Make & Store 4 Sauces: Shawarma, Tamarind, Tomato, Green Chili | Ramzan Special Recipe

In this video, we’ll guide you through making four mouthwatering sauces from scratch: Shawarma Sauce, Tamarind Sauce, Tomato Sauce, and Green Chili Sauce! These versatile condiments are perfect for dipping, drizzling, or marinating, adding incredible flavor to any dish.

We’ll show you simple step-by-step instructions for each sauce, using fresh ingredients for maximum taste. Learn how to store your homemade sauces properly to enjoy them for longer. So grab your favorite dipping vessel and get ready to elevate your meals with these flavorful homemade sauces!

Make and Store Sauces
Ingredients for Green Chili sauce:
Potato cubes 2 cups
Water 3 cups
Coriander seeds 1 tbsp
Garlic cloves 3-4
Ginger pods 2-3
Salt 1 tsp
Green chilies (Sliced) 2 cups
Vinegar 1 tbsp
Sugar 1/2 cup

Ingredients for Tamarind Sauce:
Soaked imli 3 cups
Oil 2 tbsp
Cumin seeds 1 tsp
Sugar 1 cup
Red chili powder 1 tbsp
Cumin powder 1 tsp
Black salt 1 tsp
Salt 1 tsp
Ginger powder 1/2 tsp
Slurry (corn flour 3 tbsp + water 1/2 cup)

Ingredients for Tomato Mint Sauce:
Tomato cubes 3 cups
Onion cubes 1 cup
Mint leaves 1 cup
Garlic cloves 3-4
Green chilies 2
Salt 1 tsp
Vinegar 1 tbsp

Ingredients for Shawarma Sauce:
Mayonnaise 2 cups
Garlic cloves 7-8
Sesame seeds 2 tbsp
Olive oil 2 tbsp
Oregano 1 tsp
Salt 1 tsp
Black pepper powder 1 tsp
Vinegar 2 tbsp
Yogurt 1 cup

Directions for Green Chili Sauce Preparation:
1. In a pan heat potatoes, water, coriander seeds, garlic cloves, ginger pods, salt and cook until potatoes are fully done.
2. Add green chilies and cook for 2-3 mins. Now blend it well with hand blender and let it cool at room temperature.
3. Transfer it to an airtight jar and it can be refrigerated for up to 1 month.
Directions for Tamarind Sauce Preparation:
4. In a pot heat soaked imli and cook for 5-6 mins or until imli gets soft.
5. Now filter it through sieve to a bowl to separate the tamarind pulp.
6. In a pan heat oil and add cumin seeds, sizzle for a minute.
7. Add tamarind pulp and bring it to a boil. Add sugar, red chili powder, cumin powder, black salt, salt, ginger powder and cook for 10-15 mins.
8. Add slurry and cook until it thickens. Now let it cool at room temperature.
9. Transfer it to an airtight jar and it can be refrigerated for up to 1 month.
Directions for Tomato Mint Sauce Preparation:
10. In a blender add tomato cubes, onion, mint leaves, garlic cloves, green chilies, salt, vinegar and blend it well.
11. Transfer it to an airtight jar and it can be refrigerated for up to 1 month.
Directions for Shawarma Sauce Preparation:
12. In a blender add mayo, garlic cloves, sesame seeds, olive oil, oregano, salt, black pepper powder, vinegar, yogurt and blend it well.
13. Transfer it to an airtight jar and it can be refrigerated for up to 1 month.
Prep time: 15-20 mins
Cooking time: 20-25 mins
Servings: 5-6

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