If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
Schezwan Sauce is a popular sauce in Indo -Chinese cuisine. It is a spicy sauce made with dried red chilies. Very popular dishes like Schezwan Fried Rice, Schezwan noodles are made using this fiery sauce. I just love how this sauce gives the dishes a distinctly unique flavor.
We always had schezwan sauce-based dishes in the restaurant during our childhood. It was all a great craze that we had about this Indo Chinese food. When I got married, I wanted to try making them at home...The store-bought sauce came into my rescue. But in recent years, when I came to know about the dangers of artificial preservatives and colors that are added in the store-bought sauce. I made up my mind that I will make it at home with all organic ingredients and no artificial preservatives or colors. That's when I started making my own sauce at home. Since then I haven't looked back at the store-bought ones...because this is freshly made in batches which tastes super good!!
This sauce has a beautiful red color, a strong garlic flavor, stays good in the refrigerator, perfect for making fried rice and noodles quickly. It comes very handily when you have to make quick rice for lunch, just add this to the cooked rice and you will have a flavourful Schezwan rice ready!! Also can be used as a dipping sauce for Momos.
With very few ingredients, Dried red chilies, garlic, and ginger being the main ingredients, you can prepare this delicious sauce within an hour. So let's check the recipe.
INGREDIENTS:
Dried red chilies 11/2 cup
Ginger finely chopped 1/4 cup
Garlic finely chopped 3/4 cup
Celery/ Cilantro stems finely chopped 3 tbsp
Oil 1/2 cup
Vinegar 2 tbsp
Coconut amino 1 tsp
Salt and sugar to taste
Water 2 cups for boiling (3/4 cup for sauce)
INSTRUCTION:
1. Boil water in a pot, Get it off from the stove and soak dried red chilies for 15 minutes covered. Keep it aside.
2.In a grinder jar, coarsely grind the soaked chilies and keep aside.
3.Prepare the finely chopped ginger, garlic, and cilantro stem ready in a plate.
4.Now heat a pan, add oil, and finely chopped garlic. Fry them very well for 2 minutes till you see a light golden color on high flame. Keep stirring so the garlic doesn't burn.
5.Now add finely chopped ginger and fry again for a minute on high flame stirring frequently so it doesn't burn or stick to the bottom.
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6.Now add finely chopped cilantro stems and fry for another 2 minutes on high flame. Keep stirring.
7.Add coarsely ground chili paste, mix well and keep stirring for 2 to 3 minutes on high flame.
8.Add 3/4 cup of water, salt, sugar, vinegar, coconut aminos and mix well. Reduce the heat to medium and let it cook covered for 7-10 minutes. Keep stirring at regular intervals. You will see the oil releasing once it is cooked.
9.Finally, Remove the lid and mix again. Let it cook for 3 minutes uncovered. Off the flame and let it cool down.
10.Once it is completely cool, transfer it to a clean dry jar and refrigerate. Stays good for a month. Use a dry spoon when using it for Fried rice, Noodles, etc
Do try this easy homemade Schezwan sauce and I bet you will not go back to the store-bought one. I would like to know your feedback in the comment section and connect with you on Instagram @archanasvegfoodchronicles.
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