schezwan sauce

schezwan sauce recipe

schezwan sauce recipe - hot, spicy schezwan to perk up your meals. an indo chinese fusion recipe.

course side dish

cuisine indo chinese

prep time 35 minutes

cook time 15 minutes

total time 50 minutes

servings 1 small jar

rough calories per serving 893 kcal

author dassana

ingredients (1 cup = 250 ml)

• 20 dry red chilies (sookhi lal mirch) - less hot or medium hot. i added a mix of 15 kashmiri and 4-5 byadagi dry red chilies
• 4 to 5 shallots Or 1 small onion - finely chopped
• 15 garlic cloves (lahsun) - finely chopped
• 1 inch ginger (adrak) - finely chopped
• 2 to 2.5 tablespoon water for grinding the red chilies
• ½ cup water to be added later
• 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
• 3 to 4 sichuan peppers, optional (skip if you don' have)
• ½ tablespoon finely chopped celery, optional (skip if you don't have)
• 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - please add as required. for a more sweeter taste, you can even add up to 3 teaspoon sugar.
• ¼ to ½ teaspoon black pepper powder (kali mirch powder) or as required
• ½ teaspoon light soy sauce or as required
• 3 to 4 tablespoon sesame oil or any vegetable oil
• salt as required

how to make schezwan sauce recipe

preparation for schezwan sauce

1. rinse and then soak the chilies in hot water for 30 minutes.
2. you can also de-seed the chilies before you soak them.
3. drain. remove the stems and then break the chilies. add them to a chutney grinder or blender. add water and make a smooth paste of the red chilies.
4. crush the sichuan peppers coarsely in a mortar-pestle.

making schezwan sauce

1. heat sesame oil or any other vegetable oil in a pan.
2. add the garlic and ginger first and saute till their raw aroma goes away. don't brown them.
3. add the chopped shallots and then saute them till translucent.
4. add the ground red chili paste and stir.
5. then add the crushed sichuan pepper. saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
6. add 1/2 cup of water and give a stir again. simmer for 2 mins.
7. add salt, pepper, soy sauce and vinegar. also add celery now, if using.
8. stir and continue to cook for 5 to 6 minutes more.
9. check the taste of schezuan sauce and add more salt, sugar or pepper as required.
10. once the schezuan sauce cools down collect it in a small jar or bowl. cover tightly with a lid and refrigerate.
11. serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
12. the schezwan sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator
13. https://www.vegrecipesofindia.com/veg-schezwan-fried-rice-recipe/?fbclid=IwAR2vOzXUqj6ooVNj2U-1d-miltJr4c_z_7VV478BPh4V7Sf48NgSdO_BduM

Wheat cake

 goo.gl/y38kLP

chocolate cake in pressure cooker: goo.gl/rj8DH3

Body butter

https://livesimply.me/2017/03/31/how-to-make-easy-body-butter/

Paneer Manchurian

Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of bread pieces coated with a simple yet flavourful mixture of nutritious vegetables, garlic, ginger, chillies and basic sauces. The final dish is so good it will get eaten up before you even realize it. Paneer Manchurian is one of the perfect starters you can make for any party or a gathering.

Ingredients:
For Batter frying paneer cubes
Paneer - 200 gms cut into cubes
All-purpose flour - 1/2 cup
Rice flour - 1 Tbsp
Corn flour - 1 1/2 to 2 Tbsp
Salt to taste
Oil for frying
Soy sauce - 1 Tbsp 
Tomato ketchup - 2 Tbsp 
Bell peppers Red, Green & yellow - 1 
Spring onions - 1 bunch chopped
A few cloves of Garlic chopped
A piece of Ginger chopped
Red chilli - 2 cut up diagonally 
A few Coriander leaves chopped
Salt to taste
Oil - 1 Tbsp

Method:
1. Prepare a thick batter out of the all-purpose flour, rice flour, corn flour, salt and water. 
2. Dip each paneer cube into the batter. 
3. Deep fry the coated paneer cubes in hot oil and keep aside.
4. In a wide pan, add oil, garlic, ginger, red chilli, Bell peppers and spring onions. 
5. Saute them for a few minutes. 

6. Add salt, pepper, soy sauce and tomato ketchup. Saute them well.
7. Once you made the sauce, add the fried paneer pieces to it and mix it well. 
8. Make sure the paneer is properly coated with the sauce. 
9. Finally, garnish with spring onions and coriander leaves. 
10. Turn off the flame and serve it.

https://www.21frames.in/watch/homecooking/paneer-manchurian

Body scrub

https://www.facebook.com/officialgoodful/videos/2152899221447199/?hc_ref=ARS-QzZB1uWAS08pO7VGpL-JSwGo6t6vKJNtjiwsnRs7JLk9OoEfudqAsyYMLZz2XCs

Instant pot Molten Chocolate Cake

https://skillet.lifehacker.com/you-should-make-molten-chocolate-cakes-in-your-instant-1822998333

• 12 ounces of extremely good bittersweet chocolate
• 3 tablespoons of butter, plus more for greasing
• 3/4 cups sugar
• 4 whole eggs, beaten with a pinch of salt
• 1 teaspoon vanilla
• 1/4 cup flour
• 6, 4-ounce ramekins
• Parchment paper

Chop the chocolate into chunks and melt it using your preferred chocolate-melting method. (For me, it’s 3o-second blasts in the microwave.) While the chocolate is cooling, cream the sugar and butter together in a mixing bowl. Slowly incorporate the eggs, the extract, and the flour. Once everything is well-mixed, stir in your cooled chocolate.

Using the bottom of a ramekin, trace six circles out on some parchment paper. Liberally grease six ramekins, cut out the parchment circles, and press them down into the ramekins. Divide the cake batter among the ramekins and cover each one with a bit of foil. Place your trivet down in you Instant Pot and add two cups of water to the insert. Stack as many cakes as you like on the trivet, seal the Instant Pot, and press “Manual.” Adjust the time to six minutes using the “+” and “-” buttons and, once the time has elapsed and you hear the melodious “I’M DONE” screech of the Instant Pot, release the pressure manually.

Give the cakes a minute or two to cool slightly, and carefully invert them onto plates. Wait a minute or two, gently lift the ramekin, and ooh and ah over how easily the cake slides out. Serve with ice cream, some sliced strawberries, and a sense of whimsy.