Chilli Chicken Strips

Ingredients for Chicken Merination:
Boneless Chicken 500gm
Garlic 12 to 15 pods
Ginger 1-1/2"
Green Chillies 10 - 12 nos.
Red chilli powder 1tbsp
Turmeric powder 1 tsp
Vinegar 1tsp
Lemon Juice 1 tsp
Salt as per taste

Method:

Clean the chicken and cut in a long strips and keep aside. Take garlic, ginger, green chillies and all other ingredients and grind to a paste. Apply this paste on chicken and keep aside for 2 hours.

Ingredients for Batter:

2/3 cup of all purpose flour
2 eggs
2/3 cup of milk
Chicken masala 1 tbsp
Red chilli powder 1 tbsp
Salt little (as during merination we hv already put salt)
Bread slices 8 - 10 slices
Oil for deep frying

Method:

Take all purpose flour, salt & red chilli powder in a bowl and add 2 beaten eggs and mix throughly. Now add milk and mix properly and see that there is no lump and see that batter is thick enough. Now take all bread slices in a grinder and grind it but see that you don't grind fine. Now take merinated chicken dip in a batter and then roll on bread crumbs. Do like this with all chicken and keep aside. Now heat the oil on a medium flame and fry the chicken till it is golden color and serve with French Fries and spicy szhewan chutney .....

Hydrabadi Kheema

Ingredients:

500 gm kheema
1/2 cup dahi yogurt
Salt to taste
1tsp turmeric pd
1 tbs garlic paste
2 tbs oil
1 tsp jeera
4 cardamoms
1 black cardamon
4 cloves
1 inch stick cinnamon
6 black pepper
3 onion finely chopped
1 tsp ginger chopped
5 green chillies chopped
1 tbs red chilli pd
1 tbs coriander pd
1 big tomato chopped
2 Egg boiled
2 tbs fresh corriender leaves

Method:

Mix kheema, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden. Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till oil leaves the masala. Add marinated lamb mince. Cook on medium heat for 15 to 20 minutes or till mince is done. Garnish with boiled egg cut into half or quarters and with finely diced coriander leaves. Serve hot....

Achari Gosht Biryani

Ingredients:

Rice 3 cups
Gosht (Mutton) 1kg
Onion 3 medium finely chooped
Tomato 3 medium finely chopped 
Curd 1 cup
Green chilli 4-5 nos.
Ginger & Garlic paste 2 tbsp
Haldi 1 tsp
Red chilli pwd 1 tsp
Mutton masala 2 tsp
Cloves 4pcs
Bay leaves 4 pcs
Cinnamon stick 2 small pieces
Achari masala 2 tbsp
Mustard oil 4-5 tbsp
Salt as per taste

Method:

1) clean mutton and apply 1/4 tsp haldi and keep aside.
2) take curd in a bowl & add balance haldi, red chilli pwd, achari masala & mutton masala and mix well.
3) take a thick bottom pan and add oil and let the smoke comes add onion, ginger garlic paste and green chilli and let it cook till onion are turned pinkish color.
4) now add chopped tomatoes and mix well and let tomatoes become splushy. Now add mutton and mix well and let it cook for 10 to 15 minutes.
5) now add curd mixture and mix well along with 1 cup water and cover the pan and cook for 15 to 20 minutes till the mutton is cooked well.
6) now take rice and wash nicely and take in a pan and half boil with little salt, cloves, bay leaves & cinnamon stick.
7) as soon as rice is half boiled strain the water and wash the rice with cold running water.
8) now take a pan and little oil and add a layer of rice and add achari gosht with gravy then one more layer rice and layer of gosht and rice.
9) now put any color water as you desire on top of rice along with fried onion and coriander and cover with a lid and cook on a slow gas for 15 - 20 minutes.
10) when done serve tje Achari Gosht Biryani along with gravy and raita ....

