Tomato Sauce

This tomato sauce can be used in pizzas, pastas, spaghetti recipes. So make some and freeze it for use whenever required.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Makes : 275ml 

Ingredients

Olive Oil - 2 tbsp
Onion - 1 large, chopped finely
Garlic - 1 clove, crushed
Tomatoes - 7, blanched, peeled and  chopped
Tomato Puree - 2 tbsp
Basil (Fresh / Dried) - 2 tsp
Oregano - 1 tsp
Salt - to taste
Pepper Powder - to taste
Sugar - 1 tsp

Procedure

1. Heat oil in a heavy bottomed pan and gently fry the onion and garlic till they turn translucent.
2. Add the tomatoes and tomato puree, basil, oregano, salt, sugar and pepper.
3. Simmer for 35 to 40 minutes in a partially covered pan.
4. Once it reduces, check for seasoning.
5. You can choose to cool and liquidize it and store.
6. Before serving you can heat up the required quantity.

Onion Sauce

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Makes : 275 ml of sauce

Ingredients

Onions - 1/4 kg, peeled and sliced very thin
Butter - 3 tbsp
Maida / Flour - 2 tbsp
Salt - to taste
Pepper powder - to taste
Nutmeg - a pinch
Warm Milk - 275ml
Mustard Powder - 1/2 tsp

Procedure

1. Heat oil in a pan and fry the onions on a medium flame till they turn slightly yellowish(about 7 - 10 minutes)
2. Slowly stir in the flour using a whisk and add the seasonings
3. Gently pour the milk while continuing to whisk to avoid limps and bring the sauce to boil.
4. Simmer for 15 minutes in the covered pan.
5. Let it cool and liquidise it till smooth and creamy
6. Return to the pan and heat, add the mustard powder and re heat gently.
7. Check for seasonings and use as required.

Spaghetti with greens and cheese

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Cauliflower - 1 small, broken into bite-size florets
French Beans - 100 gm, cut into 1" sticks
Peas(Fresh / Frozen) - 100 gm
Lemon Juice - from 1 lemon
Butter - 1 1/2 tbsp
Salt - to taste
Pepper powder - to taste
Spaghetti - 350 gm
Parmesan Cheese - 3 tbsp
White Sauce - 1 1/4th cup

Procedure

1. Prepare the white sauce and set aside
2. Steam the vegetables over a pot of boiling water till tender.
3. Meanwhile, cook the spaghetti in salted boiling water for 10 minutes, drain and transfer to a serving dish.
4. Toss the vegetables in a pan with lemon juice, butter, salt and pepper
5. Pile the vegetables on the spaghetti, sprinkle some parmesan cheese
6. Serve immediately with sauce separately / on the spaghetti to suit your taste.

Spaghetti with mushroom and garlic sauce

Preparation Time : 15 minutes
Cooking Time : 45 minutes
Serves : 2

Ingredients

Spaghetti - 350gm
Salt - to taste


For sauce

Olive oil - 4 tbsp
Tomatoes - 6 sliced
Sugar - 1 tsp
Salt - 1 tsp
Bay leaf - 1
Button Mushrooms - 350gm washed, wiped and thinly sliced
Garlic - 3 cloves, crushed
Black Pepper - 1/2 tsp, freshly ground

Procedure

1. Heat 2 tbsp oil in a saucepan
2. Add tomatoes, salt, sugar and bay leaf
3. Cook covered for 30 minutes and blend it (with a hand blender / in a mixer) and bring it back to the saucepan
4. To this add the mushrooms, garlic, the remaining olive oil, salt and pepper.
5. Simmer till the mushrooms are tender (approximately 15 minutes) stirring occassionally
6. Meanwhile cook the spaghetti in a pot of salted boiling water for 10 minutes.
7. Drain and put it into a serving dish.
8. Pour the hot sauce on the spaghetti and serve immediately garnished with a fresh sprig of basil and some chopped olives

Vegetable Au Gratin

This is one whole meal by itself. Yes, it has a lot of calories, nevertheless, a great idea to indulge once in a while.

