• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Homemade Ketchup

5.0/5 rating (4 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 4147
Homemade Ketchup

Description

Very simple and very tasty homemade Ketchup! Better than anything you can buy in the stores. This recipe uses no onion, garlic or vinegar making it a nice Sattvic sauce to accommodate many different dishes!

Ingredients

  • 1 kg tomatoes (18 small)
  • lime sized ball of fresh tamarind
  • 3/4 cup water
  • 3/4 cup sugar
  • 2 inch piece of fresh ginger
  • 1 green chili
  • 3 tbsp ghee
  • 2 tsp salt
  • dash of hing
  • 3 whole cardamons
  • 2 inch piece of cinnamon stick
  • 8 peppercorns

Method

  1. First place the tamarind and 3/4 cup water into a pot. Bring to a boil and then turn off the flame and let sit until cool.

  2. When the tamarind water has cooled, squeeze the tamarind through your fingers to get all the flesh off the seeds. Then set aside.

  3. Next you will need 1 kg of fresh tomatoes. One kg for me was around 18 small tomatoes like you see here.

  4. Cut the tomatoes in half and place in a blender along with the fresh ginger and green chile.

  5. Blend until smooth.

  6. Then place the ghee into a large pot along with the tomato puree, sugar, hing and salt and set the flame to medium high. Using a colander, pour the tamarind liquid into the pot as well and discard the seeds and shell.

    Note* If you want a more creamy ketchup, like you find in the stores, run the tomato puree at this time through a colander and squeeze all the tomato juices through until you have the skin and seeds left. Use the tomato liquid for the ketchup only and discard the skin and seeds. Continue following this recipe from here.

  7. Next we are going to make a small pouch of whole spices using a tiny cheesecloth and string. Place all the spices inside the cloth.

  8. Then grab all the edges and tie a string around it to hold all the spices within.

  9. Then add it to the tomato sauce and continue cooking.

  10. We are going to continue cooking down the mixture. The sauce will thicken as the water evaporates.

  11. After about 15 minutes of cooking, reduce the flame to medium low, or when the sauce starts to splatter.

  12. The Ketchup is done when it looks like this!

  13. Serve with homemade French Fries or Paneer Nuggets and you are ready to offer to Kṛṣṇa with love and devotion!

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