Achari Masala:

Ingredients:

5 - 6 Dry Red Chilies
1 tbsp fennel seeds (saunf)
1 tsp Mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds (methi dhana)

Method:

Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds & fenugreek seeds for few seconds. Remove from the heat & allow to cool. Grind in a mixer to a fine powder and store in a air tight bottle.

Chutney Bomb

Ingredients:
Boiled grated potatoes: 2 cup
Washed, soaked and drained poha: 1 cup
Grated Paneer: 1 cup
Cumin seeds: ½ tsp roasted crushed
Garam masala : 1/2tsp
Red chilly powder: 1/2 tsp
Grated coconut (fresh or frozen): 1 cup
Green chilly: 6-8
Ginger: 1 “
Garlic: 8 cloves
Lime or lemon juice: 1 tbsp
Salt
bread crumbs for coating
2 tbs maida
Oil for deep frying

METHOD:

Take in a bowl potato, paneer, poha, grated coconut, garlic, ginger & chilli paste, jeera roasted crushed, garam masala, salt, chilli powder & lemon juice mix all and make a dough if the dough is soft then add bread crumbs and make a stiff dough.
Then take maida dissolve in water make it liquid form then take the dough stuff chutney and close it and dip in maida water and dip in bread crumbs then press it nicely and then deep fry on medium flame & serve hot with chutney....

For chutney
Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water it shd b thick

Stuff this chutney in the potato dough and deep fry but on medium flame
Serve hot

FOR CHUTNEY:

Ingredients:

Coriander 1 cup
5 garlic pods
1 tbs desicated coconut
6 green chillies
Imli water
Salt

Method:

Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water as chutney has to be thick so that you can stuff the same in the dough.

Stuffed Garlic Tarts

FOR THE TART BASE:

Ingredients:
2 cups maida
1/4 cup butter melted
1/4 cup oil
1/2 tsp oregano
1/2 tsp all purpose seasoning
1 tsp garlic pd
1 tsp sugar
1 tsp dry yeast
1 cup luke warm water
Salt as per taste

Method:

Take in a glass bowl yeast, sugar and water mix well keep aside for 15 mins.
Take in another glass bowl maida and all ingredients and mix well and then put yeast water and make a stiff dough if water required add little and keep aside for 30 to 40 mins

STUFFING MIXTURE:

Ingredients:

1 cup capsicum finely chopped
1 cup finely chopped tomatoes
1 cup corn
1 tbs chilli flakes
1tbs garlic pd
1/2 tsp white pepper
Salt 1/4 tsp
Mix well and keep aside

FOR CHILLI GARLIC SAUCE:

Ingredients:
15 garlic pods
15 whole red chillies
1 tsp vinegar
1 tsp soya sauce
1 tsp white pepper pd
1/2 cup spring onion leaves finely chopped
1tbs olive oil

Method:
Boil garlic and chillies in very little water then let it be little cool & grind into a paste and then take out in a bowl put vinegar soya sauce, white pepper pd and finely chopped spring onion and 1 tbs olive oil and mix well keep aside.

TART MAKING METHOD:
Now the dough will be double the size then take out the dough and rub it nicely with ur palms then take small ball and roll as roti but big then cut in circles using a katori and place it in the muffin tray then after that put the chilli garlic sauce and then put the stuffing mixture and then put mozrella cheese and bake it on 180 deg for 15 to 20 mins keep checking and the base will be brownish and the cheese will be melted and then after baking serve hot .....

Kolhapuri Chicken

Kolhapuri  Ghawti Masala:

Ingredients:

1 cup Coriander seeds

1 tbsp - Methi/Fenugreek seeds

1 tbsp - White sesame seeds

1/2 cup - Dry coconut grated 

1/2 tbsp - Poppy Seeds

1 tbsp - Cumin/Jeera Seeds 

2 tbsp Whole peppercorns

1tbsp Saunf

4 Red Chillies Whole (smooth)

4 Red Chillies Whole (crumpled)

Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins

Add the roasted spices to a grinding jar, grind all the ingredients to a fine powder

You can store the powder upto a week in an air tight  container

Wet Masala:

This masala is enough for 250gms of Mutton / Chicken, increase the onion and garlic qty basis the mutton / chicken used.

