(Indian) Sweet and Sour Sauce

ElephantGodGaneshabfLOBlessings from Lord Ganesha – the Hindu Elephant God – are KEY to begin a new undertaking; moving into a new home – as were our friends Isha and Krishna – removing obstacles and insuring success, so perhaps it is only fitting that I begin this series of posts with his image.

Isha and Krishna had a catered lunch after the ceremony, and I fell in love with Baby Corn Manchurian – a kind of Indo-Chinese fusion dish – that, as it happens, requires all sorts of stuff before you can actually make it.

09IndianSweetSourSaucePotbfLike this (very) nice little sweet and sour sauce, which adds as tasty a touch to the baby corn dish I’ll be posting on Wednesday as it does drizzled over a chicken club quesadilla.

Fusion indeed.

•1 tbsp cornstarch
•2 tbsp water
•1/2 tsp Worcestershire sauce
•1 cup sugar
•1 cup white vinegar
•1 cup water
•Salt -I used seasoned – and pepper to taste
•1 tsp Tabasco – I used Earl’s
•2 tbsp ketchup – I used mine

08ISSAddKetchupbfDissolve the cornstarch in 2 tbsp water with 1/2 tsp Worcestershire sauce and set aside.

Stir the sugar together with the vinegar, 1 cup of water, salt, pepper and Tabasco in a sauce pan over medium heat until the sugar is dissolved.

Add the cornstarch mixture and continue cooking until bubbly and thick. I let mine simmer for about 10 minutes, and it never really did get too thick, but I judged it cooked and thickened enough for my needs.

Remove from heat, stir in the 2 tablespoons of ketchup, and set aside to cool.

10ISSDoneJarbfI ended up with a touch over a pint of what looks and tastes to me like a fine (if mebbe a tad thin) bit of sweet and sour saucery.

So, sweet and sour sauce done, my next task on the road to Baby Corn Manchurian was twofold:

Ginger Juice, and Garlic-Ginger Paste.

Tomorrow, peeps.

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