Posted on
17 October 2012
by
Anjana Chaturvedi
Schezwan Sauce [1]
Schezwan Sauce
Ingredients
Kashmiri red chilies - 12
Chopped ginger - 1 tbsp
White vinegar - 2 tsp
Soya sauce - 1 tsp
Salt - 1 tsp
Sugar - 1/2 tsp
Oil - 2 1/2 tbsp
Corn starch - 1 tbsp
Tomato ketchup - 1 1/2 tbsp
Water - 1 tbsp
Preparation
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Break the red chilies in small pieces and soak them in 3/4 cup of warm water for 30 minutes.
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Grind to make a smooth paste along with the water.
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Heat oil in a pan and add chopped ginger and saute for few seconds.
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Now add the chili paste and salt ,and saute till it become thick.
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Mix cornflour with 1 tbsp of water and add this slury in the chili paste along with all the remaining ingredients.
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Now cook on low flame till it thickens.
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Remove from the flame and keep refrigerated.
Cooks Note
You can use kashmiri chili powder or any other chili powder, depends on how much hot you want it to make.
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