Category: Sauce Recipes

My favorite Cilantro Chutney is great on sandwiches, wraps and is also the perfect accompaniment to parathas, pakoras, samosas & more!

If you love Pakistani food, then you must have come across the green cilantro chutney.

Pakistani meals (especially snacks and appetizers) are often incomplete without a side of this chutney.

Chutneys and achars (pickles) are an integral part of Pakistani and Indian food. In my home, there was always some sort of chutney on the table for our lunch.

The common ones were of course cilantro, mint and then there was amla chutney (Indian gooseberry) and chutney made of raw mangoes! Oh well, the list is endless.

In fact everyone was so obsessed with chutneys in my house that if there was nothing else, we would make a chutney of garlic, green chilies with mustard oil.

It was the simplest chutney where you had to just crush everything  and mix it all together and let me tell you it tasted amazing, especially with plain parathas!

I grew up eating cilantro chutney on everyday basis and so you can always find a batch of it in my refrigerator. It never lasts more than a week in my house, sometimes even less.

The thing about this chutney is that it is so versatile. You can use it on sandwiches, wraps, salads and so much more. If you love Indian food, then you gotta have a batch of this in your refrigerator at all times!

It’s like any chutney tastes 10 times better when hand grinded with that stone. This cilantro chutney is made in blender.

Ingredients for Cilantro Chutney

Cilantro:  of course, the star ingredients on this dish! Use fresh cilantro here for best results.

Ginger: I love adding ginger to my chutney, gives it a nice flavor. Some people add garlic too but I usually just go with the ginger.

Green Chili: what is a chutney without some spice? My version uses only 1 thai green chili so it isn’t really spicy. If you want a spicier chutney, feel free to add more of these.

Spices: chaat masala, roasted cumin powder are added to flavor the chutney.

Lemon juice: it adds a nice tang to the chutney, do not skip it.

Yogurt: now some people prefer adding yogurt and some don’t. I belong to the former category, I almost always use yogurt in my cilantro chutney recipe.

I have tried this chutney with dairy yogurt as well as non-dairy yogurt (plain almond milk yogurt) and it comes out great both ways.

Sugar: just a bit of sugar helps in balancing the flavors. You may skip it.

And of course there’s some salt and pepper!

How to Thicken The Chutney

In my experience, the chutney made with almond milk yogurt turns out pretty thick.

Serving Suggestions

This chutney is amazing on sandwiches, rolls, wraps. And you can eat it with naan, tikki, samosa, pakoras, the list is really too long.

Basically, it tastes great with anything & everything!

Method

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.

To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.

Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt).

Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker.

Add 1 teaspoon at a time and then go from there.

Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Ingredients

• 2 small bunches cilantro, 50-60 grams each, hard stems removed
• 1 green chili, or to taste
• 1/2 inch ginger
• 1/4 teaspoon roasted cumin powder
• 1/8 teaspoon chaat masala, optional
• pinch black pepper
• 1/2 teaspoon salt, or to taste
• 2 teaspoons lemon juice
• 1/2 teaspoon sugar
• 1/4 cup yogurt, plain milk yogurt or plain almond milk yogurt

Instructions

1. Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
2. To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
3. Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
4. Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Recipe Notes

1. Feel free to add more yogurt as per your taste. More yogurt=less spicy chutney.
2. Add more green chilies for a spicier chutney.

Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes! The possibilities are completely endless, Italian Seasoning is perfect for grilled vegetables, sprinkled on pizza or used in soups or sauces.

This mildly flavoured seasoning has just the right balance of herbs and spices, with just a hint of spice from the red pepper flakes! Reach for it time and again as your favorite seasoning!

WHAT IS AN ITALIAN SEASONING?

Italian Seasoning is a blend of herbs and spices used to flavor many Italian dishes. Ironically, it is not typically found in traditional Italian cuisine or in markets in Italy. You may wonder what is in Italian Seasoning? The main herbs commonly used are oregano, basil, thyme and rosemary (many recipes contain marjoram but I rarely have it on hand so I make this Italian Seasoning without marjoram).

HOW TO MAKE ITALIAN SEASONING

This seasoning is so simple to make and tasty that you will never bother to purchase store bought again! Simply measure out the given herbs and spices, mix and store in an airtight container. This will stay perfectly fresh for 6 months if stored in a dark cupboard or drawer and in an airtight container. This is good practice for all your herbs and spices!

Homemade Italian Seasoning Good For You? Certain dried herbs found in Italian Seasoning, such as oregano, are antioxidant rich and may help aid digestion but to be honest, you’ll end up consuming such a small amount that you won’t really notice any health benefits.

The nice thing about making your own seasoning is that you know exactly what you are consuming. Many pre-made seasonings are high in salt, so if you need to watch or cut down on your salt intake, this no salt added Italian Seasoning is perfect for you too (and of course it is also gluten free)!

Italian Seasoning is a versatile seasoning that makes a fantastic addition to your spice cupboard. Add it to your favorite recipe that calls for Italian Seasoning or even as a replacement for recipes that simply call for oregano or basil! You will not be disappointed!

Homemade Italian Seasoning

The perfect blend of spices to add to your soups, stews and marinades.

PREP TIME 5 minutes

TOTAL TIME 5 minutes

SERVINGS 8 tablespoons

AUTHOR Zeeshan

COURSE Seasonings

CUISINE Italian

Ingredients

• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoons dried rosemary
• 2 tablespoons dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon red chili flakes
• 1 teaspoon garlic powder

Instructions

1. Combine all ingredients in a small bowl.
2. Pour into an air tight container and store in a cool dark place for up to 6 months.

