A recipe for simple pakora sauce?? pink color?!
*SIMPLE PAKORA DIPPNG SAUCE
250 ml good tomato ketchup
250 ml water
1 tsp salt
1 tsp sugar
1 tsp mint sauce
1 T lemon juice
Mix sauce ingredients well and serve in a small bowl. Easy!
*This one is pink. I serve it as a dip with pakoras.
100 ml natural yoghurt
1 + 1/2 tsp ground cumin
1 + 1/2 tsp ground coriander
1 + 1/2 tsp paprika
1 tsp ground ginger
1/2 tsp chilli powder
1 tsp salt
Juice of one lime
mix all ingredients together
*Mint & coriander Dip
Ingredients
3 oz mayonnaise
3 oz whole milk natural yoghurt
2 tablespoon fresh mint leaves or 2tsp mint chutney
1/2 oz coriander leaves including 1 tender,stalk chopped
1 clove garlic; peeled and chopped
1 teaspoon peeled and chopped root ginger
1 green chilli; seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
Directions
Put all the ingredients, except paprika, in an electric blender and blend until smooth.
Transfer to a serving dish and chill for 1-2 hours.
Serve sprinkled with paprika.
*Pakora Dipping Sauce - Yogurt
Ingredients
1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated
Method
In a mortar and pestle, mix the garlic and ginger together.
Transfer to a bowl and add yogurt and mix well.
*COCKTAIL SAUCE
Ingredients:
1/2 cup tomato ketchup
9 teaspoons Lime juice
1 teaspoon worcestershire sauce
1 teaspoon Salt(Daily use one)
How to make cocktail sauce:
Mix all the ingredients well.
This sauce goes well with any fried dish & The finished pakora can be served with a raita, a simple dipping pakora sauce and garnished with coriander leaves and lemon slices. It also works brilliantly served in hot, fresh pitta with salad and a light chilli sauce. It's a great sliced for pizza topping and can even be used as a main course when served with a milder curry sauce and pilau rice
Answers: I think these recipe will help u:-
*SIMPLE PAKORA DIPPNG SAUCE
250 ml good tomato ketchup
250 ml water
1 tsp salt
1 tsp sugar
1 tsp mint sauce
1 T lemon juice
Mix sauce ingredients well and serve in a small bowl. Easy!
*This one is pink. I serve it as a dip with pakoras.
100 ml natural yoghurt
1 + 1/2 tsp ground cumin
1 + 1/2 tsp ground coriander
1 + 1/2 tsp paprika
1 tsp ground ginger
1/2 tsp chilli powder
1 tsp salt
Juice of one lime
mix all ingredients together
*Mint & coriander Dip
Ingredients
3 oz mayonnaise
3 oz whole milk natural yoghurt
2 tablespoon fresh mint leaves or 2tsp mint chutney
1/2 oz coriander leaves including 1 tender,stalk chopped
1 clove garlic; peeled and chopped
1 teaspoon peeled and chopped root ginger
1 green chilli; seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
Directions
Put all the ingredients, except paprika, in an electric blender and blend until smooth.
Transfer to a serving dish and chill for 1-2 hours.
Serve sprinkled with paprika.
*Pakora Dipping Sauce - Yogurt
Ingredients
1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated
Method
In a mortar and pestle, mix the garlic and ginger together.
Transfer to a bowl and add yogurt and mix well.
*COCKTAIL SAUCE
Ingredients:
1/2 cup tomato ketchup
9 teaspoons Lime juice
1 teaspoon worcestershire sauce
1 teaspoon Salt(Daily use one)
How to make cocktail sauce:
Mix all the ingredients well.
This sauce goes well with any fried dish & The finished pakora can be served with a raita, a simple dipping pakora sauce and garnished with coriander leaves and lemon slices. It also works brilliantly served in hot, fresh pitta with salad and a light chilli sauce. It's a great sliced for pizza topping and can even be used as a main course when served with a milder curry sauce and pilau rice
3 tablespoons olive oil ? teaspoon yellow asafetida powder ? teaspoon ground black pepper 2? cups pureed tomatoes 2? teaspoons minced fresh basil leaves, or 1/2 teaspoon dried basil leaves ? teaspoon clove powder 1 teaspoon salt 1 teaspoon raw sugar 2 tablespoons tomato paste 1 teaspoon fresh lemon juice 2 tablespoons minced fresh parsley
Heat the olive oil in a medium sized saucepan over moderate heat. When the oil is hot but not smoking, add the asafetida and saute momentarily. Add the black pepper, stir for a moment, and then add the tomatoes. Add the basil, cloves, salt, and sugar. Bring to a boil; then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Stir in the tomato paste, lemon juice, and parsley, combine and cook for another 1 minute, and remove from the heat. Serve hot, or if you prefer, allow it to cool, put it in a well-sealed glass jar, and use it when required for pasta dishes. This sauce can be refrigerated for about a week.