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10 Indianised Homemade Basic Condiments - Sauces

Mallika, a content writer and a foodie with a passion to try new recipes and cuisines, love to Indianise and encourages home cooking!

10-indianised-homemade-basic-condiments-sauces

A sauce is simple and one of the basic dishes in the basket of condiments. It can be in the form of liquid, cream, semi-solid served as a side dish or used in preparing other dishes. They are one of the essential elements in different cuisines and every famous cuisine has the list of its sauces.

Definition:

A sauce is a condiment which requires cooking or heating to prepare.

Sauces are cooked. A sauce can be a condiment but not all condiments are sauces. Sauces have thin texture and go on the food.

Note: In this article, the above definition is taken into account.

This article is about 10 basic sauces that can be Indianised i.e. can be homemade with simple Indian ingredients and according to Indian taste. Sauces shouldn’t be frozen but can be stored in the refrigerator in glass containers for longer shelf life.

Let’s see what sauces are in store:

1. Mustard Sauce:

I like to call this sauce as hot dog and hamburger sauce.

Cuisine: American

Shelf life: 1 month

Ingredients:

  1. Yellow or any mustard seeds=3/4th cup
  2. Water=1 ½ cup
  3. Apple cider vinegar or fresh lemon juice=1/4th cup
  4. Salt=1/2 tsp.
  5. Turmeric powder= ½ tsp.
  6. Red paprika/ red chilli powder=1/4th tsp.
  7. Onion paste/powder=1 tsp.
  8. Garlic paste/powder=1 tsp.
  9. Cinnamon powder=1 tsp.
  10. Honey=3/4th cup

Procedure:

  • Powder the clean mustard seeds in a mixer or grinder into a smooth powder. The finer the powder, the smoother the sauce will be.
  • Mix all ingredients except lemon juice with the mustard powder and transfer the mixture into a saucepan. Add water and cook at low heat till the mixture starts to boil.
  • Add the lemon juice and stir and let it simmer for about 5 to 10 minutes till the required consistency.
  • Let it cool and pour it in a glass container with a tight lid. Keep the jar in the fridge for 24 hours before using the sauce to reduce the bitterness of mustard.
  • The bitterness in the sauce is more when it is freshly prepared and it takes some time to mellow slightly.

Notes:

  • The process should be slow-cooked on low heat. Light mustard seeds like yellow give mild taste and dark mustard give a more bitter taste.
  • For the sauce to have a thicker texture, use coarse mustard powder and for smooth texture, use smooth powder.
  • Do not use aluminium or copper vessels for the sauce. Only use glass containers for the storage.
  • Vinegar or lemon juice helps to preserve the sauce, without it, the sauce loses its tangy flavour quickly.
  • Honey can be used as per your taste. If the sweeter sauce is preferred, add extra tablespoon honey while cooking.

2. Tomato Ketchup:

Tomato Ketchup is a versatile condiment which is present on home dining tables and restaurants. It is a popular side dish for Chinese dishes in India.

Cuisine: International

Shelf life: 3 days

Ingredients:

  1. Ripe and good medium Tomatoes=5
  2. Kashmiri red chilli powder=1/2 tsp.
  3. Sugar=3 tbsp.
  4. Lemon juice or vinegar=3 tbsp.
  5. Onion paste=1 tsp.(optional)
  6. Garlic paste=1 tsp.(optional)
  7. Salt=as per taste

Procedure:

  • Wash the tomatoes and blanch them by pouring enough water till they dissolve. Boil the water and tomatoes for 2 to 3 minutes till the tomato skin wrinkles and splits. Take the tomatoes carefully from the hot water and let them cool.
  • Peel the skin and transfer them into a blender to make smooth tomato puree. Do not add any water to the puree.
  • Drain the puree into another vessel, using a filter to separate seeds and skin from the puree.
  • Pour the puree into a saucepan, stir and boil it on a low flame. Stir occasionally to prevent from burning and add chilli powder, sugar, onion, garlic paste and salt and continue the process.
  • When the mixture thickens, add lemon juice and boil for another 2 to 3 minutes till the sauce thickens. Turn off the stove and let it cool completely.
  • Store it in the refrigerator in an airtight container.

3. Tomato sauce:

Tomato sauce is also known as Red sauce in Italian cuisine and Salsa Roja in Mexican cuisine.

Cuisine: Mexican, Italian

Shelf life: 3 to 4 days

Ingredients:

  1. Ripe tomatoes=3
  2. Onion, medium=1
  3. Green chillis= 1 or 2
  4. Chopped cilantro/fresh coriander=2 tbsp.
  5. Garlic=2 cloves (optional)
  6. Oil=2 tbsp.
  7. Salt=as per taste
  8. Water=1 ½ cup

Procedure:

  • Cut the tomatoes, onion and green chillis into medium pieces and peel the garlic. Place all the vegetables, water and salt in a large pot and boil the mixture on low heat for 20 minutes.
  • When the vegetables are cooked, transfer the mixture into a blender and blend it into a smooth consistency.
  • Place a saucepan on the stove in low heat and add oil. When the oil is heated, Pour the blended mixture into the saucepan and let it simmer. Check the seasoning and add salt as per taste. Finally, add the chopped cilantro and let the sauce simmer for 1 to 2 minutes. Turn off the stove and let it cool.
  • Store it in a refrigerator in an airtight container.

