Mini Short cake muffin
Ingredients
Butter 8 ounces
Flour 8 ounces = 16 tbsp sieved
Icing sugar 3 ounces
Muffin
Strawberry jam as required
Icing sugar as required for topping
Method
Greased muffin tins, beat 8 ounce butter and 3 ounce icing sugar till light and creamy, stir in the 8 ounce flour, put mixture into icing bag fitted with star nozzles, pipe swirls of mixture into the greased muffin tins, bake on 180 degree C for 20 min, remove sprinkle with icing sugar and put a dot of jam into the centre of each.
Thursday 13 December 2012
CHICKEN BREAD by shireen
CHICKEN BREAD
Ingredients for dough
Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 ½ cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
note one egg goes in the dough n the other one to brush on the bread b4 going into the oven
Ingredients for dough
Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 ½ cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
note one egg goes in the dough n the other one to brush on the bread b4 going into the oven
PISTEY KI LOZE by shireen
Pistey ki loze
Ingredients
Milk 3 cups
Eggs 6
Butter 4 ounce
Sugar ¾ cup
Cardamom powder 1 tsp
Rose water 2 tbsp
Pista coarsely grounded 4 tbsp
Green color few drops
Method
In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.
Ingredients
Milk 3 cups
Eggs 6
Butter 4 ounce
Sugar ¾ cup
Cardamom powder 1 tsp
Rose water 2 tbsp
Pista coarsely grounded 4 tbsp
Green color few drops
Method
In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.
Strawberry almonds fold over’s
Strawberry almonds fold over’s
Ingredients
Flour 2 cups
Butter softened 1 cup = 200 grams
phalpidia Cream cheese 8 ounces = 200 grams
Vanilla essence ½ tsp
Strawberry jams 4 tbsp
Egg whites 2 beaten
Flaked almonds 4 tbsp
Sugar 2 tsp
Method
In a bowl beat together 2 cups flour, 1 cup butter, 8 ounce cream cheese and ½ tsp essence with electric beater with medium speed until crumbly, press dough into ball flattened wrap in plastic and chill for 1 hr, in pre heat oven on 190 degree C divide dough in half on lightly floured surface, roll half dough, ¼ inch thick cut into 2 ½ inches rounds, place rounds on a baking tray, place ½ tsp of the jam on each round, fold in half over jam press edges firmly with fingers, seal edges with fork, brush top with 2 beaten egg whites, sprinkle with 4 tbsp almonds and 2 tsp granulated sugar, bake for 15 min until light brown, cool completely.
Ingredients
Flour 2 cups
Butter softened 1 cup = 200 grams
phalpidia Cream cheese 8 ounces = 200 grams
Vanilla essence ½ tsp
Strawberry jams 4 tbsp
Egg whites 2 beaten
Flaked almonds 4 tbsp
Sugar 2 tsp
Method
In a bowl beat together 2 cups flour, 1 cup butter, 8 ounce cream cheese and ½ tsp essence with electric beater with medium speed until crumbly, press dough into ball flattened wrap in plastic and chill for 1 hr, in pre heat oven on 190 degree C divide dough in half on lightly floured surface, roll half dough, ¼ inch thick cut into 2 ½ inches rounds, place rounds on a baking tray, place ½ tsp of the jam on each round, fold in half over jam press edges firmly with fingers, seal edges with fork, brush top with 2 beaten egg whites, sprinkle with 4 tbsp almonds and 2 tsp granulated sugar, bake for 15 min until light brown, cool completely.
Chicken Khageena bu shireen
Chicken Khageena
Ingredients
Chicken mince 250 gm
Eggs 4 beaten
Onion finely chopped 1 cup
Tomatoes finely chopped 2
Coriander leaves chopped 4 tbsp
Green chilies chopped 4
Oil ½ cup
Salt 1 tsp leveled
Turmeric ¾ tsp
Chili powder 1 tsp
All spice ¼ tsp
Ginger garlic paste 1 tsp
Method
Heat ½ cup oil add 1 cup chopped onion, fry for 5 minutes, add 1 tsp ginger garlic paste, then add 250 gm chicken mince and cook for 5 minutes, add 2 tomatoes with 1 tsp salt, 1 tsp chili powder, ¾ tsp turmeric, also add 4 beaten eggs, keep frying well lastly add in ¼ tsp all spice and 4 tbsp chopped coriander leaves and 4 chopped green chilies.
Ingredients
Chicken mince 250 gm
Eggs 4 beaten
Onion finely chopped 1 cup
Tomatoes finely chopped 2
Coriander leaves chopped 4 tbsp
Green chilies chopped 4
Oil ½ cup
Salt 1 tsp leveled
Turmeric ¾ tsp
Chili powder 1 tsp
All spice ¼ tsp
Ginger garlic paste 1 tsp
Method
Heat ½ cup oil add 1 cup chopped onion, fry for 5 minutes, add 1 tsp ginger garlic paste, then add 250 gm chicken mince and cook for 5 minutes, add 2 tomatoes with 1 tsp salt, 1 tsp chili powder, ¾ tsp turmeric, also add 4 beaten eggs, keep frying well lastly add in ¼ tsp all spice and 4 tbsp chopped coriander leaves and 4 chopped green chilies.
