What you need:
For Schezwan Sauce:
1/2 cup Red Chilli [Soaked in warm water for 1 hour]
1 tablespoon Oil
1 teaspoon White Vinegar
1 tablespoon Oil
1 teaspoon White Vinegar
How to make:
- Grind the soaked Red Chillies to smooth Paste.
- Heat oil and pour the ground Red Chilli Paste.
- Cook continuously till the oil separates.
- Add Vinegar and cook.
- Store in an air tight container.
[Shelf life of Schezwan Sauce is about 2 months. Be careful not to use wet spoon when taking out the desired amount of sauce]
For Manchurian Roundels
2 cup Finely Chopped Vegetables [Carrot, Cabbage, French Beans, Spring Onion]
1 tablespoon Garlic [Crushed]
1 tablespoon Ginger [Crushed]
1 tablespoon Red Chilli Sauce
1 teaspoon Soya Sauce
2 tablespoon Green Chilli Sauce
1 tablespoon Butter
1 teaspoon White/Black Pepper powder
1 tablespoon Schezwan Sauce
2 tablespoon Maida
3 tablespoon Corn Flour
Salt to taste
Oil for deep frying
How to make:
- Mix all the ingredients together, except salt and leave it for about 10 minutes. [Salt is added at the end as it tends to make few vegetables release water]
- Add Salt just before making roundels.
- Make small roundels.
- Deep fry immediately.
For Manchurian
1 tablespoon Oil
1 Onion [cut lengthwise]
2 tablespoon garlic [cut small]
2 - 3 Green Chilli [split]
2 tablespoon Schezwan Sauce
2 tablespoon Tomato Ketchup
1 tablespoon Soya Sauce
1 teaspoon White Vinegar
1 tablespoon Green Chilli Sauce
1 teaspoon White/Black Pepper powder
1/4 cup Spring Onion [Chopped fine]
2 tablespoon Corn Flour
1/2 cup shredded vegetables [Cabbage, Carrot]
Salt to taste
How to make:
- Heat Oil in a heavy bottom vessel. Add Onion. Sautee well till it turn slight golden brown.
- Add Garlic and Green Chilli.
- Add Schezwan Sauce, Tomato Ketchup, Soya Sauce and White Vinegar. Cover and let it cook well with onions.
- Add White/Black Pepper powder and Salt.
- Pour hot water to a gravy consistency.
- Add Corn flour paste and stir continuously to avoid lumps.
- Add the shredded vegetables and bring to a good boil.
- Sprinkle Spring Onion.
For Rice/Noodles or both
1 cup Rice [cooked]
1 cup Noodles [Cooked]
1 tablespoon Oil
1 Onion [cut lengthwise]
2 tablespoon garlic [cut small]
2 - 3 Green Chilli [split]
2 tablespoon Schezwan Sauce
2 tablespoon Tomato Ketchup
1 tablespoon Soya Sauce
1 teaspoon White Vinegar
1 tablespoon Green Chilli Sauce
1 teaspoon White/Black Pepper powder
1/4 cup Spring Onion [Chopped fine]
2 tablespoon Corn Flour
1/2 cup shredded vegetables [Cabbage, Carrot]
Salt to taste
How to make:
- Heat Oil in a heavy bottom vessel. Add Onion. Sautee well till it turn slight golden brown.
- Add Garlic and Green Chilli.
- Add Schezwan Sauce, Tomato Ketchup, Soya Sauce and White Vinegar. Cover and let it cook well with onions.
- Add White/Black Pepper powder and Salt.
- Add cooked Rice/Noodles or mix both.
- Add the shredded vegetables and toss well.
- Sprinkle Spring Onion.