Homemade wortirshire
1/2 cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
ground black pepper
Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature
Soy sauce substitute
1½ cups beef broth or chicken broth (preferably homemade*)
3 teaspoons balsamic vinegar (OR apple cider / red wine vinegar)
2 teaspoons unsulphured molasses ,substitute with honey or sugar
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 pinch onion powder
unrefined sea salt, to taste (can be adjusted to suit your tastes)
In a saucepan over medium heat, stir together all of the ingredients, except salt. Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, for about 15 minutes.
Taste sauce and season as needed with sea salt, until desired saltiness is reached.
Store the sauce tightly covered, in the refrigerator for up to one week. Shake before using.
Homemade curry powder
2 teaspoons turmeric
1 1⁄2 teaspoons cumin seeds
1⁄2 teaspoon whole black peppercorn (1/2 to 1)
1⁄2 teaspoon crushed red pepper flakes (1/2 to 1)
1⁄2 teaspoon cardamom, whole,without pods
1⁄2 inch cinnamon stick
1⁄4 teaspoon whole cloves
1⁄4 teaspoon ground ginger or dried ginger
4 1⁄2 teaspoons ground coriander or use whole
In a blender container, place all.
Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
Store spice mixture in airtight container in cool dry place.
Homemade easy chilli sauce
1 Tbsp. oil, bacon or butter
2 Tbsp. flour
¼ cup red chile powder,if you don't have use ground chilli or hot peppers
2 cups water or broth ,chicken or vegetable
¼ tsp. garlic powder or garlic paste
¼ tsp. onion powder or onion paste
1/8 tsp. cumin powder or cumin-coriander spice mix*,skip it if don't have
¼ tsp. crushed dried oregano (Mexican oregano if you have it)*,skip it if don't have
¼ tsp. salt
1/2 tsp. white or apple cider vinegar
¼ tsp. sugar (optional)
Instructions
Heat the fat in a sauce pan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
Add the red chile powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don't go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
Add the remaining ingredients (except for the sugar).
Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the sauce gets too thick, add a little more liquid - 1 Tbsp. at a time - to get the consistency you want.
Taste. If the sauce is too hot or bitter, add a little bit of sugar.
Homemade Mexican chilli sauce
20 New Mexico Red Chile Pods (dried)
1/4 med White Onion
2 cups Water
1 can Tomato Sauce (8oz)
2-3 cloves Garlic
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Mexican Oregano
1/2 tsp Cumin
1/4 tsp Salt
Instructions
Preheat oven to 250 degrees F.
Arrange 20 chile pods on a cookie sheet and roast for 20 minutes .Or dry roast in a pan for about 10 minutes
Flip chiles halfway through roasting process
After chiles have cooled to touch,remove stems and seeds
Add chiles and onion to large pasta pot and cover with water
Bring to a boil, then reduce heat, cover, and simmer for 10 minutes
Strain the chiles if desired, or reserve 2 cups of water for blending
Carefully remove chiles and onion from pot and add to blender
Add remaining ingredients and blend until smooth.
Homemade yeast
2 tbps refined flour (maida)
2 cups lukewarm water
2 tbps sugar
1 tbsp honey
2.5 tbsp fresh yoghurt
Heat water till it boils
Add sugar to make a smooth syrup
Add honey as this is the diet for our yeast our good bacteria present in yogurt
Now slowly add this mixture to the flour adding yogurt alternately and stir it reaches a smooth consistency not too much watery
Keep it in a warm place preferably oven or hot case for 8 hours approx
Your yeast is ready and this should be consumed within 5 days
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