Five Spice Powder / Chinese Garam Masala

I have recently shared with you my mom’s recipe of garam masala which we use in almost all our Indian recipes. Most recipes are incomplete without the use of this masala.

Today I will be sharing with you the recipe of five spice powder which serves like garam masala in Chinese dishes. It can be used in Chinese dishes instead of the regular pepper powder.


Recipe :

Ingredients:

  • 6-8 star anise
  • 1 tbsp cloves
  • 1 tbsp peppercorns
  • 2 tbsp fennel seeds
  • 4 pieces 1 inch cinnamon stick

Method :

  1. Dry roast all the above ingredients till slight brown and little aroma is released.
  2. Allow to cool and grind in a mixer-grinder to fine powder.
  3. Store the powder in airtight container and use as and when required.

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Schezwan Sauce

After I decided to prepare spring rolls for my guests, suddenly it striked me that I need a sauce too for my chinese appetizer. Schezwan sauce was the perfect choice. But this lead to a train of questions in my mind. “Should I buy it? Will it be utilized later? Can I make it at home? What all ingredients will it require? Will they be readily available at home?”

So I started my research of going through various recipes for the same. It could be easily done with ingredients readily available at home and could also be used in future chinese recipes. So I finalized that I will make it at home.

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Recipe:

Ingredients :

  • 1/4 cup garlic, finely chopped
  • 1 inch ginger, finely chopped
  • Around 20 Kashmiri red chillies
  • 1/4 tsp soya sauce
  • salt to taste
  • 1/2 tsp pepper powder
  • 1/2 tsp sugar
  • 2¬†tsp red chilli sauce
  • 2 tbsp olive oil
  • 1 tsp vinegerIMG_20160715_100454-COLLAGE

Method :

  1. De-seed the red chillies and soak them in warm water for around 30-60mins.IMG_20160715_092405
  2. Drain the water and grind the chillies in a mixie into a fine paste.IMG_20160715_104925
  3. Heat oil in a non-stick wok. To it add garlic and ginger. Saute them well till garlic turns a little brown and looses its rawness.IMG_20160715_105444
  4. Then add the chilli paste and saute well till the oil separates and rawness of the chillies is lost.IMG_20160715_105824
  5. Add salt, pepper powder, soya sauce and red chilli sauce. Check the taste.
  6. Add some water, sugar and vinegar and cook till you get sauce consistency.
  7. Schezwan sauce is ready.

Vegetable Spring Rolls

We had invited my hubby’s colleague and his family over dinner to our place. They happened to be vegetarians. So the menu had to be veg. We are core non-vegetarians and if need to eat veg then we both, me and my husband require traditional festival type vegetarian food. I was thankful though that my parents are here and my mum being a vegetarian helped me in finalizing the menu and preparing it too.

One of the special items was spring rolls which I was going to try out for the first time. I took reference from Sanjeev Kapoor Khazana with a little additions of my own ;).

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Recipe :

Ingredients:

  • 2 fat bulbs of spring onions, chopped,
  • 2 stalks of spring onion greens, chopped
  • 1/4 of big capsicum, cut into juveniles
  • 1/4 cabbage, cut lengthwise
  • 1/2 big carrot, cut into juveniles
  • 1/4 cup sprouts
  • salt to taste
  • 1/2 tsp pepper powder
  • 1/4 tsp soya sauce
  • 1/2 tsp schezwan sauce
  • 8 spring roll sheet squares (I divided each into two to form rectangular sheets 16 in number)
  • 1 tbsp olive oil
  • 1/4 cup all purpose flour (maida)
  • water
  • oil for deep frying

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Method:

  1. Heat oil in a pan. To it add the onions, capsicum, carrot, cabbage, sprouts and saute.IMG_20160715_123514-COLLAGE
  2. Then add pepper powder, salt, soya sauce and schezwan sauce. Check the taste.
  3. Garnish with spring onion greens. Your filling is ready.IMG_20160715_180827
  4. To the 1/4 cup all purpose flour, add 4 tbsp water and prepare a sealant paste to seal the spring rolls .
  5. Take one sheet. Place a spoonful of filling at one shorter edge of the sheet. Apply the sealant paste at the corners of the sheet and also at the center of each of the longer edge. Then fold the longer edges by around 1 cm and start rolling from the shorter edge, the side having the feeling towards the other shorter edge. Apply sealant paste at this edge and seal the roll. Please refer pictures for more clear understanding.IMG_20160715_181551-COLLAGE
  6. Heat oil in a wok and deep fry the rolls.IMG_20160715_183300
  7. Remove on a paper towel and allow to cool for some time. Cut them diagonally in the middle.
  8. Serve hot with schezwan sauce.

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