TZATZIKI SAUCE

Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.

Prep Time: 15 minutes

Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

BECHAMEL SAUCE

Bechamel is a white cream sauce that is used in many dishes. It acts as a base for many sauces. Originating in France, bechamel is popular in many types of cuisines.
Cook Time: 10 minutes
Ingredients:
1/2 cup maragrine or butter
6 tablespoons flour
4 cups warm milk
Preparation:
In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!

Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.

Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.

Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.

Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.

SAUCES FOR ARABIAN RECIPES

KABSA SPICE MIX

Kabsa spice is a blend of spices used to make al kabsa or al kabseh, a Saudi chicken dish.
Ingredients:
1 tbsp coarse black pepper
1 tbsp tumeric
1 tbsp coriander
1 tbsp fennel
1 tbsp allspice
1 tbsp ground cardamom
Preparation:
Mix ingredients together to create a well combined spice mixture. Store in a cool, dry area.

YOGURT GARLIC SAUCE

Recipe for yogurt garlic sauce that is often used for shawarma or for kebabs. It makes an excellent alternative for mayonaise on sandwiches. This is the universal sauce/dip.

I have seen people eat it with french fries, on burgers, on bagels, and even on pancakes.
Prep Time: 5 minutes
Ingredients:
16 oz. plain cold yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste
Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

TARATOR SAUCE

Tarator sauce is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken and lamb.
Ingredients:
1 cup tahini * See recipe below
3/4 cup lemon juice
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon parsley, finely chopped
dash of cumin
Preparation:
In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients.

Remove from processor and into a small bowl. Stir in parsley.

Serve immediately, or store in refrigerator for up to a week in an airtight container.

GINGER SOY DIPPING SAUCE

Sesame oil gives a glossy sheen to this tangy dipping sauce, which complements all the ingredients on your steamboat menu.

Preparation Time 15 minutes

Ingredients (serves 6)
60ml (1/4 cup) soy sauce
2 tbs white vinegar
2 tsp grated fresh ginger
1 1/2 tsp Chang's Sesame Oil
Method
Whisk together the soy sauce, vinegar, ginger and oil in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store at room temperature.

QUICK CHILLI SAUCE

Ingredients (serves 4)
400g can chopped tomatoes
100ml sweet chilli sauce
Juice of 1 lime
1 tbs brown sugar
1 long red chilli, seeded, chopped
Method
Combine all the ingredients in a small saucepan. Bring to a simmer over low heat and cook for 10 minutes until thickened. Season to taste and cool. Pulse in a food processor to puree. Keeps in the fridge for up to 1 week.

BBQ SAUCE

Ingredients (serves 4)
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard
Method
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

Peanut dipping sauce

Preparation Time 15 minutes

Ingredients (serves 6)
70g (1/4 cup) crunchy peanut butter
80ml (1/3 cup) coconut milk
1 garlic clove, crushed
1 tbs soy sauce
Method
Whisk together the peanut butter, coconut milk, garlic and soy sauce in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store in the fridge.

CLASSIC TOMATO PIZZA SAUCE

Makes 1 1/3 cups

Ingredients
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
400g can whole peeled tomatoes
pinch white sugar
1 teaspoon dried oregano
Method
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.
Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.

WHITE SAUCE

50g butter
1 1/2 tbs plain flour
2 tsp drained green peppercorns
2 cups (500ml) milk
Salt

To make sauce, melt butter in a small saucepan over a medium heat. Add flour and peppercorns. Cook for 1 minute, stirring constantly.
Gradually add milk, stirring until well combined. Cook for about 5 minutes, stirring often until sauce boils and thickens. Remove from heat.

