Archive for citric acid crystals

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (To continue)

Miscellaneous Specials VIII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2012 by icareufriend

(Contd. from previous posting)

FalUdA and KESar Kulfi

Ingredients 

 

Rose syrup/RUh AfzA

Takmaria/SabjA/FalUdA/Basil seeds

Fresh creamy milk

Chopped almonds and piStA nuts

Sugar

Corn flour vermicelli

Vanilla ice cream/KESar Kulfi

 

3 tbs

100 gms

500 ml

2 tbs

150 gms

q.s.

150 gms

 

Method

First prepare the rose syrup or RUh AfzA as discussed in our previous posting or else you can buy from the shop if readily available. Similarly you can buy or prepare vanilla ice cream. Soak the basil seeds (aka by other names as mentioned above) in water for an hour. Let us see how corn flour vermicelli or falUdA noodles are prepared. Dissolve 100 gms of corn flour in 100 ml water without any lumps. Add to this 500 ml water again and heat under simmered flame. Stir constantly for 15 minutes till the mixture turns thinner and becomes translucent. Put off heat and keep ready ice cold water in a basin. Over it hold a big holed strainer and pour into it this corn flour liquid. Just press the liquid by the bottom of a flat ladle. Alternately you can thicken the corn flour and use a savoury press to make needles to fall into the cold water. You can also fry the vermicelli in a little ghI and boil it in water and then strain under cold water to get separate noodles.  Some people use “Chaumin”, the Chinese noodles. Now take glasses required and pour the rose syrup/ RUh AfzA into them, place falUdA noodles and soaked seeds equally. Whip the milk and pour equally over them. Top each glass with vanilla ice cream or kESar kulfi and garnish with the chopped nut pieces fried in ghI.

 

          SabjA or Basil Seeds                           FalUdA Noodles

    FAlUdA

If you do not get KESar Kulfi readily, you can prepare it as follows:

Ingredients

 

Fresh creamy milk

Castor sugar

Powdered cardamom

Corn flour

Saffron strands

 

 

1 litre

100 gms

¼ tsp

1 tbs

A few 

 


KESar Kulfi

Method

First soak the saffron strands in a little warm milk as usual and keep aside. Remove lumps if any from corn flour, add the sugar and dissolve this in a little water. Heat the milk and when it starts boiling, simmer the flame and remove. Pour the milk gradually over the corn flour solution and stir simultaneously. Heat this over the simmered flame to reduce it to half the quantity and stir constantly. Thereafter put off the fire and cool. After it cools down, add the powdered cardamom and the soaked saffron strands with the milk. Mix thoroughly. Whip gently and either pour on a tray or into kulfi moulds. Freeze overnight or till the kulfi sets well.

(Concluded)

Miscellaneous Specials VII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2012 by icareufriend

(Contd. from previous posting)

Banana Ice Cream

Ingredients

Variation I 

 

Fully ripe sweet banana pulp

Castor or powdered sugar

Fresh orange juice

Fresh lemon juice

Fresh milk cream

Fresh milk

GMS

CMC

 

1 cup

150 gms

¼ cup

1 tbs

1 cup

1 cup

1 tsp

½ tsp

 

Method

Mix GMS with a little milk and CMC with a little sugar and keep aside. Peel the banana and remove the pulp and blend it nicely. Keep the pulp aside. In place of lemon juice you can use ½ tsp citric acid crystals. Boil the milk and cool. Dissolve sugar into it gradually. Take a cup of banana pulp and mix to this and blend. Add to this the other ingredients and mix well. Follow the other procedure like freezing, whipping at intervals and finally freezing.

Variation II 

 

Fully ripe sweet banana 

Fresh milk

Fresh milk cream

Almonds

Cashew Nut fried in ghI

Custard powder

Castor or powdered sugar

Citric acid crystals

GMS

CMC

 

2 Nos

500 ml

½ cup

5

6

2 tbs

150 gms

¼ tsp

1 tsp

½ tsp

 

BanAnA Ice Cream

Method

Mix the sugar with the custard powder without lumps and dissolve this in a little milk. Keep aside. Freeze the milk cream with a little sugar. Soak the almonds in hot water. After it is soaked well peel the brown skin and keep aside. Mix GMS in a little milk and the CMC in a little sugar. Keep them also aside. Heat the milk and when it starts boiling simmer the flame and add the custard powder cum sugar milk mixture gradually and stir constantly. After 5 minutes, remove from fire and cool. Peel the banana, add citric acid crystals and soaked almonds. Mix it well into the cooled milk. Whip the frozen cream and mix with this. Add the GMS and CMC. Whip all these and freeze for 30 minutes. Freeze again to whip after 30 minutes. Break the fried cashew nut into small pieces. Place the finally whipped mixture over the tray and garnish with fried cashew nut pieces. Freeze for 1 hour or till the contents become solid. While scooping ensure that each cup gets the topped nuts.

