There are five little suggestions that can come in handy in the kitchen when you want to add some new kick and flavour to everyday dishes.
What would the world do without this! It is a relish, no doubt, but added to mixed vegetables with a dash of cream can give you a new recipe. Ketchup also livens up baked dishes. Equal proportions of tomato ketchup, cream and yogurt make a good base for a chicken. One friend adds some ketchup to mashed potatoes when she is making cutlets.
I think the use of soya sauce should not be restricted to Chinese food only. Soya sauce has that typical tart and fruity flavour that can be added to other preparations. Try adding soya sauce to some soaked and squeezed soya nuggets. Mix with gram flour and chopped spinach and some spices. Make bhajiyas. One can also deep fry leftover idlis and temper them with a dash of soya sauce. I do suggest that while using soya sauce keep a control on the amount of salt added to the dish. This especially holds true for those recipes where is sauce is to be used in the marinade.
Mustard Sauce is no longer restricted to use in burgers, hot dogs and sandwiches. Adding a little to a potato preparation or a chicken dish can perk it up. Whisk some eggs and add a dash of mustard sauce with chopped mushrooms and capsicums. Here is an omelette which will become a family favourite.
Hot and Sweet Tomato Sauce
Mix with mayonnaise and make an entirely new sandwich spread. A dash of this sauce in potatoes for aloo paranthas also makes a difference. Any leftover rice can be served in a new avatar with some vegetables sautéed with some hot and sweet sauce.
This can be added to dals and pulses for the immediate touch of sourness. No need to extract tamarind pulp or look for lemons. And of course when the immediate need is to serve bhelpuri use the chutney for a quick serve.
With so much to talk about, how about actually using the sauces for cooking?
Add some sauce to rainy days!