Mother Sauces

 BECHAMEL

Country- France

Yields- 10 portions

Ingredients:

100 grams Clarified butter

100 grams flour

1 litre Milk

1 piece pigue/cloute

pinch of Nutmeg

Salt  to taste

2 grams Pepper

Method:

1. Boil milk with cloute, then strain and cool the milk.

2. Make roux with flour and butter and cook it to sandy texture. Add cold milk and keep on stirring with a wooden spoon to ensure no lumps are formed.

3. Cook till the sauce thickens. This would roughly take 20 to 30 minutes on a medium flame.

4. Spice it up with a pinch of nutmeg and use accordingly.

Service:

1. This sauce forms the base of many sauces and can be used of its own as well.

2. An essential sauce used in the thickening of the cream soup.

Chef's Note:

1. The sauce is simmered with butter before storing as this would prevent the formation of skin on top of the sauce.

2. In case while making the sauce, lumps are formed, blend the sauce, strain and cook again to thicken it.

3. The cloute is studded with cloves for easy removal from the sauce. Use six to eight numbers of cloves one piece of onion.

4. Bring milk to boil with cloute and leave to stand in room temperature to let the flavour infuse you could strain the milk after a couple of hours and use it for making bechamel.

VELOUTE

Country- France

Yields- 10 portions

Ingredients:

100 grams Clarified Butter

100 grams Flour (refined)

1 litre stock (Chicken, fish, veal)

Sachet of d'epices

Salt pepper to taste 

Method:

1. Heat butter, add flour, and cook to a blond roux.

2. Add cold chicken stock (if making chicken veloute) stirring continuously to avoid lumps.

3. Add sachet and cook for 15 minutes on a medium flame.

4. Use as required.

Service:

1. This sauce forms a base of many sauces and can be used on its own as well.

2. Apart from bechamel, veloute can also be used in the thickening of cream soups.

Chef's Note:

1. If lumps are formed, while making the sauce, blend the sauce, strain and cook again to thicken it.

2. Veloute can also be enriched by adding a liuson.

ESPAGNOLE:

Country- France

Yields- 10 portions 

Ingredients:

100 grams Clarified Butter

120 grams refined flour

1 litre Brown stock(beef stock)

sachet d'epices

20 ml Oil

50 ml red wine

50 grams tomato paste

150 grams Mirepoix

Salt pepper to taste

Method:

1. Heat oil and brown the mirepoix on a medium flame.

2. Add tomato paste and cook further. Deglaze with red wine and add beef stock.

3. Add sachet d'epices and simmer the sauce for 30 minutes .

4. Heat butter, add flour, and cook to a brown roux and cool it.

5. Add the roux to the hot liquid and keep stirring to avoid lumps.

6. Cook on a medium flame for 10 minutes and used as required.

Services:

This sauce forms a base of many sauce and can be used on its own as well.

Chef's Note;

1. In case while making the sauce lumps are formed, blend the sauce, strain and cook again to thicken it.

2. Due to health reasons, adding of the brown roux is omitted nowadays instead the stock is reduced till it thickens naturally, Such kind sauce is also known s 'Jus' and more flavourful than the original brown sauce. 

TOMATO SAUCE
Country- Italy

Yields- 10 portions

Ingredients:

70 ml Olive Oil

100 grams Onion

20 grams Garlic

1 kg Tomato

80 grams tomato paste

50 ml White wine

10 grams Basil

salt pepper to taste

Method:

1. Heat olive oil and saute onions and garlic.

2. Add tomato paste and cook for 10 minutes on a medium flame.

3. Add fresh chopped tomatoes and white wine and cook covered for 30 to 40 minutes on a medium flame or a hot plate.

4. Seasons and add torn basil in the last 10 minutes of cooking.

5. Store and use as required.

Service:

1. This sauce forms a base of many sauces and can be used of its own as well.

2. Apart from usage in pastas, this sauce can be pureed and used in many days.

Chef's Note:

1. The above recipe of tomato sauce is very commonly used in modern kitchens. Classical tomato sauce from france is combination of brown sauce and tomatoes and seldom used nowadays.