You can prepare ice creams from other pulpy fruits in similar manner.

Bread BAdam MalAi Ice Cream

Ingredients 

 

Fresh creamy milk

Sweet milk bread loaves

Castor Sugar

PiStA and cashew nuts

Cardamom powder

Almonds

KESar yellow colour powder

Vanilla essence

GMS

CMC

 

1 litre

50 gms

100 gms

2 tbs

¼ tsp

2

A pinch

¼ tsp

½ tsp

¼ tsp

 

Method

Heat the milk to boil and reduce the quantity to half under simmered flame after it starts boiling. Put off the fire. Cool it down. Remove the crust from the bread and soak the white portion only in a little of the above reduced milk. Soak almond in water and peel the skin later. Mix GMS with a little milk and CMC with sugar. Keep aside. Now blend the soaked bread and almonds nicely and mix to the milk with sugar well. Mix other ingredients except the nut also thoroughly well. Freeze, whip in two intervals and finally freeze after garnishing the top with ghI fried nut pieces.  You can also use some saffron strands for garnishing.

Bread BadAm MalAi Ice Cream

You can use corn flour mixed in milk as well as a little MAwA (KhoA)in place of the bread but always add the milk to the corn flour or custard powder mix instead of the vice versa.

Jell-O Ice Cream

Ingredients 

 

Gelatine flakes

Sugar

Milk Cream

Fresh Creamy Milk

Water

Vanilla essence

PiStA green colour

 

50 gms

100 gms

100 gms

500 ml

q.s.

½ tsp

6 drops

 

Jell’o Ice Cream

Method

For this type of ice cream you can use any essence and appropriate colour. All you need to remember is: Never mix dissolved gelatine flakes and the milk in hot condition but in completely cold condition since the milk otherwise would curdle.

Heat milk and let it boil. After ten minutes put off the fire and cool the milk. Add half the colour to the milk along with vanilla essence and milk cream. Freeze, whip twice at intervals. 

Dissolve gelatine and strain. Allow it to cool. Add the remaining portion of the colour to the dissolved gelatine and mix well.

Now pour the finally whipped milk mixture over the jelly prepared and freeze till it solidifies into ice cream.

(To conclude)

Miscellaneous Specials VI

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , on July 16, 2012 by icareufriend

 

(Contd. from previous posting)

Certain tips for better Ice Cream preparation:

1. Never increase the quantity of sugar more than what is given, as this will not allow the ice cream to solidify into a thick mass.

2. Never add coffee decoction or blended coffee powder for coffee ice cream for the same reason but use instant coffee powder only as mentioned in the previous posting.

3. As already mentioned, you must whip the ice cream taking out from the freezer from time to time at intervals as otherwise you get ice fruit only with a lot of solidified ice diluting the taste.

4. If you want to add natural fruit juice, ensure that it is free from all impurities, strained for clarity and is mixed to the milk after it is cooled well.

5. Instead of using single egg use the yolk (yellow portion) of two eggs so that ice cream is very soft and nice. Before mixing the yolk, whip it well for homogeneity.  First boil the milk to thicken and add it when cooled to the custard powder mixed sugar with a little milk. To this add the whipped yolk slowly, stirring the mix constantly. Thereafter, just heat the whole thing for a minute, stir and remove from fire. Do not boil this. Thereafter only the mix is to be frozen and whipped at intervals.

6. To prepare bi or tri colour ice cream, divide the ice cream mix in to two or three equal parts. Add colours separately to each part. First freeze the first part and whip at least twice in intervals of 30 minutes and after this, on this thicken part pour the second part with a different colour frozen separately and whipped twice at intervals as the first one. Once the two parts placed like this frozen, you should not whip as otherwise the colours will mix. If you want the tri colour freeze the third part, whip at intervals as done in the case of first part and pour it over the other two frozen parts.