DAAL KACHORI WITH AALOO KI TARKARI by shireen
DAAL KACHORI WITH AALOO KI TARKARI
Ingredients for Kachori
Flour ½ kg
Salt ½ tsp
Ghee 250 gm
Water to knead
Cumin seeds ½ tsp
Ingredients for Filling
Red lentils 250 gm
Salt ½ tsp
Turmeric ¼ tsp
Ingredients for Tarkari
Potatoes 1 kg
Crushed red chili 1 tbsp
Salt ½ tsp
Turmeric ½ tsp
Onion seeds ½ tsp
Cumin seeds 1 tsp
Onion 1
Oil 2 tbsp
Method for Kachori
Mix together ½ kg flour, ½ tsp salt, ½ tsp cumin seeds and 250 gm Ghee. Knead to soft dough with water as required. Leave it for 5 minutes and then make small balls. Fill some quantity of prepared filling, make small kachori and fry in hot oil.
Method for filling
Boil 250 gm lentil with water as required. When water dries and lentil is tender add in ¼ tsp turmeric and ½ tsp salt. Mix well.
Method for Tarkari
Peel and cut 1 kg potatoes into cubes. Boil with 1 tbsp crushed red chili, ½ tsp salt, ½ tsp turmeric, ½ tsp onion seeds and water as required. When potatoes are tender and some water remain, turn the flame off. Now mash the potatoes with wooden spoon. In other pan, heat 2 tbsp oil; add 1 chopped onion and 1 tsp cumin. Pour this mixture on top of tarkari.
note 1/2 kg flour is 4 cups and 250 gms ghee is 1 cup and it shud be solid jama hua use karna ha and just but the ghee in fridge and use that
Ingredients for Kachori
Flour ½ kg
Salt ½ tsp
Ghee 250 gm
Water to knead
Cumin seeds ½ tsp
Ingredients for Filling
Red lentils 250 gm
Salt ½ tsp
Turmeric ¼ tsp
Ingredients for Tarkari
Potatoes 1 kg
Crushed red chili 1 tbsp
Salt ½ tsp
Turmeric ½ tsp
Onion seeds ½ tsp
Cumin seeds 1 tsp
Onion 1
Oil 2 tbsp
Method for Kachori
Mix together ½ kg flour, ½ tsp salt, ½ tsp cumin seeds and 250 gm Ghee. Knead to soft dough with water as required. Leave it for 5 minutes and then make small balls. Fill some quantity of prepared filling, make small kachori and fry in hot oil.
Method for filling
Boil 250 gm lentil with water as required. When water dries and lentil is tender add in ¼ tsp turmeric and ½ tsp salt. Mix well.
Method for Tarkari
Peel and cut 1 kg potatoes into cubes. Boil with 1 tbsp crushed red chili, ½ tsp salt, ½ tsp turmeric, ½ tsp onion seeds and water as required. When potatoes are tender and some water remain, turn the flame off. Now mash the potatoes with wooden spoon. In other pan, heat 2 tbsp oil; add 1 chopped onion and 1 tsp cumin. Pour this mixture on top of tarkari.
note 1/2 kg flour is 4 cups and 250 gms ghee is 1 cup and it shud be solid jama hua use karna ha and just but the ghee in fridge and use that
Sauces & Chutneys by shireen
Sauces & Chutneys by shireen
Melba sauce
Ingredients
Strawberry sauce 2 tbsp
Lemon juice 1 tbsp
Any tin fruit syrup 1 tbsp
Strawberry essence few drops
Red color few drops
Method
Mix well 2 tbsp Strawberry sauce, 1 tbsp Lemon juice, 1 tbsp any tin fruit syrup, few drops Strawberry essence and few drops red color
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Chocolate Sauce
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp
Method
Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use
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HOME MADE CHOCOLATE SYRUP
½ cup cocoa powder
1 cup water
2 cups sugar
1/4 teaspoon salt
¼ teaspoon vanilla essence
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
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BBQ Sauce
5 cups ketchup
1 cup prepared yellow mustard.
1 cup cider vinegar
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup light brown sugar, firmly packed
2 Tablespoons chili powder
1 teaspoon salt
1 to 2 Tablespoons black pepper, to taste
Whisk ingredients together in a large saucepan until
smooth. Cover and simmer about 15 minutes to
marry flavors. Sauce can be served immediately or
bottle and refrigerate for up to several weeks. Recipe
yields about 8 cups.
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Sev ki Chutney
Ingredients
Sev 1 packet
Coriander leaves 1 cup
Garlic paste 1 tsp
Onion chopped 2 tbsp
Salt ½ tsp leveled
Green chilies 4
Lemon juice 4 tbsp
Water ¼ cup
Method
In a blender put 1 packet sev, 1 cup coriander leaves, 2 tbsp chopped onion, 1 tsp garlic paste, ½ tsp salt, 4 green chilies, 4 tbsp lemon juice and ¼ cup water, blend until smooth.
