Shezwan Sauce

[@kavitarahate3277]

Hi I am Mrs. Kavita R. I make it like you guide us. And really it's done as we bring bottle from market. My childrens are very happy n give the good compliments . It's like so yummy for my children. I am also doing some chinese dishes as per order by my clients so its make me easy to use it. Thanks to you again

[@smitsakshi]

Hey Anupa Its really great, khupach mast,I just got married never been in kitchen before, but now i watch ur videos and follow the recipe. I prepared shezwan sauce and chicken lollypop and everyone loved it,and i turned out to be good cook. Please keep on posting new videos like this I badly need it...........

[@shameenasyed]

Hi Anupa u explain recipie very nicely n clearly with exact amount of ingridents to be added it really gr8 .... thankyou for uploading gr8 recipies .. love shameena

[@carlossantacoloma3008]

I absolutely love this recipe. Anupa, where are the rest of your cooking videos? This sauce is classy and universal. Call it what you wish, spell it how you may, it stands alone as a terrific condiment that I hope to always have on my table.

[@snehalraijada7475]

I really love the way you teach. You remember to explain every single tip and the necessity of the ingredients at each step. I learnt cooking pasta to perfection from you. And I'm glad to say my pasta dishes are in demand. A big thanks to you. Please keep sharing more recipes, especially the basic ones. Also, if you have a separate channel where only your videos can be subscribed then please share the link. You're the best cookery teacher I have ever come across.

[@Sudheeeer555]

Anupa, your presentation is excellent, and in Marathi video presentation also it is very good !

[@sujithgopalakrishnan177]

Thanks you Chef, for your lovely and energetic explanation with perfect detailing

[@salmaburud5805]

Hi Anupa , the recipe you shared is A1. I make it regularly and my grand children love it...

[@ronniedantas4122]

This is Betty Dantas. I followed ur receipe, and it turned too good.

[@anumat2017]

awsmm mam......y dnt u giv us the schezwan sauce recipies simple in chinese taste but...becz i google all schezwan recipies but i like urs so want from you mam

[@crazybones2009]

Hi Anupama the sauce turned out really great....Thanks for it...I just wanna know how long can you keep the sauce if I decided to make a large quantity put it on a bottle and keep it in the fridge to use when ever i make some quick indo-chinese??...

[@mamtathakur1252]

Your recipes are so easy and tasty I searched for veg stock recipient's and your recipe was very easy

[@vishalchandjain3090]

Hi Anupama U r the perfect teacher for beginners. heart ful of Thank u from scotland.

[@jini913]

Kashmiri red chilies. Soak them in warm water for about an hour or two and then grind them into a paste. Don't discard the soaking water as you may need some of it to help you grind the peppers.

[@sundararajanm.s.3447]

Highly rich and luxurious. Terrific preparation. Since I don't have an oven I cannot make. Maybe I can order online only with Sanjeev Kapoor Kazana since the dish is so voluptuous. 🌹👍👍👏👏🌹

[@preetilaharwani]

i tried this sauce and it was yum , chef anupama's recipes are easy and delicious ...love her..A big thank u:)

[@jessicaiyer]

@sanjeevkapoorkhazana thanx a lot...love ur recipies

[@sughrashaikh9077]

Sanjeev.Kapoor's recepies are very good .Thanks.

[@bhuvikaranth4077]

nice!!receipe.. but can we make the red chilli paste with dried red chiilies????

[@dy-dx]

for the red chilli paste, what type of red chilies did you use? kashmiri chilli(dry or wet) or another chilli?

[@joelboardgamerpger5393]

i get such joy from watching you cook/create. Thank you for sharing.

[@sweetash910]

hi...in your video you have told that oil act as preservative...i just wanted to know that for how many days can we preserve the sauce in the fridge?And adding black pepper is required or can we make it without adding it?

[@goldwaves]

To make the red chilli paste, do you use dry chillies (used in tadka) or the fresh red chillies?

[@prajaktapatkar5890]

Ur recipe is a perfect Indian schezwan sauce recipe! Thanks a ton for making it simple n sweet! Have made it a couple of times now & I don't buy the market schezwan sauce any more! I have used sauce for various other recipes & it's very handy & helpful when u store it :) Thanks once again!

[@justinamathew4435]

you explained very well, thnx a lot, will surely try it.....

[@Doeeyes79]

Hi Anupa, thank you for this recipe... along with the sugar, I also added ketchup and celery stalk... its turned out really well... thanks..

[@jyotsanapanchal5758]

Can we use fresh red chillies in place dry chillies

[@TheSbalantrapu]

Really Love the recipe! Your Dupatta is gorgeous! Can you tell me where you got it from? I live in the US, so where can I get one like that?

