I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
My Own Style
½ block Brown Tamarind soaked with¾ cup Water and Vinegar mixed2 tablespoon Lemon juiceLet it soakThen squeeze out the pulp Take 4-5 medium Tomatoes boil Remove skin Chop up and add to the liquidiserNow In the LiquidiserAdd A Huge bunch on Mint leaves OnlyLittle green dhania (coriander) Few Curry leaves 1 tablespoon Green Chilli paste1 tablespoon Dessicated Coconut 2 tablespoon Akalwaya pickle masala 1 teaspoon Crushed Garlic½ teaspoon Ginger garlic pasteLittle Crushed somphSalt to taste2 tablespoon SugarLittle Egg Yellow food colouring½ teaspoon Tumeric (optional) Liquidise all of the aboveAdd1 cup Tomato sauce⅓ cup Sweet chilli sauce2 tablespoon Wellington sweet sour sauce (Optional) Now add to the above and liquidiseIn a seperate pot on Stove Add1 Curry spoon oilHEAT Little mustard Seeds (Rye (black seed)) Little Whole Jeeru (Cumin)Few Curry leaves AgainAs the Mustard seeds (Rye (black seed)) begin to splutter Add all the liquidised mixture Bring to boil ADJUST THE TASTE OF SUGAR SALT CHILLI ETC Remove FROM Stove Allow to cool Bottle and keep In Fridge ENJOY