HOME MADE ENCHILADA SAUCE / MEXICAN TOMATO SAUCE

Have been planning to make a home made version of the Enchilada Sauce or Tomato Sauce used in Mexican cooking for a very long time now. But just couldn't find the perfect recipe, that would taste right and look right too.

Finally found something to give a try. I wouldn't boast of it being an authentic recipe , just plainly because its not. Now there are also a few tweaks done here that probably are not done in Mexican cooking but they eventually help in making the final product great.

You can make this sauce in advance, it would stay good in the freezer for more than 15 days.

HOME MADE ENCHILADA SAUCE / MEXICAN TOMATO SAUCE

INGREDIENTS

Ripe red tomatoes	7 – 8 nos
Jalapeno peppers deseeded	2 – 3 nos
Olive oil	3 tbsp
Garlic chopped	1 tbsp
Onion minced	3 nos
Maida / refined flour	1 tbsp
Tomato puree	1 cup
Dry Oregano	½ tsp
Mix herb	½ tsp
Red chilli pdr	½ tsp
Red chilli flakes	½ tsp
Cumin pdr	½ tsp
Pepper pdr	¼ tsp
Salt	T.T.
Sugar	1 tsp

METHOD

1.       Coarsely blend the tomatoes and jalapeno peppers. Leave them chunky.

2.       Heat oil, add in garlic, saute and add in onion.

3.       Mix and saute the onion till it gets soft and transparent. Do not allow it to colour.

4.       Add the refined flour to the onion and cook it till the raw aroma goes off.

5.       Pour in the coarsely blend tomatoes and jalapenos.

6.       Also pour in the tomato puree. Bring it to a boil.

7.       Add in oregano, mix herb, chilli pdr, chilli flakes, cumin pdr, pepper pdr, sugar and salt.

8.       Boil and simmer. Cook till the consistency is saucy, the tomato is cooked and the oil floats on top.

9.       Switch off flame and allow to cool. Use in a variety of Mexican recipes that calls for Tomato Sauce or Enchilada Sauce.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

THOUSAND ISLAND DRESSING

THOUSAND ISLAND DRESSING

INGREDIENTS

Mayonnaise sauce	3 tbsp
Tomato ketchup	1 tbsp
Sugar	1 tsp
Pickled cucumbers  http://paripoornapaksiddhi.blogspot.in/2015/11/pickled-cucumbers.html	1 tbsp
Vinegar	1 tbsp
Salt	T.T.
Pepper pdr	T.T.
Red chilli pdr	½ tsp
Wostershire sauce	¼ tsp

METHOD:

1.       Mix all the ingredients together till well incorporated.

2.       If you do not like the cucumbers chunky then just lightly blend them in a mixer to get smoother consistency.

3.       Chill and use as required.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

PICKLED CUCUMBERS

PICKLED CUCUMBERS

INGREDIENTS

Cucumbers	1 no
Onion minced	1 no small
Water	¼ cup
Sugar	1 tsp
Vinegar	2 tbsp
Salt	T.T.
Dill leaves chopped	½ tsp

METHOD:

1.       Peel the cucumber, deseed it and chop the flesh finely.

2.       In a bowl which has a tight fitting lid add the cucumber and apply salt to it. Leave it for 10 – 15 min.

3.       Wash the cucumber and drain. To it add the onions.

4.       In a separate bowl mix together the water, sugar and vinegar.

5.       Bring it to a boil. When it is boiling, pour the liquid over the onion and cucumber.

6.       Add in the dill leaves. Secure immediately with the lid and refrigerate for 2 – 3 hours.

7.       Use it for topping in burgers or wraps.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

SALTED CARAMEL SAUCE

This Caramel sauce is just delicious. If you have a sweet tooth you can pair it with just about anything you imagine to. It tastes great, is melt in the mouth buttery and creamy and can be quiet orgasmic. Recipe Source - Gemma Stafford.

