Tomato chutney

Tomato chutney

Tomato chutney

Ingredients

1  kg sliced tomatoes
2  cup oil
8  whole red chilies
8   lemons
12  fenugreek seeds
16  green chilies
16  curry leaves
15  cloves of garlic
2  tsp turmeric powder
2  tsp onion seeds
2  tsp white cumin
2  tbsp red chili flakes
2  tbsp mustard seeds
Salt to taste

Method

In a bowl, mix  sliced tomatoes, turmeric powder,  red chili flakes,  cloves of garlic, white cumin,  curry leaves, green chilies, salt to taste, onion seeds and  mustard seeds. In a wok, sauté whole red chilies,  fenugreek seeds and few curry leaves in  oil. Now add tomatoes and stir together until water dries up. Then add juice of  lemons and mix. Tomato Dip is ready to serve.

Raspberry Sauce (Puree) Recipe

Raspberry Sauce (Puree)  Recipe

Raspberry Sauce (Puree)  

INGREDIENTS


Raspberry Sauce (Puree):

1 - 12 ounce bag (340 grams) of frozen unsweetened raspberries

1/4 cup (50 grams) granulated white sugar, or to taste

1/2 teaspoon of freshly squeezed lemon juice (optional)

METHOD

Raspberry Sauce (Puree):

Thaw the unsweetened frozen raspberries in a fine meshed strainer placed over a large bowl. (This will take a few hours at room temperature or you can defrost the berries in the microwave.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. (All that should remain in the strainer is the raspberry seeds.) Throw away the seeds and, to the strained juice, stir in the lemon juice (if using) and white sugar (add more if needed).
Can be covered and stored in the refrigerator up to a week, or freeze up to a year.
Makes about 3/4 cup (180 ml). Preparation time 20 minutes

RECIPE FROM http://www.joyofbaking.com/raspberrypuree.html

Marinara Sauce

Marinara Sauce

Marinara Sauce

ingredients:

1 cup extra-virgin olive oil

4 small onions, finely chopped

4 garlic cloves, finely chopped

4 stalks celery, finely chopped

4 carrots, peeled and finely chopped

1 teaspoon sea salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

4 (64 ounce) cans crushed tomatoes

4 dried bay leaves

method:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and  salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Honey Mustard Sauce

Chocolate-Hazelnut and Banana Crepe By Martha Stewart

Chocolate-Hazelnut and Banana Crepe

Ingredients

1 Simple Crepes

2 tablespoons chocolate-hazelnut spread, such as Nutella

1/2 banana, thinly sliced

Directions

After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

Angoor aur Khajur ki Chutney

                       Angoor aur Khajur ki Chutney

Ingredients

grapes (angoor)  (25-30) seedless

date (khajoor) 250 grams seedless ( chopped )

red chili powder 1 teaspoon

roasted cumin powder 1/2  teaspoon

raisins 1-1/2 tablespoons

salt to taste

grated jaggery  1/4 cup

Method

cook the dates and grapes in a deep non-stick pan with 3 tablespoons of water on medium heat till the grapes are completely  soft and mashed.add red chili powder, cumin powder,raisins and cook for 5 minute.add the salt and jaggery and mix well.cook,stirring continuously, till the jaggery is completely dissolved and well blended.serve at room temperature.