SCHEZWAN SAUCE

SCHEZWAN SAUCE
INGREDIENTS
A dozen chillies (Kashmiri, Byadagi or Guntur) 1 cup of vegetable stock Lukewarm water 1 cup of salt 6 cloves of garlic 1 cup of celery sticks Oil Salt to taste
METHOD
Soak the chillies in lukewarm water for 30 minutes. Drain the water and remove the edges of the chillies. Mix the chillies, stock, garlic and salt and blend. Take out the fine paste and keep it aside. To preserve the paste, take a kadai or a wok, add oil.

Fry the finely chopped celery sticks. Add the chilli paste. Fry over medium heat till the oil separates from the paste. The sauce can be used for a week, if refrigerated well.

SWEET AND SOUR SAUCE

SWEET & SOUR SAUCE INGREDIENTS
2 cups of vegetable stock or water 3 tsps of vinegar 1 tsp sugar 1 tsp white pepper 1 cup tomato sauce 3 tbsps chopped pineapple Salt to taste 1 tsp corn starch
METHOD
Pour the stock or water in a pan, and add vinegar, sugar, salt, pepper and tomato sauce. Bring it to a boil. Add the pineapple and heat it on a low flame. Add corn starch to thicken the consistency. Voila!
Sweet and sour sauce ready to serve