[@hellychoksi]

Pretty hard though I'm born in USA but my parents are Indian so I know what this scarf is but it's like a three leaf clover really hard to find it sorry but you can diy it just get supplies from Michael and target

[@Kniteknite23A]

helly Choksi or get one from Ireland :D

[@jayantijha7321]

well this is what u call a 'jaipuri dupatta' sis...u can order it online.. I live in India 😊

[@asmukkar]

wow your english is great! please do videos like this more often

[@babusfo5715]

Thank you for sharing this, you are teaching in wonderful way. please post more recipes

[@ushasuresh1279]

Thanks for the recipe .Can we make in large quantity n store ?If so for how long ?

[@susantamalik113]

nice job sir i like your recipe

[@Namisha1995]

do we use dry red chill for making paste ?

[@502550251]

it,s very good presentation love the way you cook have you be3en cooking for long time , la l am .kenny from .usa.thanks

[@uploadtvsd]

May i use this sauce making chilli chicken.

[@Aadil2Adnan]

you explain really very well y yourenjoy your recipes thank you

[@priyankamandolkar9448]

u rock, u cook the best,you make hard things so simple

[@nimashah8137]

priyanka mandolko ar

[@pushkaralkchendra1056]

priyanka mandolkar aww

[@AkankshaSingh-bf1ui]

Do we need to use dry red chillies or normal one??

[@neharsaran]

heyy u look so different here.......n i guess u have picked up sanjeev kapoors...gestures lately..n a good way.....n thanks for the recipe

[@simerfunlandsaran7666]

Very nice work and easy to make. Thanks

[@sanjeevkapoorkhazana]

Thank you! Cheers!

[@nafisabagdadi2626]

I just made it 2day superb awesome we cant control ourselves to eat it

[@simrangujral1020]

Instead of using chilly paste can we use powder N chilly sauce ?

[@m.s.reddymaddela2072]

Really it is verry nice i like this good recipe

[@prachiamrale]

can't wait to make it and try it with yummy chicken momos....:D yum yum

[@rohitbmapari]

Thanks....Realy nice and simple..

[@simiransoni811]

thanx s.mch di.. ur explanation is lovely n easily can be grapsed by a beginner.. means meee! thanks to Master chef Sanjeev Kapoor!

[@savithashankarsavitha2342]

It's really good video

[@aaliyashaikh8384]

looks yum tysvm chef

[@prakasaraogs5160]

Nice.... I will try it....

[@priyanair9415]

can v sauce as dip..with snacks...

[@priyankabiswas2886]

instead of white pepper powder can i use black pepper powder

[@singh1803]

mr sanjeev i have great chef who has been working for 30 years in cooking would you have challenge with them let me know,,,i want to know between glamour and real tiger

[@VidhyaBindu]

Hi...can you please tell me how to make the chilli paste?

[@harshagal]

I always make sauce like the way u do :) Thank u. But i must mention that ur 2 table spoon of sauce measurement is more than 2 tbsp. hence forth use a measuring spoon !!

[@amofiz22]

Abupa thank you for the recipes you present. I have seen many of them. All excellent. You look gorgeous. Salam from Bahrain..

[@angeladiniz8198]

The chilli paste u added is it fresh chilli or dry one.

[@sanjeevkapoorkhazana]

This is a dried red chilli paste.

[@ApunAnna_24X7]

This is one of my favorite sauce. Always keep in my fridge.like to eat with sandwiches and burgers.

[@sjsj346]

Super fantastic.

[@feliciasequeiragracias338]

Hello I had a query...the red chilli paste is kashmir chillies deseeded right. And can the red chilly sauce be made at home. This receipe looks great. Thanks and do let me know.

[@Kniteknite23A]

red chilli , chilly means You feel cold (chilly weather) :D

[@stevenstanley6723]

Nice...you remember me my school days...hahaha.

[@Foodie__]

You sound great in English and i loved this sause. I'll make it soon.

[@farheenansari4070]

Nice recipe madam

[@madhubala7298]

Thanks a lot for this yummy yummy sauce and thanks for explain in English now i can understand your recipe :)

[@swatikekre8594]

You are so sweet..loved the explanations

[@rajesharmaji123]

Can we use red chilli powder ... cause it is difficult to get whole red chilli here in africa ....

[@Mironkhan9]

Can I use fresh chop tomatoes?

[@16201991]

thanks fr the recipe.. its one of my favs.. i made this.. sauce consistency wasnt correct.. it was lik a paste.. but wen i mixed wit rice it was gud... came out vry well....!!!

[@vsthakar]

ready made schzwan sauses brought from market contain tamato paste and corn starch also which we have excluded . i think they can add tanginess and corn may add volume.

