Garlic Sauce

I complete 10 years in UAE in November 2011.....and very sheepishly I must admit that I haven't really explored the local food. It only shows what a sport I am when it comes to this. Am open to the idea though, as long as the food looks convincing..........then again, if I've not tasted much in 10 years -need I say  more????

Well, Garlic Sauce - this is one of the things that I have tried with broasted chicken and pita bread. Too too good!! Finally decided to make it myself.
I've experimented crushed garlic with a whole load of ingredients such as corn flour, egg whites, lemon salt, olive oil at times even garlic powder - with completely failed results. And, guess what..? I gave up thinking its wiser to buy,eat & relish :)

Some months ago, while net surfing I came across this wonderful site featuring Mediterranean Cooking  Dede's Recipes. This is a one stop site for all who love Mediterranean food. Her recipes are simple, videos make them even more simpler .................... wonder - what would life be without google ..sigh !! I found my answer to my favourite GARLIC SAUCE!!! After a series of failed experiments behind me, this video came as a boon and ever since this is one thing one can find in my refrigerator.

Ingredients:
4 - 5 pods of fresh garlic crushed
1/4 tsp salt
1 cup Sunflower oil
1/4 cup lemon juice
2 Egg whites

Step 1: In a food processor, put in the crushed garlic, salt, a some oil, and a little lemon juice and let it run at speed 1.While it runs, let the lemon juice and oil drizzle through the nozzle alternately.
Step 2: Add the egg whites through the nozzle.Keep a watch and keep adding the remaining oil and lemon juice till it becomes creamy like mayonnaise. Stop the processor, just scrape down the sides and just pulse it to ensure its all blended well.Remove to a clean and dry bottle.

May I share these tips which I learnt over time. :)

• A food processor is an absolute must to get this sauce right - not a stand mixer or mixer grinder- at least I didn't. :(
• The recipe calls for canola oil. It works very well - so does sunflower and corn oil too.Olive oil takes away the white color of the sauce ,do not use it- it isn't very impressive,trust me :)
• Lemon juice - fresh squeezed juice is ideal,but lemon/lime concentrate works just fine.
• Egg whites - use it straight out of the refrigerator meaning - colder the better.
• Most of all, for anyone who tries this recipe, use your wisdom to adjust the quantity of the ingredients since our purpose is to make the sauce flavorful yet not overpowering.
• Once bottled - place it in the refrigerator for it to set well.
• Could be used as a dip with French fries, baked chicken wings, fresh cucumber and carrots,fish fingers, rotis, parathas so on & so forth..............

Mango Chutney-Sweet Sour

On a visit to the local market, we saw an old man selling some of his farm produce like melons, onions,greens such as mint, coriander & curry leaves, brinjals, fresh dates etc.Am sure they are organic too.
The raw mangoes were really firm &  really raw and  the freshness of it all made us pick up a few. Used it for fish curry....and  had some more left. So, mango thokku pickle came to my mind. As I started off - I decided on making  a sweet sour chutney instead. The chutney is done and bottled - now set for cooling :)

This is how I made it....... washed the peeled  mango and wiped it with a paper towel to remove moisture& grate it fine like this .Mix in salt as appropriate.
Grated mango would be about 1.5 cups appox.

The next step is to heat about 5 tablespoons of sesame oil , add  a teaspoon of mustard seeds. When they splutter add a teaspoon of turmeric & the grated mango and saute on medium heat till the moisture leaves out of the mango and they all get to stick together. Keep stirring and make sure it does not stick to the bottom of the pan. Now add about 4 tablespoons of  pickle powder ( I have used the brand Eastern here) 2 teaspoons of red chilli powder and a teaspoon of Jeera powder.

As they get mixed the oil starts separting at the corners as shown in the picture. Now add a 1'' Block of Jaggery/Gud. While adding just break it into pieces as they melt in easily. Let it simmer for 2 minutes. The mix would now look a shade darker & the oil will show up at the sides. It is time to take off the heat and bottle the chutney.

Tip: This recipe has a balanced taste of sweet - sour - spice. The proportion could vary according to individual tastes. Any which ways, this would taste really well with rotis,pooris and parathas as well.