We are badly missing that thick sweet tamarind sauce these days with snacks.but no worries now. #madethis

People always used to make tamarind sauce with added sugar but I appreciate the jaggery sauce cuz it's life and taste both much better than sugary sauce. #teamtrees

Tamarind sauce. Great Indian sweet and sour sauce. It's great with papadum, pakora, etc :chef

This sauce is much better than readymade ketchup and also we can preserve this for up to 2 weeks

Ok, so... we had some tamarind sauce left over from the other day (I promise the sauce will be the next recipe I publish!!!), and I was thinking about what to do with it. Out of the fridge jumped a piece of Paneer. The rest is (tasty) history!It’s a quick and easy recipe, that can get you out of a pinch in no time!

#colourwhiteTahini sauce has primary ingredient as Tahini which is often used to prepare salad dressings,dips, sauces, hummus etc and it’s best not to taste Tahini directly. Tahini is good for health so if you are looking for healthy sauce, then the search ends here.You can add 1/2 cup to 1 cup Tahini depending on the sesame seeds taste. You may not get the same type of sesame seeds everywhere across the globe so it’s best to add 1/2 cup and check. If sesame seeds are bitter then best stick to 1/2 cup only or less. Adding too less of Tahini might dilute the flavor of sauce.

Great side sauce for fries, onion rings, chix nuggets or whatever you like to dip in yer dippin' sauces. I generally associate it with Bloomin Onion Petals or Onion Rings.

Very simple to make ! 😊Great if you don’t have tartar sauce in the house or your too lazy to go to the supermarket to buy some ! 😉

I don't really like pickles, so I made a variation on a tartar sauce recipe with some pickled cucumbers I had instead and it tasted great.I don't use heavy cream at home, so I used coffee creamer and it was a great success.Adjust the amount of coffee creamer to the richness you like.The pickled cucumbers have enough saltiness to them that you don't need to add extra salt, but give it a taste to see. Recipe by Maki Kaoru

This sauce is based on the cilantro sauce recipe made by Chefs Susan Feniger and Mary Sue Millken from the LA restaurant 'Border Grill'. I changed the quantity of the jalapeño chilli and other spices to suit a Japanese palette.-By sautéeing the shallot and mushroom slowly until golden brown, you can extract the sweetness of the vegetables.-Discard the seeds of the jalapeno chili if you prefer a milder sauce.-If you don't want to bother, just purée the mixture in a mixer, without straining through a sieve. Recipe by yukoz1

I've been wanting to try a taramind flavoured BBQ sauce to see how it compares to other BBQ sauces I've made. I am impressed with the results, here's how I made it: