Sauces & Dips

Sauces & dips are commonly served with finger foods or snacks. It can make a big difference to the dish. Most of the sauces & dips are simple to make but very important as they enhance the taste of any snack.

Imagine having Pita Bread without Humus or Nachos without Salsa…..

 

 


Enchilada Sauce

Enchilada Sauce
Enchilada Sauce

 

 

 

 

 

 

 

 

 

 

This Enchilada Sauce is an easy and delicious recipe for homemade Mexican sauce.  Enchilada Sauce Recipe makes a staple ingredient for quick meals. This freshly made sauce is without preservatives. Enchilada Sauce is spiced with chilli powder, oregano and cumin, and it’s perfect for your favourite Mexican dishes.

Prep time: 10 minutes
Total time: 30 minutes

Ingredients for Enchilada Sauce

¼ cup all-purpose flour
2 tablespoon olive oil/ oil
600 grams blanched tomatoes
1½ to 2 teaspoons chilli powder
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder/ 1 tablespoon garlic
1 tablespoon onion powder/ 1 onion
1 tablespoon brown sugar/sugar
Salt to taste

Directions FOR ENCHILADA SAUCE

  • Peel the tomatoes, roughly chop them and make a pure in a blender. Strain and set aside.
  • If using garlic and onion lightly roast or pan fry them and blend along with the tomatoes.
  • Heat the oil in a saucepan.
  • Add flour and saute till colour changes or for 2 to 3 minute. Switch off the heat.
  • Add chilli powder, oregano, cumin, garlic powder, onion powder, brown sugar and salt and mix well.
  • Stir in the tomato puree and whisk to combine well.
  • Switch on the heat and bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
  • Cool and store in an airtight container in the refrigerator for up to two weeks.

Note: This sauce can be used for enchiladas, burritos or other Mexican preparations.


Red Pepper Sauce

Red Pepper Sauce

Red Pepper Sauce is made with roasted red capsicum. This bright sauce is easy and simple to make. It is so versatile that you can use it with any finger food, pasta, or as a spread.

Yield: ½ cup
Prep time: 20 minutes
Total time: 25 minutes

Ingredients 
1 medium red capsicum quartered
2 medium tomatoes halved
1 onion chopped in cubes
6 cloves garlic
1 teaspoon balsamic vinegar
1 tablespoon olive oil
½ teaspoon red chilli powder
A pinch of sugar (optional)
Salt to taste
Oil to grease the baking tray

Directions 

  • Grease a baking tray, arrange all the vegetables and drizzle oil.
  • Grill for 10 minutes in a preheated oven.
  • Remove the garlic and onion as they will roast faster.
  • Continue roasting the tomato and capsicum till the skin has blisters.
  • Cover the capsicum with a moist towel for 2 minutes.
  • Let the vegetables come to room temperature.
  • Peel the tomato and the capsicum.
  • Now transfer the vegetables and rest of the ingredients in a blender and make a smooth puree.
  • Use it as required.

YOGURT DIP

Yogurt Dip

There are many substitutes for Sour Cream. Yogurt is an excellent substitute for sour cream. Yogurt makes a good dip for chip, snacks, sandwiches and vegetables. Use hung yogurt or real thick yogurt to achieve a thick and creamy dip.

Yields: 2 cups
Prep time: 4 hours
Total time: 4 hours 10 minutes

Ingredients 
2 cups yogurt
½ cup cottage cheese (soft paneer)
½ tsp white pepper crushed
Salt to taste

Directions

  • Drain Yogurt through a cheesecloth-lined sieve for 4 hours in the refrigerator.(for a thicker texture).
  • Whip this thickened yogurt to a smooth and fluffy.
  • Briefly whirl the cottage cheese in a blender.
  • Mix cheese, yogurt, salt and pepper till well mixed.
  • Store in fridge. 

Note: A dash of Tabasco gives a punch to this dip. Chopped parsley, celery, cilantro can be used to garnish.


HUMUS

 

Hummus

This Middle Eastern classic dip is made with Chickpeas (legumes). With just a few simple ingredients, you really can make a creamy smooth humus at home. Humus is a must with Pita Bread and Falafel. You can also use hummus as a spread in sandwiches and wraps.