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Aloo Bukhara Chutney:
Ingredients:
Dried plums 200 grams
Water 2 cups
Sugar 2 cups
Melon seeds 1 tbsp
Cardamom powder ½ tsp
Red color Pinch
Method:
1. Soak plums in 2 cups of water.
2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.
3. Add soak plums along with remaining water
4. Cook till boiling and slightly thick
5. Lastly add melon seeds, cardamom powder and red color
6. Remove cool and preserve
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Khatti Methi Rani Chutney
Ingredients
Dates 4 ounces 100 gms /1/2 cup
Tamarind pulp ½ cup
Water 1 cup
Salt 1 tsp
Sugar 1 tbsp
Chili powder 1 tsp
White cumin 1 tsp
Garlic paste 1 tsp
Method
Soak 4 ounces dates in 1 cup water for 1 hour, remove seeds and blend with ½ cup tamarind pulp, 1 tsp salt, 1 tbsp sugar, 1 tsp chili powder, 1 tsp garlic paste and 1 tsp white cumin till smooth.
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Tomato Chutney
Ingredients
Tomatoes ½ kg
Curry leaves 15
Desiccated coconut 1 tbsp
Lemon juice 4 tbsp
Salt ½ tsp
White cumin 1 tsp
Garlic crushed 1 tsp
Red chilies whole 6
Fenugreek seeds ¼ tsp
Mustard seeds ¼ tsp
Crushed black pepper ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Blanched ½ kg tomatoes and peel off skin, add 1 tsp white cumin, 1 tbsp desiccated coconut, 6 whole red chilies, 1 tsp crushed garlic, ½ tsp crushed black pepper and blend well, add 4 tbsp lemon juice and cook all together for 10 minutes till thick, heat ¼ cup oil, add 15 curry leaves, ¼ tsp fenugreek seeds and ¼ tsp mustard seeds, pour over chutney, Now cool and save in a bottle.
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tomato chutney
tomatoes 6 /1/2kg
rai1tsp
jeera1tsp
lasanpaste1tsp
curry leaves
chillipd1tsp heaped
vineger 1tbsp
sugar1bsp
put oil in a pan,add rai,jeera,redchillies,curryleaves add lasan a ,1/4 cup water ,chillipd,1tsp salt fry well add tomatoes,do not add water close and cook add vineger and sugar and cook till oil comes on top
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Jhatt Patt Chutney
Ingredients
Raw mango powder 3 tbsp
Salt ½ tsp
Dried ginger powder ½ tsp
Brown sugar 4 tbsp
All spice powder ½ tsp
White cumin 1 tsp crushed
Chili powder 1 tsp
Water ¾ cup
Method
In a pan add together 3 tbsp raw mango powder, ½ tsp salt, ½ tsp dried ginger powder, 4 tbsp brown sugar powder, ½ tsp all spice powder, 1 tsp crushed cumin, 1 tsp chili powder and ¾ cup water and cook on low flame till thick.
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Gur ki Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Salt ½ tsp
Crushed red pepper 1 tsp
White cumin roasted and ground 1 tsp
Coriander leaves chopped 2 tbsp
Method
In 1 cup tamarind pulp add ½ cup jaggery, ½ tsp salt, 1 tsp cumin ground, 1 tsp red chili crushed and cook for about 10 minutes till thick, lastly add 2 tbsp chopped coriander leaves.
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Sweet tamarind chutney:
Ingredients:
Tamarind pulp 2 cups
jaggery 1 cup
Chili powder 1 tsp
Dried ginger 1 tsp
Cumin powder 1 tsp
Salt ½ tsp
Method:
Cook all together till thick
note u can use sugar instead of jaggery
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Tamarind Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Water ½ cup
Chili powder 1 tsp
Cumin roasted and crushed 1 tsp
Dry ginger powder 1 tsp
Black salt ½ tsp
Chat Masala½ tsp
Salt ¼ tsp
Method
In a pan put to cook 1 cup tamarind pulp, ½ cup jaggery, 1 tsp chili powder, 1 tsp roasted crushed cumin seeds, 1 tsp dry ginger powder, ¼ tsp salt, ½ tsp black salt, ½ cup water, ½ tsp Chat Masala all together for 15 minutes till thick.
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Green Chutney:
Coriander leaves 1 bunch
Mint leaves ½ bunch
Green chilies 4
Garlic 1 tsp
Cumin 1 tsp
Lemon juice 2 tbsp
Salt ½ tsp
Sugar 1 tbsp
Water ¼ cup
Method:
Blend all together.
