SAUCES etc

RED CHILLI SAUCE

Ingredients:

125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili powder (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid

How to make red chilli sauce:


Deseed the red chillies and grind.
Cook tomato pieces till tender and pass through a sieve.
Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
Remove from the fire, take out muslin bag and cloves.
Mix glacial acetic acid. Pour in a bottle and cork tightly.
Keep it for one week before using.

Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

rajappa
12:40 noon
27 Feb 2011

**** Chilli sauce is available in bottles in all departmental stores.


GREEN CHILLI SAUCE


Ingredients:


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

Method


1.Heat oil in a pan and fry garlic and onion till they become transparent
2.Mix with the flour along with water and green chilli
3.Mix well and bring to a boil
4.Simmer over medium flame stirring frequently till desired consistency is reached

In another method, heat oil in a kadai; saute garlic and onion; add maida / corn flour and mix well; add 1 cup water and 4 or 5 green mirchis chopped. Simmer for 5 minutes.

BASIC WHITE SAUCE

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. rajappa

Blend 2 tablespoons of flour into the melted butter. (corn flour)
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.


For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.

For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.


Tips:

To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.

Light stock, cream, or a combination may be used in place of the milk.

Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley .


27 Feb 2011
12:40 PM