SCHEZWAN SAUCE – PHASE 2 & 3bianca.l
15 to 20 whole dried red chillies
2 tablespoons chopped garlic
1 tablespoon salt
1/2 tablespoon tomato puree
Water if required
Soak chillies in warm water for 20 minutes.
Drain all water from the chillies and make a paste.
Heat a nonstick pan.
Add garlic, tomato puree, chilli paste, salt and water, if required.
Simmer for 15 to 20 minutes on a medium heat.
Mix well then allow to cool.
Put in an air tight container and store in the fridge.
Use as required.
By Sanskruti Kulkarni