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Schezwan Sauce

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Ingredients

Serving Portions:

2 tbsp Tomato Sauce made with Kissan Sauce Maker
1/3 cup Vegetable / Sesame Oil
1/4 cup Celery, chopped
8-10 Sichuan Peppers (optional)
15 Garlic Cloves, finely chopped
1 & 1/2 inch Ginger, finely chopped
6 Shallots, chopped
23 Kashmiri Red Chillies, soaked in water for half an hour
3 Bedgi Chillies, soaked for half an hour
1 tsp Soy Sauce
1 tsp Vinegar
1/4 cup Water
3 tbsp Sugar
to taste Salt
For Saucemaker
1.75 kg Kissan Sauce Maker
1200 g Sugar
2.5 litre Water

Preparation

For Sauce Maker

Heat water in a vessel, add water, sugar, melt it on high flame.
Add Kissan Sauce Maker, whisk slowly, boil it for 15 minuters.
Cool and store it in a container.

For Schezwan Sauce

Heat oil in a pan and add garlic, ginger and celery. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup made Kissan Sauce Maker , sugar, salt and 1/4 cup water.
Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.

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