20 whole dry red chilis
15 cloves garlic
2 medium tomato puree (deseeded)
½ medium onion chopped fine
2 tbsp chopped celery
1 tbsp chopped garlic
2 tsp chopped garlic
1 tsp soya sauce
1 tbsp vinegar
1 tbsp tomato sauce
1 tbsp sugar
½ cup oil
Deseed dry red chilis. Can use Kashmiri chilis as well or a mix of both.
Place in a small bowl and cover with half cup warm water and leave aside for 1 hr.
Drain the water and add the chilis to the blender along with 15 cloves garlic.
Blend to a smooth paste. Use few tbsp of earlier drained water if required.
Heat oil in a pan and add chopped ginger garlic. Saute for a min.
Add onion and celery and saute till translucent. Don’t let it brown.
Add tomato puree and simmer till almost dry.
Add chili paste and saute till oil starts to clear at the side. Will take approx. 15 mins.
Add sugar, vinegar, salt, tomato sauce, soya sauce and mix well. Simmer for few more mins and take off fire.
Cool and transfer to a glass jar.
If there is no oil floating on top, add a tbsp of oil on top so it forms a layer.
Will keep well in room temperature for few days but preferably keep in refrigerator.
Recipes using schezwan sauce coming soon!
Red Kidney Beans ‘Hummus’ and Pita Chips
1 ½ cups red kidney beans cooked or canned
2 cloves garlic
2 tbsp tahini paste
1 tbsp lemon juice (optional)
2 tbsp olive oil (optional)
2 tbsp parsley chopped
Blend all till you attain a smooth consistency.
Add little water or the water in which kidney beans was cooked if required.
Sprinkle with parsley. (some parsley can be blended)
Serve with Pita Chips.
Use a scissor to cut small squares or triangle shapes of pita/kuboos.
Bake in a preheated oven at 150 degree Celsius for 10-15 mins or until crisp.
Store in an airtight container. These are crispier than store bought potato chips!!
You can mix any spices/herbs with little olive oil and spread on pita before you cut and bake to get flavored pita chips.
Only half teaspoon or one teaspoon of garam masala is required in many dishes, but this small quantity is enough to make or mar the dish!! Everyone should have a homemade garam masala in their repertoire.
Homemade Garam Masala
¾ cup fennel
2 tbsp cardamoms
2 tbsp cloves
¼ cup cinnamon pieces
Mix all in a plate and microwave for 1 minute.
Cool and grind. Store in a glass jar.