7. Always buy essences manufactured by well reputed companies and not local ones.

Some of you might have observed that whenever plain ice cream is served, in some parties they spread jaggery syrup over it to sweeten it more and make tastier.  This is prepared as follows and we may use this in some preparations of ice creams and cakes too:

Jaggery Syrup

Ingredients

 

Powdered jaggery

Sugar

Golden Syrup

Butter

Condensed milk

Vanilla essence

Salt

Water

 

250 gms

250 gms

5 tbs

1 tbs

150 gms

1 tsp

A pinch

½ cup

 

Method

For this, the jaggery should be pure without any impurities and sand particles.  Break jaggery into small pieces if you do not get powdered one and soak in water for half an hour or else dissolve the jaggery powder in water. Strain after jaggery is completely dissolved and add sugar and boil. Immediately after boiling add salt, golden syrup and butter. Mix well and remove from the fire. When it is warm add essence and condensed milk. If you prefer, you can add 100 gms of chocolate powder to jaggery powder to make it chocolate syrup.

Jaggery Syrup

You may not get Golden Syrup everywhere. In order to prepare this follow the following procedure:

Golden Syrup

Ingredients

 

Sugar

Water

Citric acid crystals

Chocolate powder

Vanilla essence

 

1250 gms

3 cups

1 tsp

1 tsp

1 tsp

 

Method

Take out 1 cup of sugar and caramelise as already discussed in this blog in previous posting. Ensure that the sugar is not burnt but turns into thick brown syrup on constant stirring under simmered flame. After the sugar is fully caramelised, add the water and remaining sugar as well as citric acid crystals. Again ensure that water is sufficient to keep sugar under its level and if not add more water or reduce the water as the case may be. Add the chocolate powder, boil till the sugar is dissolved completely and becomes syrupy. If taken a little between the thumb and index fingers and stretched it should be sticky. Remove from fire. Dissolve ½ tsp of baking soda in a little water and stir to this well. Strain and add vanilla essence. Mix well and refrigerate.

Golden Syrup

 Chocó Vanilla/Plain Vanilla Ice Cream

You can prepare plain vanilla ice cream also using this process by omitting the chocolate portion and treating the mixture as whole without dividing for chocolate.

Ingredients

 

Fresh creamy milk

Condensed milk

KhOA (MAwA) of milk

Golden syrup

Chocolate 

Sugar

GMS

CMC

Vanilla essence

 

500 ml  

100 gms

150 gms

1 tbs

50 gms

50 gms

1 tsp

½ tsp

1½ tsp

 

Method

Heat chocolate with a little milk and sugar. Remove from fire after it dissolves. Keep aside. Boil milk to thicken and cool down. Mix GMS with a little milk and keep aside. Mix CMC with a little sugar and keep aside. Mix condensed milk to the cooled milk. Add the khOA, golden syrup, GMS and CMC. Divide this into two and to one part add the chocolate mix and to the other part vanilla essence. To each part add half the quantity of cooled milk cum condensed milk mixture. Mix well and freeze in two separate trays. Whip at intervals of 30 minutes twice and then pour the vanilla part over the chocolate part and freeze for another hour without whipping. When you scoop, do it in such a way that both the ice creams are served in each cup.

 

    Chocó Vanilla Ice Cream                         Chocolate Ice Cream

Plain Vanilla Ice Cream

Orange Ice Cream

Ingredients

 

Pure Orange juice

Sugar

Citric acid crystals (optional)

Fresh creamy Milk

Custard Powder

GMS

CMC

Egg yolk

 

250 ml

100 gms

½ tsp

2 cups

1 tbs

1 tsp

½ tsp

1

 

Method

Since orange juice curdles the milk unlike mango juice we do not add it to milk directly or we allow the contents to get mixed vigorously. Remove lumps, if any from custard powder, add sugar and pour a little milk over it and stir well to mix without any lump. Keep aside.  Add some sugar to CMC and milk to GMS separately and keep aside. Boil the milk separately and pour this over the custard powder cum milk sugar mixture and stir well. Allow to cool. Now whip the yolk thoroughly and to this add all the above and mix well.  Finally add the orange juice and gently mix. Place it in a tray and freeze. Whip twice at intervals of 30 minutes and freeze for another hour.

Orange Ice Cream

If you do not want egg, you can omit it. If the orange is very sweet but lacks sour taste, you can add citric acid crystals to it and mix well.

