Monday, August 31, 2015

LIKOK CURRY / BITTER AUBERGINE CURRY / BITTER EGGPLANT CURRY / BITTER BRINJAL CURRY ( Bengali Style)


The Likok or bitter brinjal as it is commonly known, can be used in both raw and cooked preparations. It has yellowish green skin and the flesh is white with tiny seeds embedded. This vegetable  is popularly used in chutneys, mixed with onions and spices. Its bitter taste can be offset by spices and other vegetables, or with the addition of coconut milk in curries. Likok is often pickled in vinegar with a variety of seasonings. They can also be added to stir-fries, soups and stews.I tried out a simple Bengali style curry with five spice mix (panch phoran) and coconut milk.


Ingredients:
Likok .... 5-6
Onion .... 1
Fenugreek seeds / methi dana ... 1/4 tsp
Cumin seeds / jeera .................. 1/2 tsp
Nigella seeds / onion seeds / kalonji .. 1/4 tsp
Fennel seeds / saunf .......................... 1/4 tsp
Mustard seeds ................................... 1/2 tsp
Green or fresh red chillies .... 1-2 slit
Turmeric powder ................ 1/4 tsp
Coconut milk ................ 100 ml
Salt ................................. to taste
Sugar ......................... 1/2 tsp (optional)
Mustard oil ......... as needed to fry and cook.
Coriander leaves for garnishing.

Method:



1. Wash the likok and make slits with the stem intact like we do for bharwan baigan. Put them in a bowl of water to which salt has been added.





2. Heat mustard oil and fry them until three fourths done. Drain and set aside.






3. Heat a spoonful of oil in a pan and add the panch phoran spices mentioned in the list.







4. When they give out a nice aroma add the sliced onion, chillies and saute until translucent.






5. Sprinkle a little water and add salt, sugar and turmeric powder.  (If you are making a gravy version then you add about one cup water)





6. Tip in the fried likoks and stir carefully.Simmer for a few minutes or until the vegetables are done.






7. Finally stir in the thick coconut milk. Give one boil and remove from the gas. Garnish with coriander leaves.








In Ayurvedic medicine, Likok is used for the treatment of asthma and colic. This is also used in treatments of rheumatism and to aid in digestion. Both the roots and fruit are considered to be part of Dashamoola a group of plants known for their anti-inflammatory properties. The fruit in particular is known for its ability to strengthen the throat and treat repository disorders. In addition to its vast array of uses in Ayurvedic medicine Likok is used by the Indian tribes of the Nilgiris District topically in treatment of finger abscesses

Information Source - From here 

Sunday, August 30, 2015

GRILLED SALMON WITH SAFFRON SAUCE


This was an amazing dish that we had recently in a restaurant. I loved the taste of the saffron sauce that was served as a topping and there was exotic black rice for accompaniment along with some veggies. I have replicated it and am quite happy with the result. In fact hubby dear liked my dish better than the restaurant one.

Ingredients:
Salmon .... 1 fillet
Lemon juice ... 2 tbsps.
Salt ............ to taste
Olive oil ..... 2 tbsps
Nutmeg powder .. a pinch
Black pepper .. freshly crushed.
Black rice .... 1 cup
Veggies .. use any as per your preference..
I have used :
Green beans ... few
Purple cauliflower .. few florets
Cherry tomatoes and basil leaves .. for garnishing.


For Saffron Sauce:
Shallots .... 6 - 10
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed
  •  Peel the shallots and chop them very finely.
  •  Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
  •  Turn the gas to low and now add the saffron and cream. Mix it well.
  •  Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
  •  Keeping it on low flame add the lemon juice, honey, salt and paprika.


Method:
1. Wash the salmon and marinate with salt and lemon juice.
2. Cook the black rice adding a little salt. It takes a long time to cook this rice. You can pressure cook it if you want to save time.
3. Grease the baking tray with olive oil and grill the salmon until done.
4. Par boil the vegetables adding salt. Drain and saute them with a little olive oil.
5. Now take a serving platter and place the grilled salmon.
6. Serve the black rice on the side using a square or round dish / bowl.. Fill it with rice, press with a spoon and upturn it on the plate.
7. Place the vegetables on the side.
8. Pour the saffron sauce on the salmon fillet and around it.
9. Sprinkle the nutmeg powder and black pepper on it.
10.Garnish the plate with cherry tomatoes and basil leaves.