Note: Tomato ketchup and Tomato sauce differs in consistency and taste. Tomato ketchup is a bit sweet and has a thicker consistency than tomato sauce. Tomato sauce has a thinner consistency.

4. Peri-peri sauce:

The peri-peri sauce is a type of hot chilli sauce which can be used as a side dish and for meat marination as well.

Cuisine: Portuguese

Shelf life: 10 to 15 days

Ingredients:

  1. Dry red chillis= 10 to 15
  2. Garlic cloves= 7 to 8
  3. Red chilli flakes/powder= 1 tsp.
  4. Lemon juice or vinegar= 1 tbsp.
  5. Fresh cilantro/coriander, chopped= 1/4th cup
  6. Vegetable oil or olive oil= 1/4th cup
  7. Salt= as per taste

Procedure:

  • Remove the stems of the dry red chillis and place them in hot water for 5 minutes so that they become soft. Remove them from water and keep aside.
  • Peel the garlic cloves and add garlic, red chillis, chilli flakes, oil, cilantro and salt into a blender and grind the mixture till a smooth consistency is achieved.
  • Pour the mixture into a saucepan and let it simmer on a low heat for 10 to 15 minutes. Add lemon juice and check the seasoning and simmer for another 5 minutes. Turn off the stove and let it cool.
  • Transfer the sauce into a glass jar and store it in a refrigerator.

5. Tabasco sauce:

Tabasco is a simple hot chilli sauce. In, authentic recipe, Tabasco pepper (hot chilli) is used. In homemade chilli sauce, any type of red hot chillis can be used. It is an unfermented recipe.

Cuisine: American

Shelf life: 1 month

Ingredients:

  1. Thai red chillis or fresh red chillis, chopped= ½ cup
  2. Garlic cloves= 3
  3. Distilled white vinegar/Red wine vinegar/apple cider vinegar= ½ cup or Fresh lemon juice= 1 cup
  4. Salt= as per taste

Procedure:

  • Wash the red chillis and peel the garlic cloves. Place the chillis, garlic, lemon juice or vinegar and salt into a saucepan and let the mixture boil on low heat.
  • Vinegar should be adjusted as per the spiciness in the sauce. Simmer the mixture for 5 to 10 minutes and check the seasoning.
  • Turn off the stove and let it cool. Blend the mixture into a smooth paste and transfer the sauce into a glass jar.
  • Store in a refrigerator.

6. Buffalo sauce:

Buffalo sauce is another type of hot chilli sauce which is widely used as a side dish and dip for chicken starters like chicken wings, chicken fingers and kebabs as well.

Cuisine: American

Shelf life: 1 month

Ingredients:

  1. Tabasco sauce or any hot chilli/pepper sauce= 2/3rd cup
  2. Cold, unsalted butter= ½ cup
  3. White vinegar/lemon juice= 1 ½ tbsp.
  4. Worcestershire sauce= ½ tsp.
  5. Cayenne pepper/red chilli powder= 1tsp.
  6. Garlic powder/grated garlic= 1tsp.
  7. Salt= as per taste

Substitutes for Worcestershire sauce:

If Worcestershire sauce is not available, the following ingredients can be used:

  • Plain Soy sauce.
  • 1 part soy sauce+1 part tomato ketchup.
  • 2 parts soy sauce+1 part apple cider vinegar+1 pinch chilli flakes.
  • 2 parts soy sauce+1/4th tsp. lemon juice+1/4th tsp. sugar+1 tsp. Tabasco sauce.

Procedure:

  • Place a saucepan on the stove on low heat and add unsalted butter to melt. Add all the ingredients and mix them well and let the mixture to simmer for 5 to 10 minutes.
  • Stir the mixture till the required consistency and turn off the stove after checking the seasoning.
  • Let it cool and transfer the sauce into a glass jar and store it in a refrigerator.

Note: If salted butter is used, use salt as per the taste.

7. Taco sauce:

The name implies that this sauce is used in tacos and nachos.

