Wednesday, May 30, 2007

Turmeric Powder

Ingredients

  • fresh turmeric
  • dry turmeric
Method
  • Buy thick firm, healthy ones.
  • Wash in plenty of water
  • Drain water in a large colander
  • Then dry in strong sun.
  • See that they are absolutely dry and brittle, before you pound.
  • If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.
  • Dry turmeric in strong sun for an hour
  • See that they are absolutely dry and brittle, before you pound
  • Pound
  • If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.

Monday, May 28, 2007

Green Chilli Powder

Ingredients

  • green chillies
  • salt
  • oil
  • water
Method
  • Choose healthy firm green chillies.
  • Put plenty of water to boil, add a tsp. of salt to it.
  • When boiling starts, add destalked chillies
  • Boil till they come to the top.
  • Drain, and spread on a thick towel till excess water is drained.
  • Dry in strong sun or in a warm switched off oven,till chillies turn crisp.
  • They will look transparent, once they dry.
  • Pound the chillies adding 1/2 tsp oil
  • These chillies, can be used where spiciness is required, but you do not want the colour chillies.
Eg. White pulaos, white sauce, etc

Saturday, May 26, 2007

Red Chilli Powder

Ingredients

  • 1 kg red dry chilli
  • 1 tsp oil
  • for preseving: small blocks of asafoetida or
  • salt
Method
  • For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.
  • Sun them till crisp.
  • Break off stalks, and discard.
  • While pounding add a tsp. oil to a kg. of chillies.
  • This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as a preservative.)
  • Pack in ziplock or seamseal polythene bags. Or in sterile glass jars, with airtight lids.
  • Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoilt for longer time
  • For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long

Wednesday, May 23, 2007

Dhania (Coriander Seeds) Powder

Ingredients

  • Corriander seeds
Method
  • Choose crisp green seeds, which do not have teeny holes made by worms.
  • Remove stalks, husk, etc.
  • Place in strong sunlight for 30 minutes
  • Grind to a fine powder.
  • Sieve and grind again the more coarse part of the powder
  • Sieve again
  • Store in clean sterile tightlidded jar.

Tuesday, May 22, 2007

Pizza Tomato Sauce

Ingredients

  • 1 cup tomato puree
  • 1/2 cup onions finely chopped
  • 8-10 flakes garlic
  • 1/2 tbsp. sugar
  • 1/2 tsp. red chilli crushed
  • 1/4 tsp. omam (oregano) seeds
  • 1/4 tsp. cinnamon clove powder
  • 2 tbsp. cornflour
  • 2 tbsp. butter
  • salt to taste
Method
  • Heat butter. Add chopped onions. Stirfry for 2-3 minutes. Add tomato puree, bring to a boil.
  • Pound together garlic, chilli powder, salt, clove-cinnamon powder. Add all ingredients except cornflour, simmer for 5 minutes.
  • Mix cornflour in 1/2 cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps.
  • Stir and cook till thick enough to spread on pizza bread. Cool, stirring occasionally, to avoid surface from drying up.

Monday, May 21, 2007

White Sauce

Ingredients

  • 3 cups milk
  • 1/2 cup plain flour
  • 1 tbsp. butter
  • 2 tbsp. cheese grated
  • salt to taste
  • pepper to taste
Method
  • In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
  • Remove and keep aside to cool.
  • Melt butter in the pan, add half the milk.
  • Mix the remaining milk in the cooled flour to form a smooth paste.
  • When milk comes to a boil, add paste and stir continuously.
  • Bring back to a boil.
  • Cook till the sauce is thick enough to coat the back of a spoon thickly.
  • Sprinkle salt and fresh ground pepper and stir to mix well.
  • Add grated cheese to the mixture.
  • Use as required in individual recipes.

Sunday, May 20, 2007

Hot And Sour Sauce

Ingredients

  • 3 ripe tomatoes
  • 1 tbsp. sugar
  • 1 tbsp. vinegar (brown)
  • 1 tsp. soya sauce
  • 1 tsp. chilli sauce
  • 1/2 tsp. ginger finely grated
  • 1 tsp. cornflour
  • salt to taste
Method
  • Wash and wipe tomatoes dry. Chop and boil, without adding water. Take care to stir frequently.
  • When tomatoes get soft, blend to a smooth puree. Strain,discards seeds, skins,etc. Add all other ingredients.
  • Add 2 tbsp. hot water. Mix well. Resume boiling, till sauce is thick enough. Check taste for salt.

