Schezwan Sauce.

There one cuisine that every Indian loves.. and we have even given it our special name for it.. any guesses?? It’s my favorite- Desi Chinese 😄 (By word desi, I mean Indian version)

I leave no opportunity to prepare desi Chinese meal for my family and friends. As by now you know must have realized that I am not talking about authentic Chinese cuisine, by the way i am even big fan of authentic chinese.

Chicken Manchurian, Chicken Chili, Fried rice to chicken lollipops everything taste so good but just imagine all this with Schezwan sauce/ chutney… I am just drooling even just with the thought of it.

It was Amal, my daughter’s birthday on 24th August. She was pretty upset that she can never gets to celebrate her birthday in school due to summer vacations. Normally every year during these times we are holidaying in India, so we always celebrated her birthday with our friends and friends. But this time we returned early to Doha. This birthday we were just three of us, And that to her father had to attend her office as well. So we both were left alone until my hubby returns home in evening.

Initially I thought i would take Amal to her favorite food joint for lunch but then decided why don’t I put some extra effort and make something special for Amal.

In morning I served her Smiley Pancakes, and that definitely brought smile on her face.

Here you will get the recipe of fluffiest Pancakes .

Now for lunch, I decided will make desi Chinese. Amal loves spicy food, so I had to make her favorite Schezwan sauce. Which I would serve along with Fried rice and chicken dish.

Ingredients.

15-20 Whole dry red chilies

2 whole garlic bulbs

4 tbsp oil

1 tsp brown sugar

1 tbsp soya sauce

2 tbsp chili garlic sauce

1 tbsp vinegar

1 tbsp beetroot juice

1 tsp black pepper powder

1/2 tsp Kashmiri red chili powder

Salt to taste

Method :

Soak dry whole red chilies in 1 glass of hot water for at least 30-45 minutes. If you want less spicy the de seed the chilies but since we love spicy food, I did not.

Peel garlic and in food processor mince it. Please don’t make paste out if it. Keep aside in a bowl.

Drain soaked chilies, reserve the water in which you soaked the chilies for later use.

Grind the chilies with little water and make a puree.

Heat oil in a wok, when oil gets hot, add garlic mince and sauté over medium heat until the garlic turn light brown in color.

Add the red chili puree in the wok and let it cook for two minutes. Add little reserved water and mix well. Cover the wok with lid and reduce the heat to low. Cook the garlic and chili puree for 5 minutes. Stir occasionally.

After 5 minutes the water will dry up and oil will separate.

Then add brown sugar, Kashmiri red powder, black pepper powder, Chili garlic sauce, soya sauce, vinegar, salt and remaining reserved water and stir well. Cook for 3-4 minutes, keep stirring.

Add brown sugar

Kashmiri red chili powder

Black pepper powder

Chili Garlic sauce

Soya sauce

Vinegar

Salt to taste.

Add a tbsp of beetroot juice ( optional) to get that brilliant red color to your sauce.

Check for seasoning if required adjust.

When completely cooled pour in sterile jar and keep in refrigerator. This sauce last for 2 weeks in fridge, but I am sure it will finish before that itself.

Use it as accompaniment or while preparing your dish. In both the case it will add excellent flavor to your food.