Pastro sauce

Ingredients....


[1] 1 cup pineapple juice
[2] 4 tomatoes.
[3] 1/2 cup diced yellow onions
[4] 4 green onions
[5] 2 tablespoons chopped cilantro
[6] 3 dried guajillo chiles
[7] 6 Japones chiles
[8] 1 tablespoon salt
[9] 1/2 teaspoon white pepper
[10] 1 clove fresh garlicGround cumin, to taste
[11] 2 teaspoons dried oregano
[12] 1/2 cup red wine vinegar
[13] 1/2 cup salad oil

Method...


Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil..

Remove from fire, add vinegar and oil and mix well to ensure complete incorporation of products...

-: Thank You :-

Grape Sauce

Ingredients...
[1] 200 gms Black grapes
[2] 1 tsp Corn flour
[3] 2-1/2 tbsp Sugar
[4] Lemon juice
[5] 1/2 Cup water
[6] 1-2 Drops essence


Method...
1.Wash and boil the grapes in water till soft.
2. Cool and transfer the mixture in a mixie.
3.Blend and then strain the mixture.
4. Put it in a pan and add cornflour, sugar and water.
5.Boil the preparation stirring it continuously.
6. Simmer till it turns slightly thick.
7.Add drops of essence and remove from the flame.
8.Add lemon juice and stir.
9. Grape Sauce is ready.

-: Thank You :-

Blueberry Sauce

Ingredients...

[1] 1 Cup blueberries

[2] 2 tbsp Lemon juice

[3] Lemon zest

[4] 1 1/2 Cups sugar

Method...

1.Put fresh blueberries and lemon juice in a blender. Blend the mixture.

2.Add sugar and lemon zest into the mixture.

3.Transfer the mixture into a saucepan and heat it on medium flame.

4.Cook till boil.

5.Blueberry Sauce is ready.

6. Serve the sauce with blueberry scones.

-: Thank You :-

Bean Curd Sauce

Ingredients...
[1] 500 Fresh bean curd
[2] 1 tsp Chopped garlic
[3] 1 tsp Dried and chopped shrimps
[4] 1 tbsp Cornstarch
[5] 1 tsp Chopped ginger
[6] 100 g Minced lean pork
[7] 2 tsp Rice wine
[8] 2 tsp Chopped coriander
[9] 100 ml High stock
[10] 2 tsp Sweet fermented flour sauce
[11] 1 tsp Chopped scallions
[12] 60 ml Vegetable oil
[13] 5 tsp Soy sauce
[14] 3 tbsp Peppercorn oil

Method...

1. In a heat-proof bowl, put bean curd and allow it to steam for ten minutes.
2.Now, drain and cut the bean curd into cubes and keep aside.
3. Add the scallions, ginger, garlic, shrimps, sweet fermented flour sauce, and pork in a wok with hot oil.
4. Stir-fry for two minutes.
5.After two minutes; add rice wine, soy sauce and stock. Simmer to boil.
6. Add the cornstarch-water mixture and cook, frequently stirring, until the sauce thickens.
7. Pour the cornstarch-water- soy sauce mixture over the bean curd.
8.Mix coriander and later sprinkle with peppercorn oil.
9.Serve.

-: Thank You :-

Black Cherry Sauce

Ingredients...
[1] Cups black cherries
[2] 1 tbsp White sugar
[3] 1 tbsp Cornstarch
[4] 3 Cups water


Method...
1. Puree black cherries and water in a food processor.
2.Now mix cornstarch and blend till it turns smooth.
3.Black cherry sauce is ready.

-: Thank You :-

Cheese Sauce

Ingredients...

[1] 100 gms Cheese

[2] 2 tbsp Flour

[3] 1/2 tsp Salt

[4] 1/4 tsp Pepper powder

[5] 2 tbsp Butter

[6] 2 cups Milk

[7] 1/2 tsp Mustard

Method...

1. In a pan, melt butter.

2. Add flour to it and make smooth paste.

3. Cook till the mixture turns bubbly.

4. Gradually add the milk.

5.Stir and cook till smooth and thick.

