Friday, January 20, 2017

Sweet Chilli Sauce

Blogging Marathon #72 Week 2 Day 3
Theme: Dips, Chutneys and Spreads
Dish: Sweet Chilli Sauce

A versatile sauce that is perfect as a base for Asian dishes and a dipping sauce for some yummy appetizers. Psst, it has all the ingredients that you will have in your pantry!

Today is the final day of the Blogging Marathon for this week and my theme continues to be dips, chutneys and spreads. Over the last two days I posted a chutney and a raita. 

For the final day is a sauce that works as a sweet and spicy chutney, as a dip for most Asian appetizers and a sauce in making some Asian dishes.

When I was in India I used to buy bottles of sweet chilli sauce and use that as a dipping sauce for spring rolls and dumplings. Plus, it made the perfect sauce to make some yummy American Chopsuey and sweet and sour vegetables. We loved it so much that I started making the sauce at home.

Then I moved to US and the sauce was somehow forgotten. I chanced on this recipe on Foodgawker. I wanted to make the sauce again and what better time than for this month's Marathon. 

The day I made this sauce, the light was really bad. I took a few pictures on my chilling patio and finally gave up. Luckily for me, the next day was bright in parts and I managed some more clicks that I liked better than the previous day's. 

The sauce is a really simple one; with ingredients that are available in any pantry. From chilli flakes to sugar, salt and vinegar; we mostly have all of this really handy. And the sauce takes about 10 minutes from start to finish and can be refrigerated for a month. 

Yesterday I made some steamed momos and we enjoyed every bit of that with this sweet spicy sauce. California is in the middle of a storm and it is raining everyday. Nothing beats a snack of piping hot dumplings and a dipping sauce that is really flavorful. 

Today, as i type out this post, I am watching the rain again and feel like eating another bowl full of those steamed delights and some sauce. Hope you all enjoy this post and join me soon for the next post which I promise is super tempting and delicious!!


Sugar/ Honey 1/4 cup

Garlic 1 tbsp, minced
Ginger 1 tsp, minced
Vinegar 2 tsp
Tomato Ketchup 1 tbsp
Water 1 cup
Cornstarch 1 tsp
Red Pepper Flakes 2 tsp
Pepper Powder 1 pinch
Salt 1 tsp


In a pan add all the ingredients except cornstarch and 1/4 cup water. Bring to a boil. 

Meanwhile mix together remaining water and cornstarch. Once the mixture in the pn boils, add the cornstarch mixture and mix well. Cook till a sauce consistency is reached. 

Remove from heat and cool completely. Transfer to an airtight container and store refrigerated. Serve with spring rolls or any other appetizer of your choice. 

Wednesday, January 18, 2017

Strawberry Raita

Blogging Marathon #72 Week 2 Day 2
Theme: Dips, Chutneys and Spreads
Dish: Strawberry Raita

A perfect blend of sweet and spicy, this Strawberry and Greek Yogurt raita is a super versatile dip. From rotis and parathas to rice dishes and from waffles to toast, this one is superb for all these dishes. 

Raita is a combination of yogurt and spices with something like vegetables, sev, boondi or fruits. For the most time I have had vegetable raitas and posted them on the blog. From Beetroot Raita to Vegetable Raita, these are perfect with Vegetable Pulao or Biryani

A few months ago I saw a restaurant menu featuring fruit raitas. They had Pineapple, apple, mixed fruit and strawberry raita. I was tempted to try these and we called for the strawberry and pineapple raitas. The taste was awesome and the fresh flavor still lingers in my mind!

This week when the theme for the Blogging Marathon is dips, chutneys and spreads, I decided to try out the strawberry raita. With just a few ingredients, this raita is super easy to make. It only takes five minutes to make the raita and it is best when served chilled. 

The fresh strawberries and little sugar adds a sweet taste to the yogurt and the green chilli is perfect to add some spice to the raita. The salt is added to balance out the sweet and sour taste. 

The last time I made this, we all girlfriends met over lunch. I made this with some spicy Paneer Pulao and served it with sliced onions. Together with parathas and Indian curry, it was a complete meal and we had a great time! The leftover raita was enjoyed by our husbands when they came back home. While we had it with rice, they prefered it over a slice of freshly baked bread. 

For this one I used Greek yogurt. As the dip comes out nice and thick, it is perfect for all kinds of rice and as a spread for bread. As it has only Greek Yogurt and strawberries as its main ingredients, it is perfect for breakfast with toast and some honey. So this dip is a very versatile one. From breads to rice dishes and as an accompaniment for parathas and rotis, this sweet spicy dip is something I totally LOVE now! 

Such a wonderful dip, so easy to make. Make a big lot of this one and use it as you like. Next time I want to try out Pineapple Raita. I am sure that one will be just as good as this one!


Strawberry 1/2 cup 
Thick Yogurt 1 cup
Salt 1 tsp
Sugar 1/2 tsp
Roasted Cumin Powder 1 tsp
Green Chilli 1, minced
Cilantro or mint to top

In a bowl beat the yogurt. Add salt, sugar, roasted cumin powder and minced chilli. Mix well. 

Chop the strawberries to small pieces and slightly mash them to get some juice. Add to the raita and top with cilantro and mint. Serve cold with Vegetable Pulao or Biryani