2. Apart from Basil, Oregano also teams up very well with tomato sauce.

HOLLANDAISE

Country- France

Yields- 10 portions

Ingredients:

500 grams Clarified Butter

4 Nos Egg Yolk (separated from White)

15 ml White wine Vinegar

30 grams Onion(finely chopped)

few leaves Tarragon

10 nos Pepper corns

15 ml Water

Salt pepper to taste

Method:

1. In a pan reduce vinegar, chopped onions, tarragon and crushed peppercorns to half, Take the pan off the fire. Add a tablespoon of water and strain the liquid.

2. Combine the reduced liquid with the egg yolk and whisk on a doubler to a ribbon stage.

3. Add melted clarified butter in a thin stream and continue whisking until a thick sauce is formed.

4. Seasons the sauce and hold it warm and used as required.

Service:

1. This sauce forms the base of many sauces and can be used of its own as well.

2. To taste, Hollandaise is usually served gratinated.

Chef's Note;

1. This sauce is very tricky to make as it can cardless easily if care is not taken.

2. If the sauce curdle, add a spoonful of hot water into the emulsion and whisk again. If the still does not fix the problem than whisk one egg yolk with a little warm water on a double boiler and add the curdle sauce in a thin stream to form an emulsion.

MAYONNAISE

Country- France

Yields- 10 portion

Ingredients:

4 nos Egg Yolks

400 ml Oil

10 grams Mustard paste (dijon mustard)

10 ml White wine vinegar

2 grams salt 

pinch of pepper

Method:

1. Combine egg yolks, salt pepper,and mustard paste in a round bowl.

2. Whisk to a ribbon stage and add oil continuously in a thin stream, whisking all the time.

3. If the sauce become too thick, then add more vinegar to thin it down.

4. Whisk till a stabilized emulsion is formed and it stand in firm peaks.

5. Use as required.

Services:

1. This sauce forms a base of many sauces and can be used on its own as well.

2. It is always served cold and is usually served as a dripping sauce for snacks.

3. Avoid serving mayonnaise in a silver dish, as the egg in this sauce can tarnish the silver dish.

Chef's Note:

1. In the event of curdling of the sauce, add vinegar to rectify. If it still does not bind, add 1 tsp of boiling water and whisk, if still curdled, start with fresh egg yolk and add the curdled sauce in a thin stream to form an emulsion.

2. Use all ingredients at room temperature to get a better mayonnaise.

3. Modern Kitchen use ready, made mayonnaise to get better mayonnaise which is mostly eggless and more healthier than a regular mayonnaise. Most of the food poisoning often happens through mayonnaise as it uses raw egg and oil to form an emulsion, so using a proprietary mayonnaise is more advisable.

ZIRKA || TOMATO THECHA || MAHARASHTRIAN AAMTI RECIPE AND TOMATO MIRCHI THECHA

Zirka

Zirka : Zirka is an authentic Maharashtrian Dish which is made by not using any sabzi and Easy Home Ingredients. During this Lockdown,try this Dish and feel the spicy and tasty Maharashtrian flavour. Zirka is usually made from Dal,but here I am not using Dal.

Tomato Thecha

Tomato Thecha : Thecha is a spicy Condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh in India. Tomato Thecha is a very easy and simple recipe which can be made in a jiffy. I have added smoky flavour of coal,if you want it in traditional way,you can skip this step.