Note: You can also strain the saffron sauce to discard the shallots and get a clear thin sauce. You may also thicken it with corn starch if you want a thicker consistency.



Saturday, August 29, 2015

POTATO AND SHIMEJI MUSHROOM SAUTE WITH MAYONNAISE


I wanted to try out something nice with Shimeji mushrooms as I really like them a lot. They are nice and crunchy, in fact better tasting than button mushrooms. I found this recipe very simple and delicious. We had it like an appetizer.

Ingredients:
Shimeji mushrooms .. 200 gms
Potatoes ................. 2 medium sized.
Garlic.................. 2 tsps
Salt ................... to taste
Black pepper .... 1/8 tsp
Parsley ............. 1/4 cup (finely chopped)
Mayonnaise ..... 1 tbsp
Olive oil .......... 3 - 4 tbsps.

Method:
1. Peel and cut the potatoes into cubes.
2. Heat the olive oil lightly in a wok and fry the mushrooms. Simmer them until they are done and slightly brown in colour. Remove them from the wok.
3. In the same wok tip in the shimeji mushrooms and garlic. Add a little oil if needed.
4. Saute them until the water is dried up and the mushrooms are done. It takes a few minutes.
5. Now add the finely chopped parsley, salt, black pepper and mayonnaise. Stir well to mix.
6. Add the potatoes and stir carefully to avoid them from breaking.
Delicious appetizer is ready.

Recipe is adapted from here 

                                                                      Shimeji Mushrooms 

Friday, August 28, 2015

TOM YUM SOUP WITH SHRIMP ( Authentic Thai Style )



                                                     Tom Yum Goong Nam Sai 

Tom yum soup is a very popular one in the Thai Cuisine.. It is also a street food of Thailand. I love this soup for it's spicy and tangy flavours, a combination of lemon grass, galangal, kaffir lime leaves, Thai chillies etc etc..  Though this soup is usually made with shrimps, you may also try out with any other sea food or chicken
There are two versions of Tom Yum Soup....
Tom yum goong nam sai -  is tom yum with shrimp and clear broth.
Tom yum goong nam khon - is the creamy / milky version.

Ingredients:
Shrimps ... 200 gms
Lemon grass .. 1 stem
Galangal ....... 1 small piece
Kaffir lime leaves ... few
Lemon juice ....... 2-3 tbsps
Garlic .... 2 - 3 cloves
Thai chillies ..... 2-3 (as hot as you like it)
Oyster mushrooms .... 100 gms
Shallots  ... few
Cherry tomatoes .... few
Coriander leaves ... handful
Fish sauce .......... 1 tbsp
Sugar ..... 2 tsps
Salt ... add a little if needed as the fish sauce is salty.

For the creamy version:
Chilli sauce .... 1 tbsp
Evaporated milk .. 4-5 tbsps

Method:
1. Take about one litre of water in a pot and bring it to boil.
2. Tip in the galangal, kafir lime leaves, lemon grass stalks and crushed garlic.
3. Simmer and allow it to boil for 10 minutes to release the herb flavours.
4. Now tip in the cleaned shrimps and mushrooms. Crush the chillies and add to the boiling soup.
5. Allow to boil for 2-3 minutes more.
6. Peel the shallots and cut them into halves. Also cut the the cherry tomatoes into halves.Put them into the pot.
7. Next add the fish sauce, sugar, lemon juice and a little salt if needed after tasting because the fish sauce is salty.
8. Boil for one minute and turn off the heat as the tomatoes and shallots should not be over cooked.
9. Add chopped coriander leaves now to retain the freshness and vibrant colour which is lost during the cooking process.
Now you have the clear version of Tom Yum Soup..


                                            Tom Yum Goong Nam Khon

For the creamy version :
After the step 8 ...
Add one tbsp of chilli sauce and stir in the avaporated milk.
Boil for one minute and turn off the heat.
Add the coriander leaves.

