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Pakistani Sauces
Aaloo Bukharay Ki Chutney
Ingredients
- Dried plums (aaloo bukharay) 1/4 kg
- Water 2 cups
- Sugar 1/2 cup or to taste
- Salt To taste
- peppers(ground) To taste
- Red chilli powder To taste
- Vineger 1/2 cup
- Red food colour(optional) One pinch
Directions
Add water, salt,
red chilli powder, and peppers to dried plums and boil till they get soft. Add sugar to
them and cook on medium heat,until it melts and the mixture becomes a bit thick( for about
2 minutes). Add food colour, viniger and boil for an other minute.It is now ready to be
served with roti.
Kabab Sauce
(Lacto)
Ingredients
- 2 md Onions, peeled
- 2 c [nonfat] plain yoghurt
- 1 ea Lemon juice or rice vineger
- 1 ea Sugar
- 1 ea Pepper to taste
- 2 tb Ground cumin seeds
- 2 tb Ground coriander seeds
- 1 t Garam masala
- 1/2 To 3/4 tsp cayanne pepper or Chili paste
- 2 ts Fresh ground ginger and Garlic paste
- 1 ea Chopped cilantro to taste
- 1/2 ts Turmeric
Directions
Liquify in blender.
Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any
meat or fish. Very good with rice.
Pokara Dipping Sauce - Yogurt
Ingredients
- 1 cup yogurt, plain
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, freshly grated
Directions
- In a mortar and pestle, mix the garlic and ginger together.
- Transfer to a bowl and add yogurt and mix well.
Podina Chutney
Ingredients
- 1 bunch Mint
- 1 oz Green Chili
- 1 tsp Salt
- 1 oz Pomegranate Seed-dried
- 32 oz Yogurt
- 4 Tbsp Water
Directions
a) Gather ingredients.
b) Remove stems from green chilies.
c) Wash mint and remove leaves.
d) Blend together mint leaves, green chilies, salt and pomegranate seeds
in an electric blender to make a paste.
e) Add water to make a smooth paste.
f) Remove from blender and mix in yogurt.
******* Makes 36 ounces of chutney ******
********* Serve in 2 or 4 ounces ********
Sambar
Powder I
(Sambar Podi I)Ingredients
- 1 tablespoon oil
- 2 cups red chillies
- 1 3/4 cans coriander seeds
- 4 tablespoons cumin seeds
- 1 1/2 tablespoons fenugreek seeds
- 1 1/2 tablespoons black peppercorns
- 1 1/2 tablespoons brown mustard seeds
- 2 teaspoons ground turmeric
- 2 teaspoons Bengal gram dal -- picked over & rinsed (yellow
split peas, channa dal)
- 2 teaspoons red gram dal (pigeon peas, toor dal) -- picked over
& rinsed
- 2 teaspoons poppy seeds
- 2 large sticks cinnamon bark
- a few curry leaves
Directions
Heat 1 tablespoon oil in a heavy frying pan or
skillet. Add the chillies and saute for 1 - 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients until
they each give off a strong aroma. (However, do not roast the ground turmeric.)
Place all the ingredients in an electric blender or food
processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 7 ounces.
Rasam
Powder
(Rasam Podi)Ingredients
- 2 1/2 cups coriander seeds
- 1 1/2 cups red chillies
- 1/2 cup black peppercorns
- 3/4 cup red gram dal (pigeon peas, toor dal) -- picked over &
rinsed
- 4 tablespoons Bengal gram dal -- picked over & rinsed (yellow
split peas, channa dal)
- 1/2 tablespoon cumin seeds
- 1 teaspoon ground turmeric
- 1 small bunch curry leaves
Directions
In a heavy saucepan, dry-roast all the ingredients
seperately, until they each give off a strong aroma. (However do not roast the Ground
turmeric.)
Place all the ingredients in an electric blender or food
processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 15 ounces.
Spiced
Fruit Chutney
Ingredients
- 2 cups Cider vinegar
- 1 medium Onion -- finely chopped
- 1/2 cup Water
- 1 tablespoon Ground ginger
- 2 teaspoons Grated orange peel
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Cinnamon
- 1 Garlic clove -- minced
- 1/4 teaspoon Dried red pepper flakes
- 3 cups Firmly packed golden brown -- sugar
- 2 small Bartlett pears -- cored and
- 1 large Granny Smith apple -- cored diced
- 2 cups Cranberries
- 1/2 cup Dried currants
Directions
Combine first 9 ingredients in heavy medium sauce
pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and
cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants
and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly,
stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more
as it cools). Cover and refrigerate.
Bring to room temperature before serving.
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