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Different types of dessert sauces square measure employed in several desserts like cake, cheesecake, pound cake, and frozen dessert.
Dry and firm courses could also be increased the employment of a course sauce that soaks into the dessert, which adds wetness and flavor.
Dessert sauce is often accustomed to add visual art to desserts victimization the sauce to color styles and imaging on them. A plastic squeeze bottle packed with sauce is often accustomed to aid in decoration.
The sauce is additionally used on plates that desserts square measure placed upon and might be organized in an inventive style.
A knife is often accustomed to swirling the sauce on plates to make varied styles. A pick or knife is often accustomed to swirling the sauce on plates to make varied styles.
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- 1 Different Types of Dessert and Sauce Recipes (Step by Step)
- 2 Dessert Recipe
Different Types of Dessert and Sauce Recipes (Step by Step)
How to Make Mango Chutney At Home
- Prep time:10 mins
- Cook time:20 mins
- Total time:30 mins
Mango chutney is one of the best ways to preserve the fruit that comes only once a year and that too for just about 2 months.
Two mango chutney recipes are popular at my home sweet mango chutney is made with ripe mangoes sour mango chutney made with raw mangoes (Ambi in Hindi).
Recipe type: Chutney Recipe
- 1 tablespoon vegetable oil
- 2 teaspoons fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chili, sliced
- 2 teaspoons whole nigella seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 4-5 mangoes, peeled and diced
- 2 cups white granulated sugar
- 1 cup white vinegar
- In a heavy-bottomed vessel, heat oil on medium-high.
- Saute the ginger, garlic, and red chilies for a minute.
- Add the powdered spices and saute for another minute.
- Now is the turn of mangoes. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring the mixture to a rapid boil and reduce the flame to medium-low.
- Let it simmer for 1 hour. Remove from heat and allow it to cool.
- This recipe is for sweet mango chutney that I like more as it can be easily paired with dal-rice or had with chapatis in absence of a vegetable to go with them or can even be spread on a slice of bread for a quick snack. My mom loves having a mango chutney bread sandwich with her evening tea and is more than obliged to make it for her in return for my favorite mango lassi! She makes yummy beverages with mango and I become a mango maniac in these 2 summer months!
- Tip: The consistency of chutney depends on what you like. If you like a thicker one, mash the mango chunks thoroughly. If you prefer a watery consistency with larger mango chunks, then avoid the masher.
- This mango chutney will survive for a good 2 months in your refrigerator, so though it seems time-taking, you should look at it as only a one-time effort.
The British adopted recipes, ingredients, techniques, and garnishes from all over the subcontinent.
The original chutney of West India is usually a relish made from fresh fruits and spices. During the colonial possessions.
During this long journey the concept changed, until the commercially made mango chutney’ Major Grey’s chutney’ became the standard chutney in Britain. The British applied it with indiscriminate enthusiasm to all their ‘curries’ too.
Their light dinner ideas Indian was a potpourri of the Persian garnish of chopped hard-boiled eggs, South Indian pappadoms, Mughal fried onions, West Indian chutneys, Bengali kasundi (mustard sauce), and their very own crisp fried crumbled bacon.
Can you beat that?
Yes, only if you don’t hang on to your own with over-zealous nationalism.
- 1 cup raisins
- 2.5 cm ginger
- 2 Tbs Carew’s malt vinegar
- 2 green chilies, chopped
- ½ tsp. Red chili powder
- 1 Tbs sugar
- Grind all and serve as a side dish.
The hardest part of making mustard from seeds is waiting those first few days for the flavors to mellow so you can see it turned out as planned.
If you use the mustard powder you need only wait ten minutes or so. You will need the food processor blender combo for grinding.
All your utensils and mixing vessels should be glass, stainless steel nor ceramic, anything but aluminum. Mustard can cause the oxidation of aluminum. Names may become confusing when dealing with this seed.
Yellow mustard seeds are often referred to as white mustard and red/brown mustard seeds are sometimes called black mustard in Bangla.
A bit of turmeric for coloring may be added to get the brilliant yellow common to commercially prepared spreads. Mustards will keep for about a month for cooking, add mustard near the end of cooking.
- ¼ cup red mustard seeds (Rail)
- ¼ cup yellow mustard seeds
- 200 ml beer
- ½ Tbs turmeric powder
- 2 tsp dried Thyme leaves
- ½ cup Carew’s malt vinegar
- 1 tsp salt
- Soak the mustard seeds in the beer overnight.
