Homemade Tomato Ketchup



Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................




                                                                                       
                               
                               Homemade Tomato Ketchup

                                                                  
   Basic Information

   Recipe Source ~ here
   Preparation time ~ 5 minutes
   Cooking time ~ 30 minutes
   Makes ~ around 150 ml


  Ingredients




  
Ingredient
Quantity
Ripe tomatoes
1/2 kg(roughly chopped)
Water
1/2 cup
Granulated sugar or brown sugar
5 tbs
White Vinegar
1/ cup
Red chilli powder/milagai podi
1/2 tsp
Salt
1/2 tsp

   
   Method 
  • Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.
  • Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.
  • Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

  • After cooling store it in a glass jar and refrigerate.





  • Transfer the sauce to the glass bottle or container after cool down completely.
  • The amount of red chilli can be increased for a spicy version.
  • The amount of sugar can also be increased if you want a sweeter ketchup.
  • It stays good in the refrigerator for 2-3 months.

Enjoy...........................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sweet Chilli Sauce



Coming to day 2 under Sauces and Preserves,is sweet chilli sauce.Sweet Chilli sauce is a versatile dip or accompaniment for Asian starters and snacks.

I usually buy this sauce,but after seeing couple of videos in YouTube,I wanted to give a try,as the procedure is simple.The sauce came out very delicious with a perfect blend of sweetness and spiciness.

Here I have used the store bought chilli flakes to make the sauce.The regular red chillies can be pulsed in a blender and used. I made a small batch,as it was my first try.You can easily double or triple the quantity and can be stored in the refrigerator for a while.



                                                                                         
                               
                               Sweet Chilli Sauce


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ 10-12 minutes
   Makes ~ around 150 ml


  Ingredients




  
Ingredient
Quantity
Granulated white or brown sugar
1/4 cup
Water
1/3 cup
Chilli flakes
2-3 tsp
Garlic/poondu(very finely chopped)
1 fat clove
Tomato Ketchup
2 -3 tsp
Vinegar
2 tbs
Salt
1/4 tsp
Corn starch
2 tsp

   
   Method 
  • Take the sugar,water,chilli flakes,finely chopped garlic,vinegar,tomato ketchup,salt in a sauce pan and heat it over a medium flame.Once the sugar dissolved let it simmer for 5-7 minutes.Now mix the corn starch with  2 tsp of water add it to the boiling mixture. 
  •  Mix it well.Now the sauce will tend to become slightly thick.Cook it for a minute and put off the flame.After cooling store it in an air tight glass bottle or container.
  • Refrigerate for 2-3 weeks.



  • Transfer the sauce to the glass bottle or container after cool down completely.
  • The amount of red chilli can be increased for a spicy version.
  • Addition of ketchup gives a nice color and tangy taste to the sauce.




Enjoy............................


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Homemade Chocolate Sauce / Easy Homemade Chocolate Sauce



After  a short break,I am joining the Blogging marathon edition 74 and we are entering the 3rd week.
For this week I chose to share some sauces and preserves and today's recipe is an easy to make chocolate sauce.

This sauce can be used as a topping for various desserts,crepes and pancakes.Just need 10-15 minutes to make with 4 easily available ingredients.
Tastes much better than the store bought sauces.Store the sauce in the refrigerator up to 2-3 in a glass bottle.Warm the sauce in the microwave if desired.To make it extra flavorful,add a tsp of vanilla.Off to the recipe......................





                                                         
                                                                                                                   
                                         Homemade Chocolate Sauce/Easy Homemade Chocolate Sauce


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ 10 minutes
   Makes ~ 2 cups(approximately)


  Ingredients




  
Ingredient
Quantity
Semi sweetened Chocolate Chips
1.25 cups
Sugar
1/3 cup
Water
1/3 cup
Heavy Cream or whole milk
1 cup
Butter/vennai
2 tbs

   
   Method 
  • Take the sugar and water in a sauce pan and heat it over a medium flame.Once the sugar dissolved add the heavy cream or milk.Mix it well and let it simmer for 5-7 minutes.Now add the butter to the mixture and put off the flame.At this stage add in the chocolate chips 
  •  Mix it well.Mix it continuously with a spatula till the chips melt in to a smooth sauce.After cooling store it in an air tight glass bottle or container.
  • Refrigerate for 2-3 weeks.





  • If the sauce becomes thick after refrigerator just keep it in the microwave for 10-15 seconds.
  • Transfer the sauce to the glass bottle or container after cool down completely.
  • Since I used the semi sweetened chocolate chips I used 1/3 cup of sugar but 1/2 cup of sugar can also be used.
  • Serve the sauce warm or cold.


