Thursday, 25 September 2008

Chinese Schezwan Sauce







Addition of Chinese Schezwan Sauce makes bland Chinese dishes mouth watering. One can use Schezwan sauce for stir frying vegetables, and even as Dips for any accompaniments. My mother in law had seen this simple and easy way of cooking Schezwan Sauce on Telly back in India. She shared this lovely recipe, which can be stored for many days in refrigerator and can be used in many Chinese and Indo - Chinese dishes.

Ingredients:

10 Deghi Whole Red Chilly
10 Kashmiri Whole Red Chilly
10 Garlic Cloves
3 Tablespoon of Oil
2 Tablespoon of Vinegar
3 Tablespoon of Tomato Ketchup
Salt as per taste.

Method:
1. De seed both type of Red chillies, so the sauce doesn't turn out to be very hot. The reason of choosing Deghi and Kashmiri Whole Red Chillies is Kashmiri Chilly gives really good red colour to the sauce and is less spicy and Degi Red Chillies are really spicy but they lack the ability of enhancing the colour of the sauce.
2. After de seeding the red chillies, soak them in oil along with Garlic cloves for 6 - 7 Hours.
3. In a food precessor add Whole Red Chillies, Garlic Cloves and Vinegar and grind them to form a smooth paste.
4. Heat a shallow vessel, add the smooth red chilly and garlic paste in to it. Add salt and Tomato ketchup and saute for few minutes.




5. Allow the Schezwan Sauce to cool and then store it in an air tight container and use it as and when required.





20 comments:

DEESHA 25 September 2008 at 16:18  

schezwan sauce really looks mouth watering purva .. i agree with you, thi sauce definitely makes bland dishes rather spicy. I had never considered making it @ home .. lovely

Bhawna 25 September 2008 at 17:27  

Hi Purva, Schezwan sauce at home.
Nice try..

Divya 25 September 2008 at 17:38  

Interesting! You made that at home... now see, if it was me... I would have just been lazy and bought it from the store.
Looks spicy and hot.

Usha 25 September 2008 at 17:45  

Wow schezwan sauce made from scratch...good one :)

rekhas kitchen 25 September 2008 at 17:53  

mmm nice colour great try dear i never made at home will try it now

sowmya 26 September 2008 at 01:45  

i was looking for this and you have posted it..looks great..thanks for sharing!!

Priti 26 September 2008 at 01:49  

Looks mouth watering...the colour is rich...thanks for sharing the recipe..now we call can try ;)

Dershana 26 September 2008 at 08:16  

wow! looks fiery and yummy!

sneha 26 September 2008 at 13:54  

hey thanks ... was longing for this recipe since long tried it today... its tooo good!!

Jaishree 26 September 2008 at 14:45  

schezwan sauce really looks mouth watering purva .. My son likes it.. thanks for sharing..

Madhavi 27 September 2008 at 04:17  

Hummmmm spicy schezwan sauce, great entry and awesome colour too!!!

notyet100 27 September 2008 at 18:28  

how to differentiate between deghi mirch and kashmiri mirch,..?,,sauce looks nice,.u can send this for dip event...

Suma Rajesh 27 September 2008 at 23:01  

schezwan sause and that too homemade sounds interesting...great look and inviting..

Shreya 28 September 2008 at 10:41  

hi Purva, the sauce loks spicy and yum! I have to try it at home, always had it outside. I've tagged you at my blog, please do it:)

Sireesha 29 September 2008 at 10:55  

Omg ....u made schezwan sauce at home....Really great and superb job....Looks spicy and divine....

Paru ... 29 September 2008 at 21:54  

Wow..noodles looks so inviting..I have been out for a while,, need to do a lot of catching up..

Great recipe Purva..

Sukanya 5 October 2008 at 02:48  

Iam sure it would be tantalizing to the taste buds....Amazing recipe Purva.....saheeee

Kishmeesh 3 September 2010 at 18:31  

I have never made it at home, but i do love it........

Shradha 23 May 2011 at 12:09  

it realy looks mouth watering ya.... n thanx for such a simple recipe... i'll definitely try this out at home...

LinkWithin

LinkWithin Related Stories Widget for Blogs

IndiRank


FeedBurner FeedCount

  © Blogger templates Newspaper III by Ourblogtemplates.com 2008

Back to TOP