Preparation:

Combine all ingredients, cook and stir over low heat for 15 minutes.
Remove from heat and use as a basting sauce for grilling meats.
Also as a dipping sauce when serving the meats.

• Cubed pineapples 1 cup
• Fresh yoghurt 2 cups
• Milk 2 tbsp
• Sugar 2 tbsp
• Fresh cream 1/2 cup
• Pepper 1/2 tsp
• Salt 1/2 tsp

COOKING DIRECTIONS

Put the yoghurt on a piece of cloth and hang it for half an hour to drain out the water.

Place it in a bowl and beat well. Add sugar, salt, pepper, milk and fresh cream.

Put in the refrigerator. Add the pineapple to the mixture before serving.

Half salmon fish cut in five pieces
3 tbsp Mustard sauce
1/4 cup Vinegar
Salt & pepper to taste
1/2 cup fresh cream
1 tbsp paste of garlic

Preparation:

Brush salmon pieces with garlic and salt & pepper. Mix Vinegar with rest of ingredients and mix well with Salmon fish and put the pieces in oven dish and cover with foil.
Cook in preheated oven on mark 6 for half an hour the take it out and remove foil and again put in oven and now grill for 10 minutes. When turns brown take it out and eat with pasta or baked potatoes.

3 ounces dried tamarind
2 cups water
1 cup chopped pitted dates
1 tsp sugar
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp cayenne pepper

Preparation:

Break the lump of tamarind into small pieces and boil them in 1 1/2 cups of water for 10-20 minutes until softened. Then pour the tamarind and water through a strainer, scraping the bottom of the strainer every few seconds. Continue until all the pulp has been extracted from the seeds and fiber. To this juice, add all the other ingredients. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade. This goes wonderfully with fried spicy potato swirls!

2 to 3 tablespoons olive oil
2 medium onions
1 medium green pepper, chopped
1 clove garlic, minced
1 tablespoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
2 cans (14.5 ounces each) diced or crushed tomatoes
1 teaspoon dried leaf oregano
1/2 cup grated Parmesan cheese

Preparation:

Heat oil; sauté onions, pepper and garlic in the oil until tender. Add salt, pepper, tomato paste, tomatoes, and oregano. Simmer for 30 minutes, stirring occasionally. Stir in cheese before serving or serve cheese separately. Serve with hot cooked and drained spaghetti or similar pasta. Serves 6 to 8

Salt (to taste )
Black Pepper (to taste)
Sour cream as the quantity you require but you can use curd as well
Cucumber 1 or 2

Preparation:

Well dice or chop cucumber in small pieces in-fact very small… don’t use grinder because, we want chopped cucumbers not the paste of cucumber then add salt, pepper, and sour cream or dahee in it…mix together put it into fridge to get little bit thick.. and enjoy with any kind of food you like meat or sabazi.

2 cups plain yogurt
1 large cucumber, peeled, seeds removed, finely chopped
3 tbsp minced fresh mint leaves
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
A pinch of sugar
A pinch of cayenne

Preparation:

Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.

Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.

2 lb. plums
1 lb. carrots
1 cup vinegar
1 lb. brown sugar
1/4 cup cayenne pepper
1 tsp salt
1/2 tsp ground ginger
1 lb. dates, pitted and chopped

Preparation:

Pit and cup plums; crack a few pits and take out the kernels. Grate carrots. Add the plums, kernels and carrots to the vinegar and boil steadily until soft, 40 minutes. Then add the sugar, cayenne pepper, salt, ground ginger and dates and boil for about 30 minutes or until thick. Pour into hot jars and seal.

Salt (to taste )
Black Pepper (to taste)
Sour cream as the quantity you require but you can use curd as well
Cucumber 1 or 2

Preparation:

Well dice or chop cucumber in small pieces in-fact very small… don’t use grinder because, we want chopped cucumbers not the paste of cucumber then add salt, pepper, and sour cream or dahee in it…mix together put it into fridge to get little bit thick.. and enjoy with any kind of food you like meat or sabazi.

1 Onion Big
2 Green chilies
2 Red Chilies (dry)
1 tsp Mustard seeds
2 tsp urad daal
1 small piece Tamarind dry
Salt to taste
1 tsp brown sugar
1 tbsp oil

Preparation:

In a pan heat the oil & add 1 tsp of urad daal and chilies. Fry for a minute. Add the Onions & salt. Fry till all the ingredients gets mixed & raw smell of onions are gone. Let it cool completely. Add the tamarind, brown sugar and grind it to a fine paste. Do the seasoning with the other tsp of urad daal, mustard seeds in a tsp of oil. Enjoy with steaming Dosas or just plain rice