White Pepper Powder

Ingredients

• fresh green pepper

Method

• To prepare this from fresh pepper, the green peppers are peeled.
• Then the inner cores are dried and powdered.
• When commercially ground, the peeling is done in automatic machines.
• White pepper powder is used, where the taste is supposed to be more sharp.
• At the same time,the colour of the dish is not affected.

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.

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.

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.

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

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.

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.

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.

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.

Pumpkin (Orange) Sauce

Ingredients

• 1 kg. orange pumpkin
• 500 gms. sugar
• 150 gms. salt
• 1 small bulb garlic (peeled)
• 1 tsp. garam masala powder
• 2 tsp. red chilli powder
• 400 ml white vinegar
• 5-6 drops red colour (optional)
• 3 tbsp. oil

Method

• Peel and chop pumpkin fine. Take care to discard seeds and stringy pith. Grind garlic to a fine paste.
• Heat oil in a large pan, add garlic. Saute till light brown, stirring continuously. Add chillies, garam masala, stir for a minute.
• Add pumpkin and salt. Mix and cover. Simmer stirring occasionally, till pumpkin is soft.
• Add sugar and cook till a very soft lump is formed.
• Cool to room temperature. Add vinegar and blend in mixie. Strain and add colour. Mix and preserve.