Garlic Sauce/Toum

Garlic sauce

Eggless Middle Eastern Garlic Sauce…with very less oil!!

Garlic Sauce/Toum
Recipe source: Chefindisguise

2 tbsp corn flour
¾ cup water
1 tsp lemon juice (more if you like stronger lemon taste)
2-4 large cloves garlic
3-5 tbsp oil
Salt to taste

Mix corn flour and water in a pan and place over low heat.
Whisk continuously till the mixture thickens and start to bubble. Whisk for 2 more mins and take off fire.
Mince the garlic finely with salt and add to warm corn flour mixture. Cool completely.
Add lemon juice.
Place the mixture in a blender or food processor bowl and beat till the mixture becomes white.
Drizzle the oil one tsp at a time with processor running. (the lid will usually have a small opening)
The mixture will soon form a mayo like consistency. You may not need the whole oil.
It’s very fluffy when made but will thicken if kept in fridge. Just beat with a fork before serving.
Tastes exactly like restaurant bought!


Pineapple Filling for Cakes


Pineapple Filling for Cakes

1 cup crushed or pureed tinned pineapple
¼ cup sugar
¼ cup pineapple juice/drained juice
1 tbsp cornstarch
2 tsp butter

Drain the pineapple pieces and pulse in a blender.
Add pineapple, cornstarch, drained juice, sugar in a pan and bring to boil.
Simmer for 10 mins till the mixture becomes thick.
Take off fire, add butter and stir.
Cool completely.
This is enough to spread as a thin layer on 3 9” layer cake.

Home made Pumpkin Puree (in microwave)

Pumpkin puree

Homemade Pumpkin Puree –in Microwave

Pumpkin –that’s all!!

Skin and chop pumpkin to large cubes.
Place pumpkin cubes in a large glass bowl and microwave covered for 8-10 mins. Time depends on the size of the cubes.

Pumpkin puree 1

Take out and drain out any water formed.
Let it cool and puree in a blender or food processor.

Pumpkin puree 2

Store in freezer.
It would be convenient for later use if its measured ( ½ cup or 1 cup) and frozen.
Freeze some in ice trays. Take out and store in zip lock bags once frozen. Pop one or two cubes in kid’s soup, pancakes or anything that can mask the addition of vegetables!!

Tamraind Chutney/Imli Chutney

Tamarind Chutney

Think about tamarind…mmmm….don’t blame me if your mouth is watering 

Just like tomato ketchup, tamarind chutney should be available in the fridge for ready use whenever required. It’s so easy to make and a little goes a long way on samosas or patties.

Tamarind Chutney /Imli Chutney

1 – ½ tbsp tamarind
1 cup warm water
1 ½ tsp chili powder
1 tsp roasted cumin powder
1 tsp kala namak or chat masala
3 tbsp jaggery
1 tbsp sugar
Salt to taste

Place tamarind in a bowl and add warm water. Rub with your hands to dissolve tamarind in water as much as possible. Add rest of the ingredients to water and mix well.
Strain into a small pan. Discard the residue.
Heat the mixture on medium flame to get desired sauce like consistency.
Check seasoning and take off fire.
Store in refrigerator.

Mango Jam

Mango Jam

Preservative free mango jam….

Mango Jam

1 kilo ripe mango
1 kilo sugar
2 cloves
2 drops yellow colour (optional)
¼ cup water

Peel the skin and chop mangoes to small pieces.
Add the mangoes and water in a large pan and cook till the mangoes are soft and mushy.
Crush them (use a potato masher or blender) and add sugar.
Keep stirring on medium flame till it reaches a ‘jam’ consistency.
To test if the jam is ready, drop a small amount in a glass of water. If it drops in one piece, it’s time to take off fire. If it dissolves, keep stirring for a few more minutes.
Discard cloves and transfer to clean glass jars.
Store in refrigerator.

Mango Jam 1

Grapes Jam

Grape Jam

A little effort and you can make sure your kids eat preservative free food whenever possible. Making jams is not difficult at all. Since no preservatives are added, store these in refrigerator.

Grape Jam

1 kilo black grapes
1 kilo sugar
4 cloves

Clean and separate each grape from the bunch.
In large pan add the grapes and ¼ cup water and heat for 8-0 minutes or until the grape skins start to burst.
Take off fire and let it cool.
Pick out seeds and discard.
Pulse the grapes along with the skin in a blender and transfer to the same pan.
(If you don’t prefer skin in your jam, strain the pulp through a mesh and rub with a spoon to get maximum pulp).
Add sugar and cloves and keep stirring till all water evaporates and a jam consistency is achieved.
To test if jam is ready, take a glass of water and drop little jam. If it dissolves while going down, it is not yet ready. If it touches down in one piece and remains so, it is time to take off fire.
Cool and transfer into glass jars. Discard cloves.
Store in refrigerator.

Grape Jam 1

Homemade Caramel Sauce

Caramel sauce

The use of caramel sauce is immense, the basic being drizzling on top of ice creams.
This is a very easy and quick recipe made with brown sugar and not caramelizing sugar. But you wouldn’t tell the taste difference, though this is slightly darker.

Homemade Caramel Sauce

1 cup brown sugar
4 tbsp butter
½ butter whipping cream
½ tsp salt (optional)
1 tsp vanilla essence

Place brown sugar, butter and cream in a thick bottom fairly big pan.
Whisk till everything melts and begins to boil. Let it simmer for 7-8 minutes. Add vanilla, stir and take off fire.
Cool and transfer to a glass jar and store in the refrigerator.
Place in microwave to soften it as and when you require.

Caramel sauce 1