Speaking of ketchup, here's the indian version that is made by the chefs in the Radha Govinda Temple in Jaipur:
1 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon garam masala
1/8 teaspoon ground nutmeg, ginger and cloves (each)
1/4 teaspoon caynne pepper
1/2 teaspoon hing
2 tablespoons jaggery (or brown sugar)
3 tablespoons water (45 ml)
1 1/2 tablespoons ghee (or oil)
1/2 bay leaf (cassia)
3/4 cup tomato paste (180ml) and 1 cup water (240ml)
or
1 3/4 cups seeded tomato pulp or puree (420ml)
or
2 2/3 cups peeled, seeded, diced tomatoes (630ml)
1/2 teaspoon salt (or to taste)
First of all, make a wet spice mixture and combine the ground spices (no salt), the sweetener and the water in a bowl and whisk. Heat the ghee (or oil) in a saucepan (moderate heat). Before it is hot, add the bay leaf, your spice-water mixture and fry for approx. 60 seconds, stirring constantly. Add the tomato product of your choice, salt and bring to a boil. Reduce the heat to low and let simmer for about 20 minutes or until wanted consistency.
Found this one in Yamuna Devi's cookbook, but didn't try it yet. Could be interesting for some, especially if there are some tomatoes or pastes/purees leftover.
Topic: Another alternative pakora sauce... (read 17,391 times)
