Pizza Sauce

Ingredients :

• Tomatoes - 3
• Garlic crushed - 1 Tsp
• Mix herbs - 1 Tsp
• Oregano - 1/2 Tsp
• Basil - 1/2 Tsp
• Pepper powder - 1/4 Tsp
• Chili flex
• Olive oil
• Sugar
• Salt

Procedure :

1. Boil tomatoes, keep aside for cooling.
2. Make tomato puree.
3. Heat 1 Tsp olive oil in a pan. you can use any cooking oil.
4. Add crushed garlic and fry for a minute.
5. Pour tomato puree.
6. Add Mix herbs, Oregano, Basil and pepper powder. Add chili flex as you requires.
7. Add 1 Tsp sugar and salt as per taste.
8. Cook for 10 minutes.
9. Keep this sauce aside for cooling.
10.  After cooling keep it in an air tight container. Keep this in a fridge.
11. Use it within one week. 

Ridge Gourd (Dodka) Peel Chutney - II

Ingredients:

• Ridge Gourd peel - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Sesame seeds - 1/2 Tsp
• Poppy seeds - 1/2 Tsp
• Red chili powder - 1/4 Tsp
• Sugar - 1/2 Tsp
• Salt
• Oil - 1 Tsp

Procedure :

1. Mix sesame seeds and poppy seeds.
2. Heat oil in a flat pan.
3. Add cumin seeds to splutter.
4. Add sesame seeds and poppy seeds, immediately add peel.
5. Mix well and let it roast on low flame.
6. Stir continuously till it become crispy.
7. Add salt and sugar. 
8. Serve after cooling with Chapati or rice as a chutney.

Mango Onion Chutney

Ingredients :

• Raw Mango Pieces - 1 Cup
• Onion - 1/2 Cup
• Jaggery - 1/4 Cup
• Red Chili Powder - 1 Tsp
• Salt - 1 Tsp
• Oil
• Muster seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch

Procedure :

1. Wash and remove cover of raw mango.
2. Cut mango and onion into small pieces.
3. Add all the ingredients and prepare fine paste in a grinder.

Note :

• Jaggery proportion depends on soreness of mango.

Sweet Lime Pickle and Sour Lime Pickle

Ingredients :

• Lemon - 8-10
•  Jaggery - 1 Cup
•  Turmeric - 1/2 Tsp
•  Red chili powder - 1 Tsp
•  Salt

Procedure :

1. Wash lemons, wipe and keep aside for one hour.
2.  Dry roast salt and turmeric. 
3.  If moisture is present in any ingredient your pickle will spoil.
4.  Keep 2 lemons aside and cut all the lemons.
5.  Mix lemon, red chilli power and salt in a bowl.
6.  Put the mixture in an air tight glass container.
7.  Add lemon juice of the two lemons.
8.  Shake well and keep the jar in the sunlight for 8-10 days.
9.  Shake the jar frequently.
10.  You can use it as sour lime pickle. 
11.  After 10 days add jaggery and again keep it in sunlight for one day.
12.  Sweet lime pickle is ready to serve.

Amla(Gooseberry) Chutney

Ingredients :

• Amla(Gooseberry) - 10
• Jaggery - 1/4 Cup
• Curry leaves - 5-6
• Cumin seeds - 1/4 Tsp
• Fenugreek seeds - 8-10
• Black split gram -1/4 Tsp
• Red Chilli -2
• Asafoetida - 1 Pinch
• Salt
• Oil - 1Tsp
• Cilantro

Procedure : 

• Wash and wipe Amla and let it dry completely.
• Cut Amla into small pieces.
• Heat oil in a pan. (Don't use aluminium / iron pan)
• Put cumin seeds, Fenugreek seeds and split black gram. 
• When it start to splutter add curry leaves, red chilli and cilantro.
• Add chopped Amla and salt. Mix well and cover the lid.
• It will take 3-4 minutes to cook.
• Turn off the flame and mix jaggery.
• Keep aside for cooling.
• Using grinder make a coarse paste.
• Keep it in an air tight container.

Note : Use it after one day to get better taste. 

Green Tomato Chutney

Ingredients :

• Green tomato - 5-6
• Green chili - 1
• Garlic cloves - 3-4
• Cumin seeds - 1/2 Tsp
• Cilantro - 1/4 Cup
• Sesame seeds - 1 Tsp
• Peanut Powder - 3 Tsp
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and chop green Tomatoes, remove seeds.
2. Heat oil in a pan, add cumin seeds to splutter.
3. Add Garlic cloves and green Chili.
4. Add chopped tomatoes and salt as per taste.
5. Mix well, cover the lid and cook.
6. After cooling grind the cooked tomatoes, sesame seeds, peanut powder and jaggery.
7. Sweet and sour tomato chutney is ready.
8. Keep it in refrigerator and finish within 3 days. 

