Sep 20
Ok, so the picture is of the whole enchilada, but I figured better to see the sauce in action than just by itself! This is the promised enchilada recipe from the ancho chili post. It comes after a series of tweaks and tests. This is a great example of an item that should not be bought in a store, simply because it’s too easy and tasty to make it yourself.
Mar 1
Source:Self-created
Prep Time:1-10 Minutes
Servings:2
The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on noodles/fried rice.
Feb 22
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2
Jun 21
Source:Jaya’s Indian Cooking Classes
Prep Time:60+ Minutes
Servings:3
Indian Lunch
Source:My mother (a.k.a. ma)
Prep Time:10-30 Minutes
Servings:4
May 4
Chinese Sauce/Spice
Source:Ming Tsai
Prep Time:10-30 Minutes
Servings:4
The sauce tastes great with tofu and red pepper, or some Chinese eggplant. I haven’t tried it with meat, but that should work well too.
Jan 15
American Sauce/Spice
Source:Adit’s Laboratory
Prep Time:1-10 Minutes
Servings:1
Nov 2
Indian N/A
Source:Sanjjev Kapoor
Prep Time:1-10 Minutes
Servings:8