Thursday, May 5, 2011

Chilli Sauce



Ingredients :
Ash Gourd/ Vellai Pooshanikai - 1 Cup
Red Capsicum/ Red Bell Pepper - 1 Cup
Dry Red chillies - 15 no.s ( Reduce the no of chillies if you want less spicy)
White vinegar - 1/2 Cup
Salt - to taste.
In a Pan add ash gourd, red capsicum (You wont get the red colour if you use any other capsicum), red chillies, less amount of water, and salt. (If you pour more water then you may want to drain the vegetables, to avoid that use less amount of water). Cover it with a lid and cook it in high flame. Allow it to cool. Grind it in a blender with vinegar, donot add water while grinding.
Store it in a air tight container and refrigerate. It stays good for a month.
If you like sweet and sour taste then reduce the no. of chillies and add sugar while grinding.
This sauce can be used in sandwiches, gobi manchurian, and a good accompaniment for all type of snacks.
Iam sure if you try this sauce you will never buy them from market :-)
Happy Cooking :-)

2 comments :

  1. Great work Krupa, you continue to amaze with your recipe and post every single time !!! can we use this sauce for Gobi manchurian ? do you have a quick recipe for that as well ?

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  2. Sorry revathi for the delayed reply, i thought of posting the gobi manchurian recipe, but couldnt do it, so here is the quick recipe for you.. You can either use maida and corn flour in 2 :1 ratio, or maida alone will also do. For batter mix maida, corn flour, finely chopped green chillies and ginger, salt. Cut the cauliflower in to florets dip in the batter, and fry until golden brown and keep aside(Cook in high flame)
    For sauce:
    Heat oil in a pan, saute minced garlic, finely chopped onion, spring onions, chilli sauce, soya sauce, give it a quick stir fry add the deep fried florets,add corn flour dissolved in water stir well, and garnish it with chopped spring onions, serve hot with fried rice.
    This is how i do gobi manchurian.

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