Ingredients:

For Zirka :-

7-8 Garlic Cloves

1/8 tsp Salt

2-3 Green Chillies(Chopped)

1 tsp Cumin Seeds(Jeera)

1/2 cup Roasted Peanuts

2 tbsp Sesame Seeds(Til)

2 tbsp Decicated Coconut

Handful of Coriander

1 tsp Water

2-3 tbsp Oil

1/2 tsp Mustard Seeds(Rai)

1/2 tsp Cumin Seeds(Jeera)

1/2 tsp Asafoetida(Hing)

6-7 Curry Leaves

1/2 tsp Turmeric Powder(Haldi)

1 Glass Water

Salt as per Taste

For Tomato Thecha:-

1-2 tbsp Oil

7-8 Green Chillies(Chopped)

10-12 Garlic Cloves

Salt as per taste

1 tsp Cumin Seeds(Jeera)

1-2 tbsp Oil

1/2 tsp Turmeric Powder

3 Tomatoes(Chopped)

Salt as per Taste

Method:

For Zirka:-

In a Mortar Pestle/Mixer Jar,add Garlic Cloves,Green Chillies,salt and Grind Coarsely.

Add Jeera and grind Coarsely until paste. Keep it aside.

In mixer jar,add peanuts and Grind Coarsely and keep it aside.

In a pan/Kadhai,add Sesame Seeds and dry roast for 2 minutes.

Add decicated coconut and dry roast until colour changes.

Once it becomes cool,take it in mixer jar and add coriander and water make a chutney/paste. Keep it aside.

In a pan/Kadhai,add oil and let it heat.

Add mustard seeds,jeera,hing and let it splutter.

As it splutters,add curry leaves and prepared Garlic Chilli paste and mix till colour changes slightly.

Once colour changes slightly,add turmeric powder,water,salt and mix well.

Add prepared chutney/paste and cook for 1 minute.

Add peanuts powder and adjust the consistency as per your choice.

Your Maharashtrian Zirka is ready!

Zirka

For Tomato Thecha:-

In a pan/Tawa , add oil and let it heat.

Add Green Chillies and Garlic Cloves and roast until Colour changes. Let it cool.

As it cools,take it in Mortar Pestle/Mixer Jar and add salt and Grind Coarsely.

Add Cumin seeds and again grind it.

Heat oil in tawa/pan and add Prepared paste and roast in low flame.

Add turmeric powder and mix it well.

Add chopped Tomatoes and add salt and roast it well.

Cover it and cook until water of tomatoes doesn't dry completely.

For Smoky flavour,take thecha in a bowl and heat a small piece of coal.

Once it heats properly,take in small bowl/plate and add ghee(Clarified butter) and place it in bowl of thecha.

Cover it until whole smoke finishes.

Your Smoky Tomato Thecha is ready!

Tomato Thecha

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TOMATO SAUCE || TOMATO KETCHUP || HOMEMADE TOMATO SAUCE

Tomato Sauce/Ketchup

This is homemade vegan tomato ketchup made from fresh tomatoes🍅. It is low fat,gluten free and most important,it's preservatives free. I have also added flavourful ingredient like onion,garlic,red chillies. Red Chillies give a smoky type flavour to ketchup and garlic and onion increase the hotness of the ketchup-you can skip this if you don't eat. I have also used a small bag which contains small cinnamom piece,two cloves and star anise which gives a unique and wonderful taste to the sauce/ketchup. It stays fresh for 1 month in fridge.

Ingredients:

1/2 kg Tomatoes🍅(Red and Soft)

1 small Chopped Onion(Optional)

Small piece of Ginger

3 dried red chillies

6-7 Garlic Cloves

small Cinammom piece

2 cloves

1 star anise

1/4 cup Water

1/4 cup sugar

1/2 tsp Red Chilli Powder

1/4 tsp Salt

2 tbsp Vinegar

Method:

Wash Tomatoes and remove it's eyes and seeds and cut it into 4 pieces. 

Take chopped tomatoes in pressure cooker and add onion,ginger,dry chillies and cloves.

Now,take cinnamom piece,cloves and star anise in a small cloth and cover that cloth.

Put that cloth bag in pressure cooker for enhancing taste and aroma.

Add water and cook it till 3-4 whistles.

After 3-4 whistles,remove the cloth bag and after it cools,take it in mixer jar and blend puree.

Strain it in a strainer so that seeds are removed.