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 100 gms
Carrot  - 1 small, cubed / cut into 1" sticks
Cauliflower - 1/2 a medium floret
Peas - 100 gms
Salt - to taste
Pepper Powder  - to taste
White Sauce - 1 cup + a little extra

Procedure

1. Boil water with salt in a large pot.
2. Steam the vegetables in a colander set over this pot of boiling water for 10 minutes or till just tender.
3. Meanwhile prepare the white sauce as per the recipe.
4. Drain the vegetables and put them in a greased baking dish.
5. Pour the white sauce over the vegetables.
6. Grate cheese and sprinkle over the vegetables.
7. Add some pepper powder and cook in a pre-heated over for 10 minutes or till the cheese browns.
8. Serve hot with garlic bread.

Notes :

The same recipe can be made with just cauliflower and tastes so very good. So go ahead and use any of the vegetables on hand and try this today

Mushroom Pasta

Mushroom is known to be very high in protein. If you can get your kids to start appreciating mushroom early on, it is the best source of protein for vegetarians. It is an excellent source of Vitamin D, helps fight cancer, helps diabetics because of its low GI(Glycemic Index). Its natural flavour called 'Umami' makes up for some salt during cooking. So adding mushrooms instead of salt can help keep blood pressure at check. It helps lower blood cholestrol. It keeps you full for longer and hence used for weight control. It is a rich source of selenium, copper and other minerals essential for healthy skin and hair.

Preparation Time :10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Penne Pasta - 1 1/2 cup
Olive oil - 4 tbsp
Chopped Garlic - 5 to 6 cloves
Crushed Red Pepper / Chilli Flakes - 2 tsp
Onion - 1 small chopped
White Mushroom - 7 to 8 sliced
Tomato Sauce - 2 tbsp
Tomatoes - Blanched and peeled
Black Olives - 2 tbsp (sliced)
Grated Parmesan Cheese - 2 tbsp
Italian Seasoning - 1 tsp (or) Oregano + basil - 1 tsp
Salt - to taste

Procedure

1. In a large saucepan, cook pasta in salt water till just cooked (Al dente`).
2. Drain and set aside covered.
3. Heat olive oil on high flame till hot.
4. Add onions, garlic, chilli flakes and stir till garlic is fragrant
5. Add mushrooms, reduce heat to medium high, cook continuing to stir till golden, approx. 5 minutes
6. Add blanched and peeled tomatoes and tomato sauce, reduce flame to medium, simmer uncovered till thick
7.  Stir in olives, salt and add pasta and cheese
8. Simmer till the pasta absorbs the sauce for about 3 to 4 minutes
9. Serve immediately

Notes:

1. You can use the ready pasta sauce too, if you are in no mood to process the tomatoes.
2. The seasoning can be added or reduced to suit your taste. Remember Italian food tastes best with oregano, basil (or) proper Italian seasoning mix.

Fruit Salad and Ice Cream

This dessert is something that we order frequently in restaurants. This colorful dessert filled with the goodness of all fruits is completely satisfying and a perfect end to a perfect meal. Try this version of mine.

Preparation Time : 20 minutes
Cooking Time : NIL 
Serves : 4

Ingredients

Apple - 1
Banana - 2 
Papaya - 1/2
Orange - 1
Watermelon - 1/4
Pomegranate - 1
Grapes(Seedless ) - 250 gms
Pineapple - 1/4
Honey - to taste
Nutmeg powder - 1/4 tsp
Vanilla Ice cream - 1 family pack

Procedure

1. Peel and cut the apple,banana, watermelon, pineapple and papaya into cubes
2. Peel the orange and remove the skin from the individual wedges
3. Peel and separate the pomegranate kernels
4. Separate the grapes
5. Add all the fruits into a large bowl.
6. Add honey generously
7. Top with nutmeg powder
8. Chill in the fridge
9. Serve with ice cream

Notes :

1. If you are using canned fruits, you can use part syrup and part honey or the syrup completely.
2. Add any other fruits to suit your taste like Kiwis, strawberries, blackberries, etc

Strawberry and Cream

Strawberry and cream was introduced to me by my father. He told me that was a favorite at Wimbledon. I started making it at home and this is one super quick dessert to make and looks so good.

Preparation Time : 10 minutes
Cooking Time : NIL
Serves : 2

Ingredients

Fresh Strawberries - 150 gms
Sugar - 10 tbsp
Fresh cream -1 small carton (about 150ml)

Procedure

1. Wash and chop the strawberries finely.
2. Put it in a medium bowl
3. Add the sugar and cream and mix well till sugar is dissolved and the mixture turns a nice pink colour.
4. Refrigerate till you serve.
5. Serve topped with fresh strawberry slices.

