Hello, everyone

Today I have tried 3 types of sauces: mustard sauce, red chilli sauce, and coriander-mint sauce. Mustard sauce and red chilli sauce you can store for 3 months in fridge but you can’t store coriander-mint sauce for more than one day. Let’s proceed to the recipe.

Mustard Sauce

INGREDIENTS

Mustard powder: 1/4 cup

Turmeric powder: 1/4 teaspoon

Red chilli powder: 1/4 teaspoon

Garlic powder: 1/4 teaspoon

Onion powder: 1/4 teaspoon

White pepper powder: 1/4 teaspoon

Cinnamon(dalchini) powder: 1 pinch

Clove(laung) powder: 1 pinch

Nutmeg(jayfal) powder: 1 pinch

Water: 1/2 cup

Salt: according to the taste

RECIPE

1. In a large pan take all the ingredients and mix well.
2. Put that pan on medium flame and cook till it turns thick.
3. Turn off the flame and let the mixture cool completely.
4. When the mixture cools completely transfer this to a air tight jar and store in fridge.
5. Mustard sauce is ready!

Red Chilli Sauce

INGREDIENTS

Fresh red chillies: 12

Tomato: 2 (chopped)

Garlic: 8 cloves (roughly chopped)

Onion: 1 (chopped)

Oil: 1 tablespoon

Sugar: 2 tablespoons

Vinegar: 1/4 cup

Salt: according to the taste

RECIPE

1. Put a pan on medium flame and heat oil.
2. Add chopped garlic and onion and saute them well for 2 minutes.
3. Now add fresh red chillies and tomatoes and cook them till they turn mushy.
4. Turn off the flame and cool it completely.
5. Add vinegar and blend this into a smooth paste.
6. Transfer this smooth paste to a air tight jar and store in fridge.
7. Red chilli sauce is ready!

Coriander-Mint Sauce

INGREDIENTS

Fresh coriander leaves: 1 cup (chopped)

Fresh mint leaves: 1 cup (chopped)

Green chillies: 2 (medium)

Garlic: 4 cloves

Ginger: 1 inch

Dry mango powder: 1 teaspoon

Cumin seeds: 1/4 teaspoon

Salt: according to the taste

RECIPE

1. In a mixer jar take all the ingredientes. (Before chopping mint and coriander leaves, wash them with water)
2. Now with the help of mixer, make a smooth paste.
3. Transfer this to a bowl
4. Coriander-mint sauce is ready!

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