Spicy coconut milk

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking : 5 mins

Ingredients:
1 cup grated coconut
1/4 tsp tamarind paste
8 green chilies (seeds removed)
salt
1/2 tsp asafoetida
water
1/2 tsp oil

Method :
1. Heat a pan. Add little oil.
2. Put deseeded chilies, tamarind paste and grated coconut. Fry 4 mins. Allow to cool.
3. In a mixer jar add fried ingredients, water, asafoetida and salt. Grind to fine paste.
4. Sieve it. Consistency should be watery. Serve with shevai or dosa.

Schezwan sauce

Preparation Time : 5 mins                                                       Cooking Time : 20 mins

Ingredients:
15 garlic cloves (finely chopped)
1 tbsp finely chopped ginger
20 Byadagi chilies/ red chilies (soak for half an hour)
2 tsp vinegar
2 tsp soya sauce
1/2 tsp salt
1/2 cup vegetable oil
1/2 tsp black pepper powder
1 tbsp chilly sauce
2 tbsp water
1/2 tsp sugar

Method:
1. Grind soaked Byadagi chilies / red chilies to make a fine paste.
2. Heat a pan. Pour oil. Cook on a low flame.
3. Add chopped ginger and garlic pieces. Fry until golden.

4. Now add chilly paste.  Fry till it leaves oil.

5. Add black pepper, salt, soya sauce, chilly sauce, vinegar, sugar and water. Cook for 6 mins.

Gorgonzola Sauce

Preparation Time : 2 mins                                      Cooking Time : 7 mins

Ingredients:
200g Gorgonzola cheese
2 garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper powder
1/2 tsp crushed red pepper
2 slices sun-dried tomato (optional)
1 tbsp butter
1 tbsp Parmigiano- Reggiano cheese
1/2 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/2 cup of milk or cream
water (optional)

Method:
Heat a sauce pan. Add butter. Add chopped garlic. Fry for 2 mins. Now add all remaining ingredients. Cook for 5 mins. Adjust the sauce thickness by adding milk or water. You can use this sauce for to make pasta.

Avocado Dipping Sauce

Recipe Type: Indian                                                 Yield: 4
Preparation Time: 5 mins                                       Cooking Time: 0

Ingredients:
2 Avocado
2 tsp lemon juice
1/2 tsp salt
1/2 tsp chilly powder

Method:
1. Cut avocado and deseed it. Mash the avocado.
2. Add salt, chilly powder and lemon juice. Mix well.
3. Enjoy as dipping sauce. 

Ridge gourd skin chutney

Recipe Type: Indian                       Yield: 4
Preparation Time: 5 mins              Cooking Time: 6 mins

Ingredients:
1 cup of ridge gourd skin (outer layer)
1 tsp of cumin seeds
1/4 tsp of salt
1/2 cup of grated coconut
1/4 cup of water
1 tsp of oil
1 green chilly
1/4 tsp tamarind paste

Method:
1. Heat a nonstick pan. Add oil and ridge gourd skin. Fry it for 5 mins.
2. Now add cumin seeds and slit green chilly. Fry for 1 more minute.
3. For grinding: grind fried ridge gourd, cumin seeds, chilly, salt, tamarind paste, water and grated coconut. Make a fine paste.

Serve as a dipping sauce.

Ekpani Chutney (Centella/ Brahmi chutney)

Recipe Type: Indian                                        Yield: 4
Preparation Time: 15 mins

Ingredients:
1 cup  of centella leaves (Brahmi / Ekpani/ Vandelaga)
2 tsp of jaggery powder
1/4 tsp of salt
1/4 cup of grated coconut
1 tsp of chopped ginger
1 green chilly
1/4 cup of water

Method:
Grind grated coconut, salt, jaggery powder, ginger, green chilly, centella leaves and 1/4 cup of water.
Make a fine paste. Use as a dipping sauce.

Tomato Gojju / chutney

Recipe Type: Indian                                                Yield: 8
Preparation Time: 5 mins                                        Cooking Time: 15 mins

Ingredients:     
3 tomatoes
1 green chilly
1/2 cup of grated coconut
4 garlic cloves
1 tbsp of water
1/2 tsp of salt

Method:

1. Heat a sauce pan. Pour water, add chopped tomatoes, chopped garlic cloves, salt, chopped green chilly and grated coconut. Cook for 15 mins in a low flame.

2. Allow to cool down and grind to make a paste. Chutney is ready.

Tomato Dipping Sauce

Yield: 2

Preparation Time: 5 mins                                  Cooking Time: 10 mins

Ingredients:

275g of cherry tomatoes (25 to 30 cherry tomatoes)

1/2 tsp of dry thyme leaves

1/4 tsp of dry oregano leaves

1/4 tsp of garlic powder

1 tsp of salt

1/4 tsp of crushed black pepper powder

1/4 tsp of crushed red pepper

1/2 cup of water

2 tsp of oil

Method:

1. Heat a nonstick pan. Add oil, cherry tomatoes, salt, crushed red pepper, oregano, dry thymes and 

crushed black pepper. Mix well. Cook for 3 mins.

2. Now put garlic powder and water. Cook for 7 more mins.

3. Allow to cool down and make a fine paste. Use as a dipping sauce.

Coriander Gojju or Chutney

Recipe Type: Indian                                Yield: 4
Preparation Time: 10 mins                     Cook Time: 0

Ingredients:

1 bunch of coriander leaves
1 tsp of ginger
1 green chilly
1/4 tsp of tamarind paste
1/2 tsp of salt
2 tsp of jaggery powder
4 garlic cloves
2 tsp of water

Method:
Grind coriander leaves, salt, jaggery, green chilly, water, tamarind paste, garlic cloves and ginger into fine paste. Serve it in a small plate as a dipping sauce.