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Fresh Coconut Chutney
Ingredients
Fresh Coconut grated 1 cup
Green chilies 4
Ginger 1 piece
Lemon juice 1 tbsp
Salt ½ tsp
Coriander leaves 2 tbsp
Yogurt 2 tbsp
Ingredients for Baghar
Oil 2 tbsp
Curry leaves 6
Mustard seeds ½ tsp
Dry red chili 1 broken into pieces
Method
In blender, add 1 cup fresh grated coconut, 4 green chilies, 1 piece of ginger, 1 tbsp lemon juice, ½ tsp salt, 2 tbsp coriander leaves and 2 tbsp yogurt till smooth, heat 2 tbsp oil in a pan, add 1 red chili, ½ tsp mustard seeds and 6 curry leaves, fry for 1 minute. Now add this to the chutney.
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Tartar sauce
Ingredients
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers
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Tomato katchup
Ingredients
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
\
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
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D.P. Sauce
Ingredients:
Oil 2 tbs
Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Method:
Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.
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Broast Sauce
Ingredients:
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
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Honey Mustard Sauce
Ingredients
Honey 2-3 tbsp
Mustard paste 1 tsp heaped
Lemon juice 2 tbsp
Mayonnaise or cream 1 tbsp
Method:
Mix all above together and serve with chicken strips
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Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)...
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli
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Salsa
Ingredients
Tomato 1 can
Onion chopped 3 tbsp
Tomato paste 1 tbsp
Crushed red pepper 1 tsp
Crushed coriander ½ tsp
Garlic paste 1 tsp
Sugar 1 tsp
Green chilies chopped 2
Capsicum chopped 3 tbsp
White cumin ground ½ tsp
Salt ½ tsp
Oil 2 tbsp
Method
Heat oil; add garlic paste with onion, and capsicum. Cook for 2 minutes. Add can tomatoes, with all the seasonings. Cook for 10 minutes till thick. Lastly add tomato paste and remove.
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Raw Mango Chatni
Ingredients
Raw mango 2
Onion (chopped) 2
Green chilies (chopped) 2
Coriander leaves 2 tbsp
Sugar 4 tbsp
Method:
Boil raw mango with skin for 30 minutes. Remove skin and squeezed out pulp then mix all the above and serve
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Imlee Ki Chatni
Ingredients
Tamarind pulp 1-1/2 cup
Green chilies 4
Chili powder ½ tsp
Garlic paste 1 tsp
Coriander leaves 3 tbsp
Mint leaves 10
Sugar 1 tsp
Salt ¼ tsp
Roasted cumin seeds 1 tsp
Method
Blend all together and serve with Bar BQ.
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Tomato ketchup (2)
Ingredients
1-1/2 kg tomatoes*
1 tsp ginger/garlic paste
1 tsp Shan tez lal mirch powder
200 gms (1 pao) sugar
1 cup brown vinegar (you can use white, but brown gives better colour)
1-1/2 tsp saltSpice bag - take a 4 inch x 4 inch piece of mulmul and add spices. Add spices and tie with string.
4 whole dried red chilli
2 large sticks of cinnamon
1 tsp whole black pepper
1 tsp cloves
1/2 tsp fennel seeds (optional)
Place strained tomatoes in a pan, place on medium heat. Add Ginger/ garlic paste, vinegar, salt, and spice bag. Cook with lid on over medium heat until sauce has thickened. Ensure you stir every now and then to stop it from sticking.
Once tomatoes have gone to ketchup thickness, remove spice bag and pour in sterilized jars/bottles.
*to prepare tomatoesTake 1-1/2 tomatos, wash well, drain and cut each tomatoes into 4.Place in pan and add tomatoes. Cover and cook for 15 minutes. Do not add anything else at this point. Strain through fine plastic strainer or blend then strain through a mulmul cloth. Never use a aluminium strainer to strain tomatoes or anything acidic.
To sterilize jars - wash jars in hot water with detergent. Rinse well and either plance in oven on lowest setting till fully dry or place jars in large pan so water can get in jars and boil jars for 15 minutes - carefully remove from boiling water - removing as much water as possible.
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White sauce
ingredients:
butter 2 TBS
Flour 3TBS
chicken stock 1 and 1/2 cup
milk 1 and 1/2 cup
mustard paste1 tsp
white ppr 1/4 tsp
cheddar cheese 2 slices or 2 TBS
method:
cook all to thick using whisk at all times.also if u use chicken cube or chicken powder like i did, then dont add salt.
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
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Worcestershire sauce
Ingredients:
1 tsp black pepper
2 pinches chilli powder
3 oz Soya sauce
6 garlic cloves, crushed
8 oz vinegar
Method:
Liquidise or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.
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chaat masala powder
3 table sp zeera
1 table sp black pepper
15 whole red chilli
roast above then make powder by adding below ingridients 2:
1 teaspoon salt
2 teaspoon black salt
4 table sp mango powder khatai powder
1 table spoon dry ginger powder
mix it and use it
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Garam Masala Powder
Ingredients
White cumin whole 1 cup
Black pepper whole ½ cup
Cloves ¼ cup
Black cardamom 12
Green cardamom 25
Mace 1 tbsp
Nutmeg 1
Cinnamon sticks 12
Method
Grind together 1 cup white cumin whole, ½ cup black pepper whole, ¼ cup cloves, 12 black cardamoms , 25 Green cardamom, 1tbsp mace, 1 nutmeg and 12 cinnamon sticks. Sieve, fill and store in bottle, use as required.
