Schezwan Sauce
Ingredients :
50g Kashmiri Chillies
50g Bedgi Chillies
3/4 Cup Oil
1 Cup Garlic (finely chopped)
1/4 Cup Ginger (finely chopped)
2tbsp Coriander Stems (finely chopped)
1/4 cup Sugar (as per taste)
1/2 to 3/4 cup Vinegar (as per taste)
1/2tbsp Salt or as per taste
1/2tbsp Aromat Powder
1 Cup Water
1/2tbsp Dark Soya Sauce
1tsp Black Pepper Powder
Cornflour Slurry - 2tbsp Cornflour + 3tbsp Water
Method :
1. Add the chillies in boiling water. Let it boil for 10 mins. Turn off flame and cover with lid for 30 mins.
2. Grind chillies to a fine paste.
3. Heat oil in a pan. Add garlic and saute till it turns slightly golden brown.
4. Add ginger. Saute for 2 mins.
5. Add coriander stems and saute for a minute.
6. Add chilli paste. Mix well and cook for 5 mins.
7. Add sugar, vinegar, salr and aromat powder. Mix well.
8. Add water. Mix well and bring to a boil.
9. Add soya sauce and black pepper powder. Mix well.
10. Mix cornflour and water. Add cornflour slurry to the sauce. Mix well and cook for 2 mins.
11. Cool it completely and store in air tigh bottles for 3 - 4 months or more.
