Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder | with 18 amazing images. Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder is a famous powder which makes its presence in Asian cooking. Learn how to make 5 spice powder. To make Chinese 5 spice powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool. Grind in a mixer to a smooth fine powder. Store it in an air-tight container and use as required. The 5 spice powder is an essential ingredient in the Oriental kitchen. Used commonly in Chinese and Taiwanese cooking, this spice-mix combines five basic flavours, namely sweet, sour, bitter, salty and umami (a special savoury taste that is considered part of the five basic flavours in Oriental cuisine). The strong flavours of the whole spices is especially good in this homemade authentic Chinese 5 spice powder, as compared to commercially-prepared store-bought ones. All you need to do is follow the proportions as mentioned in this recipe. Try recipes using this Chinese 5 spice powder in 5 Spice Fried Rice, 5 Spice Tofu and Bean Sprouts Rice or Chinese Barbequed Tofu with Sesame Noodles. Tips for Chinese 5 spice powder. 1. Prefer a broad pan for uniform roasting. 2. Also use a small mixer jar so it blends finely. If needed you can sieve it using a fine mesh strainer. 3. While Schezuan peppers lend the authentic taste and aroma to this 5 spice powder, if you can’t find them, replace with black peppercorns. 4. You can make it in small batches and always store it in a dry, airtight container in a cool and dry place to retain the flavour and aroma. Enjoy Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder | with step by step photos.

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos.

Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.

Schezuan or sichuan essentially means spice, being derived from sichuan pepper, a condiment known for his spice quotient. This is probably the reason why the indian palate takes on so well to spicy schezuan food. Stir-fried vegetables are delightful to taste when cooked in this style. Fresh mixed vegetables cooked together with schezuan sauce and red chilies make this a perfect accompaniment to plain noodles or simple steamed rice. You can use a combination of vegetables and adjust the sauce if you don’t want it too hot. Enjoy the super taste!