- About 20-mins before you are ready to make the mustard, stir the thyme into the soaked seed mixture and allow sitting for another.
- Place the mustard mixture into a blender (or food processor) along with vinegar + salt. Grind until the consistency of a fine paste.
- Transfer to a glass jar, cover, and refrigerate 4-5 days before using.
“Men are now so well served out of doors at their club’s well-ordered taverns and dining-houses that in order to compete with the attractions of these places a mistress must be thoroughly acquainted with the theory and practice of cookery as well as perfectly conversant with all the other arts of making and keeping a comfortable home”
The Book of Household Management, Englishwoman’s Domestic Magazine (1859-61). This relish ‘a sauce of inspiration’ from Bengal is for those who like fiery flavors.
- 15 green chilis
- 1 Tbs yellow mustard seeds
- 4 garlic cloves, peeled
- 1 small green mango, peeled, pitted, and
- Shredded into fine julienne
- 3 tsp salt
- Place all the ingredients in a stone mortar, or a food processor.
- Pour in 2 cups water and grind/blend to a smooth liquid.
- Put the mixture in sterilized jars and keep them in a cool dark place.
- Use after two weeks. Refrigerate jar after opening.
The high percentage of both acetic and citric acids in this recipe helps to kill bacteria and keeps the sauce from spoiling. Remember to sterilize jars in boiling water before filling.
- 15 Naga Morich (hot chilies), chopped
- 5 tomatoes, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 Tbs mustard oil
- 1 carrot, diced
- ½ cup Carew’s malt vinegar
- ½ cup lime juice
- 1 small raw mango, peeled, pitted, and mashed
- 4 tsp salt
- Heat the oil in a wok (korai). Lob in: onions + garlic. Sauté until soft and lightly browned.
- Add: carrots + tomatoes + 3Tbs water. Bring to the boil, reduce the heat, and simmer until the carrots are soft.
- Next add the following: mango pulp + lime juice + malt vinegar + hot chillies (naga morish) + salt. Let the mixture sinner for 50mins.
- Place a food mill into the wok (korai) and puree the ingredients directly into it.
- Leave it to stand for a few more minutes to cool.
Pass the sauce through a fine sterilized strainer and pour them into sterile jars and seal.
“Sauce comprise the honor and glory of French cookery. They have contributed to its superiority, which is a dispute by nine. Sauces are the orchestration and accompaniment of fine meal, and enable a good chef or cook to demonstrate his talent”.Curnonsky (1872-1956)
Mayonnaise fast became the most popular oil-based sauce in the Club. Nowadays, of course, you encounter Mock Mayo more often the genuine pantry made Bilati mayonnaise, and also, unfortunately, these days it comes out of an imported bottle.
Should the sauce become too thick, add a few drops of vinegar and continue till you get the desired consistency.
If the sauce does not coagulate, add another yolk, and start the operation all over again in another bowl, adding the first mixture, drop by drop, as the second one thickens.
As the egg used must be raw and there is a risk in eating raw eggs it must be consumed the day it is made; discard the leftover.
- 2 egg yolks
- olive oil
- white vinegar
- Whisk the eggs in a large mixing bowl.
- Add the oil; a drop at a time, stirring all the time with a wire whisk.
- As the mixture thickens, increase the flow of oil to a thin trickle until you have the desired amount of sauce.
- Season with: vinegar + salt + pepper——–to taste.
Mock Mayonnaise Recipe
The Mayonnaise you will most probably encounter in the Club dining room is the Mock Mayonnaise.
The club chef to stay on the safe side and to deliver the sauce at short notice has evolved this short-cut recipe of the famous sauce.
Oil thickens the sauce, vinegar thins it. Changes may make to suit your taste and purpose. Extra salt maybe adds to the taste.
- ½ tsp dry mustard powder
- ½ tsp fine sugar
- ¼ tsp salt
- ¼ tsp pepper
- 5 Tbs Evaporated milk
- 5 Tbs olive oil
- 1 Tbs white vinegar
- In a food processor, place the following: mustard + sugar + salt + pepper + milk. Pulse the contents at a low speed to get a smooth mixture.
- Gradually pour in the oil in a trickle through the opening in the lid of the food processor. Continue the pulse off and on as you add the oil.
- Finally, pour in the vinegar running the processor’s blade all the time. Work till you emulsify the vinegar with the oil.
“……in the orchestra of the great kitchen, the sauce chef is a soloist.”
The eating of uncooked eggs is risky in Bangladesh. If you are making Mayo at home this is rather a safe one to eat and also safe to store.