Cuisine: Mexican

Shelf life: 5 days

Ingredients:

  1. Plain Tomato puree= 2 cups
  2. Water= 3/4th cup
  3. Roasted cumin powder= 1 tbsp.
  4. Onion powder= 2 tsp.
  5. Garlic powder= 1 tsp.
  6. Paprika= ½ tsp.
  7. Sugar= 1 tsp.
  8. Cayenne pepper= 1/4th tsp.
  9. Dried oregano= 1 ½ tsp.
  10. Black pepper powder= 1/4th tsp.
  11. Salt= 1 tsp or as per taste

Procedure:

  • Mix all the ingredients in a saucepan and let it simmer for 10 minutes on low heat till the required consistency.
  • Transfer it to a serving bowl and let it cool and serve with tacos and other Mexican dishes.
  • Store it in an airtight container in a refrigerator.

8. Picante sauce:

This sauce is widely used in Mexican and American cuisines. In, authentic recipe, chipotle peppers are used in the recipe but when these peppers are not available, byadagi chillis or any dried red chillis can be used.

Cuisine: American, Mexican

Shelf life: 4 to 5 days

Ingredients:

  1. Dried byadagi chillis= 10
  2. Chopped tomatoes= 2 cups
  3. Chopped green chillis=1 cup
  4. Onion(small), chopped=1
  5. Garlic cloves= 4 to 5
  6. Chopped cilantro/fresh coriander= 3 tbsp.
  7. Cayenne powder/red chilli powder= 1 tbsp.
  8. Cumin powder= 1 tsp.
  9. Water= ½ cup
  10. Vinegar or lemon juice= 2/3rd cup
  11. Black pepper powder= 1 tsp.
  12. Salt= as per taste

Procedure:

  • Remove the stems of dried chillis and place the chillis in hot water for 5 minutes till they become soft. Remove them from water and transfer them into a blender, along with other ingredients except for lemon juice and blend the mixture into a smooth consistency.
  • Pour the mixture in a saucepan and bring it to boil on a low heat for 15 minutes.
  • Add the lemon juice or vinegar and let it simmer for 5 minutes till the required consistency.
  • Let it cool and transfer it into a glass jar with a tight lid and refrigerate.

9. Ginger sauce:

It can be used as a side dish, dip and sandwich spread.

Cuisine: Indian

Shelf life: 1 month

Ingredients:

  1. Ginger= 50 g
  2. Dry red chillis= 50 g
  3. Coriander seeds= 2tbsp
  4. Fenugreek seeds= ½ tsp.
  5. Tamarind= 50 g
  6. Jaggery powder=50 g;
  7. Garlic= 5 cloves
  8. Tempering spices (cumin+split black gram+mustard seeds) = 2 tsps.
  9. Oil= 4 tbsp.
  10. Asafoetida= ½ tsp.
  11. Salt= as per taste.

Procedure:

  • Wash the ginger in running water and remove the peel and cut the ginger into small cubes. Keep aside. Peel the garlic as well.
  • Soak tamarind in hot water for 5 minutes and extract tamarind juice and keep aside.
  • In a pan, dry roast coriander seeds, fenugreek seeds, and dry red chillis and transfer them into a clean plate and let them cool.
  • In the same pan, pour 3 tbsp. of oil and let it heat on low flame. Place the ginger pieces in the oil and roast them slowly by occasionally stirring for 5 minutes. When ginger is cooked, let it cool.
  • Transfer the cooled roasted spices in a mixer and blend them into a fine powder. Add cooked ginger and blend again. Add jaggery, salt, garlic and tamarind juice and blend again by mixing the mixture with a spoon and blend again till it becomes a smooth paste.
  • Take a saucepan and add 1 tbsp. oil and add the tempering spices and asafoetida and roast them for 10 seconds. Do not burn the tempering spices.
  • Transfer the ginger paste into the saucepan and add 2 to 3 tbsp. of water for thin consistency and stir the sauce. Let it simmer for 2 to 3 minutes on low heat and turn off the stove.
  • Let the sauce be cooled and transfer it into a glass jar and store it in a refrigerator.

10. Indian Pesto sauce:

Traditional Pesto sauce belongs to Italian cuisine but this recipe is the Indian version of Pesto sauce. It can be used as a side dish, dip and sandwich spread.

Cuisine: Indian

Shelf life: 1 week

Ingredients:

  1. Fresh and clean spinach= 2 cups
  2. Raw almonds= 1/4th cup
  3. Grated paneer= ¼th cup
  4. Lemon juice= 1 tbsp.
  5. Garlic= 2 to 3 cloves
  6. Salt= as per taste
  7. Sunflower oil= 1/4th cup.
  8. Garam masala powder= 1 tsp.

Procedure:

  • Dry roast the raw almonds in a pan for 1 minute and keep them aside. Chop the spinach and peel the Garlic as well.
  • In a blender add all items except oil and blend the mixture into a paste. Add oil and again blend for a smooth consistency.
  • Pour the mixture in a saucepan and let it simmer for 5 minutes on low heat till the required consistency. Check the seasoning and add salt or garam masala powder if necessary.
  • Let it cool. Store it in a glass jar in the refrigerator.

Fresh and homemade sauces are healthy and can be cooked according to personal taste buds.

Happy cooking!











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