Tag: goliidli

Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
soup

(78) Vegetable stew

Ingredients

  • 4 cups water
  • ¼ cup green peas.
  • ¼ cup pea sized cut carrots.
  • ¼ cup pea sized cut onion.
  • ¼ cup small florets of cauliflower
  • 1 cup fine paste of tender coconut or 1 cup paste of Shrifal after removing brown colour skin.
  • 1 tbsp. coconut oil.
  • 2 cloves.
  • ½ inch cinnamon stick.
  • 4 coarsely grind black pepper.
  • 2 bay leaves.
  • 8-10 Curry leaves.
  • ½ inch finely diced or paste of ginger.
  • 2 tsp. salt
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Heat coconut oil in saucepan.
  2. Add all dry spices and saute for 1 minute.
  3. Add curry leaves and ginger paste .Mix it quickly.
  4. Add all vegetables .Saute for 2 minutes. Add salt and 3 cups water.
  5. Side by side boil 1 cup water and add coconut paste in it.
  6. Strain coconut paste water in saucepan .
  7. Boil for 5 minutes so vegetable stew is ready.
  8. Garnish with coriander leaves.
  9. Vegetable Stew is ready .
  10. Serve with love and smile.
Mix vegetables for stew.
Soute vegetables for stew.
Tender coconut cubes
Soak coconut cubes in boiled water.