 Serves 2
Note: The sourness and chillies in this soup should be adjusted according to your preference.
The recipe is adapted from here 

Thursday, August 27, 2015

MEXICAN CEMITA BUNS


Mexican Cemita Buns are used to make a sandwich which is very popular in the Puebla region of the country. There they make the Cemitas Poblana, which is a sandwich is filled with sliced avocado, meat, Queso Oaxaca or Quesillo (a string cheese sold as balls) or Panela cheese (fresh cow’s milk cheese), onions, a strongly flavoured almost floral herb called p├ípalo (supposedly a cross between arugula and coriander in flavour) and a red Chipotle sauce.

 These buns may look like regular sesame topped burger buns but they’re nothing like it. The Cemita, which is the name given to the bread and the sandwich made with it, is made with a brioche-like enriched dough that has a crunchy outside but is soft inside.

Ingredients:
All purpose flour ... 3 cups
Cream ............... 1/2 cup
Luke warm water .. 1/4 cup
Milk .................. 1/4 cup
Instant yeast ....... 1 tsp
Salt ...................  3/4 tsp
Sugar ............... 1 and 1/2 tsp
Seasame seeds .. 1/3  cup or as needed.
Coarse sea salt .... for sprinkling (optional)

Method:

Add 1/2 tsp sugar to the luke warm water. Sprinkle yeast on top and leave it in a warm place until it becomes frothy.







Take all the ingredients at room temperature.







Take the flour in a big bowl. Make a well in the center and break the eggs. Add the remaining sugar, salt and the frothy yeast.






Knead it by adding the milk and cream little by little. The dough will be little sticky. You may use machine if you have it. That makes it easier to handle the dough.







Take the dough on a floured surface and knead it until you get the desired texture. Try to avoid adding too much flour as it has to be a little soft and sticky.





Shape it into a round lump and put it in a greased bowl.
Cover it and allow it to rise for 3-4 hours until it is 1 and 1/2 times its original size





Remove the dough on a work surface and knead it gently. Shape it into a thick rope.






Divide it into 6 equal portions using a dough cutter or a knife.







Shape each portion into a smooth ball like shape and place them on a parchment lined tray leaving enough gap to expand as they proof.
Set them aside to rise for about an hour.





Brush the buns with milk or egg white and sprinkle sesame seeds generously. Lightly press them into the dough.






Bake at 230 C (450 F) for about 15 - 17 minutes until the buns are done and browned on top. Cool them on a wire rack. Warm them lightly before using.






This recipe makes 6 buns.

Check out this video - How to shape the buns perfectly .

Recipe adapted from - Serious Eats 

Recipe of the month @ We Knead to Bake # 30 - Mexican Cemita Buns - by Aparna Balasubramanian (My Diverse Kitchen)





Wednesday, August 26, 2015

CREAM OF MUSHROOM SOUP



A creamy mushroom soup made with button mushrooms that we find easily in all the grocery stores these days. If you wish you can add some exotic varieties like oyster mushrooms or shitake if you have them. As the mushrooms tend to spoil easily you can even slice and saute them in oil or butter and freeze them to use later. I have not used any thickener in this recipe but increased the quantity of mushrooms. 

Ingredients:
Button mushrooms ... 400 gms 
Red onion or shallots .. 1/2 cup (diced)
Olive oil or butter ....... 2 tbsps
Black pepper .............. 1-2 pinches
Nutmeg powder ....... 1 pinch
Rosemary or any herb .. 1 tsp
Fresh cream ................ 100 ml 
Low fat milk .............. 1 cup
Vegetable stock ......... 2 cups (or water)
Salt ........................... to taste


Method:
1. Wash the mushrooms well and slice them. 
2. Heat oil in a pan and saute the mushrooms for few minutes. Remove them from the pan.
3. In the same pan saute the onions until translucent.
4. Add the fried mushrooms back into the pan setting aside some for garnishing.
5. Add the vegetable stock or water and simmer to cook for 10 -12 minutes.
6. Using a hand blender blend the soup.
7. Add milk and also add the salt, crushed pepper, nutmeg powder and rosemary or any herb you like.
8. Adjust the thickness as per your preference. Add stock or more milk accordingly.
9. Finally stir in the fresh cream and just give one boil.
10. Garnish with fried mushrooms, nutmeg powder or black pepper and rosemary leaves.

