Indian (Like India not American Indian) sauces?

Question

I'm looking for some easy Indian sauces for a dinner party I'm having...I was thinking of some sauces to go with some Naan and maybe some pakoras. I went on to allrecipies.com and cuisinecuisine.com but my search returned no results. Do any of you have or know where I can get some recipies. I'm looking for bright colors, but any recipie will help. Thank You.

Answer 1

dip is better and the best is dahl

Answer 2

Make Green Chutney, and Tamarind Chutney. They go well with fried foods such as Pakora. Yogurt mint dip goes well with Naan. You can find the recipes at IndiaCurry.com

http://www.indiacurry.com/chutney/index....

Answer 3

*Indian Sauce with Yogurt

1/2 cup plain, no fat yogurt

1 tablespoon lemon juice or vinegar

1 tablespoon mustard

1 teaspoon curry, cumin or paprika

Salt and pepper to taste

1. Mix all ingredients; keep refrigerated.

2. Pour over salads, cold cauliflower, cold meat and fish.

Yield:4 servings

*Cilantro Sauce(it goes great with Pakoras,Kabab & Dinner)

1 bunch fresh cilantro (about 2 cups cilantro leaves)

1 small onion, peeled

2 cloves garlic, peeled

1 small green chili pepper, trimmed and halved, with seeds

1 2-inch piece fresh ginger, peeled

1 1/4 teaspoons kosher salt

3 tablespoons fresh lime juice

Place the cilantro, small onion, garlic, chili, ginger, and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process until a paste is formed. Transfer to a large bowl. Put 2 tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and let it cool untill u r ready to serve.

*For more try this link:-

http://www.medicinenet.com/script/main/a...

ENJOY :-)

Answer 4

Chutneys are a delicious Indian condiment. The word “chutney” is actually a British term derived from the Hindi word “chatni”, meaning, “to crush”. They are very popular all over India and are quite simple to make.

Chutneys come in a wide range of bold and exciting flavors ranging from spicy to sweet, savory, tangy and even sour. They also vary in textures depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. Regardless, fresh home made chutneys will always add an exotic Indian touch to any meal.

CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves

2-3 small Thai green chilies, roughly chopped

2 large garlic cloves, roughly chopped

1 inch piece of ginger, peeled and roughly chopped

juice of ½ a lime

water (if needed)

salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.

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PINEAPPLE CHUTNEY

Yields 1 cup

Ingredients:

2 cups of fresh pineapple pieces (about 1” in size)

1 inch piece of ginger, peeled and finely minced

2-3 tbsp of sugar (you can use Splenda For Cooking)

1 tbsp oil (vegetable or canola)

½ tsp cumin seeds

1 tsp black mustard seeds

1 bay leaf

2-4 small dried red chilies

salt to taste

METHOD:

In a small saucepan on medium low heat, add the pineapple pieces. Then add the bay leaf, ginger and sugar. The amount of sugar may vary depending upon the natural sweetness of the pineapple, so add it according to your own personal taste. Let cook for 8-10 minutes until the pineapple has slightly broken down and become soft.

In a small skillet on medium high, add the oil. When hot, slowly add the black mustard seeds. Once they have stopped splattering, add cumin seeds and dried red chilies. Sauté until the spices start to sizzle and after a few seconds, directly pour over the pineapple. Serve with your favorite meal. Keep refrigerated and eat within 1 week.

VARIATIONS:

You could use this same basic process to make delicious mango, papaya, peach, date, fig, apricot or green apple chutney. Also, try adding some raisins during the cooking process for another layer of flavor.

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Tamarind Chutney (Imli)

http://foodwithapinchoflove.wordpress.co...

Roasted Red Bell Pepper Chutney

http://snackorama.blogspot.com/2008/01/r...