Hot and Sweet Tomato Ketchup

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What do you do when your kids become ketchup guzzling monsters? I worry about their health because the ketchup is store bought and it invariably has added flavour enhancers, colours, acidity regulator, preservatives and loads of other unknown substances. So, here I am, presenting my store-bought-like ketchup made in a pressure cooker. I’m using the ‘flash cooking’ technique of OPOS® by Mr.Ramakrishnan. This technique uses layering of ingredients in a pressure cooker and cooking it on high heat for the shortest time with minimum or no water.

The consistency of this ketchup is so thick and perfect that my kids haven’t found any reason to crib. For me, since I am making this in a pressure cooker, no splashes, no monitoring and no sautéing. Happy me, happy kids.

Ingredients

Tomato – 1 kilogram (halved and deseeded)

Dry Red Chillies – 5-6 numbers (deseeded)

Sugar – 7 tablespoons (I have used cane sugar)

Salt – 1 teaspoon

Vinegar – 1-2 teaspoons

Ginger-Garlic Paste – 2 teaspoons

Procedure

Place the halved and deseeded tomatoes in the base of the cooker. Add sugar, salt and deseeded chillies. Ensure sugar does not touch the bottom of the cooker. Add ginger-garlic paste, vinegar and fire it on high for about 6 whistles. Switch off. Cool the mixture and blend it to a smooth paste. Run the mixture through a wide eyed sieve. Pour it into the cooker again and cook for 6-8 more whistles depending on the thickness you need. You might also cook it on an open flame. But I personally like to keep it covered while cooking, as it prevents splashes and mess. Enjoy a super thick, store-bought-like ketchup made nutritiously at home.

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Pour it into a clean, dry bottle. Ensure you use a clean, dry spoon. This way, you can store ketchup in the fridge for around one month.

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Know Your Ingredient

Tomato is one of the most frequently consumed vegetables in Indian cuisines. (Although widely used as a vegetable, botanically, tomato is a fruit.)

It is also one of the most nutrient rich. It contains 95% water and is one of the richest sources of lycopene. Lycopene is the red pigment present in tomatoes. It is an antioxidant, which has been extensively studied for its health benefits.The more tomatoes you eat, the better will be your body’s lycopene levels. One of the major health benefits of lycopene is to lower the levels of LDL cholesterol, and thus reduce cardiovascular diseases. If you think this is not reason enough, read on, we have more health benefits from the humble tomato.

A high lycopene level in your body prevents you from getting sunburn and alsokeeps your skin glowing. So, all you beauty conscious people out there can grab a tomato right away for radiant skin.

Tomatoes also have cancer preventing properties. Again, the high lycopene content in tomatoes is the reason behind this property.

Tomatoes also contain high levels of potassium which helps in reducing hypertension and in controlling blood pressure.

Study* suggests that lycopene content is the highest in recipes like ketchup which have lots of cooked tomatoes. So, what are you waiting for, raise your lycopene levels with this homemade, preservative free tomato ketchup.

Type Fruit
Form Fresh
How to Buy Go for the ones which are smooth, well-shaped. Avoid ones with bruises, cracks,wrinkles or soft spots.
Storage The best way to preserve the natural flavor is to keep it in a cool place away from direct sunlight. If you want an unripe tomato to ripen quickly, keep it near a banana. If the tomatoes are overripe and you are not ready to use them, then refrigerate for no longer than 2 days. Keep them out from the refrigerator for around 30 minutes before using to bring back the flavor and juiciness.

*https://www.researchgate.net/publication/266466884_Lycopene_content_of_tomatoes_and_tomato_products

Home made Peanut Butter

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Imagine a morning, you snoozed your alarm couple of times and for some odd reason it failed to go off again. You wake up well past your usual time and have nothing ready to prepare breakfast. The kids are also in a sleepy mode and whine at the idea of plain bread toast for breakfast. I’m sure most of you can relate to this.

Being the super health conscious mom, I try to keep homemade peanut butter in the pantry. It comes in handy in these situations and gives a perfect kick start to a busy day.

Once you try it at home, I am sure you will never go back to the store bought version for three reasons. 1. It is extremely easy and 2. It is super tasty and 3. It has absolutely zero preservatives, additives or added flavours.

Ingredients

Peanuts – 1 ½ cups (roasted and peeled)

Salt – ½ teaspoon (or more to taste)

Sugar – 2 tablespoons (adjust according to your preference)

Oil – 2 tablespoons (I used peanut oil)

Procedure

Blend everything in a mixer or blender until smooth. If you like your peanut butter chunky, keep aside half a cup of peanuts before blending. You can add this at the end and blend for just a few seconds.

If you don’t get roasted peanuts in a store near you, you can roast them yourself by spreading on a plate and microwaving on high for approximately 5 minutes.

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Know Your Ingredient

Peanut, also known as groundnut, is one of the healthiest foods.  Peanuts are a good source of vitamin E, manganese, niacin and folate. They are also rich in protein and monounsaturated fats. This kind of fat makes it a great food for heart health. Among a host of other health benefits, peanuts offer an excellent source of resveratrol, a polyphenolic antioxidant which helps in cancer prevention, reduced risk of stroke and Alzheimer’s disease.  So, what’s stopping you? Go indulge yourself with a handful of peanuts.

Type Technically legume; a nut for common culinary purposes
Form Dried
How to Buy Look for a fresh pack which has been stored in clean, moisture free environment. Check if the nuts are whole and are not cracked.
Storage Store in a cool, airtight container. Peanuts can be refrigerated for longer shelf life.