Serves 2 

Tuesday, August 25, 2015

SPICY THAI GREEN PAPAYA SALAD



Green papaya or raw papaya salad is a very popular one among the Thai dishes. The fresh red chillies add the zing to it. They are crushed in a pestle and mortar along with other ingredients used for the dressing and mixed with the grated green papaya. If you don't have a pestle you can chop just them very finely. Usually dried shrimps and peanuts are added to this salad and it is called "SomTumThai". But you can skip adding the shrimps if you like and just add the crushed peanuts as I have done.

Ingredients:
Green papaya ... 1 (peeled and grated about 2 cups)
Cherry tomatoes .. 4-5 (use normal one if you don't have the cherry tomatoes)
Green beans ....... 5-6
Bean sprouts ....... 1/2 cup
Fresh red chillies .. 1
Garlic .................... 1 clove
Lemon juice ......... 2 tbsps
Fish sauce ............. 1 tbsp
Palm sugar ........... 1 tbsp
Roasted and crushed peanuts .... 2 tbsps
Add salt only if you need as the fish sauce is salty.

Method:
1. Peel and grate the green papaya.
2. Boil the green beans lightly adding a little salt. They should remain crunchy and not overcooked. Cut them into 2 inch pieces.
3. Crush the red chillies and garlic. add the lemon juice, fish sauce and palm sugar. Mix them well. Add salt only if needed as the fish sauce is quite salty.
4. In a bowl mix the grated green papaya, sprouts, beans and tomatoes. If using cherry tomatoes cut them into two or the normal one into thin slices.
5. Add the prepared dressing and stir. 
6.  Just before serving mix the crushed peanuts. Garnish with chilli slices.






Monday, August 24, 2015

MINI PITA POCKETS / SANDWICHES WITH CHICKEN TIKKA



Mini pita sandwiches or pockets make a perfect snack to serve in parties. It is a better option than fried snacks and quite filling too.

Ingredients:
Chicken ..... 200 gms (boneless)
Ginger garlic paste .. 1 tbsp
Hung curd ............. 1 tbsp
Red or orange food colour .. a pinch
Tandoori masala powder .. 1 tsp
Red chilli powder ......... 1/4 tsp
Salt ................ to taste
Oil ............. 1 tbsp
Mini pita breads .. as needed
Chilli garlic sauce ... 3-4 tbsps

For  kachumber:



Onions ...... 1 cup finely sliced
Vinegar or lemon juice .... 2 tsps
Salt ........ to taste
Coriander leaves ... finely chopped
(Soak the sliced onions in salt water for 10 minutes. Squeeze out from the water and add salt, vinegar and coriander leaves. Mix well.







Chicken Tikka :



1. Clean the boneless chicken cubes.
2. Marinate them with a mixture of hung curd, salt, red colour and tandoori masala powder. Set aside for few hours.
3. Grill the chicken pieces or pan fry them with one tbsp of oil until done.








To assemble:



1. Slit open the mini pita breads carefully.
2. Spread the chilli garlic sauce on them. You may also use any other sauce or chutney if you like.
3. Spoon a little kachumber.
4. Stuff them with the chicken tikka pieces.








See the pita bread recipe -   HERE 
See the chilli garlic sauce recipe - HERE 


Sunday, August 23, 2015

KANTOLA / KAKROL / SPINE GOURD CURRY WITH CHETTINAD MASALA



I tried out kantola / kakrol / spine gourd with Chettinad masala and a little gravy for a change..... this tangy version tasted better than the stir-fry that I made last time with some simple spices. I love to experiment different combinations with vegetables and spices.

Ingredients:
Kantola / spine gourds ... 200 gms
Onion ................ 1 sliced
Tomato ............. 1 small
Ginger .............. small piece grated
Garlic ............... 1 tbsp
Turmeric powder .. 1/4 tsp
Salt .................... to taste
Tamarind juice ... 1-2 tbsps
Oil ... 2-3 tbsps


Tempering ingredients:
Mustard seeds .. 1 tsp
Asafoetida ...... 1 pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil ............ 1 tbsp

For Chettinad Masala:
Cumin seeds .... 2 tbsp.
Sesame seeds ...3 tbsp.
Poppy seeds....... 2-3 tbsp.
Pepper corns .... 1 tbsp.
Dry red chillies ... 6
Cloves .................. 6-8
Cardamoms.......... 8
Cinnamon ........... 2 pieces
Peanuts ................ handful
Dry dessicated coconut.. 3-4 tbsps.

