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Schezwan sauce is a must for making Chinese dishes. It also can be served with Indian snacks like cutlets or French fries or any Indian pakoras. The basic ingredients for this sauce are red chillies, garlic and ginger. This is a very easy and simple recipe. Let’s make Schezwan sauce.
• 50 gm Begadi Mirch
• 1 cup Hot Water
• 1/4 cup Oil
• 1 tbsp Ginger
• 1 tbsp Garlic
• 1 tsp Tomato sauce
• 1 tsp Vinegar
• Salt to taste
• Take chilies. Pluck off their stalk, cut into half and remove seeds
• Soak chilies in hot water for about 30 minutes.
• After 30 minutes, transfer this soaked chilies into blender jar and
make fine paste.
• Do not add much water. Add just about 1-2 tsp water if required.
• Heat up oil in a pan. When oil is enough hot, add ginger and
• Mix well and fry until it turns light golden. Add red chili paste and
• Fry until paste releases oil from sides for about at least 5-6
• Add tomato sauce, vinegar and salt to taste. Mix well and add a
• Cook sauce on high heat for about 5-6 minutes.
• When oil begins to float over the sauce, it is ready.
• You can store it in air tight glass container when it cools down
• It remains good in freeze for 1-1 1/2 months.
• If you want hot sauce, don’t remove seeds.
• You can use any other chilies than bedagi mirachi.
• When the sauce cools down, transfer one tea spoonful sauce into
each ice cube of ice tray. Freeze the sauce into ice and store it in
zip lock bag. This frozen sauce lasts for 4-6 months.
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