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Garam masala mix
1/2 cup white cumin seeds
1/4 cup cloves
1 whole nutmeg
1tsp jaiwetri..
1/4 cup green cardamom
1/4 cup black cardamom
12 sticks of cinnamon
Grind all above spices and sieve it. Repeat grinding and sievibg process at least 4-5 times until mix becomes a powder. Keep stored in airtight jar.
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Garam Masala
Cumin seed: 2tbsp
Coriander seeds: 4tbsp
Black peppercorns: 1tbsp
Cardamom seeds: 2tbsp... See More
Cinnamon stick: 3'' pieces
Nutmeg: 1/2
Whole cloves: 1 tsp
Dry roast each spice separtely. Dry grind together except nutmeg. Grate nutmeg and mix in. Store in an air tight bottle.
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Yogurt Chutney
Ingredients
Yogurt 1 cup
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ¼ tsp
Roasted and crushed cumin ½ tsp
Method
Mix well ¼ tsp Salt, ¼ tsp Black pepper, ¼ tsp Garlic paste and ½ tsp Roasted and crushed cumin in 1 cup Yogurt.
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HP sauce
12 Cups chopped apples
12 Cups chopped blue plums -prune plums
2 onions
3 heads of garlic
1/4 cup pickling salt
3 cups white sugar
6 Cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne
Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).
Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.
Can be used on meat, eggs, and for a dipping sauce
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Special dhokra chatni
Ingredients
Cocom 8
Kashmiri red chili 4
Garlic 6 cloves
...Method
Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on top of the chatni, cook for another 5 minutes and remove, serve with dhokry/////////////////////////
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
Makes about 3/4 cup.
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Chaat Masala
Ingredients
Cumin seeds-1tbsp
Dried mint leaves-1tsp
Asafoetida-1/4tsp...
Rock salt-1tbsp
Amchur powder(dry mango powder)-2tbsp
Cloves-5nos
Ginger powder-1tsp
Cayenne pepper powder-1tsp
Tartaric acid-1/4tsp
Black pepper powder-1tbsp
Salt-2tsp
Method
Put cumin seeds,dried mint leaves and cloves in a pan and heat gently.
When the smell comes out remove it from fire and grind well with rock salt.
Mix it with all other ingredients,cool and keep it in air tight containers.
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Mustard paste
3 Tbsp mustard powder
1-1/2 Tbsp vinegar
Mix both ingredients together. Careful not to breath in the mustard powder before and after mixing.
Allow to sit covered in fridge overnight before using. If it thickens too much add a few drops of water.
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white sauce for pasta
,ingredients:butter 2 TBS+Flour 3TBS+chicken stock 1 and 1/2 cup+milk 1 and 1/2 cup+mustard paste1 tsp+white ppr 1/4 tsp+cheddar cheese 2 slices or 2 TBS = method:
cook all to thick using whisk at all times.......also if u use chicken cube or chicken powder like i did, then dont add salt.........
Here is the anoyher recipe Shireen Aunty used for Chicken lasagne - it can be also used for pasta. This is more a cheese sauce (put a little extra cheese and make s great macaroni and cheese) or remove cheese for a white sauce and flavour as you would like.
Cheese sauce for chicken lasagne
3 Tbsp butter
2 Tbsp heaped flour.
1/2 tsp salt
1/2 tsp white pepper
1-1/2 cup milk
1/2 cup water
1/2 cup of the grated cheese.
1 Tbsp Parmesan cheese
Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.
Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done
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Keri ki Chatni
Ingredients
Raw Mango (peeled and cut into thin slices) 1 kg
White vinegar 1 cup
Water 3 cups
Sugar 1 kg
Salt 1 tsp leveled
Chili powder 1 tsp
Ginger chopped 2 tbsp
Garlic finely chopped 2 tbsp
Whole red chilies (washed in vinegar and dried) 15
Method
Peel and cut raw mangoes into slices. Soak in water for 1 hour. Remove in strainer. Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mango half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup remains.
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Garlic Dip
Ingredients
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp
Method
Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.
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Melba sauce
Ingredients
Strawberry sauce 2 tbsp
Lemon juice 1 tbsp
Any tin fruit syrup 1 tbsp
Strawberry essence few drops
Red color few drops
Method
Mix well 2 tbsp Strawberry sauce, 1 tbsp Lemon juice, 1 tbsp any tin fruit syrup, few drops Strawberry essence and few drops red color
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Chocolate Sauce
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp
Method
Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use
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HOME MADE CHOCOLATE SYRUP
½ cup cocoa powder
1 cup water
2 cups sugar
1/4 teaspoon salt
¼ teaspoon vanilla essence
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
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BBQ Sauce
5 cups ketchup
1 cup prepared yellow mustard.