Ingredients:

1 medium sliced Onion

5-6 Sprigs of Coriander leaves

5-6 Garlic Pods

2 Inch Ginger 

Fry the onions to a light golden brown in little oil. Now add the coriander leaves, ginger, garlic and fried onion into a grinding jar & blend all the ingredients to a fine paste by adding little water.

Now that you have both the Dry and Wet masala ready, let start off  by cooking the Gravy

Ingredients for Gravy:

250 Gms Chicken pieces
Juice of 1 lime
Turmeric powder - 1/2 tsp
Dry Masala Powder - 7 tbsp
Wet masala - use the entire fine paste
1 large onion - sliced
1 large tomato - sliced
1 tbsp - Curd
3-4 Green cardamon
4 Cloves
2 Bay leaves
Oil for cooking
Coriander leaves for garnish

Method:

Marinate the chicken pieces in lime juice, pinch of salt, curd and turmeric powder. For a minimum 1hr.
Heat oil in a thick bottom pan and add the whole spices. Once the spices splutter, add the sliced onion and fry until they are translucent. Next add the tomatoes and cook until they turn mushy. Add the marinated chicken pieces once the tomatoes are cooked and the oil starts to separate. Cook the chicken on medium flame for 15 to 20 minutes. Next add the wet masala to the chicken mixture and stir until it coats all the pieces. Cook till the raw masala smell disappears by stirring occasionally. Finally add salt, the dry kohlapuri  masala powder and stir again. Check on the spice levels and adjust accordingly. Add one cup of water, basis the gravy consistency desired. Cook on low flame for 5-10 minutes. Garnish with Coriander leaves & serve with hot Naans / tandoori rotis ….

Sesame Potatoes

Ingredients:

5 to 6 medium size potato
2 Onion sliced
10 garlic
1inch adrak
5 to 6 green chillies
Few curry leaves
4 to 5 whole red chillies
4 tbsn sesame seeds
Coriander leaves
1/2 tsp haldi
1/2 tsp chilli flakes
Salt to taste

Method:

Cut potatoes medium pieces and apply little salt and deep fry and keep aside. Take a pan put oil put curry leaves, ginger, garlic, green chilli paste then cut slice onion and put it in then let it saute till it turns pinkish in colour then put whole red chilli, haldi, salt then put those potatoes mix well then put sesame seeds, chilli flakes & coriander and let it cook for 10 mins and serve hot with rotis ….

Upmaa

Ingredients:

2 cups sooji / rawa 

1 big onion finely chopped

1/4 cup peas

5 green chilles

Few curry leaves

1 Tsp rai 

2 tbs groundnuts

1 tsp urad dal

1 tsp channa dal

1 cup boiling hot water

Salt to taste

Lemon to taste

Method:

Take a pan put around 2 tbs oil  then put rail let it cracle then add kadi patta green chillies both dals ground nits and saute for few secs then put onion let it cook till pinkish then add ground nuts corn and peas ( u can put even beans carrots cabbage )

Then sauté for few min the add rawa roast it for 10 to 15 min. Then add that boiling water and mix weĺĺ and close the gas and serve hot ….

MISSAL PAV

Misal pav is a popular Maharashtrian breakfast recipe and one of my favorite food. Growing up in mumbai, I had misal pav in many places.  There are many variations of making misal in Maharashtra. Usually with moth bean sprouts (matki sprouts) or mixed beans sprouts are used.

