Chinese Schezwan Sauce

• Red chillies - 25 no.(dried long)


• Garlic - 3 bulbs (flaked and peeled)


• Garlic - 10-15flakes(finely chopped)


• Green chillies - 3 no.(finely chopped)


• Ginger - 2" piece(peeled and grated)


• White onions - 2no.(finely chopped)


• Celery - 1 stalk (finely chopped)


• Cornflour - 2tsp
  


• Brown vinegar - 1 tbsp
  


• Sugar - 1 tbsp
  


• Ajinomoto - 2 pinch(optional)


• Oil - 1 tbsp
  

1. Boil the garlic bulb and red chillies in 2 cups water, for 5 minutes. Drain water, keep it aside.


2. Grind the chillies and garlic to a fine paste.


3. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir it well.
   


4. Now add celery, onions, stir fry till onions are transparent.


5. Add the ground paste, stir fry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.


6. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.


7. Now fill in the clean bottle after it is cool and refrigerate, use in Chinese cooking as required.

Spicy Mint Sauce or Herb Sauce

• Red chilli - 1 no.(finely chopped)


• Garlic - 10 flakes (finely chopped)


• Ginger - 1 tbsp (grated)


• Celery - 1 stalk (finely chopped)


• Mint leaves - 1 stalk (finely chopped)


• Spring onion - 2 no.
  


• Cornflour - 1 tbsp


• Choice of herb (basil, thyme, rosemary) - 1 stalk


• Water - 1½cups


• Soya sauce - 1 tsp


• Black pepper - ¼tsp (crushed)
  


• Sugar - ½ tsp


• salt - to taste


• Oil - 1 tsp

1. Chop the  herb very fine & keep aside.


2. Dissolve cornflour in ½ cup water & keep aside.


3. Heat oil, add ginger, garlic, chillies, stir fry.


4. Now add chopped onions, celery, stir fry it for some time. Add remaining 1 cup water. Bring to a boil.
   


5. Add sugar, salt, soya sauce, mint, herb and pepper.


6. Add cornflour, stir and cook till sauce becomes transparent.


7. Now it is ready eat.


8. Serve hot, with steamed rice, bhajias, snacks and soups.

Tomato Sauce

• Tomatoes ripe - 1 kg (Red, Bangalore variety)
  


• Onion - 50 g
  


• Ginger - 25 gms (peeled)


• Garlic - 10 gms (peeled)


• Chilli powder - 2 tsp
  


• Salt - 3 tsp


• Sugar - 100 gms
  


• Vinegar - 3 tbsp
  


• Citric acid - 1/5 tsp (dissolved in vinegar)
  


• Sodium benzoate  - 1/5 tsp (dissolved in 2 tsp. warm water)
  


• Cloves - 5 no.
  


• Cinnamon stick - 2"
  


• Bay leaf - 1 no.
  


• Cardamoms - 2 pods
  


• Cumin seeds - ½ tsp

1. Clean the tomatoes and wipe it and chop the  onion and tomatoes roughly.
   


2. Crush the garlic and ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch i.e . cloves, cinnamon stick, bay leaf, cardamoms and cumin seeds.


3. Heat while stirring frequently. Do not allow to burn at the bottom.


4. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
   


5. Add chilli powder,salt and sugar. Boil till consistency achieve plate test i.e put some in the plate and test it.


6. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.


7. Cap immediately.


8. Now it is ready to have.

Chili Garlic Sauce

• Red chilies – 500gms(long)


• Garlic – 2 medium size


• Salt – 200gm


• Vinegar – 300ml


• Oil – 1tbsp


• Corn flour – 1 to ½ tbsp

1. Peel the garlic and de-stalk the chilies.


2. Grind together till fine paste by adding vinegar, add salt and keep aside.


3. Heat oil in a deep pan, add corn flour, stir fry flour for a few seconds.


4. Add the ground  paste, mix continuously.


5. Stir frequently, simmer till thick.


6. Preserve it in sterile bottle jars in the refrigerate.
   

Onion Masala Paste

• Onions - 2 no.(large & cut in length wise)
  


• Chillies - 3 no. (green or red)
  


• Garlic - 5 flakes
  


• Ginger - 1" piece (chopped coarsely)


• Oil - 1tbsp
  


• Salt - ½ tbsp

1. Fry the onions in hot oil till tender.


2. ow add all other ingredients and stir for 2 minutes.


3. Let it cool and grind to a thick paste.


4. Store in refrigerator or freeze in plastic freezer-ware to last long
   

Spicy Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for shahi panner,shahi chicken,shahi mutton etc.

• Onions, sliced - 2 no.(large)


• Red chillies - 10 no.


• Garlic flakes - 8 to 10 no.


• Ginger  - 1" piece (grated)


• Oil - 1 tbsp

soak all  this ingredients together for 30 minutes in ½cup water:

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)

1. Grind  the soaked ingredients in their water, till fine paste.


2. Fry onions in hot oil till tender.


3. Add ginger, garlic and chillies, stir for 2 minutes.


4. Take off fire, add to grind ingredients.


5. Grind into smooth paste.


6. Store in the refrigerate.
   

Hot Sweet & Sour Paste

• Tamarind strips - 100gms
  
• Chillies - 15 no.(green or red)
  
• Jaggery - ½ cup
  
• Salt - 1tsp
  
• Cumin seeds - 1tsp
  
• Mustard seeds - ½ tsp
• Oil - 1tbsp (hot)

1. Heat the  tamarind in 1/3 cup water.
2. When it starts to boil, switch off the fire.
3. Cool it till you can be handled.
4. Now put jaggery, tamarind with water and chillies in a small wet grinder.
5. Run till the ingredients are crushed coarsely.
6. Add salt, cumin seeds, run again till it become smooth.
7. Use as little water as possible.
8. Heat oil, add mustard seeds, allow to splutter.
9. Pour over paste, mix gently till well mixed.
10. Store in a clean and airtight glass bottle  in refrigerator till required.

Ginger Chilli Paste

• Ginger - 100 gms (peeled)


• Chillies - 100 gms (fresh red or green)


• Salt - 1 tsp
  


• Oil - 1 tbsp

1. Heat the oil and add Ginger and chillies, cover and switch off the flame.


2. Allow it to cool down to warm.


3. Now add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.


4. Store in a clean and airtight glass bottle.

Chilli Garlic Paste

• Garlic, peeled - 100gms
  


• Chillies (fresh red or green) - 100gms
  


• Salt - 1tsp
  


• Oil - 1tsp

1. Heat the oil, add garlic and chillies, cover and off the flame.


2. Allow temperature to come down to warm.


3. Add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.


4. Store in clean airtight glass bottle.

Chilli Paste (Green Or Red)

It is basic paste of chillies. The paste colour will change according to your chilly. It can be used for Chinese food  and other dishes also.

• Green hot chillies - 250 gms
  


• Oil - 1 tsp
  


• Asafoetida - 1 pinch
  


• Salt - 1 tsp

1. Clean the chillies and steam it. Remove and let it cool.
   


2. Heat oil in a frying pan. Add chillies, asafoetida and  salt.


3. Stir and cover it, remove from fire.


4. Keep covered for 3-4 minutes.


5. Pound without water or grind in small electric grinder to form a paste. Do not add water.


6. Store in clean jar, refrigerate.