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Different types of food: (Indian sauces)

1. Chilli garlic sauce

8 garlic cloves, minced
15 dry red chillies, chopped
4 tomatoes finely chopped
3 inch piece ginger minced
cup chopped onions
2 tsp all types of spices (turmeric, coriander powder, red chilli powder
2 tsp sugar
2 tbsp oil
1 tsp cornstarch
Salt according to taste

Peel garlic.

Remove stem of chilli.

Grind garlic, chilli, ginger, tomatoes and chopped onions and vinegar
to a paste.

Add sugar, salt, cornstarch and mix well.

Note: This sauce can be prepared with green chilli also.

2. Roasted red chilli pepper sauce

Vegetable oil - 2 tblsp
Garlic - 1 clove
Onion minced, optional - 1/2 cup
All purpose flour - 1 tblsp
Water - 1 cup
Red chilli pepper diced - 1 cup
Salt - to taste


Heat oil in a pan and fry garlic and onion till they become transparent.

Mix with the flour along with water and Red chilli.

Mix well and bring to a boil.

Simmer over medium flame stirring frequently till desired consistency

is reached.

Test it by dropping a drop of sauce on the floating water in a plate, if

sauce also floats with water then simmer it for sometime more but if it
remains still in its position then off the flame.

Remove the sauce in the glass bottle and serve chilled.

3. Hot and sour tomato sauce

For Spice Powder

30 gm s of Black Cardamom (Masala Elaichi or Moti Elaichi)

15 gm s of Cinnamon (Dalchini)
3 tsp of Black Cumin seeds (Shah Jira)
3-4 cloves
10 Black Peeper grains
Note: Grind all the spices dryly for the spice powder

For Sauce Paste

1 Kg ripe tomatoes
1 spoon sugar
150 Gms onion
10-12 cloves of Garlic
1 inch piece ginger
150 ml water
1 tablespoon Kashmir Chili powder
Salt according to taste
Tomato red color (approx. teas spoon)
1 gm Sodium Benzoate (known as Sod Ben)
1 gm Potassium Meta Bi Sulphate (known as KMS) optional
2 tbsp acetic acid


Wash tomatoes under the running water. Make a fine tomato juice in
a juicer.

Make a fine paste of onion, garlic, ginger. Add this paste to tomato
juice and stir well.
Take a thick bottomed utensil or sauce pan and start boiling this juice.

Grind all spices in a grinder and bottle them. Add 1 tablespoon of this
spice powder in a cup of water, mix well and boil till water is reduced to

When the juice reaches to boiling point then; add this spicy water to
tomato juice. Then add chili powder, sugar and salt.

Cook on a slow flame after boiling approximately 5-10 minutes or

more till it thickens in a way you want. Then take away the utensil from
flames and add Acetic acid.

Add tomato red color, stir. When its still hot then fill in a jar or bottle.

When becomes Luke-warm then dissolve sodium benzoate in a very

little water and add.

Add KMS, which is dissolved in little water only if you want to preserve
this for quite a longer time.

4. Onion sauce
2 cups Onion (cut finely)

2 Yellow portion of egg

Salt according to taste

Pepper powder according to taste

1 tbsp Parmesan sauce
1 cup Milk
1 tbsp Maida
Chilli powder
Coriander leaves finely chopped


Boil onion with milk and boil till onion is soft.

Remove from the stove; blend in a mixer and strain.

Mix yellow of the egg with onion mix.

Add parmesan sauce, salt, pepper powder and chilli powder.

Cook on a low flame till thick.

Add coriander leaves and mix well.

Pour the sauce over vegetables and serve.

5. Lemon cream sauce

cup lemon juice
1 cup sugar
3 eggs
1 tbsp lemon peels grated
4 tblsp butter

Place butter sugar in a double boiler.

Stir till they mix together.

Beat egg well.

Strain lime juice.

Mix lime juice, lime peels and egg.

Mix it with butter.

Boil in a low flame till the contents thicken.

When the sauce gets deposited on the back of a spoon, remove from
the stove.

Strain sauce.

When cool serve with ice cream.

This sauce can be used to prepare lime tart.

This sauce can be refrigerated for a few weeks.

6. Sweet and sour lemon sauce

1/3 cup fresh lemon juice
1 tsp ketchup
2 tbsp sugar
5 tbsp water
1 tsp cornstarch
1 tsp lemon zest (lemon peel)

Mix the cornstarch with water and keep aside.

Heat a pan, add lemon juice, lemon zest and ketchup and mix well.

Mix the cornstarch mixture in this mixture and mix very well.

Reduce the heat from the flame and simmer the sauce till it thickens.

Test it and when done then remove in the glass bottle.

6. Plum sauce
10 ounce Plum preserves
tsp onion minced
tsp Minced ginger
tsp red chilli minced
tsp Brown sugar (jaggery)
1 tsp Vinegar
1 clove Garlic- minced

In a pan, boil all the ingredients, stirring in between and simmer a 6-
7 minutes to blend flavors.