NUTRITION INFORMATION

Calories: 13mg, Sodium: 20mg, Potassium: 79mg, Carbohydrates: 2g, Fiber: 1g, Vitamin A: 360%, Vitamin C: 1%, Calcium: 64%, Iron: 2.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

This creamy homemade Caesar dressing contains a handful of simple ingredients that blend together perfectly. You’ll think it came from a gourmet restaurant!  

BEST OLIVE OIL FOR SALAD DRESSING

-Make sure you use high quality extra virgin olive oil when making this recipe. In turn, it’ll yield a high quality salad dressing and will ensure that the olive oil remains in liquid form when refrigerated.

CONSUMING RAW EGG YOLKS

Consuming raw egg yolks is certainly a personal decision, however the USDA considers it safe to consume raw egg yolks from pasteurized eggs, and notes that there is a low risk of an egg being contaminated.

STORING CAESAR SALAD DRESSING

-Homemade Caesar Dressing should be stored in an airtight container for up to one week.

–Note: Other homemade dressings that do not contain cheese or eggs (such as a vinaigrette) can be stored for up to two weeks.

TOOLS I RECOMMEND FOR THIS RECIPE

1.) Food Processor: If you don’t have a mini food processor, try this one. It is small enough where I can store it in the cabinet with my pots and pans, but large enough to fit the ingredients that I typically need to combine.

2.) Box Cheese Grater: This box cheese grater is super sharp and has every size of grate that you would need. I use the finest grate when I make this recipe so that my Parmesan cheese is super thin and almost resembles a powder.

• ⭐PRO TIP: Buying blocks of cheese and grating it at home will always yield a better result.

3.) Garlic Peeler: This garlic peeler will remove the super thin skin from a garlic clove in a second. It really saves time and frustration for me on a daily basis.

• ⭐PRO TIP: Using cloves of garlic as opposed to jarred minced garlic is much more flavorful and worth the extra effort.

DONT FORGET THE CROUTONS!

-Try my homemade sourdough croutons with this delicious dressing for a real gourmet spin!

HOMEMADE CAESAR DRESSING

Servings 10

Prep Time 10 MINS

Total Time 10 MINS

Author Zeeshan

Course SALAD

Cuisine AMERICAN

This creamy homemade Caesar dressing contains a handful of simple ingredients that blend together perfectly. Pair it with some homemade croutons for an extra touch of gourmet! 

Ingredients

• ½ cup high-quality olive oil
• 1/3 cup Romano Cheese finely shredded
• 1 Tablespoon white vinegar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 dash salt
• ¼ teaspoon black pepper
• 2 cloves garlic
• 1 whole anchovy filet I use one

Instructions

1. In a medium bowl, whisk together all ingredients except for the garlic cloves and anchovy filet. Whisk for a good 60 seconds, until well combined.
2. Add the whisked mixture to a food processor along with the garlic coves and anchovy filet. Blend until completely smooth.
3. Refrigerate for a minimum of one hour prior to serving, it will thicken upon standing.
4. Store the dressing in an airtight container in the refrigerator for up to a week

Recipe Notes

If the salad dressing is thicker than you’d prefer, add one teaspoon of water and stir well to combine. Repeat until you’ve attained your desired consistency. (Just tread lightly and add small amounts at a time.)

These mason jars make perfect storage containers for homemade dressing.

NUTRITION INFORMATION

Calories: 116, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 23 mg, Sodium: 41 mg, Protein: 1 g, Vitamin A: 40%, Vitamin C: 0.4%, Calcium: 39%, Iron: 0.1%

This homemade marinara sauce offers rich and lively tomato flavor. You’ll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That’s it!

This version is my favorite, no contest.

This marinara is exceptionally easy to make, too, so it’s perfect for busy weeknights. You don’t even have to chop the onion and garlic. Yes,that’s right—just crank open a can of tomatoes, halve an onion and peel some garlic. You’re ready to go!

This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.

Bottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.

I love that tomato sauce, but it doesn’t pass for marinara since it’s missing herbs, garlic and olive oil. So, I added dried oregano and two whole cloves of garlic (which you’ll smash against the side of the pan at the end).

I traded a reasonable amount of olive oil for the butter (you really don’t need to use a ton of olive oil here for rich flavor). I also added a pinch of red pepper flakes for a little kick, but those are optional.

Why is this the best marinara sauce?

Six reasons to love this recipe:

• This marinara sauce recipe requires 5 basic ingredients and yields rich, authentic marinara flavor.
• It’s super easy to make—no chopping required.
• Unlike most store-bought sauces, this marinara is free of added sugar.
• You can load up your pasta with as much of this wholesome sauce as you’d like. Tomatoes are good for you!
• The recipe yields two cups of sauce and freezes well, so you might as well double the recipe. Just cook it in a bigger pot.
• This marinara also makes an incredible pizza sauce. I made pizza with it and my friend remarked that it tastes like real-deal Italian pizza.

Super Simple Marinara Sauce

Yield: 2 cups 1x

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Category Sauce

Method Stove top

Cuisine Italian

Author: Zeeshan

This marinara sauce recipe is the best! You’ll only need 5 basic ingredients, and it’s so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 ounces pasta); double if desired.SCALE 1X2X3X

INGREDIENTS

• 1 large can (28 ounces) whole peeled tomatoes*
• 1 medium yellow onion, peeled and halved
• 2 large cloves garlic, peeled but left whole
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional, omit if sensitive to spice)
• Salt, to taste (if necessary)
• Optional, for serving: Cooked pasta, grated Parmesan cheese,chopped fresh basil, additional olive oil

INSTRUCTIONS

1. In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
3. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
4. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

NOTES

*TOMATO NOTE: Using high quality tomatoes is key here.