I gave an immediate try of this recipe as soon as I came across it on TV as it seemed to be really interesting and lip smacking. Mrs. Susheela gives a lot of these interesting recipes on the Podhigai channel and a lot of nutritive information too. Simply like to watch her shows.
Ingredients:
Garlic - 10 flakes
Ginger - 1 tbsp
Red Chillies - 10 to 12
Chopped Garlic - 3 tbsp
Tomato - 2 (if using tomato puree, use 1/2 cup of the puree)
Spring Onions - 2 tbsp (use the onion portion only)
Tomato Sauce - 1 tbsp
Soya Sauce - 1 tbsp
Vinegar - 1 tbsp
Pepper Powder - 1/2 tsp or to taste
Salt - To taste
Method:
1. Soak red chillies for half an hour in lukewarm water. Strain and grind to a smooth paste with the 10 garlic flakes. Keep aside.
2. Heat oil in a pan. Add the chopped garlic and fry for a minute.
3. Add the grated ginger and give a quick stir.
4. Now, add the finely chopped onion (root) portion of the spring onion and saute till translucent, say for about 2 to 3 minutes.
5. Quickly stir in the red chilli and garlic paste and mix well.
6. Add the finely chopped tomatoes or the tomato puree and stir well.
7. Add the sauces, viz., tomato sauce, soya sauce, and finally the vinegar.
8. When it starts to bubble, sprinkle the salt and the pepper powder and bring to boil.
The Homemade Schezwan Sauce is ready now. No water is needed to be added. It is thick in consistency. Store in an airtight container, use a dry spoon, and can be used in any Chinese gravies or curries. This can be used as such too as an accompaniment to fried rice, rotis, or even idlis and dosas for those who love the indo-chinese fusion style of food.
If you mix this sauce with plain rice and give a quick stir and a dash of quick stirred veggies, this makes a quick and easy lunch box recipe of Schezwan fried rice for school/office goers. Please do give a try.
I used this sauce to make the Schezwan Ladies Finger, a dry curry, that was so yummy that we couldn't resist finishing it up in a split second, rather grabbing and gobbling them up.
Note:
The sauces (tomato sauce and soya sauce) contain salt already, so adjust the salt for this recipe accordingly.
Ingredients:
Garlic - 10 flakes
Ginger - 1 tbsp
Red Chillies - 10 to 12
Chopped Garlic - 3 tbsp
Tomato - 2 (if using tomato puree, use 1/2 cup of the puree)
Spring Onions - 2 tbsp (use the onion portion only)
Tomato Sauce - 1 tbsp
Soya Sauce - 1 tbsp
Vinegar - 1 tbsp
Pepper Powder - 1/2 tsp or to taste
Salt - To taste
Method:
1. Soak red chillies for half an hour in lukewarm water. Strain and grind to a smooth paste with the 10 garlic flakes. Keep aside.
2. Heat oil in a pan. Add the chopped garlic and fry for a minute.
3. Add the grated ginger and give a quick stir.
4. Now, add the finely chopped onion (root) portion of the spring onion and saute till translucent, say for about 2 to 3 minutes.
5. Quickly stir in the red chilli and garlic paste and mix well.
6. Add the finely chopped tomatoes or the tomato puree and stir well.
7. Add the sauces, viz., tomato sauce, soya sauce, and finally the vinegar.
8. When it starts to bubble, sprinkle the salt and the pepper powder and bring to boil.
The Homemade Schezwan Sauce is ready now. No water is needed to be added. It is thick in consistency. Store in an airtight container, use a dry spoon, and can be used in any Chinese gravies or curries. This can be used as such too as an accompaniment to fried rice, rotis, or even idlis and dosas for those who love the indo-chinese fusion style of food.
If you mix this sauce with plain rice and give a quick stir and a dash of quick stirred veggies, this makes a quick and easy lunch box recipe of Schezwan fried rice for school/office goers. Please do give a try.
I used this sauce to make the Schezwan Ladies Finger, a dry curry, that was so yummy that we couldn't resist finishing it up in a split second, rather grabbing and gobbling them up.
Note:
The sauces (tomato sauce and soya sauce) contain salt already, so adjust the salt for this recipe accordingly.
