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Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 1/2 cup sliced spring onions

  3. 1 1/2 tsp chinese

  4. 5 spice powder , recipe below

  5. 1/2 cup bean sprouts

  6. 1/2 cup tofu (bean curd/soya paneer) cubes

  7. 2 1/2 cups cooked kodri (varagu)

  8. a pinch sugar

  9. salt to taste

  10. Chinese 5 Spice Powder (makes 1/4 Cup)

  11. 4 tsp peppercorns (kalimirch)

  12. 16 whole star anise (chakri phool)

  13. 12 cloves (laung / lavang)

  14. 10 sticks cinnamon (dalchini)

  15. 2 tbsp fennel seeds (saunf)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a non-stick kadhai, add the spring onions and sauté over a medium flame till they are tender.

  2. Add the chinese 5 spice powder and sauté over a medium flame for ½ a minute.

  3. Add the bean sprouts and tofu and mix well.

  4. Add the cooked kodri, sugar and salt, toss well and cook over a medium flame for another minute.

  5. Serve hot.

  6. In a non-stick pan, add the schezuan peppercorns and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.

  7. In the same pan add the other ingredients and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.

  8. When cool blend in a mixer to a fine powder and sieve.

  9. A coarse powder of the spices will be left behind. Blend it again to make a fine powder and sieve again.

  10. Store in an air-tight jar and use as required

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