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An authentic home-made version of the original blend of spices.
Just like our very own garam masala, every Chinese household has it’s own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 1/4 cup. Ingredients
 4 teaspoons Schezuan peppercorns (tirphal)
 16 whole star anise (chakri phool)
 12 cloves (laung)
 10 sticks cinnamon (dalchini)
 2 tablespoons fennel seeds (saunf)
1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.

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