Pizza Tomato Sauce

• Tomato - 1 cup (puree)
  


• 1/2 cup onions  - ½ cup (finely chopped)
  


• Garlic - 8 to 10 flakes


• Sugar - ½ tbsp
  


• 1/2 tsp. red chilli - ½tsp (crushed)
  


• Ajwain or omam (oregano) seeds - ¼ tsp
  


• Cinnamon powder - ¼ tsp


• Clove powder - ¼ tsp
  


• Cornflour - 2 tbsp
  


• Butter - 2 tbsp
  


• Salt - to taste

1. Heat the  butter. Add chopped onions. Stirfry for 2-3 minutes and now add tomato puree, bring to a boil.


2. Pound together garlic, chilli powder, salt, clove  and cinnamon powder.
   


3. Add all ingredients except cornflour, simmer for 5 minutes.


4. Mix cornflour in ½ cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps.


5. Stir and cook till thick enough to spread on pizza bread. Let it cool.

White Sauce

• Milk - 3 cups
• Maida or Plain flour - ½ cup
• Butter - 1 tbsp
• Cheese - 2 tbsp(grated)
• Salt - to taste
• Pepper - to taste

1. In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
2. Remove and keep it aside to cool.
3. Melt butter in the pan, add half the milk.
4. Mix the remaining milk in the cooled flour to form a smooth paste.
5. When milk comes to a boil, add paste and stir continuously, make sure that no lumps are formed. Bring back to a boil.
6. Cook till the sauce is thick enough to coat the back of a spoon thickly.
7. Sprinkle salt and fresh ground pepper and stir to mix well.
8. Add grated cheese to the mixture.
9. Use as required in individual recipes.

Hot and Sour Sauce

• Tomatoes - 3 no.(ripe)


• Sugar - 1 tbsp


• Vinegar (brown) - 1 tbsp


• Soya sauce - 1 tsp


• Chilli sauce - 1tsp


• Ginger - ½ tsp(finely grated)


• Cornflour - 1 tsp


• Salt - to taste

1. Wash and wipe the tomatoes, make sure it is dry.
   


2. Now chop and boil it but without adding water. Take care to stir frequently.


3. When tomatoes get soft, blend it to a smooth puree. Strain and discard seeds, skins,etc.


4. Now add all other ingredients.


5. Add 2 tbsp. hot water. Mix well, again keep it in the stove to boill, till sauce is thick enough. Check taste for salt.


6. Now ready to store in the bottles.

Chinese Schezwan Sauce

• Red chillies - 25 no.(dried long)


• Garlic - 3 bulbs (flaked and peeled)


• Garlic - 10-15flakes(finely chopped)


• Green chillies - 3 no.(finely chopped)


• Ginger - 2" piece(peeled and grated)


• White onions - 2no.(finely chopped)


• Celery - 1 stalk (finely chopped)


• Cornflour - 2tsp
  


• Brown vinegar - 1 tbsp
  


• Sugar - 1 tbsp
  


• Ajinomoto - 2 pinch(optional)


• Oil - 1 tbsp
  

1. Boil the garlic bulb and red chillies in 2 cups water, for 5 minutes. Drain water, keep it aside.


2. Grind the chillies and garlic to a fine paste.


3. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir it well.
   


4. Now add celery, onions, stir fry till onions are transparent.


5. Add the ground paste, stir fry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.


6. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.


7. Now fill in the clean bottle after it is cool and refrigerate, use in Chinese cooking as required.

Spicy Mint Sauce or Herb Sauce

• Red chilli - 1 no.(finely chopped)


• Garlic - 10 flakes (finely chopped)


• Ginger - 1 tbsp (grated)


• Celery - 1 stalk (finely chopped)


• Mint leaves - 1 stalk (finely chopped)


• Spring onion - 2 no.
  


• Cornflour - 1 tbsp


• Choice of herb (basil, thyme, rosemary) - 1 stalk


• Water - 1½cups


• Soya sauce - 1 tsp


• Black pepper - ¼tsp (crushed)
  


• Sugar - ½ tsp


• salt - to taste


• Oil - 1 tsp

1. Chop the  herb very fine & keep aside.


2. Dissolve cornflour in ½ cup water & keep aside.


3. Heat oil, add ginger, garlic, chillies, stir fry.


4. Now add chopped onions, celery, stir fry it for some time. Add remaining 1 cup water. Bring to a boil.
   


5. Add sugar, salt, soya sauce, mint, herb and pepper.


6. Add cornflour, stir and cook till sauce becomes transparent.


7. Now it is ready eat.


8. Serve hot, with steamed rice, bhajias, snacks and soups.

Tomato Sauce with out Garlic & Onion

This tomato sauce is with out garlic and onion.