(To conclude)

Jams, Morabbas, Squashes and Sauces XV

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , on May 28, 2012 by icareufriend

(Contd. from previous posting)

Tomato Ketchup

Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

Onion

Garlic

Ginger

Sugar

Red chilli powder

Garam MaSAlA

Cumin seeds powder

Black pepper powder

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

1 kg

25 gms

3 cloves

½ inch piece

100gms

1 tsp

½ tsp

¼ tsp

¼ tsp

to taste

1 tsp

2 tbs

½  tsp

a few drops

 

Method

Wash and clean the tomatoes well and blanch them in piping hot water for 10 minutes and then keep them in cold water for a few minutes. Peel the skin and mash on a sieve to remove the seeds. Collect the juice and segregate the pulp to be added to the juice. To this add grated onion, ginger after scrapping its skin, and mashed garlic. Grind in a food processor and strain squeezing the contents. To this add 1/3rd of sugar and boil. Powder the garam maSAlA, cumin seeds and pepper after sautéing them and boil with red chilli powder adding a little water. Filter this and add to the boiling tomato juice mixture. After the whole contents thicken, add the citric acid crystals, remaining sugar and salt. Keep stirring constantly to enable the contents achieve the consistency of ketchup. Remove from the fire. Now add the colour, vinegar and sodium benzoate dissolved in a little water. Mix well and fill in the bottles after the contents cool, leaving head room as usual before closing with airtight lid.

Tomato Ketchup 

Variation

You can add one or two pieces of clove (Lavang), 2 bulbs of cardamom (Elaichi) and a small piece of cinnamon (Dalchini) to the spice group for more pep. In that case either you can omit garam maSAlA or retain it. If the contents or thin, you can mix a little corn flour in cold water and add to the contents to the boiling mixture just before removing it from the fire.

In all the preparations, always taste a little to adjust the deficient ingredients like citric acid, salt and sugar.

Tomato Chilli Ketchup

 Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

White Onion

Garlic

Red chillies  (Medium)

Coriander seeds powder

Salt

Vinegar (white)

Corn flour

Sodium Benzoate

Red colour

 

1 kg

25 gms

2 cloves

15

1 tsp

to taste

4 tbs

2 tbs

½  tsp

a few drops

 

Tomato Chilli Ketchup

Method

Proceed as above to extract tomato juice with pulp without seeds. Make a paste of red chillies, garlic and onion with coriander seeds powder. Add all these with salt and boil for 30 minutes and strain. Mix the corn flour in a little cold water well and add to the above and boil all again simmering the flame till the contents become thicker. Remove from the fire. Add vinegar, sodium benzoate dissolved in a little water and the colour. Taste and adjust ingredients that seem to be deficient. If need be heat for some time and bottle after the contents become cold leaving head room before closing with airtight lid.

(Concluded)

Jams, Morabbas, Squashes and Sauces XIV

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , on May 24, 2012 by icareufriend

(Contd. from previous posting)

Tomato Sauce

Version II

Ingredients

 

Ripe but firm tomatoes

Sugar

Red chilli powder

Clove (Lavang)

Onion

Cinnamon

Garlic 

Ginger

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

2 kgs

125 gms

1 tsp

4

1 (small)

a small piece

6 cloves

½ inch piece

to taste

2 tsps

¼ cup

1½ tsps

a few drops

 

Method

Follow the above procedure exactly. Here you need to add onion after peeling and chopping along with ginger and garlic. Similarly, you need to powder the cinnamon and clove and add with sugar.

By increasing the quantities of chilli or garlic you can prepare Tomato chilli or tomato garlic sauce.

Tomato Red Chilli Sauce

Preparation time: 45   minutes   Shelf life:  1 year if refrigerated

 Ingredients

 

Ripe & firm tomatoes

Red chilli (dried)

Cloves

Mustard seeds

White vinegar

Sugar

Salt

Citric acid crystals

Corn flour

Pectin (INS#440)

Glacial acetic acid (INS #260)

Sodium Benzoate

Tomato Red colour

 

250 gms

50 gms

2

1 tsp

¼ cup

1 tbs

to taste

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

a few drops

 

Tomato Chilli Sauce

Method

Remove the stalks from the red chillies and grind with salt and sugar. Keep aside.  Prepare tomato puree by blanching in piping hot water for 10 minutes, placing in cold water, peeling the skin, mashing through a sieve to deseed and take only the pulp and juice and use a food processor to grind. Grind the cloves and mustard seeds and tie in a clean muslin cloth. Boil some water and place it this muslin pack. After the contents boil for 15 minutes, remove, squeeze the pack to extract the concentrate and then remove the pack. Wash the cloth and again strain the clove cum mustard liquid to get clear liquid. Boil the tomato puree, chilli-salt-sugar powder, clove-mustard liquid in water for 10 minutes with citric acid crystals. Keep stirring. Remove and strain. Boil now with corn starch and pectin dissolved in a little water till the entire sauce becomes thicker. Remove and when warm add vinegar, acetic acid, preservative dissolved in water and red colour. Mix well. Cool and then bottle tightly with a lid allowing head room as usual. Use after a week tossing daily once.

