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.

Kabob 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 Sauces

from Jasmine’s kitchen in Karachi via Chile-Head 
Serve as an accompaniment to hot pokaras.

Ingredients

  • 1/4 pound tamarind pulp
  • 1 teaspoon salt
  • 1/4 teaspoon red chile powder
  • 2 teaspoons sugar
  • 1/2 cup water

Directions

  1. Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
  2. If its already ground, then just mash it and mix other ingredients.

Pokara Dipping Sauce – Yogurt

Ingredients

  • 1 cup yogurt, plain
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, freshly grated

Directions

  1. In a mortar and pestle, mix the garlic and ginger together.
  2. 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)

Recipe By : Dakshin by Chandra Padmanabhan

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)

Recipe By : Dakshin by Chandra Padmanabhan

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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