Home-made Bread Sauce Recipe

Ingredients

1 day old loaf unsliced white bread

1 litre milk

1 onion (peeled and quartered)

4 Cloves

2 fresh bay leaves

1 tsp white peppercorns

2 blades fresh mace or heaped 1/4 tsp ground mace

2 tsp salt

30 gm butter

2 tbsp double cream (optional)

1 fresh nutmeg

Method:

• Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2 cm in size. You should end up with 175-200g of cubes. 
• Pour the milk into a saucepan. Press a clove into each quarter of the onion.
• Add the onion quarters, bay leaves, peppercorns and the blades of mace along with the salt and bring to the mixture almost to its boiling point.
• Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
• After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
• Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
• Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
• Add the cream. Grate over quite a bit of nutmeg.

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Coconut Chutney Recipe

Ingredients:

Coconut grated 1 cup
Red chillies dry 2 nos
Mustard seed 1 tsp
Urad dal 2 tsp
Tamarind dry 1 small piece
Salt to taste 
Sugar 1 tsp
Hing 1 tsp
Oil 1 tbsp

Method:

• Grate the coconut.
• In a pan heat the oil and add 1 tsp of urad dal, chillies and fry for a minute. 
• Let it cool completely. 
• Add the tamarind, sugar,hing and coconut. Grind all to a fine paste. 
• Do the seasoning with the other tsp of urad dal, mustard seeds and dry chilies in a tsp of oil.
• Serve with Idli, dosa or vada

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Meetha Chutney

Ingredients

½ kg Imli (Tamarind) soaked in one cup of warm water
¼ kg Jaggery
½ tsp Amchur Powder
½ tsp Dried Ginger Powder
½ tsp Ground Jeera Powder
Salt to taste
¼ tsp Red Chilli Powder

Method :

Put all the above ingredients in a mixer & blend until a smooth paste is formed. Add an equal part of water to this paste & bring to simmer on medium flame, stirring continuously.

Cook until it turns into dark brown in colour & a shiny layer forms on the top. Remove from heat & set aside to cool. After the mixture cools at room temperature, store in an airtight container.

Do not refrigerate. Use half-an-hour before serving, add a few ice cubes to the mixture until it attains pouring consistency.

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Coriander and Mint Chutney

Ingredients
2 bunches coriander leaves (cleaned)
½ bunch mint leaves (cleaned)
3 green chillies
1-inch strip ginger (cleaned & peeled)
½ tbsp peanuts (ground)
Salt to taste
2 tbsp lemon juice
1 tsp black salt
½ tsp jeera powder
½ tsp chãt masala

Method :

Place all in a mixer & blend until a smooth paste is formed. Add water to the mixture & bring to a pouring consistency. Chill for two hours. Use as required.

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