Schezuan Sauce

Ingredients  
Garlic - 100 gms. (finely chopped)
Ginger - 100 gms. (finely chopped)
Green chillies - 5 (finely chopped)
Tomato puree (or Tomato ketchup)- 2 cups
Red chilli sauce - 4 tblsp. 
Chilly powder - 2 tblsp. 
Soya sauce - 1 tblsp. 
Ajinomoto - ½ tsp. 
sugar - 1 tblsp. 
orange red color - ¼ tsp. 
celery chopped - 1 tblsp. 
salt - to taste

Method
1. Mix all the above ingredients. 
2. Now heat the oil (around ½ cup). Add this hot oil to the above mixture and immediately add 1 tblsp. of vinegar to it. 
3. Mix this well and later store it in fridge

Matki chi amti

Matki (moth )Beans-1 cup (sprout or soaked or un-soaked)
1 cup sprouted matki/ moth beans
1 small onion
1 green chili
1/4 cup tamarind juice extract
1 inch jaggery piece
water
salt to taste
2 teaspoon oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard
1 teaspoon Goda/ Kala masala
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
chopped cilantro for garnish

heat  oil and do the tadka with mustard, slit green chili, asafoetida and onions.
Add the rest, some water and pressure cook it for
1 whistle if soaked/sprout
3 whistle if unsoaked
Serve hot with chapati or bhakri or rice

corn veloute

• 6 whole sweet yellow/white corn
• 4 T butter
• 1 medium yellow onion, julienned
• 1 gallon water
• 1 T salt
• Fresh ground pepper to taste

Scrape corn from cob. Mix all in water including cob and boil it for 1 hr. Strain  and chill

Serve chilled corn veloute with chimichurri oil, microgreens and cilantro flowers