Ingredients:

2 onion
1 cup coconut desicated or fresh grated
5 whole red chilli
1 tbs jeera
1 tbs whole dhaniya
1 tbs sauf
8 to 10 garlic pods

Method:

Dry roast all this masala and grind in mixer with little water to paste. Take a pan put oil then put 1 spoon red chilli pd, then 1 tbs kolhapuri masala then put this grind masala paste then mean while just boil missal for few mins then rinse water and put in the earlier pan which is with masala and put around 2 to 3 glass water salt and let it boil till done. Serve with onion, chiwda, lemon slices & pav enjoy hot hot ……

Kolhapuri Masala:

Ingredients:

1 cup dry red chilies (Tip 1)

1/2 cup grated dry coconut

2 tbsp sesame seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black pepper

1 tsp mustard seeds

1 tsp fenugreek seeds

2 bay leaves

1 tsp cloves

1 tsp oil

1/4 tsp nutmeg powder

2 tbsp Kashmiri red chili powder

Method:

1) Take a kadai add all the spices except red chili powder and nutmeg powder. We will be adding these both ingredients at the end.

2) Drizzle 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium high heat. Stir continuously to avoid burning.

3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish. Also, you will smell nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get unpleasant bitter taste.

4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well. Take a clean glass container or any airtight container. Put all the masala in it and close with lid. Store in a dry place.

CAPSICUM ZUNKA / BESANWALI SHIMLA MIRCH RECIPE

There are days when all you need is a simple side dish with roti that takes no much time to put together. Today's recipe is one such no fuss that's "Capsicum Zunka " for western India or as "Besanwali Shimla Mirch" for Northern India.

 Wondering what Zunka is? Let me do a short intro to it. Basically Zunka is a very authentic typical north Karnataka and Maharashtrian dish in which roasted gram flour is the base. They can be made with or without vegetable and served as a side dish with roti.

Ingredients:

5 to 6 capsicum finely chopped and deseeded

2 onion finely chopped 

4 green chilles finely chopped

Few curry leaves

1 tsp jeera

1 tsp rai mustard seeds

1 tsp red chilli pd

1 tsp daniya pd

1 tsp jeera pd

1 tsp garam masala pd

1/2 tsp haldi

1/2 tsp amchoor pd

5 tbs besan 

1/4 tsp hing

2 whole red chilli into pieces

Salt as per taste

Method:

Take in a pan oil around 3 tbsn let it get hot then add rai then jeera  , kadipatta , whole red chilli let it temper then add finely chopped  onion let it be transulant and then add capsicum and let it cook on slow gas don’t cover it let it cook till half done then add all masala let it cook till mean while dry roast besan and keep aside the besan should be light brown colour then as the capsicum little more done then add besan spoon by spoon as there should not be any lumps and mix well and lastly just sprinkle few drops water and cook around 5 mins your besan wali chimla mirch (capsicum zunka) is ready to serve with hot rotis ………

Veg. Biryani with Raita

Ingredients:

Basmati Rice - 4 cups

Potatoes - 2 nos.

Carrot finely chopped - 1 cup

Green peas - 1 cup

Beans finely chopped - 1 cup

Corn granules - 1 cup

Flower gobi small pieces - 1 cup

Turmeric powder - 1tsp

Coriander powder - 1tsp

Cummin powder - 1 tsp

Kashmiri red chilli powder - 1 tbsp

Onion - 3 nos. (Medium ones)

Tomato - 3 nos. (Big ones)

Garlic - 1 whole bunch

Green chillies - 4 nos. 

Oil - 4 tbsp

Edible cooking color 1tsp each of green & orange color

For Garnashing: 

Sliced fried onion - 1/2 cup

Fried cashewnut - 1/4 cup

Method :

1) First take carrot, gobi, green peas, beans & corn granules in a pan and add water and add 1/4 tsp of turmeric powder and boil for 10 minutes.

2) by the time its boiling take a big pan and put 2 tbsp oil and when hot put big cut pieces of onion, tomatoes, garlic pods & green chilles and cook till onion turns light pinkish color and tomatoes are cooked. Put off the gas and blend the same in a grinder.

3) after grinding into puree again take 2 tbsp in a pan and add the puree alongwith all masala and keep it till it boil.

4) now cut potatoes in small pieces and along with potatoes take all veges and put it in a puree and add some water and keep it for cooking for 15 to 20 minutes till potatoes are tender.