Thursday, May 10, 2007

Chinese Schezwan Sauce

Ingredients

  • 25 red chillies (dried long)
  • 3 bulbs garlic, flaked and peeled
  • 10-15 flakes garlic finely chopped
  • 3 green chillies finely chopped
  • 2" piece ginger, peeled and grated
  • 2 white onions finely chopped
  • 1 stalk celery finely chopped
  • 2 tsp. cornflour
  • 1 tbsp. brown vinegar
  • 1 tbsp. sugar
  • 2 pinches ajinomoto (optional)
  • 1 tbsp. oil
Method
  • Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind chillies,garlic to a paste.
  • Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir. Add celery, onions, stirfry till onions are transparent.
  • Add paste, stirfry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.
  • Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.
  • Bottle, cool, refrigerate, use in chinese cooking as required

Wednesday, May 9, 2007

Pungent Sauce

Ingredients

  • 1 red chilli finely chopped
  • 10 flakes garlic finely chopped
  • 1 tbsp. ginger grated
  • 1 stalk celery finely chopped
  • 1 stalk mint leaves finely chopped
  • 1 spring onion with greens
  • 1 tbsp. cornflour
  • 1 stalk choice of herb (basil, thyme, rosemary)
  • 1-1/2 cups water
  • 1 tsp. soya sauce
  • 1/4 tsp. crushed black pepper
  • 1/2 tsp. sugar
  • salt to taste
  • 1 tsp. oil
Method
  • Dissolve cornflour in 1/2 cup water. Keep aside. Chop herb very fine, keep aside. Heat oil, add ginger, garlic, chillies, stirfry.
  • Add chopped onions, celery, stir. Add remaining 1 cup water. Bring to a boil. Add sugar, salt, soya sauce, mint, herb, pepper.
  • Add cornflour, stir and cook till sauce becomes transparent. Serve hot, with steamed rice, snacks, bhajias, and even soups.

Tuesday, May 8, 2007

Jai Tomato Sauce

Ingredients

  • 2-1/2 kg. ripe tomatoes
  • 200 gms.sugar
  • 1/4 cup salt
  • 1/4 cup red chilli powder
  • 1/2 tsp. citric acid
  • 150 ml. brown cooking vinegar
  • crush to coarse bits:
  • 1" piece cinnamon
  • 6-7 cloves
  • 2 bay leaves
  • 2 large black cardamoms
Method
  • Tie crushed spices in a clean muslin cloth to form a pouch. Wash and wipe tomatoes dry.
  • Chop and boil, without adding water.
  • Take care to stir frequently. When tomatoes get soft, blend to a smooth puree.
  • Strain,discards seeds, skins,etc.
  • Put back to boil in a heavy,deep saucepan. Put in spice bag, allow to boil in it.
  • When reduced to half, add sugar and salt.
  • When almost done (by plate test), add chilli and vinegar. Boil again for 2-3 minutes.
  • Remove spice bag.
  • Take off fire, add citric acid, stir well. Pour into sterile bottles, cool, close caps, seal with wax.
  • Once bottle is opened for use, refrigerate.

Monday, May 7, 2007

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.

Green Chilli Sauce

Ingredients

  • peel garlic, destalk chillies.
  • grind together till fine.
  • add vinegar to help the grinding process.
  • add salt. keep aside.
  • heat oil in a deep pan, add cornflour.
  • stir fry flour for a few seconds.
  • add paste, mix continuously.
  • stir frequently, simmer till thick.
  • bottle in sterile jars, preserve.
Method
  • Wipe chillies clean, destalk and chop.
  • Mix salt and vinegar, to dissolve salt.
  • Add green chillies, marinate for 1 hour.
  • Stir, and dry roast cornflour pan, for a minute.
  • Grind chillies, marinade, cornflour to a fine paste.
  • Heat oil, add mixture, bring to a boil.
  • Simmer till thick, stirring occasionally.
  • Preserve in sterile bottle.

Thursday, May 3, 2007

Chilli Garlic Sauce

Ingredients

  • 500 gms. long red chillies
  • 2 medium bulb garlic
  • 200 gms. salt
  • 300 ml. vinegar
  • 1 tbsp. oil
  • 1-1/2 tbsp. cornflour
Method
  • Peel garlic, destalk chillies.
  • Grind together till fine.
  • Add vinegar to help the grinding process.
  • Add salt. Keep aside.
  • Heat oil in a deep pan, add cornflour.
  • Stir fry flour for a few seconds.
  • Add paste, mix continuously.
  • Stir frequently, simmer till thick.
  • Bottle in sterile jars, preserve.