I had gifted myself quite a few cookbooks at the beginning of the new year, an astounding eight of them by celebrity chef Sanjeev Kapoor. He ofcourse needs no introduction to any Indian. I've always loved his Khana Khazana series on Zee Tv and he is largely responsible for changing the way cooking and eating is perceived in this country, Heck, he made being a chef cool long before India was introduced to MasterChef and Nigella Lawson and Gordon Ramsay. One of the books I bought is simply titled Street Food. It s a small, compact guide to about forty odd popular street-food items from all over India, with beautiful pictures and detailed, well-written, simple to follow recipes. For this upcoming Republic Day (read: Holiday on a Thursday), I have planned to try out a couple of recipes from this book. Both of the recipes will be needing the very hot and delicious Sichuan Sauce, and as we all know, any sauce/relish/chutney made a few days before, really blends in well and imbibes all the various flavours of the core ingredients to become so much more tasty. Also, on a side note, it saves time to make it earlier and have it handy, assembling the dish just gets much more snappy.
SICHUAN SAUCE - Chinese style Hot Sauce
(adapted from a recipe by Sanjeev Kapoor, from the cookbook STREET FOOD)
Ingredients
10 dried red chillies
2 chopped green chillies
10 chopped garlic cloves
2 chopped spring onions
1 inch ginger,grated
1/2 cup of vegetable stock
3 tbsp tomato ketchup
2 tsp vinegar
2 chopped stalks of spring onions
salt
1/3 cup white oil (preferably sesame)
1 cup water
Procedure
Boil the red chillies in the water 1 cup of for 7 minutes.
Let it cool and grind to a fine paste.
In the meantime,heat the oil in a wok, reduce the heat to medium,add the garlic,ginger,green chillies and spring onions and saute for a minute.
Add the red chilli paste and continue to saute.
Add the vegetable stock, tomato ketchup and salt to taste.
Add the vinegar and the chopped stalks of spring onions.
Cover and simmer for a minute.
Take off the heat and let it come to room temperature.
Transfer to an air-tight container and cool in the fridge for a couple of days.
Verdict -
This is a super hot, super delicious sauce. Use in Chinese/Indo-chinese cooking to make Sichuan fish, chicken, paneer ,potatoes, babycorn or mushroom by deep-frying the protein/vegetable in a batter and then cooking them with onions,capsicum,this sauce and cornflour. This sauce goes fabulously with steamed/fried momos as well. I will be putting up two popular Indian snack items using this sauce in my future posts.
SICHUAN SAUCE - Chinese style Hot Sauce
(adapted from a recipe by Sanjeev Kapoor, from the cookbook STREET FOOD)
Ingredients
10 dried red chillies
2 chopped green chillies
10 chopped garlic cloves
2 chopped spring onions
1 inch ginger,grated
1/2 cup of vegetable stock
3 tbsp tomato ketchup
2 tsp vinegar
2 chopped stalks of spring onions
salt
1/3 cup white oil (preferably sesame)
1 cup water
Procedure
Boil the red chillies in the water 1 cup of for 7 minutes.
Let it cool and grind to a fine paste.
In the meantime,heat the oil in a wok, reduce the heat to medium,add the garlic,ginger,green chillies and spring onions and saute for a minute.
Add the red chilli paste and continue to saute.
Add the vegetable stock, tomato ketchup and salt to taste.
Add the vinegar and the chopped stalks of spring onions.
Cover and simmer for a minute.
Take off the heat and let it come to room temperature.
Transfer to an air-tight container and cool in the fridge for a couple of days.
Verdict -
This is a super hot, super delicious sauce. Use in Chinese/Indo-chinese cooking to make Sichuan fish, chicken, paneer ,potatoes, babycorn or mushroom by deep-frying the protein/vegetable in a batter and then cooking them with onions,capsicum,this sauce and cornflour. This sauce goes fabulously with steamed/fried momos as well. I will be putting up two popular Indian snack items using this sauce in my future posts.
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