- ½ tsp mustard powder
- ½ tsp salt
- ¼ tsp red chili powder
- 1 egg yolk
- 1 cup corn/sunflower oil
- 1 Tbs white malt vinegar
- 2,½ Tbs butter
- 2 Tbs white flour
- ½ cup milk
- In a mixing bowl; combine: mustard + salt + red chilli + vinegar + oil + yolk. Whisk to a silky smoothness.
- Heat the butter in a saucepan; gradually add the flour, stirring to dissolve them in the butter. Cook for a minute.
- Gradually pour in the milk cook till the sauce starts to chicken.
- Now pour in the vinegar mixture (#1) in a trickle, whisking continuously with an electric rotary wire beater.
- Take the saucepan off the flame and cool before serving. Will stay for a week if refrigerated in a bottle with a tight-fitting lid.
Tomato ketchup (Sauce)
“In England, there are sixty different religions and only one sauce” Attributed to Voltaire (1694-1778)
One of the most widespread relishes in the world is a Chinese contribution: Ke-tip or Kechap—a spicy pickled-fish condiment popular in 17th century China that is said to be the origin of the name “ketchup”; and is the main ingredient of Worcestershire Sauce.
British seamen brought the dipping sauces ke-tip and soy to Bengal; from here they traveled to other nations. These sauces had the virtue of keeping for indefinite periods and sailors stocked up with barrels of soy sauce and ketchup.
Though ketchup without tomatoes is almost unimaginable these days, the commonest catsup was made from mushrooms until tomatoes became popular in the 19th century.
When in 1876 the first commercially made tomato sauce was produced Heinz they named it Tomato ketchup it made its way into the American pantry later to the rest of the world and forever changed the spelling from catsup to ketchup.
Tomato ketchup is now a ‘must’ in the Deshi kitchen cabinet, when tomatoes are off-season—follow the recipe and make pumpkin ketchup, by using pumpkin instead of tomato.
You may use commercially made tomato paste and red food color to make the pumpkin sauce look like tomato ketchup.
- 1 kg ripe tomatoes, chopped
- 359 g red onions, chopped
- 3 Tbs soyabean oil
- 2 tsp sugar
- 2 tsp red chili powder
- 1 tsp salt
- Heat the oil in a pot; and then add the following: onions + salt + red chili + sugar. Cook over a medium flame.
- When the boiling point is reached, reduce the heat and cover with a lid, then simmer for 1 hour.
- Uncover and continue simmering, stirring occasionally until a thick puree is achieved.
- Pass the puree through a fine sieve, leave until cold.
- Store the sauce in sterilized jars. Refrigerate after breaking the seal or once the jar is opened, consume within a month.
The most striking culinary legacy of Moorish rule on the Iberian Peninsula was the tradition to make sweet dishes with eggs and milk.
The Portuguese, in turn, taught their Mogh cooks this technique. They were accustomed to preparing sweets made of milk boiled down to the point where it is solidified of or ground lentils, molasses, and sweet spices
The Mogh from the neighboring Arakanese kingdom was employed by all the seafaring Arab traders who visited the shores of Bangladesh. Moths were hard working and took to the water easily, working as deckhands and cooks.
When the Portuguese took over the trade from the Arabs, they also adopted the Arab tradition of employing the Mogh. One of the two races inhabiting the Arakan kingdom. Moths are the Tibeto-Burman Mongoloid people of Arakan.
Some scholars believe the word Mogh originated from the ancient Buddhist word Maghadh, they think that the Buddhist missionaries from Indian Maghad state claimed the land of Arakan for the Buddhists, implying that they were the “Moths”, being “superior,” in spirituality to the dark-skinned ‘Kula’ (black) or demon (Rakkhas) residents of Arakan.
Before long the Moghs who already knew the Arab cuisine also became accomplished bakers and confectioners tutored by the Portuguese.
The sweet-toothed Bengalis took to their confections quickly. And the one which became the most popular was the Caramel Custard, simply Called a pudding.
It is served everywhere from the railway buffet coach to the 5-star restaurants. Caramel Custard has a layer of caramel that is on top of the custard once it is inverted onto a plate.
Simple Caramel Custard
Caramel Custard can be made very rich using egg yolks and cream ( Creme Brulee, on which the caramel is prepared in a unique process. A thin layer of sugar is sprinkled on top, and then crystallized with a hot salamander or cooking torch).
You can use a variety of flavorings from simple vanilla to mocha or lime. See for more details my time at Portia shrimp and cheese on rice. This dessert is usually served cold and is the most in-demand in the Club Dining Room.