Ridge Guard Peel Chutney

Ingredients:

• Ridge Gourd Peel - 1 Cup
• Cumin seeds - 1 Tsp
• Carom seeds - 1 Tsp
• Green chili or red chili powder
• Cilantro - 1/2 Cup
• Oil
• Salt

Procedure :

• Wash Ridge Gourd and collect peelings. You can use remaining for curry.
• Grind Cilantro, Ridge Gourd peelings, Cumin seeds, Carom seeds, green chili and salt.
• Heat 1 Tbsp oil in a pan.
• Add mixture and fry for 1 min.
• Serve with Rice or chapati. 

Kavath(Wood Apple) Chutney

Ingredients :

• Kavath Pulp -1 Cup
• Jaggery - 1 Cup
• Red chili powder - 1 Tsp
• Salt
• Mustard seeds
• Cumin seeds
• Curry leaves
• Oil
• Asafoetida - 1 pinch

Procedure:

1. Grind Kavath pulp, jaggery, red chili powder and salt together.
2. Heat 1 Tsp oil in a pan.
3. Add mustard seeds to splutter. Add cumin seeds, curry leaves and asafetida.
4. Pour the seasoning on the mixture.

Note :

• You can prepare oil free chutney also. Add cumin seeds while grinding the mixture.

Papad Chura

Ingredients :

• Papad - 10 -15
• Cilantro - 1/4 cup
• Mustard seeds- 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Sesame - 1 Tsp
• Sugar - 1 Tsp
• Chili powder - 1/2 Tsp
• Oil - 1 Tbsp

Procedure :

1. Roast all the papads and keep aside for cooling.
2. Crush the papads using hands.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add Cumin seeds, sesame seeds and chopped cilantro.
6. Add chili powder and crushed papad.
7. Mix well. roast for 2 min.
8. Add sugar and mix well.
9. Keep aside for cooling.
10. Keep in an air tight container.

Flax seeds( Javas) Chutney

Ingredients :

• Flax seeds - 100 gm
• Garlic cloves - 15-20
• Cumin seeds - 1 Tsp
• Red chili powder - 1 Tsp
• Salt

Procedure :

1. Dry roast flax seeds. Keep aside for cooling.
2. Grind all the ingredients in a grinder.
3. Keep in an air tight container.
4. Serve with drops of oil or curd.

Note :

• Flax seeds are very good for health. It contains Omega-3 essential fatty acids.

Raw Mango Instant Pickle

 

Ingredients:

• Raw Mango Pickle -  1 Cup
• Red chili powder - 1 Tsp
• Turmeric - 1/4 Tsp
• Fenugreek - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and cut raw mango into small pieces.
2. Mix mango pieces, red chili powder, turmeric, salt and jaggery.
3. Heat 1 Tbsp oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds and fenugreek seeds.
6. Add one pinch Asafoetida.
7. Mix the seasoning with mango pieces.
8. You can eat this immediately.
9.  Keep in refrigerator and use within 15 days.

Pudina (Mint) Chutney

Ingredients :

• Fresh Pudina leaves - 1 Cup
• Garlic - 3-4 pods
• cumin seeds - 1 Tsp
• Salt

Procedure :

1. Mix all the ingredients.
2. Grind using grinder.
3. Serve with chapati.

Note : Keep it in fridge and you can use for 1 week.

Murraba

Ingredients :

• Indian Gooseberry(Amla) - 1/2 Kg
• Sugar - 1 & 1/2 cup
• Clove - 2/3
• Water - 1 Cup

Procedure :

1. Wash and wipe amla neatly.
2. Keep in a air tight metal container.
3. Cook in a pressure cooker up to 3-4 whistles.
4. You can also use microwave cooking bags to cook.
5. Cut into small pieces after cooling.
6. In a deep pan mix water and sugar.
7. Cook to prepare one thread syrup.
8. Keep aside for cooling.
9. Add amla pieces when the syrup becomes lukewarm.
10. Add cloves.
11. Keep in a air tight glass container after cooling.

Note :

• While cooking and after cooking keep amla away from water. Otherwise it will be spoiled within one week.
• It is good to eat one spoon amla murabba every morning with empty stomach. It reduces body heat.

