Chinese sweet soy sauce

  1.5 cups sugar
  3/4 cup water
  1 (500ml) soy sauce
  1 tablespoon vinegar
  1 piece star anise
  1 tablespoon chopped garlic
  4 slices crushed or chopped ginger root
  Half a stick of cinnamon
  Water upto one full cup
  Optional: About 4-5 curry leaves

1. In a large empty (preferably non-stick) pan, caramelize the sugar with exactly a quarter cup of water. 
2. Take it off the stove once the sugar has turned to a dark bright amber. Be careful not to burn it.
3. Add half a cup water to this and whisk it all lightly to combine the two liquids together.
4. Put in all of soy sauce, star anise, cinnamon, ginger garlic, vinegar, few curry leaves and give it all a nice stir.
5. Bring the sauce to a quick boil for a few seconds. Simmer for about 15-20 minutes.
6. Once done, strain the ingredients out. Let cool and store in (a preferably air tight) jar in the fridge for future use.


  2 oranges, peeled and cut into small cubes
  ¼ cup orange juice
  ½ cup tomato, cut in small cubes
  ¼ cup cucumber, cut in small cubes
  1 tbsp coriander, finely chopped
  1 tbsp olive oil
  1 tsp brown sugar
  1 spicy poppadom, deep fried just before serving
  2 teaspoon ginger and garlic paste
  Salt & Pepper to taste

1. Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.
2. Orange salsa is ready to be served.


2 tbsp Kashmiri mirch (chilli) paste
1 garlic clove paste
1 tsp gurr (jaggery) powder
1 tbsp apple cider vinegar
1 tsp lemon juice
Salt to taste

1. Combine all ingredients into a fine paste. 
2. Adjust seasoning and the chutney is ready to be served.

Lebanese garlic sauce recipe

  1 full garlic bulb
  2 tablespoons vinegar or 1/4 cup fresh lemon juice
  Salt to taste
  1 and a half cups regular oil (canola or sunflower oil recommended)
  1/2 cup heavy cream
  Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar

1. Blend together all the garlic with salt.
2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup). 
3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.
4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.
5. Place in a jar, and store in the fridge for future use.

Afghani Kabab sauce recipe

  2 onions, medium sized
  1/2 teaspoon vinegar
  1 and a half teaspoons red hot sauce
  2 cups plain yogurt
  1 teaspoon sugar or crushed jaggery
  2 teaspoon ginger and garlic paste
  1 teaspoon black pepper
  1 pinch turmeric powder
  2 tablespoons ground cumin and coriander seeds
  Optional: 1 tablespoon chopped cilantro or 1 table spoon green chutney

1. Blend all ingredients in a blender and cook on a low flame for 5-10 minutes. Adjust tastes and let thicken.
2. Place in a jar, and store in the fridge for future use.
3. Ditch the yogurt in this recipe to turn it into a spicy meat rub.


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