Schezwan Sauce

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Ingredients

Method:
  • 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

Method:

    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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