1 cup cider vinegar
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup light brown sugar, firmly packed
2 Tablespoons chili powder
1 teaspoon salt
1 to 2 Tablespoons black pepper, to taste
Whisk ingredients together in a large saucepan until
smooth. Cover and simmer about 15 minutes to
marry flavors. Sauce can be served immediately or
bottle and refrigerate for up to several weeks. Recipe
yields about 8 cups.
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Sev ki Chutney
Ingredients
Sev 1 packet
Coriander leaves 1 cup
Garlic paste 1 tsp
Onion chopped 2 tbsp
Salt ½ tsp leveled
Green chilies 4
Lemon juice 4 tbsp
Water ¼ cup
Method
In a blender put 1 packet sev, 1 cup coriander leaves, 2 tbsp chopped onion, 1 tsp garlic paste, ½ tsp salt, 4 green chilies, 4 tbsp lemon juice and ¼ cup water, blend until smooth.
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Aloo Bukhara Chutney:
Ingredients:
Dried plums 200 grams
Water 2 cups
Sugar 2 cups
Melon seeds 1 tbsp
Cardamom powder ½ tsp
Red color Pinch
Method:
1. Soak plums in 2 cups of water.
2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.
3. Add soak plums along with remaining water
4. Cook till boiling and slightly thick
5. Lastly add melon seeds, cardamom powder and red color
6. Remove cool and preserve
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Khatti Methi Rani Chutney
Ingredients
Dates 4 ounces 100 gms /1/2 cup
Tamarind pulp ½ cup
Water 1 cup
Salt 1 tsp
Sugar 1 tbsp
Chili powder 1 tsp
White cumin 1 tsp
Garlic paste 1 tsp
Method
Soak 4 ounces dates in 1 cup water for 1 hour, remove seeds and blend with ½ cup tamarind pulp, 1 tsp salt, 1 tbsp sugar, 1 tsp chili powder, 1 tsp garlic paste and 1 tsp white cumin till smooth.
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Tomato Chutney
Ingredients
Tomatoes ½ kg
Curry leaves 15
Desiccated coconut 1 tbsp
Lemon juice 4 tbsp
Salt ½ tsp
White cumin 1 tsp
Garlic crushed 1 tsp
Red chilies whole 6
Fenugreek seeds ¼ tsp
Mustard seeds ¼ tsp
Crushed black pepper ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Blanched ½ kg tomatoes and peel off skin, add 1 tsp white cumin, 1 tbsp desiccated coconut, 6 whole red chilies, 1 tsp crushed garlic, ½ tsp crushed black pepper and blend well, add 4 tbsp lemon juice and cook all together for 10 minutes till thick, heat ¼ cup oil, add 15 curry leaves, ¼ tsp fenugreek seeds and ¼ tsp mustard seeds, pour over chutney, Now cool and save in a bottle.
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tomato chutney
tomatoes 6 /1/2kg
rai1tsp
jeera1tsp
lasanpaste1tsp
curry leaves
chillipd1tsp heaped
vineger 1tbsp
sugar1bsp
put oil in a pan,add rai,jeera,redchillies,curryleaves add lasan a ,1/4 cup water ,chillipd,1tsp salt fry well add tomatoes,do not add water close and cook add vineger and sugar and cook till oil comes on top
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Jhatt Patt Chutney
Ingredients
Raw mango powder 3 tbsp
Salt ½ tsp
Dried ginger powder ½ tsp
Brown sugar 4 tbsp
All spice powder ½ tsp
White cumin 1 tsp crushed
Chili powder 1 tsp
Water ¾ cup
Method
In a pan add together 3 tbsp raw mango powder, ½ tsp salt, ½ tsp dried ginger powder, 4 tbsp brown sugar powder, ½ tsp all spice powder, 1 tsp crushed cumin, 1 tsp chili powder and ¾ cup water and cook on low flame till thick.
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Gur ki Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Salt ½ tsp
Crushed red pepper 1 tsp
White cumin roasted and ground 1 tsp
Coriander leaves chopped 2 tbsp
Method
In 1 cup tamarind pulp add ½ cup jaggery, ½ tsp salt, 1 tsp cumin ground, 1 tsp red chili crushed and cook for about 10 minutes till thick, lastly add 2 tbsp chopped coriander leaves.
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Sweet tamarind chutney:
Ingredients:
Tamarind pulp 2 cups
jaggery 1 cup
Chili powder 1 tsp
Dried ginger 1 tsp
Cumin powder 1 tsp
Salt ½ tsp
Method:
Cook all together till thick
note u can use sugar instead of jaggery
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Tamarind Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Water ½ cup
Chili powder 1 tsp
Cumin roasted and crushed 1 tsp
Dry ginger powder 1 tsp
Black salt ½ tsp
Chat Masala½ tsp
Salt ¼ tsp
Method
In a pan put to cook 1 cup tamarind pulp, ½ cup jaggery, 1 tsp chili powder, 1 tsp roasted crushed cumin seeds, 1 tsp dry ginger powder, ¼ tsp salt, ½ tsp black salt, ½ cup water, ½ tsp Chat Masala all together for 15 minutes till thick.
