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.