Ingredients:
Tamarind  1 cup
Jaggery/Brown sugar  1/2 cup
Sugar  2 tbsp.
Red chili powder   1/2 tsp
Black pepper powder  1/4 tsp.
Cumin powder (roasted)   1 tsp
Cloves   2-3
Warm water  2 cups
Vegetable oil  1 tsp.
Salt to taste

Method:
1.  Remove the seeds from tamarind and soak it in water for 20 to 30 minutes.
2.  Heat oil in a pan and add cloves. Fry for about 30 secs.
3.  After half an hour, take out the pulp from the tamarind and add jaggery/brown sugar, sugar, red chili powder, black pepper powder, roasted cumin powder, cloves and salt.
4.  Cook the tamarind mixture for 5 minutes on medium. Remove from the gas and let it cool.
5.  On cooling, blend the contents in a blender..
6.  Strain and cook until it becomes thick.

Ingredients:
Green coriander leaves 1 cup
Green chili   2
Ginger  1/4 inch
Lemon juice  2 tbsp.
Salt to taste

Method:
1.     Grind coriander leaves, ginger and green chili together.
2.     If the paste is too thick, add little water.
3.     Then add lemon juice and salt. Mix well.

Ingredients:
Ginger root     150 grams
Garlic     150 grams

Method:
1.     Scrape the skin from the Ginger root. Wash it and cut it into slices. put  aside. Peel Garlic.
2.     Put the ingredients in a blender. Add a little water/oil, just enough to help in the grinding.
3.     Store in a clean airtight jar.
4.     To increase shelf life of the paste, use a little oil instead of water in step 2.