Ingredients: 1 1/2 kgs Tomatoes (Tamatar) 1 tsps chilli powder 1 1/2 cups Sugar (Cheeni) 2 Cloves (Lavang) 1 Cardamom (Elaichi Moti) 1/4″ piece Cinnamon (Dalchini) 2 tsps chopped Ginger (Adrak) 4 cloves Garlic (Lasun) 1 cup Vinegar (Sirka) 2 tsps Salt (Namak) 1/2 tsp glacial acetic acid 2 tsps sodium benzoate How to make tomato ketchup: Chop the tomatoes, garlic and ginger and put

Ingredients: 100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp 1/2 kg pumpkin 250 grams potatoes 250 grams Carrots (Gajar) 20 grams onion, finely chopped 2 grams Garlic (Lasun), finely chopped 20 grams Ginger (Adrak), finely chopped 5 grams whole garam masala (1/2″ Cinnamon (Dalchini), 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag) 20 grams Salt (Namak) 2 to 3

Ingredients: 1/2 cup tomato ketchup 9 teaspoons Lemon (Nimbu) juice 1 teaspoon worcestershire sauce 1 teaspoon Salt (Namak) How to make cocktail sauce: Mix all the ingredients well. This sauce goes well with any fried dish.

Ingredients: 5 level teaspoons flour 3 teaspoons butter 4 cups milk 1 teaspoon onion, chopped 1/4 teaspoon Sugar (Cheeni) 2 pieces bay leaf 10 peppercorns pinch of Red chili pepper (Lal Mirchi) pinch of grated nutmeg 2 Cloves (Lavang) Salt (Namak) to taste 4 to 6 teaspoons Lemon (Nimbu) juice 4 to 5 teaspoons Vinegar (Sirka) 1/2 teaspoon mustard powder 2 teaspoons chopped green Coriander

Ingredients: 3 teaspoons butter 2 1/2 teaspoons flour 3 cups milk 1 small Onion (Pyaj) 1/2 teaspoon chopped Coriander Leaves (Dhania Patta) 1 piece bay leaf 4 peppercorns pinch of nutmeg pinch of red chillies (Lal Mirchi) 1 Clove (Lavang) 1/2 Lemon (Nimbu) 1/2 teaspoon Salt (Namak) How to make french white sauce: Put the milk to boil with chopped onion, coriander, clove, bay leaf

Ingredients: 1 1/2 kgs Tomatoes (Tamatar) 1/4 teaspoon Red chilli powder (Lal mirchi) 1 cup Sugar (Cheeni) 4 Cloves (Lavang) 1 small Onion(Pyaj) 1 small piece Cinnamon (Dalchini) 30 grams Ginger (Adrak) (2 tsps chopped) 6 cloves Garlic (Lasun) 1/4 cup Vinegar (Sirka) 2 teaspoons Salt (Namak) How to make fresh tomato sauce: Wash, dry and chop tomatoes. Peel and chop the onions, garlic and

Ingredients: 3 teaspoons ground Mint Leaves (Pudina Leaves) 3 teaspoons Sugar (Cheeni) 1 teaspoon Vinegar (Sirka) 1 teaspoon Salt (Namak) How to make mint sauce: Boil together vinegar, sugar and salt. Put the ground mint leaves in a bowl and on it pour the sweetened vinegar. Stand aside to cool before serving.

Ingredients: 7 teaspoons salted butter 3 teaspoons flour 1 cup hot Water 2 teaspoons brown sugar 6 teaspoons Vinegar (Sirka) 9 teaspoons mustard powder 1/4 teaspoon Red chili pepper (Lal Mirchi) 1/2 teaspoon Salt (Namak) How to make mustard sauce: Melt the butter and stir in the flour. Mix well and cook very gently without browning. Add water and stir till it thickens. Mix mustard

Ingredients: 10 teaspoons salted butter 2 yolks of eggs 1/2 teaspoon Salt (Namak) pinch of Red chili pepper (Lal Mirchi) 1 tablespoon Lemon (Nimbu) juice 1 to 2 tablespoons cream 2 to 3 tablespoons grated red radish How to make radish cream sauce: Beat the butter until creamy. Beat in egg yolks one at a time. Add lemon juice, salt and Red chili pepper .

Ingredients: 125 grams Red chili (Lal Mirchi), fresh 2 teaspoons Red chili pepper (Lal Mirchi) 2 Cloves (Lavang) 1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag) 1/4 cup Vinegar (Sirka) 250 grams Tomatoes (Tamatar) 1 teaspoon Sugar (Cheeni) 2 teaspoons Salt (Namak) 1 teaspoon glacial acetic acid How to make red chilli sauce: Deseed the red chillies and grind. Cook tomato pieces till