Take puree in a pan/kadhai and let it heat.

Add sugar for sweetness and shine. Add red chilli powder and salt and cook on medium flame.

Add vinegar and cover it and cook it until becomes thick.

For checking,take little amount of tomato ketchup in plate and make the plate slant and if water comes,you need to cook it for more time,and if not,perfect tomato sauce is ready.

Tomato Sauce/Ketchup is ready! Store it in fridge for 1 month and ENJOY!

Tomato Sauce/Ketchup

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MUMBAI/BOMBAY MASALA TOAST || ALOO MASALA SANDWICH || SANDWICH CHUTNEY ||

Mumbai/Bombay Masala Toast

Mumbai city is popular for variety of street food which is enjoyed by everyone. The street foods served in Mumbai are Tasty. The most popular street food is Mumbai Masala Toast🥪. It is served everywhere in front of railway stations,Offices,roads,schools. This sandwich is prepared with potato 🥔and peas stuffing covered in butter and chutney coated breads with ring onion and chopped capsicum . It is also served with extra butter,chutney,tomato ketchup and generous amount of nylon sev. You can also add limited amount of cheese and cheese masala toast is Ready. I have also showed the recipe of sandwich chutney and sandwich masala you can have or spread in bread. Enjoy!

Ingredients:

For Sandwich Chutney:-

1 cup Coriander(Dhaniya)

1 cup Mint Leaves(Pudina)

1 tsp Garlic/Garlic Paste

1 tbsp Curd

1 tsp Cumin Seeds(Jeera)

Salt as per Taste

1/2 tsp Sugar 

2 tbsp Sev

Water(as required)

For Sandwich Masala:-

1 tbsp Pav Bhaji Masala

1 tbsp Chaat Masala

1/2 tsp Red Chilli Powder

For Sandwich Stuffing:-

2 tbsp Oil

1/2 tsp Ginger Garlic Paste

1/2 tsp Red Chilli Powder

3 medium sized Potatoes🥔(Boiled and Mashed)

1/4 tsp Garam masala Powder

Salt as per Taste

1 tbsp of Prepared Sandwich Chutney

For Making Sandwich:-

4 brown bread Slices(You can also use White Bread)

2 big sized Capsicum(Chopped)

1 big size Onion(Chopped)

1/2 cup grated Mozarella Cheese(Grated)

Prepared Sandwich Chutney

Prepared sandwich Stuffing

Prepared Sandwich Masala

Method:

For Sandwich Chutney:-

In a mixer jar,add Coriander,mint leaves,garlic paste,curd,cumin seeds,salt,sugar,sev and water as required and make smooth paste.

For Sandwich Masala:-

Mix pav bhaji masala,chaat masala,red chilli powder in a small bowl.

For Sandwich Masala:-

Heat oil in a pan and add garlic paste and saute.

Add red chilli paste and boiled potatoes and mix well.

Add garam masala,salt and prepared chutney and mix well.

Keep it aside.

For Making Sandwich:-

Take 2 brown breads and spread butter and prepared chutney on it.

Sprinkle prepared sandwich masala on it.

Spread prepared stuffing on breads.

Add capsicum and onion slices and sprinkle sandwich masala.

Add limited amount of cheese and cover it with breads with spreaded butter.

Now,spread butter on upper part of bread.

Meanwhile,heat a sandwich toaster and add butter.

Add prepared sandwich and toast it from both sides till golden.

Serve toast with Ketchup or Chutney and enjoy!

Mumbai/Bombay Masala Toast

Check out my Youtube Video:

HOW TO STORE TOMATO PUREE FOR LONG TIME|| 4 INGREDIENT TOMATO PUREE||

How to store Tomato🍅Puree For Long Time

Tomato Puree Recipe is a great way to make the base for things like salsa sauce, marinara sauce, pasta or pizza sauce and Indian curries, sabzis and gravy dishes, ahead of time. By pre cooking the tomatoes you strain out the excess water from the tomatoes and get a thick base that makes the beginning for many recipes. Also since the tomatoes are precooked, it also helps save time and make any particular dish much quicker than usual. You can store this tomato puree in the refrigerator for about a week and use it as and when required.