Dry roast and grind the above ingredients coarsely.
Store the masala in a dry sterilized bottle in the refrigerator. It stays good for a year.(tamarind has to be added while making the Chettinad recipes)
A spoonful of this masala can also be used to flavour different stir-fries and curries for a variation.


To prepare the Curry :
1. Scrape the kantola and cut them into 4 pieces.
2. Heat oil in a pan and saute the onion until light brown. Add the tomato, ginger, garlic and a little water. Simmer it for a minute.
3. Now add the kantola pieces and saute them adding salt, turmeric powder. Add one cup water and simmer. This vegetable takes a bit longer to cook. Check and add more water if needed.
4. When the Vegetable is three-fourths done add a tablespoon of chettinad masala and tamarind juice.
5. If you are making a gravy version add water accordingly.
6. Finally add the tempering to the curry.


Saturday, August 22, 2015

MY GUEST POST FOR MAHAS LOVELYHOME (SPINACH AND GREEN PEA SOUP)


 I was invited by Usha Rani to do a guest post in her blog-  Maha's Lovelyhome  
She is such an amazing person and I wonder with her busy schedule how she gets time to do justice to her family with 2 little kids as well as blogging..

Do visit her blog and check out the recipes. They are well explained, simple and I am sure you will definitely love to try out some :)

Here is the link to the page You can check out the recipe of the soup.. My Guest Post @ Maha's Lovelyhome 

I have posted a soup recipe that is packed with nutrition, healthy and perfect to enjoy any day !




Thursday, August 20, 2015

PAN FRIED CHICKEN



A simple dry chicken preparation that can be served as a snack or side dish.

Ingredients:
Chicken ... 250 gms
Ginger ...... julienned
Garlic ...... 1 tbsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves ...... few
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Garam masala powder .. 1/2 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicy)
Lemon juice ................ 1-2 tbsps (as per your liking)
Salt ........... to taste
Oil ............. 4 tbsps
Onion rings, lemon wedges and coriander leaves for garnishing.


Method:
1. Heat the oil in a wok and fry the chicken pieces turning sides until light brown.
2. Tip in the ginger, garlic and green chillies and saute for a minute.
3. Add the salt, greens and spice powders and mix well.
4. Simmer it until the chicken pieces are done. The chicken usually gets cooked in its own juices but if you think you need to add some just sprinkle a little.
5. Garnish with coriander leaves, onion rings and lemon wedges before serving.

Monday, August 17, 2015

KHATTE MEETHE BAIGAN / SWEET AND TANGY BRINJAL / EGGPLANT / AUBERGINE CURRY



A simple and tangy brinjal preparation.
Deep fried baby brinjals are simmered with spices and tamarind juice. .. a delicious side dish to serve with rotis / dal chawal .

Ingredients:
Baby brinjals .... 200 gms
Onion ............ 1
Green chillies .. 1
Ginger ......... 1 inch piece
Garlic .......... few cloves
Coriander leaves .... 1/2 cup
Mint leaves ............ few
Tomato puree .............. 1 tbsp
Tamarind juice ............ 1-2 tbsps (as tangy as you prefer)
Turmeric powder ..... 1/4 tsp
Coriander powder .... 1 tsp
Cumin powder .......... 1/2 tsp
Red chilli powder .... 1/4 tsp (add more if you like spicy food)
Sugar ......... 1 tsp
Salt ................... to taste
Oil ............... to fry and 2 tbsps for cooking.

Method:
1. Wash the baby brinjals and make slits. Soak them in salt water.
2. Heat oil and half fry the brinjals. Set aside.
3. Grind the onion, green chilli, ginger, garlic, coriander leaves and mint leaves coarsely adding very little water.
4. In a pan add oil and saute this ground masala adding the salt, sugar and dry spice powders.
5. Now add the tomato puree and tamarind juice.
6. Tip in the half fried brinjals and stir carefully to coat them with the masala.
7. Sprinkle a little water over them and simmer for a minute or two until done.