- ¼ cup sugar
- 4 eggs
- 1 ¼ cups water
- 1 can condensed milk
- ½ tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 180 C.
- In a heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel-color.
- Pour melted sugar into an ungreased round baking pan. Tilt pan in all directions to coat the bottom completely with melted sugar.
- In a mixing bowl, whisk the eggs. Stir in: water-vanilla-salt.
- Pour egg mixture into the caramelized pan. Set a caramelized pan in a larger pan( a broiler pan). Fill the larger pan with 3 cm hot water.
- Place the prepared pans in a preheated oven. Bake in a pre-heated9180 C) oven 55 to 60 mins or until knife inserted near center comes out clean.
- Cool and chill thoroughly.
- Loosen the side of pudding with a knife; invert into the serving plate with a raised rim. Garnish as desired.
Pudding, as we have seen in the Yorkshire pudding recipe, was a savory dish; the name perhaps came from an Old English stem pud-“to swell”.
By the latter half of the 18th century, traditional English pudding no longer included meat. A 19th-century pudding was more like a cake. Bread pudding is an old-fashioned dessert that had humble beginnings in 13th century England.
It was first known as “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices, and other ingredients were added.
But the pudding (Caramel Custard) that we know today in Bangladesh is a thick, soft dessert, typically containing milk, eggs, flavoring, and sweetener is closely related to custard which was ancient Roman egg-based dishes, most notably patinae, croustades and omelets; they were either savory (made with cheese, meat, pepper, etc.) or sweet (flavored with honey, nuts, cinnamon, etc).
The distinction between custard and pudding became muddled sometime in the 1840s.
- ½ cup white raisins
- ¼ cup cognac (or Brandy)
- 3 strips orange peel
- 2 Tbs butter, softened
- 19 slices milk bread, day-old
- 6 eggs
- ¼ cup sugar
- 2 cups double cream
- 2 cups milk
- 1 tsp vanilla
- Plump raisins overnight in cognac.
- Pre-heat farberware air fryer toaster oven recipes to 180 C.
- Cut the 3 strips of orange peel, and then shred them into a fine julienne.
- Butter the sliced bread and place, butter side down, in a lightly buttered baking dish.
- Light whisk eggs with sugar. Add cream + milk + vanilla, and whisk again to blend.
- Sprinkle the bread with; raisins (#1) along with the cognac + orange zest. pour egg mixture overall.
- Let bread saturate for 10-mins. And then cover the baking dish with foil.
- Place baking dish in a pan of hot water reaching halfway up the side of a baking dish.
- Bake at 180 C for 30-mins, while making sure that the water does not reach boiling point.
- Remove foil and bake for another 20 to 30-mins. The pudding is done when the top is slightly brown and a knife inserted under the outer edge of the custard comes out clean. Avoid over-cooking.
- Cool to room temperature. Chill before serving if you fancy.
NOTE: You can also make Bread Pudding by breaking bread into small pieces; soaked it in cold water for at least 1 hour. Strain and squeeze out water & make the pieces as dry as possible.
Place it into a basin and mash with a fork. Add dried fruit, sugar, peels, and spice, mixing well, and proceed from the step.
Or make it with marmalade: Spread bread with butter and marmalade. Beat the eggs and add the zest of the orange. Add brandy, rum, or 1 Tbs of juice from the orange at step.
This dish was also known among the British soldiers as Burma road. You should use a short or medium-grain South Asian mixed rice dish; it will give a soft and chewy texture.
If you use long grain rice the grains will be firmer. If you use glutinous rice, the pudding will be too sticky.
- 2 cups Kalijira rice
- 2 cups milk
- 3 cups orange juice
- 2 eggs
- 2 lemons, juice of
- 2 Tbs sugar
- 1 tsp cinnamon, ground
- 2 Tbs butter
- 2 Tbs raisin
- Melt butter in a saucepan over a medium flame.
- Pour in rice and mix well. Cook stirring till rice is translucent.
- Add in sugar + cinnamon + orange juice. Mix well and cook till juice begins to boil.
- Lower the flame and let the rice simmer for 2-3 mins till the juice is absorbed.
- Whisk eggs in milk, pour into the rice, and mix well, continue cooking till rice re-boils again.
- Lower the flame to its lowest setting and let rice simmer till rice is soft and creamy.
- Cover with a lid; take the pan off the flame and let the rice sit for 2 to 5-mins.
- Squeeze lemon on rice. Serve in individual dessert bowls with raisin topping.
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