Schezwan Sauce

Schezwan sauce is readily available in the market but you can make it at home.

You will need following ingredients to prepare this sauce:

Kashmiri chilies (lal mirchi) : . . . . 15 to 20

Ginger (adrak) : . . . . . . . . . . . . . 1 inch

Garlic (lasoon) : . . . . . . . . . . . . . 6 to 8

Green chilies (hari mirchi) : . . . . . . . two

Onion (pyaj) : . . . . . . . . . . . one (small)

Celery : . . . . . . . . . . . . . . . . . 1/2 stalk

Star anise : . . . . . . . . . . . . . . . . . two

Red chili powder (lal mirchi) : 1 tea spoon

Tomato ketchup : . . . . . . . . . . . . 1 cup

Soy sauce : . . . . . . . . . . 2 table spoon

Chili sauce : . . . . . . . . . . 2 table spoon

Vinegar (sirka) : . . . . . . . . 2 table spoon

Ajinomoto : . . . . . . . . . . . 1/4 tea spoon

Sugar (shakkar) : . . . . . . . 1 table spoon

Oil (tel) : . . . . . . . . . . . . . . . . 3/4 cup

Salt (namak) : . . . . . . . . . . 1 tea spoon

Method of making schezwan sauce:

Grind kashmiri chilies with vinegar to make a smooth paste.

Heat oil in a pan and fry chopped onion till just transparent. Add chopped ginger, garlic, green chilies, celery and crushed star anise and let it cook for one to one and a half minutes. Now add kashmiri chili paste, red chili powder, tomato ketchup, soy sauce, chili sauce, sugar, ajinomoto and salt. Cook for five to seven minutes.

Let it cool down and then grind it to make a smooth paste.

This schezwan sauce can be stored for a month in an air tight bottle.

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