Pineapple Dipping Sauce

3 Tablespoons Oil
2 Tablespoons Ginger
2 cup Water
1 cup Pineapple – chunks
¼ Teaspoon White pepper – crushed
4 Tablespoons White / Red Vinegar
4 Tablespoons Sugar
1 Teaspoon Chicken Powder / OR 1 Chicken cube
¼ cup Pineapple juice (or more) – If sweet taste is desired.
½ cup Corn flour solution (3-4 Tablespoon corn flour mixed in ½ cup water).


  • Heat the oil in a frying pan.
  • Sauté the ginger.
  • When ginger is light brown, include pineapple chunks and water in it.
  • Bring the water to boil.
  • Mix all the remaining ingredients (except corn flour solution).
  • Set the taste.
  • Pour the corn flour solution gradually and cook until the sauce is thickened and taste of corn flour is vanished.

Note: You may also pour 1-2 Tablespoon Chili garlic sauce in it and mix it well.

Herb Butter / Garlic Butter

200g Butter
3 cloves Garlic – Fine chopped
½ Teaspoon Paprika Powder
2 Tablespoon Worcestershire sauce
2 Teaspoon Mix Herbs or Oregano


  • Mix all ingredients and prepare a paste. Refrigerate the paste for half an hour.

Creamy Garlic Mashed Potatoes


½ kg Potatoes (Boiled, peeled – Cubes)
¼ cup Milk
1 Teaspoon Garlic – crushed / fine chopped
Salt to taste
100g Butter
½ Teaspoon White pepper – crushed / grounded
½ Teaspoon Black pepper – crushed / grounded


  • Put a saucepan on heat and melt butter in it.
  • Put garlic in it and saute it until light golden.
  • Pour Milk and include spices.
  • Mash the potatoes and include potatoes.
  • Cook until desired consistency is achieved.

Note: If potatoes are not boiled; peel and dice potatoes, (same size). In a large saucepan, include water, salt and potatoes. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Remove the potatoes from the heat and drain off the water before mashing.