5) now take rice and wash the same nicely and then keep rice for boiling along with salt and little oil. When rice is nicely boil drain all the water and wash the rice in running cold water and keep aside.

6) by now veges will be ready now. Now take a large pan and add one layer of boil rice and then add layer of veges along with little veges gravy, put another layer of rice and veges and then final layer of rice.

7) now mix edible color separately in half cup water each and pour the same on top of rice and cover the pan with lid and simmer the gas and keep it for 30 minutes. After 30 minutes biryani will be ready and serve the same by garnishing with fried onion and cashew nuts along with raita ....

Kashmiri Mutton

Kashmiri Mutton

Ingredients:

500 gm mutton
2 tbsp crushed garlic
1.5 tsp ginger pd
1.5 tsp fennel (sauf) pd
2 tsp kashmiri chilli pd
Few elachi (cardamom)
3 tej patta (bay leaves)
2 small dalchini sticks (cinnamon)
Few black pepper
5 to 6 kashmiri whole chilli
2 onion sliced
2 tomatoes sliced
2 tomatoes puree
2 tsp dried mint leaves
Salt
1 tsp white pepper
2 tbsp mustard oil

Method:

Para boil mutton with 2 glasses of water with whole black pepper and lavanng then take out the mutton and keep the stock aside.
Take a pan put mustard oil then put pepper, tejpatta, dalchicni, whole red chilli, elachi & let it saute for few mins then add sliced onions & crushed garlic & let it be just pinkish then add the mutton cook around for 15 mins then add sliced tomatoes, ginger pd, white pepper pd and mint pd  and let it cook  for another 15 mins then add tomato puree, salt and on other side just take little oil put red chilli pd burn it and put over mutton for the colour and then add the stock and let it cook till done. Enjoy with hot naans / tandori rotis …

Majboos Chicken Biryani

Majboos Chicken Biryani & Dhakous

Ingredients:

Basmati Rice – 2-1/2 Cups

Chicken Big Pieces – 6 to 8 PCs.

Onion – 2 Nos. chopped finely & 1 No. finely shredded & fried.

Tomatoes – 2 Nos. chopped finely

Garlic – 2 Tbsp

Ginger – 1 Tbsp

Green Chillies – 4/5 or as spice you require

Jeera – 1 tsp

Whole Black Pepper – 8/10 PCs.

Elachi – 2 PCs.

 Bay Leaves – 4 PCs.

Cloves – 4 PCs.

Cinnamon stick – 2 PCs. each 1”

Red Chilli Powder – 1 Tbsp

Turmeric Powder – 1 Tsp

Lemon Juice – 1 Tbsp

Ghee – 3 Tbsp

Olive oil – 4 Tbsp

Normal cooking Oil – 1 Tbsp

Water – 6 cups

Salt as per taste

Charcoal – 1 pc.

Method:

1) Wash & clean the chicken and keep a side.

2) Take a thick vessel & put ghee and let it melt. As soon as it melted put chopped onion and let it cook till its pinkish.

3) Add now ginger, garlic & green chilli paste & mix well. After 5 minutes add chopped tomatoes and mix well.

4) After 5 minutes add all whole masala, red chilli, turmeric & lemon and mix well.

5) After you start getting aroma put chicken and mix well & then add water and cover it with lid for 20 to 25 minutes.

6) After 20 to 25 minutes when you find chicken is done put off the gas and remove only chicken pieces from the gravy and keep aside.

7) Now wash the rice nicely and put the rice in the chicken gravy and mix only once and let it boil. When you noticed water is about to finish then cover the vessel and cook the rice on low frame for 10 minutes.

8) By the time rice is cooked take chicken pieces in a baking tray and put Olive oil on top of chicken and over the baking tray with foil.

9) Keep the chicken in an oven and start lower gas at on 200 Deg C & upper gas at slow and cook for 20 minutes.

    10)    Afterward check the rice and if done put off the gas and in mean time arrange 1 piece of charcoal and burn the same.

