Food Science Universe (FSU)

Preparation of Pakora Sauce (English)

Recipe

  • Tomato Pulp = 2.5 kg
  • Salt = 70 g
  • Sugar = 1.2 kg
  • Spices (Garam Masala) = 5 g
  • Sodium Benzoate = 4 g
  • Dried Plums = 100 g
  • Tamarind (ImLi) = 500 g
  • Red Chilies = 10 g
  • Acetic Acid = 10 mL
  • SMC Strawberry Red Colour = 4 g

Procedure

  • Soak tamarind and dried plums in an equal quantity of water overnight.
  • Squeeze the extract.
  • Place tomato pulp in a cooking pan and add one-third the quantity of sugar to it.
  • Cook until the volume is reduced to half the original volume.
  • Add the tamarind-plum extract and cook further to medium consistency.
  • Add acetic acid, spices, red chillies, salt and remaining sugar.
  • Cook the mass for a few minutes and pour the product, while hot, into clean bottles and seal immediately.

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