[@Sanjay-ps7ql]

Hi Anupa, I must have seen this vdo of yours spl for schezwan sauce for almost 6-7 times before actually preparing it..But unfortunately last sun when i tried this dish, it got burnt.and didnt turn out to be a successful one....It was then my family members told me that due to High Flame.this happened...I always keep watching Sanjeev kapoor's and their team members espl you, Siddhartha and Harpal....I only want to request one thing that atleast for amateurs kindly mention in your vdo's the necessary level of flame to be kept....so as to avoid such dissapointments...thanks....Sanjay Tasgaonkar ( Mumbai )

[@sarap9246]

hey she mentioned that you have to simmer it...and not in high flame..even she used medium portion of red chillie paste.

[@vanscoyoc]

I like that recipe. I like how you didn't give amounts for everything. People need to learn to estimate low on each ingredient and increase amounts after tasting and be thinking about the primary tastes of sweet, spicy, sour, savory, salty, bitter and that the best tasting sauces are a mixture of these senses that should vary over a few seconds. On top of these primaries there are sooo many other aromatic and pungeant flavors, herbs and spices available.

[@pareshsh2005]

you really explained very well thanks a lott!!!!!!!!!!!!

[@KiranKumari-df8hu]

Instead of dry red chilli can I use fresh red chilli

[@rayunited2010foryou]

+Sanjeev Kapoor Khazana I go to many restaurants like Beijing bites, Chung Wah and Midland China and I wonder how they prepare the Scezhwan sauce when I eat the fried rice, noodles and gravy dishes because the aroma and taste of the food are mesmerising. Does the above Schezwan sauce smell the same or do I have to put something else to prepare the staple or gravy dishes? Please advice

[@sureshp8188]

Vicky Ray this is vedic sauce. ..

[@guddypitti4847]

Superb 👍

[@rupalimalhotra9585]

How much whole dried red chillies r to be soaked after removing seeds

[@vjcreationsnl]

I just realized that we could do the Shezwan sauce without Sichuan pepper! Great stuff...

[@arunasevugarajan1342]

Telugumovies yevadu

[@arunasevugarajan1342]

Yevdu

[@indrakalasingh6358]

@@arunasevugarajan1342 n can

[@chungdruk6485]

This is exactly what even I was wondering..You know I have noticed couple of u Tube videos where they are preparing scezwan sauce without scezwan pepper or peppercorn

[@jka1373]

Is this the same which we get in yellow chilli restaurant

[@Hemami78]

Nice one!! I just wonder how long you can keep the sauce. And thank you for your great video in English.

[@madhu68411]

Hai anupa ,is there any difference between shezwan sauce&chutney

[@naveen4834]

Mam vinegar is added

[@Poonam_tripathi1]

Really amazing

[@mishrinimavat6013]

can we use fresh red chilies in this ?

[@rimumalhotra6968]

Suggest the Chinese starter with which schezwan sauce can be served. Thanks rims1

[@sanjeevkapoorkhazana]

Shezwan sauce goes well with any dry Chinese starter preparation.

[@nishamehta7947]

Vinegar ki Jagah lemon daal sakte hai?

[@sanjeevkapoorkhazana]

No, vinegar is necessary to get the desired taste, and cannot be replaced by lemon. Vinegar is easily available at groceries across the country.

[@1443teja]

thank for ths great recipe.............

[@karthikkolanji9038]

what about Ajino moto's role in the sauce ...... id ther is no need to include that ??????? please reply

[@ailcie5440]

thanx nice nd simple

[@sumbulazmi9225]

Thanks for recipe

[@mansi0191]

can we preserve this sauce for 15-20days...

[@le_Bizarre]

What is Chilli Sauce you are adding? is it hot sauce? is it sweetened Chinese chilli sauce?

[@sanjeevkapoorkhazana]

This is a dried red chilli paste and not a sauce.

[@le_Bizarre]

Yes I am aware of the Red Chilli Paste at 0:57, but then at 3:05 another "chilli sauce from bottle which is available in the market" is added. This is the one that is not clear to me...

[@princegoel138]

this is really awesome..

[@gggfgg8788]

Is this normal red chili??? Either kasmiri red chili???

[@ashdita47]

Paradise for food lovers.

[@5riversinc]

finally after 1038 requests ... recipe in english!! THANKS!!

[@sachindalvi6209]

can i add onion? if yes the what is the ratio?

[@arundathivaddanam6036]

Nice simple recipe..thanku

[@jehovahswitnesses353]

How many item Italian dish madam?

[@rajgangar9993]

Can vinegar be optional?

[@see2bee]

@vanscoyoc .. u are kidding are'nt u ?:-) they have displayed it "on the video"

[@krystolred347]

Love this sauce. Thank you soo much, everyone loves it.

[@grassblock7556]

9 MORE SEASONS AND 97 YEARS MORTY!