Schezwan Sauce Recipe By Food Fusion

Schezwan Sauce is one of the most versatile sauces. It is used in many recipes and even as a dip. It can be easily stored for later use. Make this in advance and get ready for some up coming recipes. #HappyCookingToYou #FoodFusion

Written Recipe: http://bit.ly/305WbOv

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Ingredients:
-Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
-Sabut lal mirch (Button red chilies) 6-7
-Pani (Water) 2 tbs or as required
-Cooking oil 1/3 Cup
-Lehsan (Garlic) chopped 3 tbs
-Adrak (Ginger) chopped 1 & ½ tbs
-Pani (Water) ½ Cup or as required
-Tomato ketchup 2-3 tbs
-Cheeni (Sugar) 1 tbs
-Namak (Salt) ¼ or to taste
-Soy sauce 1 tbs
-Sirka (Vinegar) 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp

Directions:
-In grinder,add Kashmiri red chilies,button red chilies,water and grind to make a paste & set aside.
-In frying pan,add cooking oil,garlic,ginger and mix well.
-Now add grinded chili paste,mix well and cook for 2-3 minutes.
-Add water and mix well.
-Cover and cook on low flame for 4-5 minutes.
-Add tomato ketchup,sugar,salt,soy sauce,vinegar,black pepper powder and mix well.
-Cover and cook on low flame for 10-15 minutes or until oil separates & keep mixing in between.
-Let it cool down.
-Can be stored for up to 2-3 weeks in refrigerator.

Recipe in Urdu:

Ajza:
-Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
-Sabut lal mirch (Button red chilies) 6-7
-Pani (Water) 2 tbs or as required
-Cooking oil 1/3 Cup
-Lehsan (Garlic) chopped 3 tbs
-Adrak (Ginger) chopped 1 & ½ tbs
-Pani (Water) ½ Cup or as required
-Tomato ketchup 2-3 tbs
-Cheeni (Sugar) 1 tbs
-Namak (Salt) ¼ or to taste
-Soy sauce 1 tbs
-Sirka (Vinegar) 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp

Directions:
-Grinder mein Kashmiri lal mirch,sabut lal mirch aur pani dal ker ache tarhan grind ker ka paste tayyar ker lein & side per rakh dein.
-Frying pan mein cooking oil,lehsan aur adrak dal ker ache tarhan mix ker len.
-Ab grinded chili paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Pani shamil karein aur ache tarhan mix ker lein.
-Dhak dein aur halki ancch per 4-5 minutes kliya paka leim.
-Tomato ketchup,cheeni,namak,soy sauce,sirka aur kali mirch powder dal ker ache tarhan mix ker lein.
-Dhak dein aur halki ancch per 10-15 minutes or oil alag hunay tak paka lein & bech bech mein chamcha chalatay rahien.
-Thanda ker lein.
-2-3 weeks tak refrigerator mein store ker saktay han.