Courses Archives: Garnish / Sauce

Basic Onion Tomato Masala

Basic Onion Tomato Masala
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Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought the north Indian curries. They had the large vessel of some gravy, so depends on the order, they sauted the veggies and add the already prepared gravy & some spices. That's it ,pipping hot gravy is ready to serve. And even you can see the same procedure in any road side food stalls in India.
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Basic Onion Tomato Masala
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Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought the north Indian curries. They had the large vessel of some gravy, so depends on the order, they sauted the veggies and add the already prepared gravy & some spices. That's it ,pipping hot gravy is ready to serve. And even you can see the same procedure in any road side food stalls in India.
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. First peel the onions,garlic & ginger and chop them along with tomato roughly into pieces.
  2. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of salt and saute till the onions become translucent.
  3. Add the cashews and tomato and saute till the tomato becomes mushy. Switch off the flame and let it cool completely. Put the onion & tomato masala into a blender or use an immersion blender and grind them into smooth paste.
  4. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs. Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame.
  5. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well and switch off the flame.That's it, Basic Onion Tomato masala for indian curry is ready.
Recipe Notes

Adding cashews give creaminess & richness to the gravy.
If the tomato has more tart taste, add 1/2 tsp of sugar to balance the gravy.
To make the gravy even more richer, add 2 tbsp of cream  or Coconut Milk at the end.
The color of gravy depends on red chili powder and the tomato, so to get bright red color, always use well ripe tomato & good quality red chili powder.

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Szechuan Dipping Sauce

Szechuan Dipping Sauce
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This is an easy to make a sauce that is great to dip chicken wings or shrimp into. Serve it as a dip or submerge the chicken wings, fried fish or shrimp into it after they cook and are still hot. This sauce also works on other foods like meatloaf, tempura, and salads.
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Szechuan Dipping Sauce
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This is an easy to make a sauce that is great to dip chicken wings or shrimp into. Serve it as a dip or submerge the chicken wings, fried fish or shrimp into it after they cook and are still hot. This sauce also works on other foods like meatloaf, tempura, and salads.
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Start by mincing the garlic and peeled ginger in a food processor or spice grinder
  2. Add the other ingredients by starting the plum and Hoisin sauces. Stir and add the vinegar and oil. Then taste for flavors and add the spicy Sriracha and taste again till you know its right! Once done, you can drink the leftover Sake.
  3. Let sit for 10 minutes or place in a refrigerator to enhance flavor. This will last a couple of weeks in your refrigerator.
Recipe Notes

A lot of the flavor comes from the garlic and ginger.   Usually the more the better but experiment to get the flavors you like.

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Salsa Roja Mexicana

Salsa Roja Mexicana
Votes: 1
Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Salsa Roja Mexicana
Votes: 1
Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
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Salsa Verde de Tomatillo

Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
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Creole “Red” Gravy

Creole "Red" Gravy
Votes: 4
Rating: 4
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Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
Servings
6 cups
Servings
6 cups
Creole "Red" Gravy
Votes: 4
Rating: 4
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Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
Servings
6 cups
Servings
6 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Heat the oil over medium heat, add the Trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add Bay Leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using Roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the Worcestershire Sauce, Parsley and Green Onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.
Recipe Notes

**Note** If you don’t want to use a thickening agent, simply reduce the sauce until it is the correct consistency.

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Salsa a la Diabla (Hot)

Salsa a la Diabla
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This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is a secret recipe, which Mexicans seek not to share. All fans of tacos know that the success of a taco is in the sauce. Chili de Arbol sauce is made by many companies produce commercially under the name "taquera sauce" but its not the same as home made.
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Salsa a la Diabla
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Rating: 0
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This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is a secret recipe, which Mexicans seek not to share. All fans of tacos know that the success of a taco is in the sauce. Chili de Arbol sauce is made by many companies produce commercially under the name "taquera sauce" but its not the same as home made.
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. soak guajillo chiles in water for 10 minutes to hydrate, then remove stem and seeds. Place in blender with garlic and onions.
  2. Fry chiles de Arbol until they are dark brown and almost burned. Remove from heat and drain most but not all the oil. (The oil can be used as a seasoning by itself)
  3. Add fried chiles to blender and blend until smooth.
Recipe Notes

Blend and taste before you add to many chile's de arbol.

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Blue Cheese Dressing

Blue Cheese Dressing
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Bleu Cheese dressing has many uses at any appetizer party. It can be served with vegetable sticks or celery or as a dip for other appetizers, like chicken wings
Blue Cheese Dressing
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Bleu Cheese dressing has many uses at any appetizer party. It can be served with vegetable sticks or celery or as a dip for other appetizers, like chicken wings
Ingredients
Servings:
Units:
Instructions
  1. n a small mixing bowl, combine onion, celery, garlic, crema, vinegar, and blue cheese. Season with pepper to taste. Cover, and refrigerate for at least one hour before serving.
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Cucumber Raita

Cucumber Raita
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cucumber raita - cooling raita made with grated cucumber and lightly spiced.
Servings Prep Time
2-3 Servings 15 Minutes
Servings Prep Time
2-3 Servings 15 Minutes
Cucumber Raita
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cucumber raita - cooling raita made with grated cucumber and lightly spiced.
Servings Prep Time
2-3 Servings 15 Minutes
Servings Prep Time
2-3 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. wash the cucumber. peel the cucumber and grate it in a bowl, beat the curd till smooth. add the grated cucumber to the curd. add all the dry spice powders and rock salt or black salt. mix well and serve cucumber raita. optionally you could even garnish the cucumber raita with some coriander leaves or mint leaves.
Recipe Notes

1. the cucumber raita recipe can be double or tripled.
2. if you are making cucumber raita for fast/vrat then add rock salt/sendha namak.

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