Restro Recipe

Karonde ki launji (करौंदे की लौंजी) is a sweet, tangy and delicious recipe from North Indian cuisine. Karonda is also known as 'carandas plum' or 'natal plum'. With a tangy and sweet flavour, this is an easy-to-make recipe. Karondas are rich in nutrients and provide some of the essential minerals. It is rich in iron, vitamin c, vitamin A, calcium and phosphorus. In Ayurveda, it is used to treat acidity, indigestion and urinary disorders. Karondas are popularly used to make spicy pickle, chutney and jam. Karonda launji is something that you will love for sure. It stays fresh for 15 days in the refrigerator. This karonda launji can be served as a side dish with any type of stuffed paratha. It can be a part of main course as a sweet chutney.

Tomato ketchup (टोमेटो सॉस) can be made easily at home with fresh, ripe tomatoes and some basic ingredients. This sweet, tangy dip or accompaniment can be made without preservatives. It is vegan and gluten free. It can be made without onion garlic at home. Once you make it with fresh tomatoes, you’ll realise how amazing ketchup can be and will want to use it with many snacks recipes. Every snack or starter needs to be served with green chutney and tomato sauce. Homemade tomato ketchup is better than branded ketchup. When you will prepare and taste it, you wonder why you ever bought branded tomato ketchup. It is healthy, easy to make and totally worth it. To make tomato ketchup, pressure cook the tomatoes, blend to make puree, strain and simmer to get thick consistency. Generally sodium benzoate is used as a preservative but you can skip it. Addition of vinegar, sugar and citric acid also works as preservative. The consistency of tomato ketchup also plays an important role

Schezwan sauce can be served with indo-chinese snacks like French fries, Spring rolls, Momos, Fried rice. It is a versatile red chilli garlic sauce with mild tanginess and sweetness. Ingredients: 3-4 tbsp Vegetable oil 15 Cloves garlic (finely chopped) 1 1/2 inch ginger (finely chopped) 1 small Onion, minced 23 Dry red chilli 1 tbsp Vinegar 1/4 tsp Dark Soya sauce 1/2 tbsp Ketchup 3 tbsp Sugar Salt to taste 1/2 tsp Black pepper powder 1/2 cup Water Instructions: Remove stems from red chillies and discard the seeds. Rinse and soak them in hot water for 30 minutes. Drain excess water and grind them in a blender. Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic. Add the minced onions and let them cook on a low flame. Add ground chillies, soy sauce, vinegar, ketchup, black pepper powder, sugar, salt and 1/4 cup water. Mix Well. Stir and continue to cook for 5-6 minutes. Oi