Swad, as the name signifies, is a brand serving taste, for three decades. With a wide range of Ready-to-eat Indian delicacies, Ready-to-cook Gravies and cooking sauces, Pickles from different states of India and a variety of flavourful Mango Pulps, Swad has found place in homes and hearts, across the globe.
Authentic Indian flavours, fresh ingredients, and recipes tested for years is what makes them unique. From incorporating a classic recipe of Rajasthani Garlic Chutney, to Punjabi Chhole, to Vindaloo Curry, to Surti Undhiyu, Swad is known for packing love and care along with age-old recipes.
Having said that, the brand is also equally catering to young taste buds, for fusion recipes with Indo-Chinese sauces. With this unfortunate pandemic, when we are all stuck at home, Swad’s Chinese range is sure a mood up-lifter. The two sauces in this category are Schezwan Pan Fry and Manchurian Pan Fry. For restaurant style Chinese gravy, all you got to do is take a couple of dollops of this thick sauce, add a little bit of water and simmer it to bring it to desired consistency.
Here are a few ways in which you can use Schezwan Pan Fry Sauce:
Schezwan Paneer Bhurji:
In a pan, heat a little oil
Saute chopped onions in it till they turn light brown
Next add capsicum and sauté till they turn a little soft
After this, add spoons full of Swad’s Schezwan Pan Fry Sauce, with a little water and simmer for a couple of minutes.
After this put in your crumbled pieces of paneer and give a gentle stir to mix everthing well
Garnish with fresh coriander and spring onions
Schezwan Idli Fry:
In a pan, take Swad’s Schezwan Pan Fry Sauce as per need, add a little water, and simmer it for a couple of minutes.
In another pan, heat a little oil
Saute capsicum in the hot oil
Add broken pieces of Idli to it and give it a toss
Add salt to taste
Next add in the Schezwan Sauce and water mixture and toss well enough to quote everything in the sauce
Garnish with fresh chopped coriander and spring onion and serve hot
Schezwan Chicken Chilly:
Marinate chicken breast pieces in a paste of corn flour and soya sauce, along with the paste of salt and pepper for 2-3 hours
Next fry these chicken pieces and let them cool
In a pan, heat oil and sauté finely chopped ginger, garlic and green chillies
Add a little water and let it boil for a bit
Next add cornflour slurry, soya sauce, sugar, salt as per taste, and let the paste thicken
Add Swad’s Schezwan Pan Fry Sauce and mix everything well
Add the fried chicken pieces and cook for two minutes
Garnish with chopped spring onions. Serve hot
Here are a few ways in which you can use Manchurian Pan Fry Sauce:
Potato Stir Fry:
Shallow fry potato cubes till they are golden brown
Add Swad’s Manchurian Pan Fry Sauce
Add salt to taste
Toss it well enough to coat the potatoes in the sauce
Add chopped coriander and spring onions on top and serve hot
Grate carrot and cabbage into thin strips
Add salt and enough cornflour to bind them into small balls
Deep fry these balls in hot oil
In a wok, sauté spring onion in a tbsp of oil
Add Swad’s Manchurian Pan Fry Sauce and proportionate water, and simmer for a minute
Throw in the fried veggie balls and cook them together till everything is well mixed and fragrant
Sprinkle some chopped spring onion and serve hot
Just wear your chef hat and get experimenting in the kitchen with these sauces. You can use these sauces to make a variety of dishes, and none will go wrong for sure. Try it to believe it.