• Ripe tomatoes - 2½kg
• Sugar - 200gms
  
• Salt - ¼ cup
  
• Red chilli powder - ¼ cup
  
• Citric acid - ½tsp
• Vinegar - 150 ml
  
• Cinnamon - 1 " piece
  
• Cloves - 6 to 7 no.
  
• Bay leaves - 2 no.
  
• Black cardamoms - 2 no(large)

1. Cinnamon, cloves, bay leaves & black cardamoms crush this spices.
   
2. Tie the crushed spices in a clean muslin cloth to form a pouch.
3. Wash and wipe the tomatoes, it should be dry. Chop and boil it, without adding water. Take care to stir frequently.
   
4. When tomatoes get soft, blend to a smooth puree.
5. Strain and discards seeds, skins,etc.
6. Put back to boil in a heavy, deep saucepan. Put in the spice bag, allow to boil in it.
7. When reduced to half, add sugar and salt.
8. When almost done (by plate test), add chilli powder and vinegar. Boil again for 2-3 minutes.
9. Remove the  spice bag.
10. Take off  from the fire, add citric acid, stir well. Pour into sterile bottles let it  cool, now close caps and seal with wax.
11. Once bottle is opened for use, refrigerate it.

Tomato Sauce

• Tomatoes ripe - 1 kg (Red, Bangalore variety)
  


• Onion - 50 g
  


• Ginger - 25 gms (peeled)


• Garlic - 10 gms (peeled)


• Chilli powder - 2 tsp
  


• Salt - 3 tsp


• Sugar - 100 gms
  


• Vinegar - 3 tbsp
  


• Citric acid - 1/5 tsp (dissolved in vinegar)
  


• Sodium benzoate  - 1/5 tsp (dissolved in 2 tsp. warm water)
  


• Cloves - 5 no.
  


• Cinnamon stick - 2"
  


• Bay leaf - 1 no.
  


• Cardamoms - 2 pods
  


• Cumin seeds - ½ tsp

1. Clean the tomatoes and wipe it and chop the  onion and tomatoes roughly.
   


2. Crush the garlic and ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch i.e . cloves, cinnamon stick, bay leaf, cardamoms and cumin seeds.


3. Heat while stirring frequently. Do not allow to burn at the bottom.


4. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
   


5. Add chilli powder,salt and sugar. Boil till consistency achieve plate test i.e put some in the plate and test it.


6. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.


7. Cap immediately.


8. Now it is ready to have.

Chili Garlic Sauce

• Red chilies – 500gms(long)


• Garlic – 2 medium size


• Salt – 200gm


• Vinegar – 300ml


• Oil – 1tbsp


• Corn flour – 1 to ½ tbsp

1. Peel the garlic and de-stalk the chilies.


2. Grind together till fine paste by adding vinegar, add salt and keep aside.


3. Heat oil in a deep pan, add corn flour, stir fry flour for a few seconds.


4. Add the ground  paste, mix continuously.


5. Stir frequently, simmer till thick.


6. Preserve it in sterile bottle jars in the refrigerate.
   

Pumpkin (Orange) Sauce

• Oange pumpkin – 1kg


• Sugar – 500gm


• Salt – 150gm


• Garlic– 1 small blub(peeled)


• Garam masala powder – 1tsp


• Red chili powder – 2tsp


• White vinegar – 400ml


• Red colour– 5 to 6 drops(optional)


• Oil – 3tsp

1. Peel and chop the pumpkin finely. Take care to discard seeds and stringy pith which is in the center.


2. Now grind the garlic to a fine paste.


3. Heat oil in a large pan, add garlic. Sauté it till light brown, stirring continuously. Add chilies, garam masala, stir for a minute.


4. And now add pumpkin and salt. Mix and cover it. Simmer stirring occasionally, till pumpkin is soft.


5. Add sugar and cook till a very soft lump is formed.


6. Cool to room temperature. Add vinegar and colour mix in the  blender again. Strain it . Now  preserve it in a bottel.