Namaskar!
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Today's recipe is schezwan sauce
We serve it with momos and spring rolls
Also, with snacks
Use it to prepare
schezwan fried rice
schezwan noodles
chili potatoes
and many other stuffs
Today, I will prepare
it in a different flavor
Let's get started
Take 2 types of red chili
This is Kashmiri red chili
It is less spicy
but gives a nice color
So, this will not make the sauce spicy
Instead take 15 grams red chili powder
These are 15 red chilies
and they are 15 grams
And this is normal red chili used for tadka
These are 5 grams
and they are 20 in numbers
First, soak chilies in hot water
Boil water for soaking chilies
Take 3/4 cup of water
and bring it to a boil
after a boil, add chilies
Plain chilies
and kashmiri red chili
soak them in water
Cover and leave for 20 minutes
After 20 minutes, chilies have puffed
Now, grind them
Whether using dried or wet chilies
never touch them with bare hands
as they are spicy
If your skin is sensitive
then it can cause itchiness
and if you touch your eyes or face
then it will cause burning
sensation even there
So take them out using a tong
tong, spoon or anything
take 2 inch ginger baton
washed and peeled
add chunk to the mixer
grind it together with chilies
add cold water
as chilies are already hot
you can't grind hot chilies
add 2 tbsp of water
grind them finely
here, the paste is ready
It's a fine paste
Neither too fine nor too coarse
Now we will cook this paste
It uses quite a lot of oil
add 1/4 cup of oil
or 4 tbsp of oil
heat the oil
When the oil is hot
add the paste to the pan
I'm preparing it in a different flavor
without garlic
If you want to add garlic flavor
then take 1 cup of chopped garlic
first cook it in the oil
Do not overcook it
just roast it for 2 minutes
then cook garlic and this paste together
And I'm using sesame oil for cooking
The oil has slight sweetness
which will make the sauce delicious
You can use any refined oil
Cook for a minute or two
add some spices
1/2 tsp of crushed black pepper
1 tsp of oregano
it is optional
2 tbsp of green coriander stems
you can add celery instead
roast together with masala for 2 minutes
1 tsp of salt
2 tsp of sugar
It will balance the spiciness
our paste is cooked, we can see the oil
take 1/2 cup water from the boiled chilies
add water to the mixer
to take out mixture from the jar
add water to the pan
stir it a little
Cover and cook the mixture
for 15 mins over low heat
15 minutes have passed
we stirred it after every 3 or 4 minutes
Sauce is completely cooked
oil is separating from masala
and we can see the chilies puffed
add 1/2 tsp of soya sauce
2 tbsp of tomato sauce
For sweet-sour taste
and vinegar
I'm using apple cider vinegar
You can add any.
It will enhance the flavor and shelf life
mix well
Turn off the flame
Allow it to cool
Take it out in a bowl
Schezwan sauce is ready
It is spicy and yummy
Enjoy it with spring rolls and momos
or with any snacks
You will love it
Once it cools completely
Store in a container
refrigerate, and use for 3-4 months
So, prepare and enjoy them.
and share your experience with me.
You can also suggest new recipes
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