Showing posts with label Ketchups and Sauces. Show all posts
Showing posts with label Ketchups and Sauces. Show all posts

How to make white sauce at home

Butter - 2 tbsp
Corn flour - 4 tbsp
Milk - 1/2 cup
Onion - 1 small
Bay leaf - 1 no
Cloves - 2 nos
Pans - 2 hard bottom

Slit (donot cut it fully) the onion into 4. In a pan heat milk add onion bay leaf and cloves. When the milk starts boiling remove from flame cover and let it cool. The flavour of onion, bayleaf and cloves will be infused into the milk.

In another pan add butter and when it melts add the flour and stir constantly till the flour blends with the butter well and no lumps are formed. Cook it till it bubbles. 

Remove onion, bay leaf and cloves and add the milk to the butter and cornflour pan. Mix thoroughly untill a paste is formed. Cook again for another 5 to 10 minutes till the sauce is thickened 

Alternatively milk an be added without infusing it with onion, cloves and bay leaf. 

Home made Tomato Ketchup Recipe

Tomato - 12 nos
Onions big - 2 nos
Red chilly powder - 2 tbsp
Salt to taste
Sugar - 1 tsp
Vinegar - 1 tbsp
Pepper corns - 2 nos
Cardamom - 1 no
Cinnamon sticks - 1 inch piece 1 no
Cumin seeds (Jeera) - 1 tsp

Make puree of Tomato. Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready.

In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup.

Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month.

Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas.