My Easy Cooking

 Easy Tomato Sauce Recipe:

Ingredients: 5kg tomatoes 4-5 tbsp cooking oil 1 large onion 6 garlic cloves 2 tbsp red chilies 4 tbsp vinegar or Lemon juice Preparation: Put a large pot of water to boil. cut a cross on the underside of the tomatoes blanch the tomatoes in boiling water for 40 to 50 seconds transfer the tomatoes to a bowl of iced water peel the tomatoes cut the tomatoes into small pieces In a large pot heat cooking oil, add chopped onion, and fry over low heat until golden, Add chopped garlic and fry for 1- 2 minutes more. Take out the fried onion and garlic and grind it along with the tomatoes Add grind tomatoes to the pot, bring to a boil, and reduce the heat Cook for 30 minutes on medium heat over a simmer. After half an hour, the sauce has thickened Now add two tablespoons of red chilies to it just for color. Mix Well, and cook for 5 mins. Now add 4 tbsp of vinegar or lemon juice to the mixture and cook for 5 mins more. Now the sauce is ready, remove it from the fire. let the sauce cool completely, transfer it to a jar or container and freeze for 4-5 months.

The best and healthiest method to eat black olives, with a variety of advantages in a single meal for breakfast, supper, and Ramadan

ingredients:

10 kg of fresh black olives washed and rinsed.

1 kg of rock salt

 1 artificial sack.

1 tbsp Coarse cumin

1 tsp thyme

1/4 cup of olive oil

1 tsp fenugreek seeds

1/2 tsp rereparation:

Transfer some olives inside the sack

After adding 2 kg of it

Sprinkle a handful of salt on it.

Again, covering it with another

Olive layer, repeat the same process again.

 Put all the salt on it.

Olives Now all olives and all

The salt is inside the sack. Now let's go

Tie it up

Use a strong thread to tie it together

Its bitter juice will start coming out.

The sack is when it has holes in it.

They start absorbing the salt.

Leave their bitter juice and it will.

After every seven days, open the sack and spread the olives in the sun. 

Put the olives back in the bag and tie them.

This process will be repeated for 3 weeks.

In the end, you need to keep it to yourself.

You'll want to keep them oiled. Watch video......

Ingredients:

4 cups (1 liter) of full-fat milk or low-fat milk

400 g. white sugar

Preparation:

Add milk and sugar to a small, heavy-bottomed saucepan.

Cook on low heat until sugar dissolves.

Once all the sugar is dissolved, bring the mixture to a boil over medium-low heat. Do not stir once the mixture begins to simmer or it may crack and crystallize.

Simmer gently for about 35 to 40 minutes, or until the milk has taken on a creamy color, reduced by half, and thickened slightly. You may notice foam forming on top, gently skim it off with a spoon. (if there are sugary bits lying around the edge of your pan, don't mix them into your condensed milk, this can break your mixture too)

When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting it on the airtight lid. Just note, it thickens up a lot after a few hours in the fridge.

 You can keep it in the fridge for up to a week and in the freezer for up to 6 months.