Ingredients:

1 Kg Tomatoes🍅(Washed)

2-3 tbsp Water(Optional)

1/2 tsp Salt

1/2 tsp Sugar

Method:

Take tomatoes in a bowl and cut half and remove seeds.

Add tomatoes in pressure cooker and add water. Cook till 3 whistles.

After 3 whistles,let it cool and transfer in mixer jar and make puree.

Place strainer in kadhai and strain the puree so that the remaining peels and seeds will not come.

Place the kadhai in gas and mix continuously for 15 minutes. 

In between,add sugar and salt and cover it and cook for 15 minutes.

After 15 minutes,let it cool and there are 2 ways to store tomato puree:

1. You can make ice cubes of tomato puree and store it in freezer for 1 month.

                                             Or

2. Store in in glass jar in fridge for 20 days.

Check out my Youtube Video:

RED CHILLI GARLIC CHUTNEY

Red Chilli Garlic Chutney

This chutney is for those spice lover and garlic lover.This red chilli garlic chutney is versatile it can be added to chaat like sev puri,ragada pattis,dahi puri or as a side chutney with pakora,thepla,idli and paratha.

Garlic is a vegetable that contains lots of vitamins and has benefits too. It contains vitamin B6 and vitamin C and fiber. Garlic can help you lower blood cholesterol levels. It protects us from heart disease,cancer,colds and flu. Garlic are strongest when it is raw and crushed.Garlic contains antioxidant that support the body's protective mechanisms against oxidative damage.Eating garlic can help you detoxify heavy metals in the body.

Chillies can despite their fiery hotness are a very popular spice known for medicinal and health benefiting properties.

Preparation Time:20 Minutes

Cooking Time:5 Minutes

Total Time:25 Minutes

Servings:3

Ingredients:

25-30 dry red chilli(soaked for 6-7 hours)

1 big onion(chopped)

1 tomato (chopped)

20 garlic cloves(peeled)

2-3 tbsp oil

Salt as per taste

2 green chilli

Small piece of Ginger

3-4 tbsp water

Method:

Soak  the dry red chilli  in water for about  6-7 hours the water just need to cover them.

After 7 hours drain the chillies

 peel garlic cloves.

In a mixer jar,add red chilli,ginger,garlic,green chilli,onion,tomato and salt and little water.

Blend all the ingredients well.

Heat a pan and add oil.Add the chutney and cover it for 5 minutes.

After 5 minutes,check the chutney.

Turn off the flame.

Pour the red chutney in a jar or bowl cover and refrigerate.

Red Chilli Garlic Chutney is ready.

CHOCOLATE SAUCE

Chocolate Sauce 

Today I am making kids favourite recipe chocolate sauce with just a few minutes and very easy to make. I hope you all like this yummy full of chocolaty sauce. Use chocolate sauce in making layer of cake, ice-cream and spread over roti or bread.

Preparation Time: 5 Minutes

Cooking Time: 5-7 Minutes

Total Time: 12 Minutes

Ingredients: 

1 cup milk 

2 tbsp butter

4 tbsp Cocoa Powder

1 tbsp Cornflour

1/2 bowl Sugar

Method:

Heat milk in a sauce pan / kadai meanwhile in a bowl,add all dry ingredients (cocoa powder,sugar,cornflour) Mix all ingredients well to remove lumps.

Once milk heated add dry ingredients mixture into the milk mix it well.Cook on a low flame until mixture comes to a simmer.Cook stirring continusly,for 5-7 minutes.

After 5 Minutes Turn off the flame add  butter and mix it well.

Chocolate sauce is ready.

Store in airtight container in a refrigerator.

Suggestion:

 You can also add Vanilla essence.

You can also add  Purpose flour(maida) Instead of corn flour.