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Daqoos Sauce _ Sofrat hadhramia
Daqoos Sauce
💠Ingredients:
- Five tomatoes.
- Two cloves of garlic.
- A hot green pepper.
- A teaspoon of salt.
- Four tablespoons of tomato paste.
- A quarter teaspoon of finely chopped coriander.
💠Preparation:
- Mix the tomatoes and garlic in an electric blender until they are completely mashed, then put the puree in a small pot on the stove.
- Add the rest of the ingredients with a little water.
- Leave the sauce on low heat until it thickens.
Spicy Kabsa Sauce
💠Ingredients:
- Four peeled tomatoes.
- 2 horns of hot pepper or more - as desired.
- Chopped parsley.
- Salt - as desired.
💠Method:
- Mix all ingredients in a food processor or electric blender until it becomes like a sauce, then store it in the refrigerator until use.
Indian sauce
💠Ingredients:
- 2 horns of hot green pepper.
- A tablespoon of oil.
- A finely chopped onion.
- A teaspoon of crushed garlic.
- Three tablespoons of finely chopped parsley.
- A grated carrot.
- A teaspoon of dried thyme.
- Four peeled and finely chopped tomatoes.
- Two tablespoons of lemon juice.
- A tablespoon of vinegar.
- Half a teaspoon of sugar.
- Salt and black pepper - as desired.
💠Method:
- Put the oil in a pot on the fire and heat it.
- Add the garlic and sauté it a little, then add the onion and stir and leave until it wilts.
- Add the hot pepper, carrots and sugar, stir the ingredients and leave until they wilt.
- Add the tomatoes and stir them with the ingredients for a few seconds then remove the pot from the heat.
- Add the parsley, dried thyme, black pepper, salt, lemon juice and vinegar, then stir the ingredients well.
- Leave the sauce aside until it cools.
Biryani Sauce
💠Ingredients
- 2 tablespoons of oil.
- 1 large onion, cut into thin slices.
- 2 medium-sized tomatoes.
- 2 green chilies.
- Three-quarters of a teaspoon of ginger and garlic paste.
- Salt - to taste.
- Eighth teaspoon of turmeric.
- Three tablespoons of coconut.
- A handful of chopped fresh mint.
- A teaspoon of red pepper powder.
- A teaspoon of biryani masala powder.
- A tablespoon and a half of thick fresh yogurt (do not use sour yogurt).
- A small bay leaf.
- Three cardamom pods.
- Two star anise pods.
- A sprig of mace
- Three cloves.
- A small cinnamon stick.
- Half a teaspoon of garam masala.
💠Method:
- Add half the oil to a hot pan and fry the onions and red peppers until the onions turn golden.
- Add the ginger and garlic paste and stir until fragrant.
- Add the tomatoes and season with salt and leave the mixture until it becomes soft and easy to mash.
- Add the coconut and fry for three to five minutes until fragrant, then leave the sauce aside to cool and add a little water or vegetable stock to it until it softens a little.
- Put the remaining amount of oil in another pan and add the dry spices and fry them a little, then add the mint and fry for a minute.
- Add the tomato and onion sauce with red pepper powder, turmeric, masala and more salt if needed and stir well adding more water to reach the right consistency.
- Leave the sauce on the fire until it boils, add the milk and stir well, then leave the sauce to boil gently for eight to ten minutes or until its consistency thickens.
