Revolutionizing Flavors: Masterchef Neha Deepak Shah's Jain Schezwan Sauce

Masterchef Season 4 runner-up Neha Deepak Shah, renowned for her culinary prowess and influence as a digital creator, has recently unveiled a groundbreaking creation: the No Onion - No Garlic Schezwan Sauce, or as she fondly calls it, 'Jain Schezwan.' This innovation, born out of a challenging culinary experiment, is a testament to her ingenuity and commitment to accommodating diverse dietary preferences.

Ingredients and Preparation for Jain Schezwan Sauce: No Onion - No Garlic Schezwan Sauce

• 1/4 cup Chopped Celery
• 1/4 cup Chopped Cabbage
• 2 to 3 tbsp Chopped Coriander Stem
• 10 to 12 Whole Kashmiri red chilli
• 1 Green Chilli
• 1/3 cup Oil
• 2 tsp Soy Sauce
• 1 tbsp Vinegar
• 1 & 1/2 tbsp Tomato paste (or 1 tbsp jain tomato ketchup)
• 1 tsp sugar
• 1 tsp White Pepper
• 1/2 tsp Ginger Powder or 2 Tsp Grated Ginger
• Salt & Pepper
• Optional: 2 to 3 whole spicy red chilli (You can substitute 2 to 3 Kashmiri Red Chillies with spicy ones)

Cooking Instructions:

• Combine all the ingredients in a pan.
• Cook the mixture on a medium to low flame.
• Continue cooking until the oil separates from the sauce.
• Allow the sauce to cool before transferring it to a bottle for storage.

Vishesh Tippani (Special Note):

• Ensuring the sauce is cooked on medium to low flame is crucial for the perfect blend of flavours.
• Cooling the sauce before bottling helps preserve its freshness and taste.

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Neha Deepak Shah's Jain Schezwan Sauce is more than just a condiment; it's a culinary innovation that caters to the Jain community and others who prefer no onion and no garlic diets. By using ingredients like Kashmiri red chilli, ginger powder, and coriander stems, Neha has masterfully crafted a sauce that retains the traditional Schezwan flavour while being inclusive of various dietary needs.