Enjoy.......................


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Garlic Chutney /Poondu Chutney



 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.



                                                         
                                                                                                                   
                                         Garlic Chutney / Poondu Chutney


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ no cooking time
   Serves ~ 4-5(generously)


  Ingredients




  
Ingredient
Quantity
Dried red chilly/varamilagai
12-14
Garlic/poondu
8-10 fat cloves(with skin)
Tamarind/puli
1/2 inch piece
Salt
1 tsp or as needed
Sesame oil/nalla ennai
3-4 tbs

   
   Method 
  • In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.
    •  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.
    • Serve it with idly or dosa



    • This chutney stays good for a week in room temperature itself.
    • Do not grind it to a fine paste,it needs to be semi dry and coarse.
    • If you are using small cloves of garlic then use around 16-18 cloves






    Enjoy...............


    BMLogo




    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72



    Chocolate Peanut Butter / Chocolate Peanut Butter Spread



     For day 2 themed under dips,sauce and spread in BM#72 is a kid's friendly spread with peanuts and chocolate.
    My kids love Nutella,so wanted to give a try at home with peanuts instead of hazelnuts.The spread came out so creamy and delicious,took only few minutes to make.

    Use of store bought roasted peanuts make the work much easier.But here I used the plain roasted peanuts and made it.

    It stays good and firm at room temperature,storing in the refrigerator solidifies the spread.But becomes soft in 10 minutes once you take out from the refrigerator. I used the semi sweet chocolate chips,but feel free to use the dark chocolate or cocoa powder.

    Also I added some powdered sugar to neutralize the bitterness from the chocolate.If you are a fan of bitter sweet of chocolate then no need to add.



                                                             
                       
                            Chocolate Peanut Butter / Chocolate Peanut Butter Spread                                                                                                
                        

                                                                      
       Basic Information

       Recipe Source ~ Here
       Preparation time ~ 10 minutes
       Cooking time ~ No cooking time
       Makes ~ around 2 cups


      Ingredients




      
    Ingredient
    Quantity
    Roasted peanuts
    1.25 cups
    Semi sweet Chocolate chips
    1/2 cup+1 tbs
    Powdered sugar
    3 tbs
    Salt
    1/8 tsp
    Olive oil
    1-2 tbs(if needed)


      
       Method 
    • If you are using the raw peanuts,then spread it on a plate and microwave it for couple of minutes.
    • Remove the skin and microwave it for another 2-3 minutes with 30 seconds interval.
    • Take the peanut butter in a blender jar and pulse it for 10-15 seconds.Now its powdery,run the blender for another 20-30 seconds continuously for 2-3 times.Now the oil in the peanuts eliminate and form a paste.
    •  At this stage add the chocolate chips,powdered sugar and salt.Run the blender for 30 seconds continuously.Now everything blends well.If you want a smooth spread then run the blender for another 20 seconds.
    • Transfer to a dry glass and store it.
    • Use a clean and dry spoon to take the spread from the jar.








  • The amount of peanuts can be increased to 2 cups if you want the peanut flavor more.
  • If the blender doesn't blend well without any liquid then add the oil and blend it well.Otherwise no need.
  • The consistency is purely personal preference.







  • Enjoy.......................




    BMLogo

    Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi


    We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

    For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

    I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.




                                                             
                                                                                                                       
                             Tomato ChutneyThakkali Chutney- Version 2


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 10 -15minutes
       Serves ~ 4(generously)


      Ingredients




      
    Ingredient
    Quantity
    Tomato(chopped roughly)
    6-7 (medium size)
    Mint leaves/pudina
    1/2 cup(tightly packed)
    Green chilly/pachamilagai
    4-5
    Coconut(grated)
    4-5 tbs
    Red chilly/varamilagai
    2-3
    Sesame seed/yellu
    1 tbs
    Coriander seeds/dhaniya
     1 tbs
    Garlic/poondu
    3- cloves
    Salt
    1 tsp or to taste
    Oil
    2 tbs

     For Tempering


    Ingredient
    Quantity
    Mustard seeds/kadugu
    1/2 tsp
    Urad dhal/ulutham paruppu
    1/2 tsp
    Asafoetida/perungayam
    a pinch
    Curry leaves/karivepillai
    few leaves
      
       Method 
    • Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..
    • Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.
    •  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
    • Serve it with idly or dosa





    • The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
    • This chutney stays good for 2-3 days if it is stored in the refrigerator.
    • Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
    • Coriander leaves can also be added along with mint leaves.
    • Also a tbs of peanuts can be added along with sesame seeds.

    Enjoy..................................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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