Ingredients
2 cups drained, well-cooked chickpeas, liquid reserved. (canned can be used)
¼ cup extra-virgin olive oil, plus oil for drizzling
6 cloves garlic, minced
1 tablespoon ground cumin
½ tsp paprika, or to taste, plus for garnish
Juice of 1 lemon
Salt to taste
½ cup tahini (sesame paste) 
Chopped fresh parsley leaves for garnish

Directions

  • Place all the ingredients except the parsley in a food processor and churn.
  • Stop and scrape the sides.
  • Add the chickpea liquid if required to make a smooth puree.
  • Adjust the seasoning and lemon to taste.
  • Store it in glass jar with a lid in refrigerator. Can last for 2 to 3 weeks.
  • Serve in a broad shallow bowl like dish.
  • Make craters by swirling with the back of a spoon.
  • Just before serving drizzled with olive oil and sprinkle with a bit more cumin and paprika.
  • Garnish with a spring of parsley.

Note: You can use store bought Tahini paste. I prefer to make at home.


Salsa Dip

Salsa Dip

This multi purpose salsa dip is great with tortilla chips, tacos and other Mexican-style dishes. I use this dip on salads also. Roasted pepper gives this salsa an excellent flavor. I have used home grown organic pepper and fresh oregano in this dish which makes it even more special.

Yield: 2 to 3 cups
Prep time: 15 minutes
Total time: 30 minutes

Ingredients for Salsa Dip

500 grams ripe tomato, blanched, peeled and chopped fine
1 large Green Pepper
1 medium onion chopped fine
5 big cloves of garlic minced
1½ teaspoon dried oregano
1 teaspoon chilli flakes
1 teaspoon jalapeno peppers chopped fine (optional)
2 tablespoon olive oil
Salt to taste
½ teaspoon sugar (optional)
A few leaves of fresh Oregano to garnish.

Salsa Dip

Directions for Salsa Dip

  • Roast the whole pepper by piercing with a fork and holding over the flame until blister appear on the skin. Alternatively cut it in half and roast under hot grill, cut side down.
  • Wrap in wet kitchen towel and let it cool.
  • Peel the blistered skin and wipe with moist kitchen paper to remove all the black skin completely.
  • Chop the peeled pepper finely.
  • Heat oil in a pan and add the garlic and onion. Stir fry them for a couple of minutes.
  • Now add the pepper and stir and then add the tomatoes.
  • Cook for 10 minutes on low heat or till it comes to a saucy consistency.
  • Now add dried oregano, chilli flakes, salt and sugar. Stir and add the jalapeno.
  • Adjust the seasoning according to your taste.
  • Store in a glass container with a lid.
  • Before serving garnish with a few fresh oregano leaves.

WHITE SAUCE/ Bechamel Sauce

Bechamel Sauce, White Sauce

Bechamel sauce is commonly known as  white sauce. This versatile creamy sauce is used in many dishes. You can season it by various herbs of your choice. This is a basic recipe. You can make a healthier version by using whole wheat flour instead of plain flour.

Yield: 2 cups

Ingredients for Bechamel Sauce

1 tablespoon butter
1 tablespoon olive oil
2 tablespoon plain flour
1 tablespoon garlic minced
2 cups milk
A pinch of nutmeg powder
Salt and pepper to taste

Directions for Bechamel Sauce

  • In a pan heat butter and olive oil on low heat. Stir in the flour and cook on low heat for 5 minutes or till a little aroma is released.
  • Add the garlic and cook for 1 minute.
  • Take the pan off the heat and let it come to room temperature.
  • Now gradually stir in the milk to get a smooth sauce. Return to the heat, stir continuously till the sauce bubbles and is thick.
  • Simmer for 3 to 4 minutes and season with nutmeg, salt and pepper.
  • Use as required

TAHINI PASTE

Tahini, or sesame seed paste, is a staple of Middle Eastern and Mediterranean cooking. It is very commonly used in making hummus. Buying tahini from grocery store is a bit too pricey and sometimes it’s also bitter because of the sesame used after long wait on the shelf. All you need are 2 ingredients: sesame seeds and oil, and is ready in minutes.

Ingredients

  • ½ cup  sesame seeds
  • 2 tablespoons or more extra virgin olive oil

The Method

  • On a low heat dry roast the sesame seeds till the colour starts to change and the aroma is released.
  • Cool and grind in a blender.
  • Scrape the sides and add olive oil and pulse to get a smooth paste .
  • Store it in a glass jar with lid, in refrigerator.

Note: This is a basic Tahini paste. It can be flavoured in many  ways and used in sauces and dips.

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