Garlic Cheese Spread

INGREDIENTS : 

• Butter – 2 tbsp
• Garlic Powder  - ¼ cup
• White pepper powder – 1 tsp
• Vegetable oil – 3-4 tbsp
• Grated Cheese – 1 cup
• Chopped Garlic – 2tbsp
• Salt – as per taste

METHOD  : 

Take a blender bowl and put the butter, garlic powder, white pepper, salt, vegetable oil, grated cheese and blend it into a fine paste. Now, add chopped garlic 2 tbsp and mix it well . Your  cheese spread is ready.

IMPORTANT TIPS : 

You can make it without a blender too. Melt the butter before adding anything else. After adding all ingredients to the molten butter,  mix it fast with a spoon. The cheese will also melt in the heat of the butter.

Homemade Butter

INGREDIENTS :

• Heavy whipping cream or home made malai -1cup
• Salt  -1/4 tsp to taste
• Turmeric – a pinch
• Ice cold Water – 3-4 tsp

METHOD  :

Take 1 cup cream or malai and pour entire quantity into a blender. Now start blending for about 45 seconds to 1 minute, check it if it has thickened or else blend it for some more time. Now it will look like icing cream.

Now, blend it for another minute or so. You will notice that the mixture starts to separate. Now you can add salt, a pinch of turmeric (for colour) and 3 tsp of ice-cold water. You have to blend it well again for 15 seconds. You will see that all the liquid has come out. Pour the content into a strainer, drain all liquid by mashing. The drained liquid is butter milk. And  you have got fresh butter in your strainer.

IMPORTANT TIPS :
Important is to have a blender and a strainer to make it real fast. I have not added salt as I wanted unsalted butter. But you can add salt to taste and/or different types of herbs as per preference. Turmeric is used for slightly yellowish colour. But you can make without salt and turmeric to get plain white butter.

Kasundi or Mango-Mustard Sauce

INGREDIENTS : 

• Yellow mustard -1cup
• Black mustard -1 cup
• Finely chopped raw mango – 1 cup
• Finely chopped ginger-1tbsp
• Finely chopped green chilli – 1 tbsp
• Powdered sugar – 3 tbsp
• Oil – 3tbsp
• Cumin seeds  - 2tsp
• Asafoetida- 2tsp 
• Salt – as per taste 
• Coriander powder – 2tbsp
• Red chilli powder -1tbsp
• Turmeric  powder – 1tbsp

METHOD  : 

In a blender, add yellow mustard, black mustard, coriander powder, red chilli powder, turmeric powder, finely chopped raw mango, ginger and green chilli. Now add powder sugar. Add water as required. Now make a paste and keep it aside.

Now pour oil in pan and put it on an oven to heat. Once the oil is heated, add cumin seeds.When cumin seeds start to crackle,add asafoetida and the paste kept aside earlier. Add water as required, mix well and let it cool in a bowl. Your kasundi mustard sauce is ready to serve.

IMPORTANT TIPS : 

Sugar is used in this recipe for fermentation. Salt used for taste. But do not add salt while you are making the paste. Let the kasundi mature for 10 days and then only add salt according to taste and mix well. If you add salt before that, the salt will not let the sugar to do fermentation activity. 
I have used mustard oil as it goes well with Kasundi. But, if you want less pungent smell, can use any other edible oil.