Set aside the sauce to cool and chill.

7. Szechuan pepper hot sauce
4 tbsp chopped Scallion
2 tbsp Sesame oil
2 tbsp Sesame seeds
4 tbsp red wine vinegar
5 tbsp Soy sauce
5 tbsp chicken stock
2 tsp ground Szechuan Peppercorns
4 tsp hot oil

In a Shallow bowl, add all the ingredients and mix well the soup is

8. Manchurian sauce
2 tbsp Corn flour
1 tbsp Vinegar
Salt to taste
1 tsp Soya sauce
1/2 cup Tomato puree
1 tbsp Celery-chopped
1/4 tsp Ajinomoto-optional
1 cup Water

In a saucepan, add all the ingredients, mix well, bring to a boil and
simmer for a minute.

9. Pasta sauce
1 bulk sausage, browned and drained

1 large cans tomato sauce

1-2mushrooms, sliced
1-2 cloves of garlic, minced

Garlic powder, red chilli powder and salt according to taste


After draining the water from the sausage, add this in the tomatoes

Add all the other ingredients in it and bring them to boil.

Simmer them till the sauce becomes thicker.

When done remove in the glass bottle.

10. Cocktail sauce

1 cup Mayonnaise
1 tsp Parmesan sauce
cup Tomato
A few drops of Tabasco

Mix all the ingredients and serve with sea foods or fried frog's legs.

1 cups of sauce can be prepared with the above measurements.

11. Dutch sauce

5 level teaspoons flour
3 teaspoons butter
4 cups milk
1 teaspoon onion, chopped
1/4 teaspoon Sugar (Cheeni)
2 pieces bay leaf
10 peppercorns
pinch of Red chili pepper (Lal Mirchi)
pinch of grated nutmeg
2 Cloves (Lavang)
Salt (Namak) to taste
4 to 6 teaspoons Lemon (Nimbu) juice
4 to 5 teaspoons Vinegar (Sirka)
1/2 teaspoon mustard powder
2 teaspoons chopped green Coriander Leaves (Dhania Patta)

Put the milk to boil with chopped onion, green Coriander leaves, bay
leaf, peppercorns and cloves.
Cool the milk and strain.

Melt the butter, stir in the flour on fire, and fry a little without
browning it.

Add the milk, whisk over the fire until it boils and let it simmer for a
few minutes.

Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.

When cold, add vinegar, lemon juice and mustard powder and mix it.

Check for salt.

Serve with cutlets.

12. Mint sauce

3 tsp ground mint leaves
3 tsp sugar
1 tsp vinegar1 tsp salt

Boil together the salt, vinegar and sugar.

Put the ground mint leaves in a bowl and on it pour the sweetened

Mix it well and set it aside for cooling.

After cooling the sauce is ready for serving.

13. Radish cream sauce

10 tsp salted butter
2 yolks of eggs
tsp salt
A pinch of red chilli pepper
1 tbsp lemon juice
1to 2 tbsp cream
2-3 tbsp red radish grated finely

Beat the butter until it becomes creamy in form.

Beat the eggs yolk one at a time.

Add lemon juice, salt and red chilli pepper to it and mix well.

Cook over a pan until it becomes quite thick.

Remove from the flame and add whipped cream and grated radish
and mix well.

Allow it to cool and remove the sauce in a glass bottle.

Serve chilled with fried dishes.

14. Vegetable ketchup

100 Gms sugar
kg pumpkin
250 Gms potatoes
250 Gms carrot
20 Gms onion, finely chopped
2 Gms garlic finely chopped
5 Gms whole garam masala
20 Gms salt
2-3 Gms red chilli pepper
2.5 Gms glacial acetic acid
1 Gm sodium benzoate
A pinch tomato red color
100 Gms tamarind

Peel the green portion of pumpkin and remove the top seeds and
thread portion. Cut the pumpkin into slices. Keep them aside.

Peel and cut the potatoes and carrots into small pieces.

Cook all the vegetables along with onion, ginger and garlic with equal
amount of water or to cover the vegetables along with the bag of spices
(a little more than the equal amount can be added to cover the
vegetables) and cook till the carrots are tender.

Then strain and mash the vegetables and pass through a strainer (add
a little water to strain the vegetables).

In half a mug of water soak the tamarind for some time. Strain the
pulp and mix with vegetable pulp.

Cook the pulp with sugar, add colour and cook further till thick.

Remove the sauce from the fire and test it on the plate.

When done then remove in a glass bottle.

15. Mustard sauce
8 tsp salted butter
3 tsp flour
1 cup hot water
2 tsp brown sugar
5-6 tsp vinegar
8 tsp mustard powder
tsp red chilli powder
tsp salt

Melt the butter and stir in the flour.

Mix well and cook without browning.

Add water and stir till it thickens.

Now add mustard in vinegar and add salt, red chilli pepper and brown
sugar and make a thick paste.

Mix this mixture in the flour mixture and stir well and cook for some

When done remove the sauce in a jar.