Note :Baby brinjals hardly take any time to cook.. If you are using bigger variety then add little water and simmer accordingly until they are cooked.

Sunday, August 16, 2015

KANKROLER PUR BHAJA / STUFFED TEASEL GOURD / KANTOLA FRITTERS / KANTOLA PAKODAS BENGALI STYLE


This is a Bengali recipe of stuffed kantola fritters or pakodas. Few days ago I came to know this recipe from a dear friend Tanushree Bhowmik and I decided to give it a try. These are actually supposed to be fried in mustard oil but I had to substitute it with normal cooking oil as we don't get mustard oil in Brazil. I am sure the mustard oil must be giving a better flavour and colour to the pakodas....nevertheless we still enjoyed them.

Ingredients:
Kantola / teasel gourd ... 6 (or as needed)
Gram flour / besan ......... 1 cup
Rice flour ....................... 2 tbsps
Poppy seeds ... 2 tbsps
Green chillies . 1
Mustard seeds .. 1 tsp
Dessicated coconut .. 1 tbsp
Cream or yogurt ..... 1 tbsp
Sugar ............... 1/4 tsp
Turmeric powder ... 1/4 tsp
Salt .............. to taste
Baking powder .. a pinch
Carom seeds / ajwain .. 1/2 tsp
Oil ............ to fry



Method:
1. Wash the teasel gourds and scrape the outer skin.
2. Cut them into half length wise.
3. Steam them for 10 -12 minutes. Let them cool.
4. Scoop out the middle seed portion with a spoon. Do not discard it as it will be used in the stuffing.
5. Grind the poppy seeds, mustard seeds, green chilli and dessicated coconut to a smooth paste using a little water.
6. Heat a little oil in a small pan and saute the ground paste,scooped out portion of the gourd adding the cream or yogurt and a little salt.
7. Stuff the steamed gourd halves with this mixture. Set aside.
8. In a bowl mix the gram flour, rice flour, turmeric powder, baking powder, carom seeds and salt. Make a thick batter adding water carefully as needed.
9. Heat oil for deep frying. Coat the gourds with the prepared batter and fry them to a golden brown colour.
These can be served as a snack on its own or with dal.

Recipe courtesy - Tanushree Bhowmik

If you have never come across this vegetable here is a picture to show you how it looks.


Wednesday, August 12, 2015

CHIPOTLE SAUCE


Chipotle or Chilpotle  (meaning smoked chilli ) sauce is made from smoked jalapeno chillies. It is used in making a lot of Mexican dishes and also can be served with burgers and sandwiches. I have come across many recipes, some are hot while others are slightly mild with the addition of cream and mayonnaise. You can make the hot version and store it for trying out various dishes. In case you don't get jalapeno chillies you can substitute them with any other ones like habanero or bhut jolokia too. If you are using bhut jolokia reduce the quantity to half as they are extremely hot and fiery. The canned chipotle chillies give the smoky flavour to the sauce. In case you cannot find them you can roast the jalapenos the the oven or directly on the gas to get the smoky flavour.

Ingredients:
Jalapeno chillies ... 10
Canned chipotle chillies .. 2
Onion ............... 1/2 cup (sliced)
Celery ............. 1/4 cup (diced)
Carrot .............. 1/4 cup (diced)
Garlic ............... 2-3 cloves
Olive oil ........... 2-3 tbsps
Apple ............. 1/2 cup (diced)
Cream ............. 2-3 tbsps
Tomato puree .. 2 3 tbsps
Tomato ketchup  1 tbsp
Salt ................ to taste

Method:
1. Heat oil in a pan and saute the onions.
2. Add the garlic, celery and carrot and stir fry for half a minute.
3. Now add the remaining ingredients except cream.
4. Add 2 cups water or stock.
5. Simmer until the veggies are cooked.
6. Allow it to cool and using a hand blender blend it to a smooth consistency.
7. Pour it back into the pan and stir in the cream. Check the salt and simmer to the desired consistency.

                                       Chipotle Sauce Milder Version 

If you want a milder version take a small portion of the sauce and mix mayonnaise and blend it. This version goes well with the burgers and sandwiches.


Recipe adapted from HERE with some changes.