Sunday, 5 April 2015



  • Dry whole red chillies - 10-15
  • Ginger (grated) - 1/4 inch
  • Salt to taste
  • Vinegar - 1/4-1/2 teaspoon
  • Sugar - 1/2 teaspoon
  • Oil - 1-2 tablespoons
  • Water - 1/2 cup
  • Soak whole dry red chillies in slightly warm water for around 1-2 hours.
  • After they are well soaked, grind well soaked whole dry red chillies.

  •  Next, heat oil in a pan.
  • Add grated ginger to it.
  • As ginger crackles, add red chilli paste to it.
  • Cook it well till it leaves oil. You will be able to see oil at the edges.
  • Now, add salt, vinegar & sugar to it. 
  • Once mixed well add 1/2 a cup water to it.
  • Let it boil well for a few minutes till you get nice & thick sauce.
  • Once it gets well cooked, turn off the flame.
  • Schezwan sauce is ready to serve.
  • You can adjust the spices according to your taste.
  • You can keep it refrigerated in an air tight container for around 2-3 weeks.

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