  Tomato Garlic Sauce

Note: If you replace chillies with garlic you can have Tomato Garlic Sauce and if you lessen chillies and include garlic cloves and garlic powder you can prepare Tomato chilli garlic sauce. This way you can prepare any sauce.

(To conclude)

Jams, Morabbas, Squashes and Sauces XIII

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , on May 17, 2012 by icareufriend

 

(Contd. from previous posting)

In this posting I am going to discuss with sauce and ketchup. Generally sauce is thinner than ketchup and without spices. I have seen in a factory that makes a famous brand of tomato sauce hardly tomato is used. What they use is raw papaya for pulp portion, add a few tomatoes and its essence plus colour. This is when the tomatoes are costlier than papaya! Here, however, I am going to discuss only the natural product as we did in other postings for having better taste to maintain health. The procedure will be the same for all sauces and ketchups and so are the ingredients. Some ingredients may be included or left as per the case may be and as per the choice.

Sauces

Mixed Vegetables Sauce

Preparation time: 45   minutes   Shelf life:  2 months if refrigerated

Ingredients

 

Mixed vegetables pieces*

Green pumpkin or papaya

Potato

Onion

Ginger

Garlic

Sugar

Salt

Red chillies

Garam MaSAlA

Cumin seeds

Black Pepper

Tamarind (or) Citric acid crystals**

Vinegar (white)

Sodium Benzoate

Raspberry colour

 

200 gms

750 gms

150 gms

50 gms

20 gms

10 gms

150 gms

25 gms

10 gms

5 gms

5 gms

30 gms

100 gms or 1 tsp

2 tbs

1 tsp

a few drops

 

     * Carrot, raw mango (or tomato), beet root, radish and green peas

   ** Take either tamarind or C.A. crystals but not both.

Method

Peel carrot, beetroot, raw mango, radish, green pumpkin or papaya, potato, onion, ginger and garlic. Remove the stalk of red chilli. In the case of tomato just blanch for 10 minutes in piping hot water and peel the skin. Pass the pulp through a sieve to allow the juice and flesh but not the seeds. In the case of other vegetables, pressure cook them and mash. Now mix the tomato juice, pulp and the mashed vegetables with 1 litre of water after adding sugar. Boil and keep stirring. Add tamarind extract or citric acid crystals. After a few minutes of boiling, strain to remove sediments and again boil. Meanwhile, powder the spices and boil separately. Strain this also and add to the boiling sauce mixture. Add salt and keep stirring till you get not very thick or very thin consistency say, like the sugar syrup. Remove from the fire, add the preservative dissolved in a little water, vinegar and colour. Mix well. Bottle when cool, allowing as usual some head room for expansion.

Mixed Vegetables Sauce 

Note: Never add the preservatives directly but after dissolving them in a little water.

To strengthen the shelf life and the thickness, the commercial preparations have emulsifying and stabilizing agents.  

Stabilizing agent             : Pectin (INS# 440); Maize starch (INS# 1422) or Corn flour, Arrow root powder, fine mustard seeds powder which contains lethicin.

Emulsifying agent             : Citric acid crystals, Glacial acetic acid (INS   #260)

Class II preservative          : Sodium Benzoate (INS# 211)

The famous sauces are tomato, tomato chilli and chilli garlic sauces. If you increase the chillies, the sauce becomes hotter.

Tomato Sauce

Preparation time: 45   minutes   Shelf life:  1 year if refrigerated

Version I

Ingredients

 

Ripe but firm tomatoes

Sugar

Red chilli powder

Garlic  

Ginger

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

2 kgs

250 gms

1 tbs

4 cloves

½ inch piece

to taste

2 tsps

4 tbs

1½ tsps

a few drops

 

 Tomato Sauce

Method

Wash and clean the tomatoes and blanch them in hot piping water for 10 minutes. Then drop them in cold water for 2 minutes and peel the skin. Mash over a sieve and deseed, allowing the pulp and the juice only. Chop the ginger after scrapping the skin and add to this strained liquid. Mash garlic after removing the skin and add along with chilli powder. Add water, sugar and citric acid crystals and cook stirring constantly, till the contents become smooth and sugar dissolves, allowing to boil for 10 minutes. Strain after it cools and boil again adding the salt, stirring till the contents become homogeneous and syrupy. Remove from fire and when warm add vinegar, colour and the preservative dissolved in water. Mix well and bottle when cool.

(To conclude)