History has been vocal about how Indians have always been a step ahead with playing with spices and creating numerous delicious recipes. This lockdown the chef within the youth have been breaking into the kitchen cooking their extraordinary favourite street foods and junk foods. Although taking care of the safety measures families have been avoiding buying processed food, we have the quick recipes of the sauces that everyone has been buying to spice up their recipes. Three sauces that are most commonly used by the chefs in their cafes and restaurants are:
- Harissa Sauce
- Pizza sauce
Irrespective of Tomato, Soya and chilli sauces that are used at home, cooking with these will give a sizzling flavour to your recipes as if the food has arrived straight from a restaurant. You can prepare these sauces using home ingredients within a few minutes by following the given recipes. Perks of preparing these sauces are that you can completely rely upon the quality and save a lot of money by now denying the market product.
Mayonnaise can be used in any recipe. It is served with our all-time favourite dumplings, sandwiches, French fries, fried chicken etc. This mayonnaise recipe is eggless and can be prepared anytime.
- Sunflower Oil- ½ cup
- Chilled thick milk- ¼ cup
- Salt- ½ tsp
- Pepper- ½ tsp
- Lemon juice- 1tsp
Time- 2-3 minutes
Add ½ cup of sunflower oil in a mixer blender jar. Slowly drop ¼ milk to it, must take care that the milk is chilled. Add salt, pepper, lemon juice, and vinegar to the jar. Blend the ingredients at a low speed. Make sure you do not blend the mixture too long as it can reduce the thick consistency of the sauce. You can also add chopped garlic or mint and coriander leaves to make garlic and veg mayonnaise.
Widely used while cooking red sauce pasta, burgers, chicken wings, salad dressing, tacos etc.
- Kashmiri red chillies (dried) – 10-12
- Cumin seeds- 1 tsp
- Garlic- 4-5 cloves
- Salt- ½-1 tsp (as per taste)
- Lemon juice- 1tsp
- Olive oil- 2 tsp
- Chopped coriander
- Water-2 tablespoon
Boil the Kashmiri red chilies. Once boiled cook the chilies in a lower flame for 2-3 minutes. Once done, let them cool down to room temperature.
Add these chillies into a mixer blender jar. Add the cumin seeds and garlic from above. Salt should be added according to the taste although, ½ tsp is suitable. Add lemon juice, you can also directly squeeze half a lemon into the jar. Lemon juice gives a tangy flavour to the spices. Add olive oil, coriander and 2table spoon of water. Give it a vigorous blend in order to get a smooth thick paste.
Used for pizza toppings, served with pizza rolls and can also be used for blending pasta.
- Tomatoes (5-6)
- Oil – 2-3 tablespoon
- Garlic – 10-12 cloves
- Onion – one finely chopped onion
- Oregano – 1-2 tsp
- Chilli flakes – 2 tsp
- Salt – 1 tsp
- Sugar – 1 tsp
- Red chilli powder – 2 tsp
- Tomato ketchup – 2 tablespoon
Chop the tomatoes into two halves and remove the eye.
Heat up a pan and add in 2 to 3 tablespoon of oil. You can use olive oil, vegetable oil, or any other oil of your personal choice. Add in the garlic cloves. You can also use finely chopped cloves. Add finely chopped onion and cook them well for 2 minutes. Add oregano, chilli flakes and cook till the ingredients turn brown in colour. After a minute or two, place the tomatoes. Give it a good stir and add about 1tsp of salt. Cover the pan and let it cook for 5 minutes.
After 5 minutes the tomatoes will turn soft and start releasing the skin. Remove the skin and cook the mixture well by mashing and breaking the tomatoes. Slowly cook the sauce for 10 to 15 minutes as it brings the best flavor. After cooking it for 10 to 15 minutes you will observe the tomatoes have turned into a paste. Once the paste starts leaving the sides of the pan to add about two tablespoons of tomato ketchup. Tomato ketchup balances the sauce really well. Tomato puree can also be used in place of tomato ketchup.
Try these out and let us know if you liked them in the comments section below.