Paneer Pudding

A very simple dessert item to make.

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Milk - 1 litre
Vinegar / Lime juice - 1.5 tbsp
Icing sugar - 8 to 10 tbsp
Essence - Cardamom
Pista slivers - 1 tbsp
Saffron - a few strands
Nutmeg Powder - 1/4 tsp
Cardamom Powder - 1/4 tsp

Procedure

1. Pour milk into a pot and bring to boil, when it comes to a rolling boil, add the lemon juice / vinegar.
2. After the whey separates, strain the paneer.
3. Wash the paneer well
4. Sqeeze out all the water from the paneer and put it in a medium bowl.
5. Add icicng sugar and beat it on a medium setting till creamy.
6. Add cardamom essence and the pista.
7. Continue mixing, add the saffron, nutmeg powder and cardamom powder.
8. Pour the creamy mix into individual cups and set it in the fridge .
9. Serve the pudding cold.

Garlic Kara Sev

Kara Sev is a delicious  snack and is prepared very easily. This garlicky version is easy to make. You can choose to omit the garlic if you want.

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Ingredients

Besan - 2 cups
Rice Flour - 1 cup
Butter - 3 tbsp
Pepperpowder - 5 tsp
Cumin - 1 tsp
Salt - to taste
Asafoetida - 3/4 tsp
Turmeric powder - a pinch
Garlic powder / pureed garlic - 1 tsp
Water - as required

Procedure

1. Mix all ingredients well with as little water as required and form into a stiff dough.
2. Heat oil in a kadai.
3. Using a karasev press, put the karasev dough in the mold and fry in batches till the sizzling sound ceases

Note

1. The oil should be on medium flame only else the outside gets cooked while the inner portions remain uncooked

Pumpkin Soup

This Pumpkin Soup is great to have more as a whole meal in itself. It is best had with hot garlic bread. Do try this soup and please leave your comments

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Pumpkin - 1/4 kg, peeled and cubed
Onion - 1 small sliced
Garlic - 3 pods chopped finely
Green Chillies - 1 chopped finely
Pepper powder - 1/4 tsp
Salt - to taste
Butter - 1/2 tbsp
Water - as required

Procedure

1. Bring one cup of water to boil in a medium pot.
2. Add the pumpkin pieces.
3. In a separate pan, add the butter, sliced onions, garlic, chillies and saute for two minutes on a medium flame.
4. Add it to the soup pot and let it cook along with the pumpkin.
5. When the pumpkin and the other vegetables become soft, puree well with a blender / in a mixer
6. Transfer again to the soup pot and continue to boil, add water if the soup is too thick.
7. Add salt and pepper to taste.
8. Serve hot with Garlic Bread

Lemon Coriander Soup

I tasted this Lemon Coriander soup in one of the restaurants and both my husband and myself fell in love with this soup. Do try this soup and leave your comments

Preparation Time: 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 5, chopped finely
Carrot - 1/2 medium chopped finely
Coriander - 3 tbsp, chopped very finely
Lemon Juice - from 2 lemons
Butter - 1/4 tbsp
Salt- to taste
Cornflour - 1/2 tbsp
Water - 2 cups + 1 tbsp

Procedure

1. Heat butter in a pan, and add the vegetables and saute for a minute on a medium flame.
2. Add the water and continue to cook on a medium low flame till the vegetables are cooked but not too     mushy.
3. Add salt, when the soup comes to a boil, mix the cornflour in 1 tbsp water and combine into the soup till the soup thickens stirring continuously.
4. Add the chopped coriander
5. Just before serving add the lemon juice and mix well

Sweet Corn Vegetable Soup

This clear vegetable soup is an all time favourite. Very simple to make and very tasty with the flavours of all the vegetables coming out.

