Page 32 - Horticulture Practical Guide
P. 32

Ginger              1 Piece
                 Moti Allachi        1 Tsf.
                 Black Pepper        1 Tsf.

                 Red Chilly          2 Tsf. (10-15g)
                 Zeera               1 ½ Tsf. (20g)
                 Dalchini            ½ Tsf.

                 Vinegar             1-1 ½ Cup (50-100 ml)
                 Or Acetic Acid      2 Tsf. (10ml)
                 Sodium Benzoate  1 g/1 kg. of sauce
         Procedure:-

                 Select fully ripe red tomatoes, wash properly cut into small pieces. Boil and crush with wooden
         ladle. Separate seed and skin. Take the pulp and boil it. Add to it ½ the quantity of sugar required in the
         beginning and second half when it is required 50 %, Grind all spices, coarsely including onions Garlic and
         Ginger. Take the extract of onion, Garlic and Ginger by squeezing them in a cloth. Put a little quantity of
         water to rest of the spices. Boil them and also take their extra. Add this extra to the sauce as required. Boil
                                              rd
         the mixture till it gets reduced to 1/3  quantity. Adjust salt as per the taste. Also adjust spices as per the
         choice/taste. Add to it vinegar and cook it again till the water content of the vinegar gets reduced. Then
         add to it sodium benzoate by dissolving in a little quantity of water. If vinegar is not available then add to
         it Acetic Acid but before adding Acetic Acid Sodium Benzoate may be added  irst and then Acetic Acid is
         added. Fill hot sauce in clean bottles and keep them air tight.



                                             OTHER PRODUCTS

                 1.    Lime Cordial
                 2.    Orange Marmalade

                 3.    Vinegar



         Lime Cordial

                 Recipe :
                 Lemon               1 kg. (Kagzi)
                 Sugar               300 g

                 Water               300ml
                 KMS                 ½ gm
                 Bottles             1 No. (Squash Bottle)
         Procedure :-

                 Take fresh lime fruit cut them into halves squeeze the halves in lime squeezers. Add a little
         quantity of sugar in the container while extracting the Juice take the lime juice  ilter it and add required
         quantity of KMS in it and  ill it in any bottle keep the bottle as such undisturbed for a period of at least 3
         weeks or till all the sediments settle down in the bottle take the clear juice from the bottle by siphoning it
         of make sugar syrup by adding equal quantity of sugar and water  ilter the sugar syrup cool it and mix
         with it the required quantity of clear lime juice, this will become lime cordial. Fill it in clean bottles and


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