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Thursday, 15 October 2015

Schezuan sauce2

SPECIAL THANKS TO CHEF RANVEER BRAR FOR THIS WONDERFUL SAUCE RECIPE !!

INGREDIENTS:
3 tblsp oil
2 tblsp chopped garlic
2 tblsp chopped ginger
2 tblsp chopped celery or coriander leaves
1/4 cup chopped spring onion white portion
1/2 cup chopped spring onion greens
1/4 cup red chilli paste
3 tblsp tomato ketchup
1 tblsp vinegar
Water as needed
Salt to taste

PROCEDURE:

  • In a pan heat oil ,add chopped garlic,ginger,celery,spring onion white portion,salt to taste,red chilli paste,spring onion greens and sute for 5 mins
  • Add ketchup,vinegar and cook for a while
  • Your schezuan sauce is ready

For red chilli paste soak around 20 byadgi or kashmiri red chillie in 1/4 cup vinegar for minimum 24 hours and grind into a fine paste 
store in refrigerator




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