SALTED CARAMEL SAUCE

INGREDIENTS

Sugar	1 cup
Butter chilled cut in cubes	6 tbsp
Fresh cream	½ cup
Salt	¼ tsp
Water	Less than ¼ cup

METHOD:

1.       In a flat heavy bottomed pan add the sugar.

2.       Add in just enough water to moisten the sugar.

3.       Heat the pan and put it on a low simmer.

4.       The sugar will start to melt.

5.       Resist the urge to stir the sugar around. A big no .. no..

6.       With the help of a moist cloth wash down the sides.

7.       Allow the sugar to melt and change colour on its own.

8.       Trying to stir the sugar around will spoil the end product.

9.       In case you do feel the need then just swirl the pan around a little very gently.

10.   Wait till the sugar turns to a dark honey caramel colour. Make sure it does not burn.

11.   At this point add in the chilled butter, and now you can stir it in.

12.   When the butter has melted add in the cream, mix and bring it to a boil.

13.   Switch off the flame and add in the salt and mix.

14.   Transfer into a storing jar and leave it uncovered to cool completely.

15.   Your Salted Caramel Sauce is ready.

16.   Use it as a topping on icecreams, cut fruits, sandwich it in between cookies, just get creative.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

SWEET TAMARIND CHUTNEY / IMLI KI MEETHI CHUTNEY / SAMOSA CHUTNEY

A simple and quick Sweet Tamarind Chutney or Samosa Dipping Sauce can really get your taste buds buzzing .... Recipe Source - cookwithfaiza

SWEET TAMARIND CHUTNEY / SAMOSA CHUTNEY

INGREDIENTS

Imli / tamarind	⅛ cup
Sugar	1 cup
Water	2 cups
Chilli flakes	⅛ - ¼ tsp
Yellow / Orange food colour	Less than a pinch
Cornflour	1 tsp
Salt	A pinch

METHOD:

1.       In a pan bring the sugar, water and tamarind to a boil.

2.       When it starts to boil, switch off the flame and strain out the entire thing carefully extracting out the tamarind pulp with it.

                        

3.       Put the extracted juice on a flame.

4.       Add to it salt, chilli flakes and food colour.

5.       When it starts to bubble again, dissolve the cornflour in little water and pour it into the bubbling concoction.

6.       Stir immediately and allow to thicken. It will also get a slight glaze and sheen.

7.       Switch off flame, pour into another bowl and allow to cool.

8.       This sweet tamarind chutney can be used on chaats or as a dipping sauce for samosa.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KACCHYA TOMATO CHE BHARIT / GREEN TOMATO RAITA / कच्च्या टोमाटोचे भरीत

KACCHYA TOMATO CHE BHARIT / GREEN TOMATO RAITA / कच्च्या टोमाटोचे भरीत 

INGREDIENTS

Kacche tomato / raw green tomatoes	4 nos
Green chillies chopped	1 no
Roasted peanut pdr	1 tbsp
Beaten curd	1 cup
Sugar	½ tsp
Salt	T.T.
Coriander leaves chopped	1 sprig

METHOD:

1.       Apply a little oil on whole green tomatoes.

2.       Poke a fork into it to hold it in place, it also helps to easily maneuver the tomato. 

3.       Roast the tomatoes on an open flame till they are charred from outside.

4.       Leave them aside and allow them to cool a little till they can easily be handled with your bare hands.

5.       Remove off the skin, the charred skin will peel off easily.

6.       Just run them under running water to remove off any stubborn skin.

7.       Finely chop the tomatoes.

8.       To it add salt, sugar, green chillies, coriander leaves and beaten curd.

9.       Mix all well and allow to chill.  

10.   If you are not going to use it immediately then skip the salt. Add it at the end moment just before serving.

11.   Serve as an accompanying raita. In case you do not want to add curd, then exclude it and squeeze in some lime juice. Adjust the tangyness with more sugar if needed.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.