First, what is a sauce?
Sauce is a generic term and comprises a host of
possibilities and options. While pureed sauce made with tomato-and-vinegar is
called ketchup, other sauce combinations may contain pieces of fruits and/or
vegetables, but in up-pureed form.
It should be known that the words chutney and sauce can be
used interchangeably. If at all there is technical difference between the two,
it is that chutney is usually made thick and as such it may be called thick
sauce.
Sauce is used in various forms and combinations that set
the mood for taste buds and provide what may be called sidekicks to the eaters.
Sauce provides variety to the food menu, enhances taste,
colour, flavour and can transform any dish into a smacking delicacy. Sauce can
be sweet, chunky, tangy or sour. Here are recipes for two kinds of sauce. Everest
Foods suggests some tips to make tasty sauces with delicious ingredients. Take
your pick and enjoy.
Tomato
sauce
Probably the most made sauce variety across the world,
tomato sauce is equally loved by people all ages. It is used to enhance the
taste of a large range of Indian and
western foods including noodles- Maggie noodles, samosas, pakoras, idlis,
vadas, dosas and a variety of salads and
sandwiches because of its hand-licking flavour.
Ingredients
10 chopped tomatoes, one teaspoonful of mustard seeds, one
teaspoonful of chopped ginger, half teaspoonful of mustard seeds, two crushed
garlic cloves, one teaspoonful of oil, 10-15 curry leaves, one tsp of vinegar,
1-2 tsp of sugar, half tsp of chilli powder, salt and pepper to taste.
Method
of making
Take a wok or a frying pan large enough for the ingredients
and add oil, mustard seeds, ginger, curry leaves and crushed garlic.
Turn on the heat. Add tomatoes after the mixture of these
ingredients is cooked and let them remain on the fire flame for about five
minutes.
Now add sugar, salt and chilli powder to taste, vinegar and
pepper.Keep cooking the whole mixture until it becomes squishy and soft.Wait
until it cools down. Serve it or save it.
Coriander-
mint-curd sauce
As the name suggests, coriander-mint-curd sauce is made of three basic
ingredients, curd, mint and coriander. This combination makes an immensely
delicious, tangy and lip-smacking sauce.
The coriander-mint-curd mixture can accompany any snack. It can be used
as a dip, chutney or spread.All its ingredients are replete with powerful
nutrients. Its first main ingredient
coriander leaves are packed with vitamin A, C and K and some dietary minerals
in moderate quantities.
Mint is infused with antioxidants and phytonutrients that can act
miraculously in restoring energy to your stomach.
Menthol in mint assists the enzymes in catalysing the digestive process.
The also energize the stomach muscles and help them to digest the food
efficiently.
Ingredients:
I cup of coriander leaves, ¾ cup of curd/yogurt or simple dahi, half cup
of mint leaves, 1 tsp of cumin seeds, 2 tsp of green chilli, 2 tsp of lemon
juice and salt to taste.
Method of
making sauce
Clean and wash coriander and mint leaves and put them in the grinder
along with green chillies. Also add salt, lemon juice, cumin seeds. Add a
little water and blend the mixture into a smooth paste.
Whisk the curd and add the paste to it and mix them well.Your coriander,
mint and curd sauce is now ready to cater to your taste buds. You can take it
with idli, dosa or any other snack.
We hope these easy to follow tips from Everest Foods will help add zing
to your cooking.