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Green Chutney:
Coriander leaves 1 bunch
Mint leaves ½ bunch
Green chilies 4
Garlic 1 tsp
Cumin 1 tsp
Lemon juice 2 tbsp
Salt ½ tsp
Sugar 1 tbsp
Water ¼ cup
Method:
Blend all together.
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Fresh Coconut Chutney
Ingredients
Fresh Coconut grated 1 cup
Green chilies 4
Ginger 1 piece
Lemon juice 1 tbsp
Salt ½ tsp
Coriander leaves 2 tbsp
Yogurt 2 tbsp
Ingredients for Baghar
Oil 2 tbsp
Curry leaves 6
Mustard seeds ½ tsp
Dry red chili 1 broken into pieces
Method
In blender, add 1 cup fresh grated coconut, 4 green chilies, 1 piece of ginger, 1 tbsp lemon juice, ½ tsp salt, 2 tbsp coriander leaves and 2 tbsp yogurt till smooth, heat 2 tbsp oil in a pan, add 1 red chili, ½ tsp mustard seeds and 6 curry leaves, fry for 1 minute. Now add this to the chutney.
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Tartar sauce
Ingredients
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers
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Tomato katchup
Ingredients
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
\
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
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D.P. Sauce
Ingredients:
Oil 2 tbs
Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Method:
Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.
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Broast Sauce
Ingredients:
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
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Honey Mustard Sauce
Ingredients
Honey 2-3 tbsp
Mustard paste 1 tsp heaped
Lemon juice 2 tbsp
Mayonnaise or cream 1 tbsp
Method:
Mix all above together and serve with chicken strips
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Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)...
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli
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Salsa
Ingredients
Tomato 1 can
Onion chopped 3 tbsp
Tomato paste 1 tbsp
Crushed red pepper 1 tsp
Crushed coriander ½ tsp
Garlic paste 1 tsp
Sugar 1 tsp
Green chilies chopped 2
Capsicum chopped 3 tbsp
White cumin ground ½ tsp
Salt ½ tsp
Oil 2 tbsp
Method
Heat oil; add garlic paste with onion, and capsicum. Cook for 2 minutes. Add can tomatoes, with all the seasonings. Cook for 10 minutes till thick. Lastly add tomato paste and remove.
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Raw Mango Chatni
Ingredients
Raw mango 2
Onion (chopped) 2
Green chilies (chopped) 2
Coriander leaves 2 tbsp
Sugar 4 tbsp
Method:
Boil raw mango with skin for 30 minutes. Remove skin and squeezed out pulp then mix all the above and serve
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Imlee Ki Chatni
Ingredients
Tamarind pulp 1-1/2 cup
Green chilies 4
Chili powder ½ tsp
Garlic paste 1 tsp
Coriander leaves 3 tbsp
Mint leaves 10
Sugar 1 tsp
Salt ¼ tsp
Roasted cumin seeds 1 tsp
Method
Blend all together and serve with Bar BQ.
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Tomato ketchup (2)
Ingredients
1-1/2 kg tomatoes*
1 tsp ginger/garlic paste
1 tsp Shan tez lal mirch powder
200 gms (1 pao) sugar
1 cup brown vinegar (you can use white, but brown gives better colour)
1-1/2 tsp saltSpice bag - take a 4 inch x 4 inch piece of mulmul and add spices. Add spices and tie with string.
4 whole dried red chilli
2 large sticks of cinnamon
1 tsp whole black pepper
1 tsp cloves
1/2 tsp fennel seeds (optional)
Place strained tomatoes in a pan, place on medium heat. Add Ginger/ garlic paste, vinegar, salt, and spice bag. Cook with lid on over medium heat until sauce has thickened. Ensure you stir every now and then to stop it from sticking.
Once tomatoes have gone to ketchup thickness, remove spice bag and pour in sterilized jars/bottles.
*to prepare tomatoesTake 1-1/2 tomatos, wash well, drain and cut each tomatoes into 4.Place in pan and add tomatoes. Cover and cook for 15 minutes. Do not add anything else at this point. Strain through fine plastic strainer or blend then strain through a mulmul cloth. Never use a aluminium strainer to strain tomatoes or anything acidic.
To sterilize jars - wash jars in hot water with detergent. Rinse well and either plance in oven on lowest setting till fully dry or place jars in large pan so water can get in jars and boil jars for 15 minutes - carefully remove from boiling water - removing as much water as possible.
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White sauce
ingredients:
butter 2 TBS
Flour 3TBS
chicken stock 1 and 1/2 cup
milk 1 and 1/2 cup
mustard paste1 tsp
white ppr 1/4 tsp
cheddar cheese 2 slices or 2 TBS
method:
cook all to thick using whisk at all times.also if u use chicken cube or chicken powder like i did, then dont add salt.
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
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Worcestershire sauce
Ingredients:
1 tsp black pepper
2 pinches chilli powder
3 oz Soya sauce
6 garlic cloves, crushed
8 oz vinegar
Method:
Liquidise or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.
