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Thursday, 9 July 2015

Home Made Schezwan Sauce

Schezwan Sauce


20 dry red chilies (less hot or medium hot.(i used kashmiri red dry chilies)
15 garlic cloves finely chopped
1 Onion finely chopped
1 inch ginger finely chopped
1 bell pepper
Tomato ketchup – 4 tbsp
1/2 teaspoon soy sauce
1 tablespoon sugar
Salt to taste
1/2 cup oil
1 tablespoon Vinegar


first of all remove the stems and soak the chilies in hot water for 30-40 minutes .Drain the water and grind it in a blender till thick fine paste.( add water if required for grinding process)

now time to Roast  bell pepper
 on a gas cook-top by just placing  straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the bell pepper is charred and the inner flesh looks really soft. Once  the bell pepper is roasted, allow to cool fully and then peel off and discard the charred skin. Once it cool down chopped it finely.

                                               Chopped Ingredients
Heat a oil in a pan. Add garlic and ginger saute until aromatic, don't brown them

 now add onion sauté till onions gets soft & translucent,
add chopped bell pepper saute it for a while ,
now Add the red chilly paste
and give a good stir and  saute it for 5 minutes you can see oil form the sides of it now time to add tomato ketchup, soy sauce ,vinegar ,sugar and a good mix.

Take off the heat.
The sauce is ready.sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator


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