Ingredients:
1/2 kg Turnips (Shalgam)
1 cup Mustard Oil (Sarson Ka Tel)
15 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
3/4 or 1 cup Sugar (Cheeni)
15 dry Dates (Khajoor)
6 teaspoons seedless golden Raisins (Kishmish)
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds (Kalonji)
1 teaspoon Cumin Seeds (Jeera)
1/3 cup Salt (Namak)

Method:

1. Grind the spices and sugar together.
2. Grind dates and raisins with a little vinegar.
3. Peel and cut turnips into thick round slices and rub salt on them.
4. Keep for 8 hours.
5. Heat oil, fry the ground garlic till golden brown.
6. In it fry turnips till dry.
7. Add vinegar, ground spices with sugar and ground dates and raisins.
8. Put in a jar, keep in the sun for 6 days.

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.

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.