Szechuan Sauce....

Helloo Everyone....

Today you can check for Szechuan Sauce Recipe here...  It has strong flavours and particularly the pungent and spicy flavour resulting from liberal use of lots n lots of garlic and red chilli peppers, Sichiuan Pepper is one the key ingredient in this. But actually sichiuan pepper is not readily available. So you can skip it in that case. ( I had to skip it , as I was not able to find it).

I am really sorry for not posting the step by step pictures due to time constraint. As of now , please adjust with the final picture , I will update this post soon with the step by step images.

You can use this tangy spicy sauce in many recipes. It can be consumed raw in place of chutney's with fritters and vada or you can simply add in rice or noodles to give it an exact chinese flavor. It can be applied in sandwiches or even on pizza base as the first layer. 

Let us start with the recipe. 

Ingredients :

Dry Red Chillies : 22-25 

Onion/Shallots : 4-5 medium sized (Chopped)

Garlic Cloves : 15-18 (Grated or Finely Chopped)

Ginger : 1 and 1/2 Inch (Grated or Finely Chopped)

Vinegar : 1 and 1/2 Tablespoon ( Rice or Apple )

Sichuan Pepper/ Teppal : 3-4

Celery : 1/2 Tablespoon (Finely Chopped)

Sugar : 2-3 Teaspoons

Black Pepper : 1/2 - 1 Teaspoon

Soy Sauce (Light) : 1 Teaspoon

Veg Oil /Sesame Oil : 3-4 Tablespoon

Salt To Taste

Procedure :

1). Rinse and then soak the red chillies in hot water for approx 30-35 mins.

2). Drain and remove the stalk. Break the chillies and grind, add water and make smooth paste.

3). Crush Sichuan Pepper in a mortar-pestle(khal-batta).

       (If you don't have them, just skip this step)

4). Heat Vegetable/Sesame Oil in a Pan. Add Ginger and Garlic , saute till their raw aroma goes away. Don't fry them till brown.

5). Add the chopped onions(or shallots) and saute till translucent.

6). Add grounded chilly paste and stir well.

7). Now , add crushed sichuan pepper (Teppal or Triphal) [Skip step if you don't have it].

8). Saute for 1 to 2 minutes , till you see oil leaving the sides of the sauce , pour water and give it a stir again.

9). Simmer the gas stove for a few minutes , add salt and black pepper , soya sauce and vinegar. Stir and continue to cook for about 7-8 minutes. Put away from heat.

10). Once the szechuan sauce cools down , collect in a glass jar or bowl , cover the lid tightly and refrigirate.

(If you add some extra oil , it will stay for more than 2-3 weeks)

You can check for " falahari kheere ke thalipeth " in the next post. Please check for recent updates of the blog on the facebook page 
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Keep Checking the blog for more such yummilicious recipes.... :) :) :)