6. Add pepper, salt and mustard.

7. Now mix grated cheese and again cook.

8. Cook till cheese melts.

9. Cheese Sauce is ready.

-: Thank You :-

VEGETABLE KETCHUP

Ingredients...
[1] 100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp
[2] 1/2 kg pumpkin
[3] 250 grams potatoes
[4] 250 grams Carrots (Gajar)
[5] 20 grams onion, finely chopped
[6] 2 grams Garlic (Lasun), finely chopped
[7] 20 grams Ginger (Adrak), finely chopped
[8] 5 grams whole garam masala (1/2" Cinnamon (Dalchini),
[9] 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag)
[10] 20 grams Salt (Namak) 2 to 3 grams Red chili pepper (Lal Mirchi)
[11] 2.5 grams glacial acetic acid sodium benzoate
[12] 1 gram per kilogram of the finished product
[13] 1 pinch of tomato red colour
[14] 100 grams Tamarind (Imli)


Method...
Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.Peel and cut the potatoes and carrots into small pieces. Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the carrots are tender. Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables). In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp. Cook the pulp with sugar, add colour and cook further till thick. Remove the sauce from fire, test on a plate. If done, pour into sterilised bottles and keep.

-: Thank You :-

TOMATO KETCHUP

Ingredients...

[1] 1 1/2 kgs Tomatoes (Tamatar)

[2] 1 tsps chilli powder

[3] 1 1/2 cups Sugar (Cheeni)

[4] 2 Cloves (Lavang)

[5] 1 Cardamom (Elaichi Moti)

[6] 1/4" piece Cinnamon (Dalchini)

[7] 2 tsps chopped Ginger (Adrak)

[8] 4 cloves Garlic (Lasun)

[9] 1 cup Vinegar (Sirka)

[10] 2 tsps Salt (Namak)

[11] 1/2 tsp glacial acetic acid

[12] 2 tsps sodium benzoate

Method...

Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick. Pass through a sieve. Add vinegar, sugar and chilli powder and cook until thick. Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water. Pour the ketchup in bottles and cork tightly. Use after one week. This tomato ketchup can be kept for one year.

-: Thank You :-

RED CHILLI SAUCE

Ingredients...

[1] 125 grams Red chili (Lal Mirchi), fresh

[2] 2 teaspoons Red chili pepper (Lal Mirchi)

[3] 2 Cloves (Lavang)

[4] 1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)

[5] 1/4 cup Vinegar (Sirka)

[6] 250 grams Tomatoes (Tamatar)

[7] 1 teaspoon Sugar (Cheeni)

[8] 2 teaspoons Salt (Namak)

[9] 1 teaspoon glacial acetic acid

Method....

Deseed the red chillies and grind. Cook tomato pieces till tender and pass through a sieve. Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick. Remove from the fire, take out muslin bag and cloves. Mix glacial acetic acid. Pour in a bottle and cork tightly. Keep it for one week before using.

Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

MUSTARD SAUCE

Ingredients...
[1] 7 teaspoons salted butter
[2] 3 teaspoons flour
[3] 1 cup hot Water
[4] 2 teaspoons brown sugar
[5] 6 teaspoons Vinegar (Sirka)
[6] 9 teaspoons mustard powder
[7] 1/4 teaspoon Red chili pepper (Lal Mirchi)
[8] 1/2 teaspoon Salt (Namak)


Method...
Melt the butter and stir in the flour. Mix well and cook very gently without browning. Add water and stir till it thickens. Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well. Store the sauce in a jar.

-: Thank You :-

MINT SAUCE

Ingredients...

[1] 3 teaspoons ground Mint Leaves (Pudina Leaves)

[2] 3 teaspoons Sugar (Cheeni)

[3] 1 teaspoon Vinegar (Sirka)

[4] 1 teaspoon Salt (Namak)

Method...

Boil together vinegar, sugar and salt. Put the ground mint leaves in a bowl and on it pour the sweetened vinegar. Stand aside to cool before serving.

-: Thank You :-

Vegetable Pasta Sauce

Ingredients....