Preparation Time: 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Sweet Corn - 1/2 cup boiled
Beans - 10, chopped finely
Carrot - 1/2 medium chopped finely
Cabbage - 1/4th cup shredded
Garlic - 2 cloves, chopped finely
Spring onions - 1 chopped finely(keep a little greens aside to add at the end)
Butter - 1/2 tbsp
Salt- to taste
Pepper powder - to taste
Cornflour - 1/2 tbsp
Water - 2 cups + 1 tbsp

Procedure

1. Take 1/4th of the sweet corn and give a quick whip in a mixer till coarse.
2. Heat butter in a pan, and add the garlic, spring onions, and the other vegetables and saute for a minute on  a medium flame.
3. Add the water and continue to cook on a medium low flame till the vegetables are cooked but not too     mushy.
4. Add sweet corn whole kernels, salt, ground sweet corn and when the soup comes to a boil, make the cornflour paste and mix into the soup till the soup thickens stirring continuously.
5. Garnish with pepper powder and spring onion greens

Notes

1. Serve with a dash of vinegar and a drop of soy sauce for added flavour

Vegetable Soup

This clear vegetable soup is an all time favourite. Very simple to make and very tasty with the flavours of all the vegetables coming out.

Preparation Time: 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 10, chopped finely
Carrot - 1/2 medium chopped finely
Cabbage - 1/4th cup shredded
Garlic - 2 cloves, chopped finely
Spring onions - 1 chopped finely(keep a little greens aside to add at the end)
Butter - 1/2 tbsp
Salt- to taste
Pepper powder - to taste
Cornflour - 1/2 tbsp
Water - 2 cups + 1 tbsp

Procedure

1. Heat butter in a pan, and add the garlic, spring onions, and the other vegetables and saute for a minute on  a medium flame.
2. Add the water and continue to cook on a medium low flame till the vegetables are cooked but not too     mushy.
3. Add salt, when the soup comes to a boil, mix the cornflour in 1 tbsp water and mix into the soup till the  soup thickens stirring continuously.
4. Garnish with pepper powder and spring onion greens



Notes

1. Adding other vegetables is left to choice.
2. Serve with a dash of vinegar and a drop of soy sauce for added flavour

Tomato Soup

This is my variation of the tomato soup with some added spring onions. Although I have not presented it in this recipe, I made it on a later day with the spring onions and it did taste good. However, this soup looks and tastes best with lovely red tomatoes. Most often I do not find the perfect red tomatoes. The proper Bangalore tomatoes give a slightly sweet taste while the flat red tomatoes give a great tanginess. For those who prefer a slight sweet taste, go ahead and use half a carrot to neutralize the extreme tanginess.

Preparation Time : 10  minutes

Cooking Time : 20 minutes

Servings : 2 

Ingredients

Ripe Red Tomatoes - 4 medium

Garlic - 2 cloves

Peppercorns - 4 or 5

Clove - 2

Salt - to taste  

Water - 1/2 cup

Procedure

1. Pressure cook the tomatoes with water, peppercorns, cloves and garlic

2. Once cooked, peel off the skin, remove the cloves and grind the tomatoes with the water, garlic and peppercorns in the mixer or with a blender

3. Pour into a vessel and bring to a boil.

4. Add salt to taste

5. Finally while serving, top with a dash of fresh cream if required.

6. Serve hot with croutons / soup sticks

Rava laddo

Rava laddo is another sweet that has a gariny texture and tastes very good. It is my father's favourite sweet.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Makes 10 - 12 laddoos

Ingredients

Rava / Sooji - 1 cup
Sugar - 3/4th cup
Melted Ghee - 1/4 cup
Cardamom Powder - 1 tsp
Broken cashewnuts - 1 tbsp
Ghee - 1 tbsp

Procedure

1. Roast the cashewnuts in the ghee and set aside.
2. Roast the rava in the ghee remains till a nice aroma comes without letting it brown.
3. Cool and powder well in the mixer with the sugar to a fine powder.
4. Put the powder in a wide bowl, mix cardamom powder and add the hot melted ghee over the powder.
5. Mix well with a spatula, when you are able to tolerate the heat make balls about the size of a small lemon.
6. Keep a cashew bit while forming the laddoo and set aside.
7. Store in an airtight container

Maa Laddo

Maa Laddoo is a ver healthy and tasty sweet. It is considered healthy because of the protein content of pottukadalai. Very easy to prepare and can be put together in 20 minutes.

