February 16, 2018


Tomato puree - 1 kg
Onion - 250 gms
Garlic - 50 gms
Salt and pepper to taste
Tomato ketchup - 100 gms
Acetic acid - 5 ml
Chilli sauce - 50 gms
Ginger - 25 gms
Corn flour - 1 tbsp
Water - 25 ml
Ajinomoto - as desired
Sugar to taste
Condiments & spices (optional)


  • Boil the tomatoes and blend to make puree.
  • Chop onion and garlic and grate ginger.
  • Boil tomato puree, onion, garlic, ginger till it becomes thick.
  • Add tomato ketch up, chilli sauce, salt and pepper and remaining ingredients.
  • Add corn flour mixed with water and boil the sauce till it acquires spreading consistency.
  •  It is advisable to prepare sauce one day in advance and refrigerate it so that it sets into a thick mass which will be convenient to spread. If it is desired to store sauce for longer period, sodium benzoate (1 gm per kg of sauce) mixed with little water may be added before adding corn flour.

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