SAUCES

IN GENERAL, most any soup can be sieved or put through a food mill, reduced and/or thickened, and adjusted for seasoning, to make a good sauce.

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SWEET PEPPER SAUCE – For fish, chicken or pasta

See in Stews, Cholents, Soups, Pepper Soup.

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TOMATO-CORIANDER SEED SAUCE - For fish

1 small can diced tomatoes

1 tbsp. butter

2 tbsp. vegetable oil

1 tbsp. garlic, finely chopped

1 tsp. coriander seed, roasted in skillet, and ground

Salt and pepper to taste

Chopped peanuts and parsley or cilantro for garnish

-------------------------------------------------------------------------------------------------------YOGHURT SAUCE – Indian, for fish

1 cup yoghurt

1 bay leaf

½ tsp. cinnamon

1 cardamom

1 inch ginger finely grated

½ onion, minced

1 tsp. chili powder

1 tsp. turmeric

1 tsp. cumin

½ tsp. sugar

Salt and pepper to taste

Grind cinnamon and cardomom, and fry with bay leaf. In mortar, mash onion and ginger, and add these ingredients, along with chile, turmeric, and cumin to pan fish was fried in. Fry, then add a little water to keep from burning, and cook until a mash.

Add yoghurt, and simmer until oil comes to the top, and it becomes a smooth sauce.

If for fish, fry mustard seeds in oil. Cut fish into 1-inch cubes, dredge, and fry until pale golden. Drain.Add fish, and a little water if necessary, and simmer until golden.

Serve with plain rice.

------------------------------------------------------------------------------------------------------------CILANTRO SAUCE (Mexican, for fish)

See www.cooks.com/rec/doc/),1945,159174-250195,00.html

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CREAMY TOMATO (Indian, originally for paneer)

3 tbsp butter or ghee

1 medium sized onion finely chopped

1/2 inch ginger finely chopped

2 green chillies finely chopped

2 medium sized tomatoes finely chopped

¼ cup beaten natural plain yoghurt

½ tsp red chilli powder

½ tsp garam masala

2 tbsp tomato puree

Salt to taste

Heat half the butter. Add onion, ginger, green chilli, fry for 4-5 minutes on medium heat. Add tomatoes. Fry till tomatoes turn into puree. Add ½ cup of water and blend this paste in a blender to make a puree.

Heat remaining butter in a pan. Add garam masala, chilli powder and tomato puree fry for 2-3 minutes then add the puree and boil to get thick gravy.

Just before serving add ½ cup milk and Paneer cubes and boil for 4-5 minutes. Garnish with chopped coriander.

------------------------------------------------------------------------------------------------------------JAMBALAYA SAUCE – for leftover meat, or for jambalaya, q.v. in Stews and Cholents folder. (Adapted from a recipe of Jacqueomo’s New Orleans Grill [Richmond] in the TD)

½ lb. salami, in small dice

Vegetable oil for frying

1 bell pepper (or half red and half green), chopped

½ onion, chopped

1½ ribs celery, chopped

2 tbsp. Worcestershire sauce

Chile pepper, salt and pepper, to taste

1 16-oz can diced tomatoes

[Stock]

Sauté salami until lightly browned. Remove and set aside. Sauté peppers, onion and celery in same pot until caramelized; add Worcestershire sauce, spices, and tomatoes, plus some stock or other liquid if desired. Bring to a boil, and simmer for 1 to 2 hours, or until desired consistency.

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YOGURT-DILL SAUCE – For fish

2 cups plain yogurt

1 medium clove garlic, finely chopped

1 scallion, white and green parts, finely sliced

1½ tbsp. vinegar

2 tbsp. chopped fresh dill

1 cucumber, seeded, in ½-inch dice

Pinch cayenne pepper

½ tsp. coarse salt

Black pepper to taste

Dash Tabasco Sauce

Combine all the ingredients in a bowl.