Asian Food Recepies

Preparation Time : 10 days
Cooking Time : nil
Serves / Makes : 5 kg

Ingredients
1. Gonada 2 kg
2. Mango 3 kg
3. Methi 200gm
4. Red chili 100gm
5. Musturd oil 400gm+400gm
6 tamarind powder
7.salt 500gm
8.haldi 100gm

Method
1. Cut aam, in to 2” pieces
2. Mix salt and haldi ,keep over night
3. Next day mix well and keep again overnight
4. Third day take out from salted water dry them
5. Put gonda in same water
6. Keep 2 days, in same water, take out seed
7. Mix masala and 400 gm oil
8. Stuff masala in gonda
9. Mix mango with masala, rub it, put in jar
10. Mix.two days press it,
11 when it goes down, heat and cool oil, and pours on achar
12. Every day mix with spoon, up and down, when it starts giving good smell achar is ready

Preparation Time : 10 days
Cooking Time : nil
Serves / Makes : 5 kg

Ingredients
1. Aam 5 kg
2. Musturd koorien (seeds) 1\2kg
3. Dhania koorien (seeds) 400gm
4. Methi koorien (seeds) 125gm
5. Red chili 350gm
6. Haldi approximately
7. Salt 250gm
8. Gur 1 1\2kg (1kg dry mango gur 1 1\2 kg)
9. Oil 400gm
10. Hing 2tsp

Method
1. Peel mangoes
2. Cut in to pieces 1” size
3. Wash it, add haldi salt, and keep 2 days, but every day mix
4. Third day, take out from salted water, dry on cloth, spreading each piece
5. When little dried, make row of masala 1st row mustard, 2nd row then methi
Then dahnia , center hing ,heat oil and pour on it, mix all add red chili ,salt.
6. Break gur finely, add to masala, and add mango pieces. Keep in open vessel.
7. Every day mix it, when gur syrup leaves thread, keep in jar, tie mouth
With cloth
aachar is ready

Preparation Time : 1\2 hour
Cooking Time : nil
Serves / Makes : 250 gm

Ingredients
1oal .250gm
2. Garlic 1full
3. Sarson (mustard seeds) 2tb sp
4. Ginger paste 1\2tsp
5. Ajwain 1tsp
6. Mangralla 1tsp
7. Lemon juice 2tb sp
8, green chili 1
9. Mustard oil 2tb sp

Method
1.Clean oal and boil it
2. Mash it
3. Add paste of all ingredients
4. Add lemon juice
5. Add raw mustard oil
6. Add salt to taste

Preparation Time : 1 hour
Cooking Time : 1\2 hour
Serves / Makes : 1kg

Ingredients
tomato 1kg
onion 100gm
garlic 10gm
adrak 30gm
sugar 100-200gm
salt 30-50gm
garam masala 50gm
red chilli 50gm

Method
1.cut tomato in 4 pieces
2.paste adrak ,garlic ,onion
3.add pate cook
4when tomatoes are cooked and soft sieve it
5.addsugar ,thicken it
6.add masalas
7.add sodium benzoit one pinch
8.bottel it

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves / Makes : 2-3

Ingredients
2 inches ginger
10 to 15 red chillies
21/2 table spoons urad dal
small lemon size tamrind
Jaggery
salt to taste

Method
heat a kadai and roast the urad dal.Then Roast the red chillies.Put all the ingredients in the mixer and grind well with a little water. Scoop out in a cup and serve with dosa,idli & hot rice and ghee

Preparation Time : 2 days
Cooking Time : 1 week
Serves / Makes : 1 kg

Ingredients
lemon i kg ,fresh ,thin skin ,big ,no marks
250 gram salt

Method
1.wash lemon ,dip in water for 2 days
2.after 2 days take out from water and wash and wipe
3.rub on grinding stone (sil) lightly
4.spread salt evenly in glass jar
5.arrange lemon (full) on salt
6. cover with salt ,repeat process ,last layer will be of salt
7.air tight jar ,keep in sun for a few days .till salt melts and lemon is soft but like rasgula
8.achar is ready

User Comments & Tips
1.good for digestion.
2.can be kept safely for years together
3.can be used like medicine ,value increases by age

Preparation Time : 1 hour
Cooking Time : 3 hour
Serves / Makes : 2 bottels

Ingredients
1.tomato juice 2kg (2.5kgripe fresh red tomatoes hybrid variety)
2.sugar 150gm
3.salt 25gm(1tsp=3gm)
4.vinegar white 1cup or Acetic Acid 2tsp\3\4tbsp for 1kg)
5.sodium benzoite 1\3tsp for 1 kg
6.onion 40 gm (2medium size)
7.garlic 2gm (1 full pod)
8.ginger 1″
9.cardamon 1 1\2gm ilaychi
10.cinemon 1 1\2 gm dalchini
11.clove 1 1\2 gm long
12.black pepper 2gm
13.red chilli powder 2gm
14.jeera 2gm

Method
1.select red fleshy tomatotrim out stemcavity yellow or greenish partif any
2. cut the fruit churn in mixy heat with salt
3,extract the juice with sieve,discard peal & seeds
4.measure juice ,calculate all ingredients proptionately ,if juice is less or more
5.grinde all ingredients masalas\spices only fine grinding is essential
6.take spices in loosely tied muslin bag hang in juice ,or dip it
7.boil the juice with spice bag till consistency remains 1\3 of original
8.squeese spice bag juice should come out ,add sugar salt
9.add vinegar or acetic acid and preservative disolved in hot water
10.bottele hot sauce in boiling hot bottels ,keep 1 1\2″vacant in bottel
sauce is ready when cool store in cool and dry place .