butter in a thick-bottomed pan.
Add the flour and mix in.
Cook for a few min over a gentle heat without colour.
Remove from the heat to cool the roux.
Gradually add the warmed milk with the onion studded with clove and stir until smooth.
Allow to simmer for 30min.
Removes the onion, pass the sauce through a conical strainer.
Cover with a film of butter to prevent a skin forming.

Tomato sauce

Tomato sauce:
Chopped parsley little bit
Slice carrot 50
Tomato puree 50gr
Slice onion 50gr
Celery 25gr
Bay leaf ½
Flour 10gr
Butter 25gr
Stock 375ml
Clove garlic ½
Spring of Thyme
Salt, corn pepper
Melt the batter in a small sauteuse and add the vegetables and herb and brown slightly. Mix in the flour and cook to a sandy texture. Allow to colour slightly. Mix in the tomato puree, allow to cool. Gradually add the boiling stock, stir to the boil. Add the garlic, season. Simmer for 1hour. Correct the seasoning and cool. Pass through a fine conical strainer.
This sauce has many uses, served with pasta, eggs fish, meats, etc.
The easy sauce for pasta is a tomato sauce.
When u use this sauce for pasta u can put Parmesan cheese on the top.
I hope u like this sauce

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

TOMATO KETCHUP RECIPE
Ingredients:


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.


CORIANDER LEAVES CHUTNEY
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.

COCONUT CHUTNEY
1 coconut 2 c. water
38 6 VEGETABLE SIDE DISHES
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 .

ONION CHUTNEY
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.

SESAME CHUTNEY (Type I)
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
dosai.

Imli Chutney

Ingredients
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
Method
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

Ingredients
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
Method
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

Ingredients
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
Method
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
Ingredients
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
Method
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
Ingredients
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
Method
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
Ingredients
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
Method
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

Ingredients
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
Method
Mix all the ingredients together in a bowl, whisk to combine to a smooth sauce.

Thai Satay sauce
Ingredients
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
Method
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.

Myonise

Ingrdients:
Egg - 1
Edible oil - 1 cup
Vinegar - 1 table spoon
Mustard Powder - 1/2 tea spoon
Pinch of sugar
Salt & Pepper to taste
(A Tea spoon each preferably)
+++++++++++++++++++++++

Add all the ingredients except the cup of oil into a mixer and beat it untill it mixes thoroughly.

Once the liquid mix is ready, pour the cup of oil very very slowly in very thin proportions while the mixer is still running (through the small opening of the mixer lid)

You'll see that the the thin liquid mixture turns in to a white paste as you go on pouring the oil into the mixer jar slowly, and your mayonaise will be ready.

The process will remain the same always, though you can alter the proportion of the spices according to your taste preferences.
yes u can replace egg wth 3table spoon of hung curd......but be sure tht the curd u use is made up of sweetened milk......an to store it u also need to add in it sitric acid........
thuh i hvnt tired it bt have heard it from a frnd who has been making it ths way for some time now........

white sauce

fresh milk 1 liter
powder milk 2 tab spoon
butter 2 tab spoon
flour(meda) 4 tab spoon

blend all this ingredients and boil this mixture in suce pan add little bit salt to taste and black peper its option..
serve this sauce with pasta.

powder milk is not Necessary

Ingredients
Butter
Flour (Maida)
1 cup Milk
Salt 2 taste
Pepper ( as desired)
pinch of Oregano
1 Cube Chicken Stock
2 Green Chillies
Pinch of Aginomoto
1 tsp spread cheese

Method
Melt the butter in a sauce pan and then add maida in it then stir it till it turns golden brown then add milk in it.Whisk it well so tht no lumps r left out,then add rest of the ingredients.Serve it wid boiled pasta

Homemade Fresh Fruit Spread

Did you know how easy it is to make your own fruit spread at home using fresh fruit? Many of you grow fruits in your garden, or your local market has a great selection of fresh fruit. Now you can prepare fresh fruit spread without any additives or preservatives. Try this out with raspberries, strawberries, blackberries, etc. Store bought spreads contain so much sugar, but at home you can use less sugar and let the natural fruit flavor stand out.
You will need:
1 quart of fresh fruit
2 cups sugar
Carefully wash the fruit, remove any stems or discolored berries. Place in a large saucepan with one cup of sugar. Cook over low heat for about 30 minutes. Be sure to stir the pot every 5 minutes. Remove from the heat and let cool. Now re-heat the pot over low heat and add one cup of sugar. Cook for 20 minutes, stirring occasionally. Let cool. Pour into glass jars. Keep refrigerated. Also note that these spreads will not keep as long as store bought since they do not contain any preservatives.
Enjoy !

Pesto Sauce

Seves:6
Fibre 0.5g, protein 2.4g, fat11g( per 2-tablespoons serving)
Calories/per 2-tablespoons serving: 108
WWpoints per 2-tablespoons serving: 2
1 clove garlic, peeled and crushed
6og/ 2 1/2 fresh parsley
30g/1oz Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6oml/2floz olive oil
In a food processor fitted with a steel blade, pulse the garlic until coarsely chopped. Add the basil, parsley, Parmesan cheese, salt and pepper; process until the herbs are finely chopped. While the processor is running, add the olive oil and process until just blended.

Cream Sauce

Serves: 10
Fibre 0g, protein 1g, fat 13g
Calories/serving: 121
WWpoints per serving: 2
• 120g/4 1/2oz unsalted butter
• 3 egg yolks
• 60ml/2floz water
• 60ml/2floz nutmeg to garnish
1. Place the butter in the top of a double boiler over hot ( but not boiling) water. Add the egg yolks one at a time, beating constanty with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, witch should take 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desire.

Tartare Sauce

Serves: 7
Fibre 0g, protein 0g, fat 18g
Calories/serving: 164
per serving: 3
• 16oml/5floz mayonnaise
• 1 tablespoon tarragon vinegar
• 1 teaspoon finely chopped onion
• 1 teaspoon capers, drained
• 1 teaspoon finely chopped tornichons
• 1 teaspoon finely chopped olives
• 1 teaspoon finely chopped parsley
1. Combine all the ingredients together and mix well.
2. Store in a covered jar in the refrigerator. This will keep for several weeks.