[1] 1can (about 14 ounces) whole tomatoes, undrained
[2] 1-1/2cups sliced mushrooms
[3] 1medium red bell pepper, diced
[4] 1medium green bell pepper, diced
[5] 1small yellow squash, cut into 1/4-inch slices
[6] 1small zucchini, cut into 1/4-inch slices
[7] 1can (6 ounces) tomato paste
[8] 4green onions, sliced
[9] 2tablespoons Italian seasoning
[10] 1tablespoon chopped parsley
[11] 3cloves garlic, minced
[12] 1teaspoon salt
[13] 1teaspoon red pepper flakes (optional)
[14] 1teaspoon black pepper
[15] Hot cooked pasta
[16] Parmesan cheese and fresh basil (optional)

Method....


Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.

-: Thank You :-

FRESH TOMATO SAUCE

Ingredients...

[1] 1 1/2 kgs Tomatoes (Tamatar)

[2] 1/4 teaspoon Red chilli powder (Lal mirchi)

[3] 1 cup Sugar (Cheeni)

[4] 4 Cloves (Lavang)

[5] 1 small Onion(Pyaj)

[6] 1 small piece Cinnamon (Dalchini)

[7] 30 grams Ginger (Adrak) (2 tsps chopped)

[8] 6 cloves Garlic (Lasun)

[9] 1/4 cup Vinegar (Sirka)

[10] 2 teaspoons Salt (Namak)

Method...

Wash, dry and chop tomatoes. Peel and chop the onions, garlic and ginger. Coarsely crush spices. Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender. Add spices, sugar, chilli powder and cook till thick. Strain through a sieve and use. This sauce cannot be stored.

-: Thank You :-

CHILLI SAUCE

Ingredients...

[1] 12 to 14 lbs. tomatoes
[2] 4 c. chopped celery
[3] 2 1/2 c. ground onion
[4] 2 1/2 c. green peppers
[5] 6 in. stick cinnamon
[6] 4 1/2 c. brown sugar
[7] 4 c. cider vinegar
[8] 1/4 c. salt1 tbsp. dry mustard
[9] 1 1/2 tsp. cloves


Method...

Quarter tomatoes, cook 15 minutes. Drain off 6 cups tomato juice. Add celery, onion, pepper and simmer 1 1/2 hours. Tie stick cinnamon in cloth, add to mixture. Add brown sugar vinegar, salt, mustard and cloves. Cook 1 1/2 hours. Remove spice bag. Pour in hot jars. Adjust lids. Process in boiling water 5 minutes. Makes 9 pints.

-: Thank you :-

WHITE SAUCE

Ingredients.....

THIN WHITE SAUCE:

[1] 1 tablespoon butter

[2] 1 tablespoon flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water

MEDIUM WHITE SAUCE:

[1] 2 tablespoons butter

[2] 2 tablespoons flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water

THICK WHITE SAUCE:

[1] 3 or 4 tablespoons butter

[2] 3 tablespoons flour

[3] 1/2 teaspoon salt

[4] 1 cup milk or one half cup evaporated milk and 1/2 cup water

Method....

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump

CHEESE SAUCE:

Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.

HORSERADISH SAUCE:

Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.

MUSTARD SAUCE:

Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham.

ONION SAUCE:

Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.

SOUR CREAM SAUCE:

Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

CHICKEN POT PIE:

Add white sauce to cooked, boned chicken and mixed vegetables with a teaspoon of low sodium chicken soup base or bouillon and a pinch of rubbed sage; mix well and pour into a pie filling; cover with top crust and crimp to seal; bake at 350°F about 45 minutes or until golden to make an easy chicken pot pie

Other Uses for White Sauce:

White sauce can be used as a starter for making creamed soups. Puree a vegetable, such as cooked carrots, cooked celery, cooked mushrooms, potatoes, and add along with milk or cream to white sauce to make a soup which can be used to make casseroles (replacing store bought "Cream of Mushroom", "Cream of Celery", etc. Or add chopped cooked chicken or beef and frozen mixed vegetables and serve over popovers.White sauce may be flavored by adding 1 teaspoon of low sodium Soup Base or bouillon. Or make gravy by adding roast drippings and a few drops of soy sauce, Gravy Master or Kitchen Bouquet.

-: Thank You :-