How to Make Tomato Bhurta? Viji’s Food Recipes – Easy Vegetable Recipes

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Tomato Bhurta

Ingredients:

Tomatoes  –  450 gm

Green chillies  –  3

Onions  –  55 gm

Garlic  –  3 flakes

Cumin  –  1/4 tsp

Fat  –  15 gm

Coriander leaves  –  a few

Salt  –   to taste

Method:

Wash and wipe the tomatoes.

Roast tomatoes and onions in hot ash (10 minutes) or bake in an oven.

Peel tomatoes, chop fine. Chop onions.

Heat fat. Add cumin, chopped onion, chopped garlic and green chillies.

Add tomatoes and salt  cook for a few minutes.

Serve hot, garnished with coriander leaves.

How to Make Chocolate Sauce? – Viji’s Food Recipes – International Chocolate Sauce Recipes

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Chocolate Sauce

Ingredients:

Sugar  – 1 cup

Water  – 1/3 cup

Cocoa –  6 tbsp

Milk  – 1/4 cup

Vanilla essence  – 1 tsp

Method:

Add sugar to water and boil for 4 to 6 minutes.

Now add cocoa and vanilla essence and place the pan over hot water.

Simmer till it thickens and is ready to serve.

Now add milk, mix well and remove from heat.

How to Salad Dressing? Sauces in French cuisine

Salad Dressing (150 ml)  (5-8 portions)

Sauce Recipes

Salad Dressing

Ingredients:

Evaporated milk  – 150 ml

Vinegar  – 3 tbsp

Sugar – 2 tsp

Mustard – 1/4 tsp

Method:

Mix dry ingredients with vinegar.

Stir in the milk gradually.

If too thick, add a little water or milk.

How to Make White Wine Sauce? White Wine Sauce Recipes

White Wine Sauce  (1.5 litre) (25 portions)

Sauce Recipes

White Wine Sauce

Ingredients:

Veloute Sauce –  1.5 litre

White wine sauce –  30 ml

Egg yolks  – 3

Butter – 120 gm

Lemon juice

Seasoning

Method:

Reduce the white wine to half. Allow to cool.

Add egg yolks and whisk in a double boiler, as for Hollandaise sauce.

Bring the veloute to boil and gradually add the whisked mixture.

Add a little lemon juice and pass through a tammy.

Add butter in small knobs and blend well.

Season.

How to Make Demiglaze? Sauce Recipes

Demiglace Sauce  (300 ml)  (10 portion)

Popular Sauce Recipes

Demiglaze sauce

Ingredients:

Liquid glaze  – 150 ml

Espagnole Sauce – 150 ml

Sherry (optional)  – 75 ml

Seasoning

Method:

Boil all ingredients together. Season and strain.

How to Make Egg On Potatoes? Egg Recipes

Egg On Potatoes

Egg On Potatoes

Ingredients:   ( For 4 )

Eggs  –  4

Potatoes  – 450 gm

Salt –  to taste

Fat  –  50 gm

Method:

Peel and cut potatoes into thin roundels.

Heat fat. Sauté potatoes. Add Salt.

Cover and cook over gentle heat till potatoes are cooked.

When cooked, spread onto a shallow pan.

Make dents. Break eggs one at a time into a wet cup.

Pour one into each dent.

Cook covered over gentle heat till eggs set.

Serve hot with tomato sauce.

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How to Make Tomato Sauce? Online Sauce Recipes

Tomato Sauce

Serve with Fish Orly, fried fish, meat, fish or vegetables cutlet, pastas etc…

Tomato Sauce

Ingredients:

Tomatoes  –  225 gm

Bacon –  5 gm

Butter –  15 gm

Carrot  –  20 gm

Turnip  –  20 gm

Onions  – 20 gm

Refined flour –  15 gm

White pepper – to taste

Salt –  to taste

Stock or tomato liquid  – 30 ml

Sugar  –  1 tsp

Method:

Slice onion and tomatoes finely.

Shred carrot and turnip.

Put all of them into a pan with stock, bacon, butter and seasoning.

Cook until tender.

Rub through a sieve and blend in flour.

Return to pan and stir until it boils.

Boil for 4 to 5 minutes and remove.

N.B :-  Depending on the quality of the tomatoes, it may be necessary to increase the quantity of tomatoes used.

How to Make Baked Fillets in Tomato Sauce?

Ingredients:  (for 4)

Pomfret, Sole,etc – 500 gm

Fat – 50 gm

Celery – 115 gm

Onions – 115 gm

Capsicum – 115 gm

Refined flour – 30 gm

Tomatoes – 225 gm

Pepper – a pinch

Bay leaves – 1

Cloves – 1

Cayenne pepper – a pinch

Method:

Clean, wash, fillet and skin fish.

Place in a well-greased baking dish.

Chop onions, capsicum (remove seeds) and celery.

Blanch tomatoes and make a purée.

Melt fat. Add onions, celery and capsicum. Cook until tender but not brown.

Blend in the flour.

Add tomato purée and seasonings and cook, stirring constantly until thickened. Remove bay leaves and cloves.

Pour sauce over fish.

Bake, retain heat at 175’C  (350’F) for about 30 minutes or until tender.