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chaat masala powder
3 table sp zeera
1 table sp black pepper
15 whole red chilli
roast above then make powder by adding below ingridients 2:
1 teaspoon salt
2 teaspoon black salt
4 table sp mango powder khatai powder
1 table spoon dry ginger powder
mix it and use it
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Garam Masala Powder
Ingredients
White cumin whole 1 cup
Black pepper whole ½ cup
Cloves ¼ cup
Black cardamom 12
Green cardamom 25
Mace 1 tbsp
Nutmeg 1
Cinnamon sticks 12
Method
Grind together 1 cup white cumin whole, ½ cup black pepper whole, ¼ cup cloves, 12 black cardamoms , 25 Green cardamom, 1tbsp mace, 1 nutmeg and 12 cinnamon sticks. Sieve, fill and store in bottle, use as required.
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Garam masala mix
1/2 cup white cumin seeds
1/4 cup cloves
1 whole nutmeg
1tsp jaiwetri..
1/4 cup green cardamom
1/4 cup black cardamom
12 sticks of cinnamon
Grind all above spices and sieve it. Repeat grinding and sievibg process at least 4-5 times until mix becomes a powder. Keep stored in airtight jar.
/////////////////////////////////////////////
Garam Masala
Cumin seed: 2tbsp
Coriander seeds: 4tbsp
Black peppercorns: 1tbsp
Cardamom seeds: 2tbsp... See More
Cinnamon stick: 3'' pieces
Nutmeg: 1/2
Whole cloves: 1 tsp
Dry roast each spice separtely. Dry grind together except nutmeg. Grate nutmeg and mix in. Store in an air tight bottle.
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Yogurt Chutney
Ingredients
Yogurt 1 cup
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ¼ tsp
Roasted and crushed cumin ½ tsp
Method
Mix well ¼ tsp Salt, ¼ tsp Black pepper, ¼ tsp Garlic paste and ½ tsp Roasted and crushed cumin in 1 cup Yogurt.
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HP sauce
12 Cups chopped apples
12 Cups chopped blue plums -prune plums
2 onions
3 heads of garlic
1/4 cup pickling salt
3 cups white sugar
6 Cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne
Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).
Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.
Can be used on meat, eggs, and for a dipping sauce
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Special dhokra chatni
Ingredients
Cocom 8
Kashmiri red chili 4
Garlic 6 cloves
...Method
Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on top of the chatni, cook for another 5 minutes and remove, serve with dhokry/////////////////////////
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
Makes about 3/4 cup.
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
//////////////////////////////////
Chaat Masala
Ingredients
Cumin seeds-1tbsp
Dried mint leaves-1tsp
Asafoetida-1/4tsp...
Rock salt-1tbsp
Amchur powder(dry mango powder)-2tbsp
Cloves-5nos
Ginger powder-1tsp
Cayenne pepper powder-1tsp
Tartaric acid-1/4tsp
Black pepper powder-1tbsp
Salt-2tsp
Method
Put cumin seeds,dried mint leaves and cloves in a pan and heat gently.
When the smell comes out remove it from fire and grind well with rock salt.
Mix it with all other ingredients,cool and keep it in air tight containers.
////////////////////////////////////////////////
Mustard paste
3 Tbsp mustard powder
1-1/2 Tbsp vinegar
Mix both ingredients together. Careful not to breath in the mustard powder before and after mixing.
Allow to sit covered in fridge overnight before using. If it thickens too much add a few drops of water.
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white sauce for pasta
,ingredients:butter 2 TBS+Flour 3TBS+chicken stock 1 and 1/2 cup+milk 1 and 1/2 cup+mustard paste1 tsp+white ppr 1/4 tsp+cheddar cheese 2 slices or 2 TBS = method:
cook all to thick using whisk at all times.......also if u use chicken cube or chicken powder like i did, then dont add salt.........
Here is the anoyher recipe Shireen Aunty used for Chicken lasagne - it can be also used for pasta. This is more a cheese sauce (put a little extra cheese and make s great macaroni and cheese) or remove cheese for a white sauce and flavour as you would like.
Cheese sauce for chicken lasagne
3 Tbsp butter
2 Tbsp heaped flour.
1/2 tsp salt
1/2 tsp white pepper
1-1/2 cup milk
1/2 cup water
1/2 cup of the grated cheese.
1 Tbsp Parmesan cheese
Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.
Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done
//////////////////////////////////////////////
Keri ki Chatni
Ingredients
Raw Mango (peeled and cut into thin slices) 1 kg
White vinegar 1 cup
Water 3 cups
Sugar 1 kg
Salt 1 tsp leveled
Chili powder 1 tsp
Ginger chopped 2 tbsp
Garlic finely chopped 2 tbsp
Whole red chilies (washed in vinegar and dried) 15
Method
Peel and cut raw mangoes into slices. Soak in water for 1 hour. Remove in strainer. Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mango half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup remains.
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Garlic Dip
Ingredients
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp
Method
Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.
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