Sauces and Dressings

Red Rice Buddha Bowl
Red Rice Buddha Bowl
April 18, 2018
Mom’s Biryani Recipe
Mom’s Biryani Recipe
April 21, 2018
Sauces and Dressings

Sauces and Dressings for Buddha Bowl

Red Rice Buddha Bowl sauces and dips

Yoghurt Coriander 

Yoghurt Coriander sauce for buddha bowl

 

Ingredients 

1 cup hung yoghurt

1 clove of garlic minced

Salt to taste

1 teaspoon of sugar

Juice of half a lemon

1/2 a cup Chopped fresh coriander

Method

Add coriander to a mixer blender with a spoonful of hung yoghurt along with lemon juice, salt, sugar and garlic clove. Mix till you get a thick green smooth consistency.

In a separate bowl whisk the rest of the hung yoghurt using a wire whisk and add the coriander mix to the yoghurt, mix well.

Keep in a clean jar in the fridge.

This healthy yoghurt dip goes very well with all kind of snacks and can be drizzled onto a Buddha bowl meal.

 

Schezwan Soya Maple

Schezwan Soya Maple for Buddha Bowl

 

Ingredients 

1/4th cup of schezwan sauce
Wingreens Farms Schezwan Chilli Garlic Sauce

2 teaspoons of soya sauce
FERMENTED SOYA SAUCE DARK, 350ml

3 teaspoons of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml

2 teaspoons of maple syrup
American Garden Pancake Syrup, 710ml

A little dash of salt

Method 

Mix all the ingredients together and serve as a dipping sauce with any snack. You can also add the same sauce to stir fry rice and make them special.

 

Sesame Chilly

Sesame Chilly for buddha bowl

 

Ingredients 

1/4th cup of toasted sesame seeds

1 clove of garlic

1 tablespoon of chilly flakes

1 teaspoon of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml

2 tablespoons of tomato ketchup
Heinz Tomato Ketchup PP, 900g

1 teaspoon of dijon mustard
American Garden U.S. Mustard, 397g

Salt to taste

Method 

Blend all the ingredients together in a mixer and serve as a spicy dipping sauce with any snacks. This sauce is a play of various flavours and can add a lot of flavour to any simple snacks.

 

Red Rice Buddha Bowl food styling

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