Preparation Time : 5 minutes
Cooking Time : 3 minutes
Makes 8 - 10 laddoos

Ingredients

Pottukadalai / Roasted Gram - 1 cup
Sugar - 1/2 cup
Cardamom Powder - 1 tsp
Melted Ghee - 1/4 cup
Broken cashews - 1 tbsp roasted in ghee
Pista - 2 tbsp (Optional)

Procedure

1. Dry roast the gram dal for two minutes till just a nice aroma comes without letting it brown.
2. Cool and powder well in the mixer with the pista and sugar to a fine powder.
3. Put the powder in a wide bowl, mix cardamom powder and add the hot melted ghee over the powder.
4. Mix well with a spatula, when you are able to tolerate the heat make balls about the size of a small lemon.
5. Keep a cashew bit while forming the laddoo and set aside.
6. Store in an airtight container

Raw Onion Chutney

This chutney is the perfect accompaniment to koozh dosa and my grandfather used to call this "vandikkaran chutney" - meaning  the mobile food stall chutney (kind of close translation) :-)

This chutney is strong and not for ones who don't like the pungency of onions.

Preparation Time : 10 minutes
Cooking Time : NIL
Serves : 2

Ingredients

Onion - 4 medium, sliced
Green Chillies - 2 / 3 (adjust to taste)
Tamarind - 1 small piece
Salt - to taste

For seasoning

Oil - 1 tsp
Mustard - 1/2 tsp

Procedure

1. Grind all the ingredients together.
2. Season with mustard

Tomato Chutney

This version of tomato chutney goes very well with idlis and keeps well in the fridge for upto 2 weeks if handled with a dry spoon. It aslo tastes great with curd rice. It is more like a thokku

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients

Tomatoes - 1/2 kg washed well
Oil - 3- 4 tbsp
Mustard - 1 tsp
Asafoetida - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - to taste
Salt - to taste

Procedure

1. Chop the tomatoes into cubes / finely.
2. Heat oil in a kadai, add the mustard, when it splutters add the asaofoetida and  the tomatoes
3. Cook on a medium- low flame and keep stirring.
4. When the tomatoes are almost cooked, add the salt and chilli powder and continue to cook till oil separates.
5. Keep mixing intermittently to avoid the mix sticking to the bottom

Coriander Chutney

Coriander chutney is the all time favourite chutney and the easiest to make. It can be made in a jiffy and so is extremely popular.

Preparation Time : 15 minutes

Cooking Time : 5 minutes

Serves : 2

 

Ingredients

 

Coriander - 2 cups

Coconut –2 tbsp (grated / 8 strips)

Green chillies – 1 or 2

Roasted gram dal – 2 tsp

Salt to taste

Mustard - 1 tsp

Urad Dal - 1/2 tsp

Procedure

 

1. Grind together all the ingredients and add as much water as required. 

2. The chutney tastes best when it is not too watery. 

3. Season it with mustard and urad dal.

Paneer Sandwich Spread

This sandwich spread is a great way to bring in variety to your sandwiches and has a unique flavour which you can always customize. So give your mayo's and spreads a break and try this for a change.

Preparation Time : 15 minutes
Cooking Time : NIL
Makes 1 cup

Ingredients

Cucumber - 1 medium
Paneer - 200g grated
Garlic - 4 cloves crushed well (Optional)
Green chillies - 1 finely chopped
Coriander - 1 tbsp chopped very finely
Hung yoghurt - 2 tbsp
Salt - to taste
Pepper - one pinch
Sugar - 1/4 tsp

Procedure

1. Wash and grate cucumber
2. Add salt and set aside for 30 minutes
3. Squeeze out the water.
4. In a medium bowl, combine the cucumber with hung yoghurt, pepper and a sugar
5. Mix in the garlic, green chillies, and finely chopped coriander.
6. Mix well and chill until serving.
7. Spread generously on your bread.

Note:

1. You can substitute coriander with dill leaves / mint for a different flavour.
2. Making sure there is no water in the yoghurt / cucumber is very important.
3. Adding any other spice powders / seasoning is left to your imagination.
 

Plain Vanilla Muffin

This vanilla muffin is a vegan muffin and so is as healthy as you can imagine. It turned out so soft and moist.... It was so tasty that a batch of 12 muffins got over in two days.

