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Homemade Sauces/Condiments

Homemade Tomato-Chilly Sauce:

  • Campari tomatoes - 6 
  • Red chilly - 1-2 
  • Coconut palm sugar - 1 tspn
  • Sea salt - As per taste

  • Start cooking quartered tomatoes and red chillies. 
  • Cook covered (no need to add any water). Stir occasionally if necessary. 
  • Once the liquid is almost completely evaporated (in about 20-30 minutes) add sea salt and coconut palm sugar according to taste and remove from flame. 
  • Let it cool down and them grind to a smooth sauce. 
  • If I am planning to use tomato sauce for any of my recipes, I plan ahead an make the sauce either that morning or previous night. 
  • I have not tried keeping it for more than a day, but should refrigerate well for a few days. 
  • Proportions usually depend on how much I need and what am I going to use it for.

Homemade Garlic-pepper-tomato Sauce:

  • Tomatoes - 2 cups (diced) I use either Campari or Tomato on the vine
  • Garlic - 2 cloves (I use garlic scapes in the season)
  • Bell pepper - 1 (or 4-5 Mini peppers)
  • Red chillies - 1 (optional)
  • Coconut palm sugar - 1 tspn.
  • Sea salt - as per taste

  • Start cooking quartered tomatoes, garlic and bell pepper. (You could also start by roasting garlic in a drizzle of EV olive oil for a more intense roasted garlic flavor). 
  • Cook covered (no need to add any water). Stir occasionally if necessary. 
  • Once the liquid is almost completely evaporated (in about 20-30 minutes) add sea salt and coconut palm sugar according to taste and remove from flame.
  • Let it cool down and them grind to a smooth sauce. 
  • I usually make it ahead of time if I am making pizza. This would definitely go well with pasta as well.

Homemade brown Rice Flour:

  • Soak the rice 12-18 hours.
  • Drain completely and spread in a clean cloth for a couple of hours.
  • Grind using a dry blender in batches and pass thru a fine flour sieve.
  • 1 cup of rice will make about 2 - 2 1/2 cups of flour.
  • Store in air tight containers. Refrigerate if not using immediately.

Homemade coconut milk:
  • Dry or fresh coconut meat - 1/2 cup
  • Filtered water - 1 cup.
  • Puree well in a high speed blender and pass thru a cheesecloth or any clean kitchen towel and squeeze well.
  • This will make about a cup of coconut milk. 

Homemade Mung sprouts:

  • Day 1- Wash the mung beans and soak them in plenty of water.(12-18 hours)
  • Day 2- Drain off all the water, rinse the beans couple of times and drain all the water completely. Keep the beans in a stainless steel (or any opaque) jar. Cover the jar with a clean cloth and secure it with a rubber band. Repeat the rinsing and draining 1 or preferably 2 times more.

  • Day 3- Same as day 2 - you should start seeing good amount of sprouting today.You could very well start using the sprouts today, but waiting for one more day will give you really long and crunchy sprouts.
  • Day 4- You should see sprouts as long as an inch or more by day 4. Ready to use in your salads or other dishes. 

** If you don't have an opaque jar, just use a glass jar, but make sure to keep away from sunlight.

Homemade Almond Milk

  • Organic raw almonds - 1 cup (recommended soaking for about 8 hours or overnight)
  • Water - 3 cups
  • Place ingredients in a high speed blender and run in high speed for about 1 to 11/2 minutes.
  • Pass thru a cheesecloth or any clean kitchen towel and squeeze well.
  • This will make about a 3 1/2 cups almond milk. 

Note: After squeezing out the milk, I save the pulp and make a breakfast spread, or energy balls or mix in with the flour when making crepes or breads.

Homemade Yogurt:

  • Organic cow's milk - 2 cups 
  • Starter yogurt - 2 Tbs.

  • Warm the milk to just above room temperature. 
  • Add the starter yogurt and mix well. (mixing well is very important for even consistency for your yogurt) 
  • Keep in a warm place for 6-8 hours. I usually keep inside my oven and in cold weather, I switch on the 'serve warm' setting for first couple of hours. 


  1. Best way to get your starter yogurt is to ask around among friends or neighbors who already make their homemade yogurt. My best bet would be any south Indian friend who lives close by :). If there is no way you can get starter yogurt, then you should buy a very good brand of plain organic yogurt (I would recommend Wallaby Organic).
  2. In winter months it might take a little longer for the yogurt to form. It it does, try warming the milk a little more and keeping the oven warm a little longer, see if that makes a difference. Also make sure you mix the starter into the milk well. 

Homemade Vegetable Broth:

  • Mixed vegetables - 2 cups (cut into chunks) 
  • Water - 2 cups 
  • Optional seasonings of your choice (Cumin seeds, coriander seeds, bay leaves..)

  • Add everything to pressure cooker or soup pot and cook well. 
  • Strain thru a cheese cloth or any clean kitchen cloth.

I do not add salt to my broth since I would like to control salt when I use it in my recipes.
I usually make my broth on Friday when I clean my refrigerator and use up all my leftover vegetables :-)

Homemade Reduced Mushroom Broth(Soy Sauce Substitute):

  • Dried shitake mushrooms - 2 cups
  • Filtered water - 5 cups 
  • Sea salt - 1 tsp.

  • Rinse the dried mushrooms couple of times with cold water.
  • Add water, rinsed mushrooms and sea salt to a sauce pan and bring to a boil. Reduce and simmer on low-medium heat for about 30-45 minutes till the liquid is reduced to 1 cup.
  • Let it cool and then squeeze well thru a clean kitchen cloth.

Note: There are also suggestions to make a raw versions. Here is the raw food substitute for nama shoyu on 

Homemade Quick Berry Jam:

  • Mixed Berries - 1 1/2 cups 
  • Chia seeds - 2 T
  • Coconut palm sugar or Raw honey - as per sweetness required

  • Add berries, a tablespoon of chia seed and sweetener into blender jar and puree well.
  • Transfer to a mixing bowl along with remaining tablespoon of chia seeds and mix well.
  • Transfer to a glass jar or any container with a lid and keep refrigerated for a few hours. 
  • That's it.. your jam is ready, can be kept refrigerated for 3-4 days. 

Recipe Idea:

1. Fresh or frozen berries would work fine for this.
2. Adjust the sweetness according to how sweet the berries are and your sweetness level, since this is not meant to store for long time, you don't need add a ton of sugar as preservative.

Homemade Cranberry Hot Sauce:

  • Fresh cranberry - 2 cups
  • Medjool Dates - 8
  • Red chilly - 8 (adjust based on variety of chilly and spice level)
  • Filtered water - 2 cups
  • Sea salt as per taste

  • Bring water to boil, and add cranberry, cranberries will pop and soften.
  • Add dates, and red chillies and simmer for 10-15 minutes.
  • Transfer to a blender jar along with salt and puree well.
  • Cool completely and store in glass bottles.
  • Keep refrigerated for up to 2 weeks.
  • This makes around 4 cups of sauce.

  • Nuts - 2 cups (substitute sesame for Tahini)
  • Himalayan pink salt - 1/4 tsp
  • Preheat oven at 300 degrees, and toast almonds for 10-15 minutes.
  • Let it cool off completely.
  • Add to Vitamix jar along with salt.
  • Start the Vitamix and immediately go to high speed. Using the tamper keep pushing the nuts as it goes. 
  • It should only take under a minute for the nuts to become butter. 
  • If you feel like it is taking longer than a minute, stop and continue after 5-10 minutes. Else it will start heating up the nut butter. 


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