Tag: toast

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
Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

List of my other recipes

Categories
dips Quick Cooking Tips salads sauce

(105) Tahini Paste.

Ingredients

  • ½ cup White Sesame seeds.
  • ¼ cup Olive oil.
  • ½ tsp. Salt.

Method

  1. Dry roast sesame seeds.
  2. After some times grind Sesame seeds when it is slightly warm.
  3. Grind into fine powder.
  4. Add salt and oil and again grind for getting smooth Tahini paste .
  5. Use Tahini paste for making salad dressing, hummus or as you desire.
Categories
cheese dips Quick Cooking Tips

(102) Cheese Dips

Ingredients

  • 2 tbsp. Butter.
  • 1 tbsp. All purpose flour.
  • 1 cup Milk.
  • ¼ tsp. Turmeric powder.
  • 1 cup grated cheese.
  • ¼ tsp. Salt.
  • ¼ tsp. Black pepper powder.

Method

  1. In medium sized sauce pan heat butter.
  2. Add flour and cook for 2 minutes to remove rawness of flour,
  3. Add milk and stir continuously until you will get thick sauce like batter.
  4. Add grated cheese and stir continuously.
  5. Switch off the flame when you will get nice shiny cheese sauce.
  6. Enjoy cheese dip with French fries, Garlic bread, Nachos or as you desire.

List of my other recipes.

Categories
Pickle

(85) Keri no murabbo

Mango jam

Ingredients

Mango seeds which we kept while making gol keri and keri gunda athanu.

  • ¾ cup Mango pulp
  • 1 cup Sugar

Method

  1. Pressure cook all mango seeds upto 3 whistles.
  2. Scrap pulp from seeds. Strain the gathered pulp.You will get ¾ cup pulp from the seeds of 1 kg Mangoes.
  3. Mix  sugar and pulp thoroughly in thick bottomed sauce pan.
  4. Cook for 5 minutes on medium flame. Stir continuously, otherwise it will stick at the bottom.
  5. After 5 minutes cook on slow flame. Stir continuously.
  6. Check jam consistency after 8 minutes by dropping one drop on plate. Stir continuously.
  7. After 10-15 seconds hold plate horizontal . If drop shift, it  means jam is not ready.
  8. Stir continuously and again check after 2 minutes. This time drop remains at its place , it means jam is ready.
  9. Cool it down for 15 minutes, but occasionally stir the jam even after swiching off the flame.
  10. Pour the jam in clean, dry glass jar and store at room temperature for whole year.
  11. Enjoy Mango jam with bread, toast, roti, bhakhri, paratha or as your desire.
Steamed Mango seeds
Scrap seeds
Mango pulp
Strained mango pulp
¾ cup Mango pulp
1 cup Sugar
Pulp with sugar on gas stove
Check the consistency
Pouring consistency of jam