 
Preparation Time : 10 minutes
Cooking Time : 22 - 25 minutes
Makes 12 muffins

Ingredients

Maida - 2 cups
Baking Soda / Cooking Soda  - 1.5 tsp
Salt - 1/2 tsp
Granulated Sugar - 3/4th cup + 2 tbsp (if you choose to use powdered sugar make this a little over 1 cup)
Milk - 1 cup
Oil - 1/3 cup (Sunflower / canola)
Vinegar - 1 tbsp (I used the normal white vinegar)
Vanilla Essence - 1 tsp

Procedure

1. Preheat oven to 180 C. Line a muffin tray with muffin liners / grease the muffin tray
2. In a medium bowl combine flour, soda and salt.
3. In another large bowl combine sugar, milk, oil , vanilla essence and vinegar
4. Mix the wet ingredients well
5. Fold in the dry ingredients into the wet mixture till well incorporated. Don't over mix.
6. Spoon the mixture into the muffin tray / liners till 2/3 full
7. Bake in the oven for 20 to 25 minutes.
8. After 5 minutes, remove and let it cool on a wire rack




Notes:

1. Not using liners will yield slightly crisp muffins which might soften later.

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html

Blueberry Muffin

I tried making a vegan version of blueberry muffin and it turned out so soft and moist.... It was so tasty that a batch of 12 muffins got over in two days. Not too sweet and deliciously mild with the blueberry colour bleeding at a few spots inside giving it a lovely colour when we bite into it.

Preparation Time : 10 minutes
Cooking Time : 22 - 25 minutes
Makes 12 muffins

Ingredients

Maida - 2 cups
Baking Soda / Cooking Soda  - 1.5 tsp
Salt - 1/2 tsp
Granulated Sugar - 3/4th cup + 2 tbsp (if you choose to use powdered sugar make this a little over 1 cup)
Milk - 1 cup
Oil - 1/3 cup (Sunflower / canola)
Vinegar - 1 tbsp (I used the normal white vinegar)
Blueberries - 1 cup (Fresh / frozen)
Vanilla Essence - 1 tsp

Procedure

1. Preheat oven to 180 C. Line a muffin tray with muffin liners / grease the muffin tray
2. In a medium bowl combine flour, soda and salt.
3. In another large bowl combine sugar, milk, oil , vanilla essence and vinegar
4. Mix the wet ingredients well
5. Fold in the dry ingredients into the wet mixture till well incorporated. Don't over mix.
6. Stir in the blueberries gently with a wooden spatula to avoid making the blueberries bleed too much
7. Spoon the mixture into the muffin tray / liners till 2/3 full
8. Bake in the oven for 20 to 25 minutes.
9. After 5 minutes, remove and let it cool on a wire rack 

Notes:

1. Not using liners will yield slightly crisp muffins which might soften later.

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html

Fruit Squashes

Having lived in Chennai till my wedding, I know how I loved summers as a school going kid and how much I have hated it after my wedding. I used to enjoy going to school and when we had exams in March or starting April, we had school only for half a day. I used to cycle back home in the afternoon and look forward to the delicious squashes that my mother made every summer with some fruit or the other. It used to last us the enitre summer and used to be such a relief in the afternoons.

Here I am presenting the squash recipes in a tabular form as an easy reckoner. Obviously it is my mom's recipe and I guarantee that it will be a huge hit !!!

Try making these squashes. These measurements yield about 2 .5 lites of thick squash.

Ingredients	Mango	Orange	Lime	Pineapple	Black Grapes
Fruit Juice	500gm	1 litre	1 litre	1 litre	1 litre
Water	500 ml	1 litre	1 litre	1 litre	1 litre
Sugar	1 kg	2 kg	2 kg	1.8 kg	2 kg
Essence (Optional)	Mango (few drops)	Orange (Few drops)	Lemon (Few drops)	Pineapple (Few drops)	Grape (Few drops)
Color (Optional)	Orange	Orange	Green	Yellow	Tonovin Color
Citric Acid	15 gm / 1 tbsp	30 gm / 2 tbsp	-	30 gm / 2 tbsp	25gm / 1.5 tbsp
KMS Powder/ Potassium Metabisulphate (Preservative)	4 gm	4 gm	4 gm	4 gm	4 gm

Procedure

1. Boil sugar and water.
2. Make a slight syrup and add citric acid crystals and remove from flame
3. Allow it to cool completely
4. Add the fruit extract / juice, essence and colour (if adding).
5. Dissolve preservative in a little water and then add to the squash.
6. Store immediately in sterilized bottles.