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Wednesday, April 1, 2015


  • 3 large ripe tomatoes,chopped very fine or blended
  • ⅛ cup chilli flakes or 10 dried red chillies
  • ⅛ cup spring onion greens,chopped fine/celery/coriander stem
  • 6-7 garlic cloves(increase/decrease as per taste)
  • 1 teaspoon crushed ginger
  • ⅛ cup sesame oil
  • 1 tablespoon vinegar
  • 1 teaspoon black pepper powder
  • 1 teaspoon sugar
  • Salt to taste
   1 Marinate dry red chillies for atleast 3 hours 
     make coarse paste of the marinated chillies in blender
  1. Heat sesame oil in a kadai till smoking point.Add the red chilli pasteand saute well for 3-5 minutes.

  1. Next add the crushed ginger-garlic.Saute till the raw smell goes off.
  2. Next add the chopped/blended tomato and mix well.Add spring onion greens and mix well
  3. Add salt,sugar,vinegar and pepper powder.Saute well till the sauce thickens leaves the side of the kadai an starts to ooze out oil.Store schezwan sauce airtight in refrigerator.
1.If you like your sauce really pungent increase the amount of garlic

2.If using whole chillies,soak them in hot water and blend to a smooth paste.

3.Instead of vinegar you can use lemon juice.

4.You can add 1 teaspoon soy sauce and tomato sauce along with salt and pepper if you prefer