While you are here please check out my other spice powders like Sambar Powder.
I am posting the step by step process directly without the initial directions that I usually give. I have adapted the recipe from "feasting at home"https://www.feastingathome.com/szechuan-sauce/ as per the Indian Palate and substituted with locally available items.
PREP TIME: 5 MINS (30Mins SOAK) COOK TIME: 5 Mins
TOTAL TIME: 40 Mins COURSE: SAUCE
CUISINE: WORLD FOOD QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram
STEP1 Chinese Five Spice Powder- Assemble 6 Star Anise pods, 1 stick Cinnamon(3-inch piece), 2 tbsp Fennel seeds, 1.5 tsp cloves(whole), 3 tsp regular Peppercorns. Put them in a mixed at and grind to a fine powder. Store in an airtight jar. (can be used in all Indian Subjis, so make more😉).
STEP2: SCHEZWAN SAUCE INGREDIENTS:
Black pepper powder 1/2 tsp
Soy sauce 1/4 cup
Honey 3 tbsp (or) substitute with brown sugar
Sesame oil 1 tbsp
White Vinegar 1 tbsp
Garlic cloves 8 to 10 Indian (or) 3 Chinese pods
Ginger paste 2 tsp
Chilli Paste 1 tbsp
Chinese 5 spice 1/2 tsp
Directions for chilli paste:
Soak Indian Red chillies in warm water for 30 minutes and grind to a paste without adding water at first and adding up to 2 tsp water later.
Directions for the Sauce:
In a bowl add all ingredients and nicely mix for a minute using a whisk until all ingredients are well combined. The sauce is ready. Bottle it up and store in the refrigerator. Use when required.
NOTE:
This quantity makes about 1 cup of Schezwan Sauce.
Do not forget to Store in the refrigerator.
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