Indian chinese cuisine has developed separately in India. Its simply food that has influences from china and india. But now it has become a cuisine on its own. This spice blend combines the spiciness with aromatics and takes influence from authentic chinese as it includes chinese five spice and native indian chillies.
This is a dry roasted spice blend with a strong aroma and slight bitterness. So, use it sparingly at the end of cooking process or as a seasoning. It can be used for dishes like chilly chicken, chilly paneer, hot and sour soup, schezwan fried rice and noodles.
Raakshasa special Indo Chinese chilly powder
A special blend of spices for Indian Chinese dishes
Ingredients
- 10 Byadgi Chillies
- 5 Kashmiri Chillies
- 8 Mathania chillies
- 6 tsp Yellow chilly powder
- 1 and 1/2 tsp Blackpeppercorn
- 3 tsp Sichuan Pepper Tephal
- 3 stick cinamon 3 inch each
- 2 tsp fennel seed
- 1 tsp clove
- 4 Star anise
Instructions
- Dry roast everything on a low flame untill aromatic.
- Grind into a fine powder and strain and repeat till you get maximum amount of powder
Notes
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- Use it sparingly at the end as it is slightly bitter.
- It should smell a bit like coffee.
- This Recipe produces 70grams of powder.
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