Day 30 !!
Yay !! I did it. Making dips and shooting them and writing about them for 30 days continuously !! And I loved every bit of it !! I had a wonderful time creating these dips, some were originals, some inspired and some learnt from others with minor modifications !!
Do leave your comments to tell me how you liked this series and which was your favourite dip. I love to hear from all of you as it gives me a chance to connect with my readers.
But hey…don’t go away..there is another surprise tomorrow……under this series only !! Look out for this space…..
Coming back to the dip of the day -the Schezwan Sauce, a very popular one in Asian countries, especially India !! It gets its bold flavours from the red chillies, garlic and the unique sichuan peppers.
The sauce gets its name from it’s origin in the Sichuan region of Southwest China.
It is one of the most popular sauces of the Chinese Cuisine here in India where some like it really hot, some like to just have a hint of it…some like to get a little greedy about it (like me….I can have an entire meal with only noodles and szechuan sauce)
So here I am with an authentic szechuan sauce recipe for the 30th day of the 30days30dips Series. Though this is not the grand finale`….look out for this space tomorrow for the grand finale` of the 30days30dips Series. Till then…..
20 dry red chilies
1 small onion, finely chopped
15 garlic cloves, finely chopped
1 inch ginger, finely chopped
2 to 2 ½ tbsp water for grinding
the red chilies
½ cup water to be added later
1 tbsp rice vinegar or white vinegar
3 to 4 sichuan peppers (skip if you don’t have)
½ tbsp finely chopped celery
1 to 2 tsp brown sugar (If you like your sauce to be sweeter, add 3 tbsps)
½ tsp black pepper powder
½ tsp soy sauce
3 to 4 tbsp sesame oil or any vegetable oil
Salt to taste
1. Soak the chilies in hot water for 30 minutes. Drain.
2. Blend them to a fine paste. Add a little water to make a smooth paste.
3. Crush the Sichuan peppers coarsely in a mortar-pestle.
4. Heat sesame oil or any other vegetable oil in a pan.
5. Add the garlic and ginger first and sauté till their raw aroma goes away. Don’t brown them.
6. Add the chopped onions and sauté` them till translucent.
7. Add the ground red chili paste and stir.
8. Then add the crushed Sichuan pepper. Sauté for 1 to 2 minutes more till you see oil on the sides of
9. Add ½ cup of water and give a stir again. Simmer for 2 minutes.
10. Add salt, pepper, soy sauce and vinegar. Also add celery now.
11. Stir and continue to cook for 5 to 6 minutes more.
12. Adjust the season if required.
13. Transfer in a serving dish and serve or store in the refrigerator. It stays happy in a refrigerator for upto 3 weeks.
Use as a sauce to add to chicken or vegetable or even rice dishes or simply use as a dip.
Happy dipping !!