These days tomatoes are really cheap in the market and vegetable sellers are flooded with tomatoes. This is the ideal time to make tomato ketchup / sauce. You can preserve this homemade for almost a year. It contains a preservative, sodium benzoate, which increases its shelf life.This homemade ketchup is made of tomatoes and only tomatoes. You can serve Springrolls, Kachori, Dhokla, Sandwich, Kothimbir Vadi, Burger and many other snacks.
Here we go,
Tomatoes – 2 kg
Green Chillies – 5-6 (cut into pieces)
Garlic – 8-10 cloves
Cloves (Laung) – 3-4
Sugar – ½ cup
Salt – to taste
Black Pepper – ½ tsp
Sodium Benzoate – ¼ tsp
- Rinse the tomatoes under running water and cut each tomato into four parts.
- Cut green chillies and garlic into pieces.
- Take a pressure cooker and add tomatoes, green chilli, garlic and cloves.
- Pressure cook to two whistles.
- Let it cool.
- Blend the tomato mixture to a smooth puree and strain it through a strainer to a heavy bottom wok.
- Keep the wok on a stove top. Add sugar, salt and black pepper.
- Stir continuously on a medium flame till the pulp starts thickening and reaches ketchup like consistency. The pulp should fall from the spoon in lumps. It should not fall free flow.
- Remove from the flame and allow it to cool.
- Add sodium benzoate to the sauce and mix well.
- Store it in a sterilized jar.
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Dosa is one dish you can find in every restaurant menu, a famous dish come from South India. I personally like Masala Dosa and Rawa Dosa. Dosa batter plays an important role in making successful Dosas.
The main ingredients in dosa batter are rice, urad dal and fenugreek seeds. The batter should be fluffy and fermented enough to spread smoothly on the griddle. Earlier when I was residing in Mumbai, readymade dosa batter was available on almost every grocery store. Here in rajasthan, it is difficult to locate. Making dosa is a tedious task when you have to prepare dosa batter, potato filling, sambhar and chutney. So, I take up dosa making generally on Sunday.
Here we go today with Dosa batter recipe,
- Par Boiled Rice – 1 cup (Soaked for 5hours)
- Rice – 1 cup (Soaked for 5hours)
- Urad Dal (without skin) – ½ cup (Soaked for 5hours)
- Fenugreek Seeds – ½ tsp (Soaked for 5hours)
- Salt – to taste
- If you wish to make dosa on Sunday, process should start on Saturday. Soak par boiled rice and rice together for at least five hours.
- Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
- Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
- Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
- Mix both the batter and mix well. Add salt.
- Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.
Dosa batter is ready. 🙂
Today we are starting with our Do It Yourself series. When I posted the recipe of Eggless Dry Fruit Cake, one of my friends Anandita requested for homemade butter recipe. In most of the families, if you consume whole milk, you tend to get thick milk skin. Butter is derived from that thick milk skin akka malai.
I collect malai everyday in a bowl and store it in the freezer. Once 2-3 cups of malai is collected, I convert it into butter and later into clarified butter (ghee). However before starting the process, you need to defrost the malai. I generally keep it at room temperature for almost 1hour. If you have less time, you can microwave the malai to defrost.
This homemade butter tastes heaven with stuffed parathas such as matar paratha, aloo paratha . It can also be used in gravies or sandwich. Homemade butter is also used in baking recipes.
Here we go,
- Malai – 2-3 cups
- Cold Water – 2 cups
- Take the malai in the mixer jar. Add half cup of water.
- Start the mixer. During early mixing the malai will be converted into the smooth cream and as you mix more, the buttermilk and butter will separate.
- Add another cup of water and you will see butter floating in lumps.
- Collect the butter in a bowl with a spoon.
Homemade butter is ready. Many of my friends make butter without mixer. They beat the malai thoroughly with a big spoon or a beater.
The process and ingredients remains same in that process as well.
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