Apple Jam

Ingredients :

• Apple - 1 Cup
• Sugar - 3/4 Cup
• Lemon juice - 1 Tsp

Procedure :

1. Peel apple and cut into small pieces.
2. In a medium size bowl mix apple and sugar.
3. Microwave it on high setting until apple tender.(5-6 min)
4. Grind it using grinder.
5. Microwave it on high setting to thicken it.(3-4 min)
6. Add lemon juice mix well.
7. Keep in a air tight container.

Dalava Chutney

Ingredients :

• Split roasted chick peas - 1/2 Cup
• Curry leaves - 1/2 Cup
• Dried Coconut - 1/2 Cup
• Tamarind - 1 Tbsp
• Jaggery - 1 Tbsp
• Asafoetida - 1 Pinch
• Dried Red Chili - 5-6
• Salt.

Procedure :

1. Heat a pan, add 2 drops of oil.
2. Add asafoetida and red chili.
3. Fry and keep aside.
4. Fry Curry leaves, keep aside.
5. Fry coconut, keep aside.
6. Fry tamarind, keep aside.
7. After cooling grind all the ingredients.

Pud Chutney

Ingredients :

• Split Bengal gram - 1/2 Cup
• Split black gram - 1/2 Cup
• Tamarind - 1 Tbsp
• Dried Red chili - 6-7
• Asafoetida - 1 Pinch
• Curry leaves - 1/2 Cup (optional)
• Salt

Procedure :

1. Fry grams till it turns to golden, keep aside.
2. Fry tamarind, keep aside.
3. Fry curry leaves, keep aside.
4. In a hot pan add 3-4 drops of oil and fry red chili.
5. Add asafoetida, keep aside.
6. After cooling add salt and grind all the ingredients.

Lime Pickle

Ingredients :

• Lime - 1 Cup
• Fenugreek seeds - 1 Pinch
• Mustard seeds - 3 Pinch
• Cumin seeds - 1 Pinch
• Red chili powder - 2 Tbsp
• Sugar - 1/2 Tsp
• Asafoetida - 1 Pinch
• Turmeric - 1 Pinch
• Salt
• Oil - 1 Tbsp

Procedure :

1. Wash and wipe limes.
2. Cut into small pieces.
3. Add salt, mix well and keep in an air tight container for 10-15 days.
4. Roast 2 Pinch mustard and fenugreek seeds, grind it.
5. Mix red chili powder and seeds powder mix well.
6. Heat oil in a pan.
7. Add 1 Pinch mustard to splutter.
8. Add cumin seeds, asafoetida and turmeric.
9. Pour and mix well.
10. Keep in an air tight glass container.
11. Serve after one week.

Note :

• Container should be dry and clean.

Amala Pickle

Ingredients :

• Amla - 2
• Carom Seeds - 1/2 Tsp
• Turmeric - 1 Pinch
• Red chili powder - 1/4 Tsp
• Mustard seeds - 1 Pinch
• Cumin seeds - 1 Pinch
• Ginger Grated - 1 Tsp
• Asafoetida - 1 Pinch
• Fenugreek seeds powder - 1/2 Tsp
• Oil - 1 Tsp
• Salt

Procedure :

1. Wash and cut amla into small pieces.
2. Add Turmeric, red chili powder, ginger, crushed carom seeds and salt .
3. Mix well and keep in microwave for 1 min.
4. Heat oil in a pan.
5. Add mustard seeds to splutter.
6. Add cumin seeds, fenugreek seeds powder and asafoetida.
7. Pour this on amla.
8. Mix well.

Rice Powder

Ingredients :

• Split bengal gram - 1/4 Cup
• Split black gram - 1/4 Cup
• Coriander seeds - 1/8 Cup
• Cinamon - 1 Inch
• Dry Red Chili - 4-5
• Oil - 3 drops

Procedure :

1. Fry Split bengal gram and split black gram till it turns brown. Keep aside.
2. Fry coriander seeds. Keep aside
3. Put oil in the pan.
4. Fry cinamon and red chili.
5. After cooling grind all ingredients.

Instant Lime pickle

Ingredients :

• Lemon - 3
• Muster seeds - 1/4 Tsp
• Muster seeds powder - 1/2 Tsp
• Fenugreek seeds powder - 1 Pinch
• Red chili powder - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Oil
• Salt
• Salt

Procedure :

1. Wash and wipe lemon well.
2. Cut 2 lemons into small pieces.
3. Add turmeric, red chili powder and salt, mix well.
4. Heat 2 Tsp oil.
5. Add mustard seeds to splutter.
6. Add asafoetida.
7. Turn off the heat and add mustard and fenugreek powder.
8. Add this to lemon.
9. Now add lemon juice of remaining lemon.
10. Mix well and keep in microwave for 1 min.
11. Serve after cooling.