QUICK TOSS ITALIAN NOODLES

1pkt chinese noodles
2-3 tbsp olive oil
1tsp garlic(chopped)
1tbsp onion(chopped)
1/2cup tomato puree
2tomatoes(chopped)
1tsp mixed herbs
10-12 mushrooms sliced
4tbsp american corn
1tsp chilli flakes
2tbsp sliced black olives
2tbsp sliced green olives
1/2cup grated cheese
2tbsp vinegar
2tbsp pesto sauce

for garnishing:
2tbsp sliced nuts

boil the noodles in plenty of water to which a tsp of oil and some salt has been added.remove once the noodles are just done and refresh with cold water.

to prepare the pesto sauce:

heat oil in a pan, add in the garlic and onion and saute for few seconds. add in the tomato and puree and herbs and mix well.add in the vinegar and half the olives and mushrooms and corn.cook for another six minutes and remove.
toss the noodles seperately in olive oil and addition of some more herbs can be done.finally mix in the noodles and the sauce and serve hot in a pasta plate and garnish with sliced olives and cheese.

chef's variation:

try a similar dish with a combination of assorted vegetables and sauce made with tuna fish and cheese.
broccoli and baby carrots can also be a part of the plate.
garnish for the color combination.

MIXED VEGETABLE TORTAS(SWISS)

2boiled and mashed potatoes
1/4cup grated carrots
1tsp garlic(chopped)
1tbsp oil
1/4cup cabbage(chopped)
1/2green capsicum(chopped)
1tbsp spring onion greens(chopped)
2 eggs
salt and pepper to taste

sauce:
1 cup tomato ketchup
2tbsp sring onions(chopped)
1tsp celery(chopped)
1dash tabasco sauce

mix all the sauce ingredients to get the sauce.

for tortas:

in a bowl mix together the boil and mashed potatoes.
saute the garlic, carrots, cabbage and capsicum in the oil for 3-4mins and add salt and pepper to taste.
remove and mix with the potatoes
add in some flour if required and the eggs
heat 1tsp oil in a tava or non stick pan and spoon over 2tbsp of the mixture to cook on both sides for 3-4mins until nicley browned.
remove and serve hot with the sauce.

MIXED VEGETABLE CAKES WITH HERBED SAUCE

2cups boiled and mashed potatoes
1grated coconut
10-12 sliced french beans
1/4cup green peas
1capsicum(chopped)
1 tsp garlic(chopped)
1tsp green chillies( chopped)
1tbsp corn flour
1tbsp maida
1egg
oil to fry
salt to taste

combine all the vegetables together into a bowl and mix well
aff in the seasonings and flavorings as desired and using the corn flour and maida and make a nice firm mixture and shape the same into any desired shape.
coat with bread crumbs and deep or shallow fry until golden brown
remove and serve with herbed sauce


herbed sauce
1cup tomato ketchup
1tbsp chopped spring onion greens
1tsp mixed herbs
1tsp chat masala powder
a dash of tabasco sauce

saute the spring onion greens in 1tbsp olive oil and mix into the tomato ketchup and chat masala and tabasco and herbs, mix well and serve warm

chef's variation:

try a similar cake with boiled mashed chicken or soya bean kheema for the high protein foods

FISH FINGERS WITH VINEGAR AND OLIVE SAUCE

400g boneless fish
(cut into finger sizes)
2tbsp lime juice
1tsp garlic(chopped)
1tsp chat masala
1tsp red chilli powder
1tsp mustard paste
2tbsp vinegar
1cup flour
1egg
oil to fry
bread crumbs to coat
salt and pepper to taste

to prepare the fish fingers clean, wash and cut the boneless fish into thin finger like shapes and apply the marination as above and keep aside for 10minutes.
coat the fish with flour, beaten eggs and finally with bread crumbs and deep fry the same until golden brown and remove.

for the vinegar and olive sauce:

1tbsp olive oil
1/4cup vinegar
1tbsp sliced black olives
10-12 sliced green stuffed olives
1/2cup tomato ketchup

heat olive oil, saute the garlic and add in the olives, ketchup and the vinegar and seasonings to taste. mix well and remove. serve warm.


chef's variation:

try a similar recipe with chicken fingers, paneer fingers, baby potatoes, etc