CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. slice cheese        4
3. Butter                 1 tbsp
4. Salt                     1/2 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1 tsp
7. Chilly flakes      1 tsp
8. Maida flour        1 tsp

METHOD

• Mix maida in a tbsp mspoon of milk.
• Melt butter on a low heat and add milk, bring to a boil.
• Add cheese slices, stir well till it melts.
• Add salt, pepper and maida milk to it.
• Cook for a minute or until the sauce becomes thick.
• Sporinkle oregano and chilly flakes.
• Serve with garlic bread.

CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. Maida                 1 tsp
3. Slice cheese       4
4. Salt                     1 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1/2 tsp
7. Chilly flakes      1/2 tsp
8. Unsalted Butter  1/2 cup

METHOD

• Melt butter in a pan, add milk and boil.
• Add salt, pepper, cheese to it.
• Add little water to maida and mix well.
• Add to the milk and stir util it thickens.
• Pour in a serving bowl, sprinkle oregano and chilly flakes.
• Serve with tandoor chicken.

TAMARIND SAUCE

 INGREDIENTS:-

1. Tamarind             1 cup
2. Dates                   1 cup
3. Jaggery                1 cup
4. Chilly powder     1 tbsp
5. Salt                      1 tsp
6. Water                   1 cup

FOR SEASONING:-

1. Fennel seeds       1 tsp
2. Oil                       1 tbsp

METHOD:-

• Soak tamarind in a 1/2 cup of water.
• Cook dates in a 1/2 cup of water for 1 whistle. Cool it.
• Cook tamarind for 2 whistles separately.
• Grind dates to a smooth paste, squeeze and extract tamarind juice.
• Strain and filter the juice and mix with dates.
• Pound jaggery add 2 tbsp of water and boil it and filter.
• Mix with dates and tamarind juice, add chilly powder and salt.
• Mix well and bring it boil, simmer on low flame for 5 minutes.
• Heat oil add fennel seeds, splutter and pour over sauce.
• Serve with chats, samosa.

GUACAMOLE

 INGREDIENTS:-

1. Avacado             1 big
2. Lemon juice       1 tsp
3. Salt                     1/2 tsp
   

METHOD:-

• Select avacado riped and the skin looks dark brown in color.
• Cut into two and discard the seed inside it.
• Scoope out the pulp by a spoon and collect in a bowl.
• Add salt and lemon juice, mash by a fork to a smooth paste.
• Serve with rice, tortilla chips.

MEXICAN TOMATO SALSA

 INGREDIENTS:-

1. Tomatoes               6 nos
   
2. Onion                    2 nos
3. Ginger                    1/2"
4. Garlic                     6
5. Red chilies             2 
6. Green chilies          4
7. Oil                          2 tbsps
8. Parsley                   1 tbsp
9. Coriander leaves    1 tbsp
10. Salt                         1 tsp
11. Pepper powder       1/2 tsp
12. Water                      1 cup

METHOD:-

• Cut onion, tomatoes, parsley, coriander leaves, green chilies, cut red chilies, ginger and garlic.
• Heat oil in a pressure pan, add onion and saute for 1 minute.
• Add ginger, garlic, red and green chilies and fry for a minute.
• Add cut tomatoes, salt, pepper powder, and water and cook for 2 whistles.
• Cool down and open the lid and mash or whip for 2 times in a mixy.
• Garnish with parsley and coriander leaves.
• Serve with rice and tortilla chips.

ORIENTAL SAUCE

 INGREDIENTS:

1. Tomatoes              6 medium                           
2. Green chilies        5
3. Coriander leaves  handful
4. Salt                       1 tsp
5. Oil                        2 tbsp
6. Peppercorns          2
7. Bay leaf                1
8. Onion                    1
9. Garlic                    10
10. Ginger                   1/2"
11. Tabasco                 1 tsp
12. Water                     5 cups

METHOD:-

• Wash tomatoes and slit the skin lightly and keep it aside.
• Chop onion, garlic, ginger, chilies and coriander leaves.
• Boil water and put tomatoes and cook for 2 minutes.
• Cool the tomatoes and remove skin, and grind it.
• Strain the tomatoes and extract the pulp and keep it aside.
  
  
  
  
• Heat oil in a kadai, add bay leaf, saute onion, green chilies for a minute.
• Add ginger, garlic, peppercorns fry for a minute.
• Fry until good aroma comes out, add salt and tomato pulp.
• Cook on a low heat for 20 minutes with closed lid.
• Add tabasco and stir, check salt and add if necessary.
• Garnish with coriander leaves and serve with ranchers fried chicken.

PUDINA CHUTNEY FOR CHATS

 INGREDIENTS:-

1. Mint leaves            1 cup                            
2. Coriander leaves    1 cup
3. Onion                     1
4. Garlic                     5 pods
5. Ginger                    1/4"
6. Green chilies          7
7. Salt                         1 tsp

METHOD:-

• Grind together to a smooth paste addig water.
• The consitency of chutney should be thin, so add water.
• Serve with kachoris, any chats.
  
  

MINT SAUCE

INGREDIENTS:-

1. Mint leaves           1 cup
2. Curd                      1 cup
3. Green chiles          4
4. Salt                        1/2 tsp
5. Sugar                     1 tsp
6. Ginger                   1/4"
7. Cumin Powder      1/4 tsp

METHOD:-

• Wash mint, chilies. grind all the ingredients except curd.
• Mix the curd at last and whip once.
• Serve with bread and bun snacks or any other chats.

TOMATO SAUCE

INGREDIENTS

1. Tomato                    10
2. Onion                      1
3. Garlic                      9 flakes
4. Ginger                    1"
5. Chilly powder         2 tsp
6. Salt                          2 tsp
7. Sugar                       5 tbsp
8. Biryani powder       1 tsp
9. Lemon juice            1 tsp

METHOD

• Cut tomatoes and grind. Cut onion, ginger, peel garlic.
• Pressure cook ground tomatoes, onion, garlic, ginger, sugar, salt, biryani masala powder, lemon juice for 2 whistles.
• Cooldown and grind to a smooth paste.

Chilly Garlic Sauce

Ingredients

1. Red chilies               20
2. Garlic                       2 pods
3. Tomato                     2
4. Tomato sauce           1 cup
5. Salt                           2 tsp
6. Sugar                        1 tbsp
7. Sesame oil                1/4 cup

Method 

• Soak chilies in 1/2 cup of water for 3 hours.
• Drain water and grind with garlic, tomatoes, salt, and sugar.
• Add chilly water if necessary.
• Heat oil add the paste, chilly soaked water, tomato sauce and bring to boil once.
• Cook on a low flame for 5 minutes or until the oil floats on top.

PIZZA SAUCE

Ingredients

1. Tomato                6 nos
2. Onion                  2
3. Red chilies          10
4. Garlic                  9 flakes
5. Ginger                 1"
6. Kasuri methi       1 tbsp
7. Oil                       3 tbsp
8. Salt                      1 1/2 tsp
9. Cornflour             1 tbsp
10. Water                   1/4 cup
11. Coriander leaves  little
12. Garam masala      1 tsp

Method

• Heat 1 tbsp of oil fry onion, tomatoes, chilies, garlic, ginger, add salt.
• Cool and grind to a paste.
• Heat remaining oil add the paste, Mix Kasuri methi, Garam masala.
• Cook for 2 minutes, add water to the cornflour mix.
• Add to the sauce, cook for 2 minutes.
• Spread on pizza, and bake.