Ingredients :

• 125 gms garlic

• 125 gms ginger

• 50 gms whole dried kashmiri chillies

• 50 gms whole dried spicy chillies

• 2 tbsp soya sauce

• 2 tbsp vinegar

• 4 tbsp tomato ketchup

• 1 tbsp sugar

• salt as per taste

• 1 tbsp pepper powder

• 1/2 cup seasame oil or any other cooking oil

Method:

1. Remove the stems of all the chillies. Soak in hot water for 1-2 hours. Drain all the water and make a coarse paste in a grinder by adding a little water if required. Keep aside.

2. Peel, wash and dry the garlic and ginger. Chop it very finely. Alternatively it can be chopped in a vegetable chopper also.

3. In a kadai heat seasame oil and saute the garlic on low flame stirring continuously for 1-2 minutes. Then add the ginger and saute for a minute. Add the chilli paste and cook for 1-2 minutes .Do not brown the garlic and ginger.

4. Add the remaining ingredients to the mixture along with half cup water and simmer on low flame till oil separates.

5. Remove from flame and allow it to cool. Store in a dry glass bottle and keep in the refrigerator for future use.

Use this delicious schezwan sauce to your fried rice , Hakka noodles or soya manchurian.