   11)    When chicken is baked put off the oven and remove the dish out and open the foil and put 1 tbsp normal cooking oil in a small container and put the burning charcoal in oil and immediately keep the container inside the baking tray and cover the tray immediately so that chicken get charcoal smoke effect.

   12)    After 5 minutes arrange the rice on a serving plate with 2 pieces of chicken on top of the rice and then garnished with fried onion…. J

Note:

Actual Arabic Majboos is made with Skin on Chicken and also some preferred chicken to be fried instead of baking and also is not much spicy.

Dhakous Ingredients:

Tomato: 5-6 Medium size roughly cut

Onion: 3 Medium size roughly cut

Garlic: 8-10pods

Ginger: 2"

Green Chilli: 5-6 (as per the spice you require)

Black Pepper Whole: 1 tbspn

Tomato Paste: 2-3 tbspn

Kashmiri Red Chilli Powder: 1.5 tspn

Turmeric Powder: 1tspn

Red Chilli Powder: 1tspn

Coriander Powder: 1.5tspn

Jeera (Cumin) Powder: 1tspn

Oil: 2tbspn + 1 tbspn

Water: as required

Salt: as per taste

Method:

1) Wash Tomato, Onion & Green Chilli and cut them roughly.

2) Now take a thick sauce pan on medium high heat add 2tbspn oil and as soon as oil is hot add onion, garlic, ginger, green chilli and black pepper and saute till onion is pinkish in color.

3) Now add tomato and mix nicely and then cover the sauce pan and reduce the heat of gas to medium low flame and let it cook for 15-20 minutes till you see tomatoes are mussy. But please keep on stirring in middle so that it should not get burned.

4) After 15-20 minutes when you find tomatoes are mussy put off the gas and don't remove cover from sauce pan keep it cover till it becomes cool.

5) Once it's cool take the mixture in grinder and grind the mixture in a fine paste.

6) In same sauce pan add balance 1 tbspn oil and then add grinded paste and let it boil then add Kashmiri Red Chilli, Turmeric, Red Chilli, Coriander & Jeera powder along with salt and mix the mixture. 

7) Now add tomato paste and water as per the thickness you require and cover the sauce pan and let it cook for 15-20 minutes & serve hot - hot with Majbous.

P.S.: many prefer plain Dhakous instead you would like Potatoes, Green Peas then you can add the same when you add tomato paste and water and cook on low flame till potatoes and green peas are tender.

Oreo Cheese Cake

Ingredients:

Oreo biscuit: 64 pcs

Unsalted butter: 150 gm

Hot water 2tbspn

Gelatine powder 1 tbspn

Philedelphia cream cheese 500gm

Thickened cream 250gm

Caster sugar 3/4 cup

Condensed milk 1/4 cup

Method:

1) Take 30 oreo biscuit and crush them to fine powder and add melted butter and mix it properly.

2) put the mixture in 9" mould and firmly press them properly and keep in fridge for about 1 hour.

3) mix 2 tbspn hot water with Gelatine powder & keep aside. Take cheese cream, thicken cream & caster sugar and blend for about 15 to 20 minutes then add gelatine liquid & condensed milk and blend again for 15 minutes.

4) take 24 oreo biscuits and break them in to small pieces & mix them in a cream & cheese mixture.

5) now pour this mixture on a oreo biscuit base which was kept in fridge and after putting mixture tap the mould gently on the kitchen platform so that mixture settles properly.

6) now decor the top with balance oreo biscuits and cover the mould with cling flim and keep in fridge for atleast 10 to 12 hours.

7) after 10 to 12 hours when you remove mould gently rotate knife around the cake corners and open the mould to remove the cake and serve the delicious Oreo Cheese Cake ....

Schezwan Sauce

Ingredients:

2 cup finely chopped garlic 

1/2cup finely chopped ginger

1 cup finely chopped green chillies

1 cup Spring Onions finely chopped

25 red chilli paste (boil red chillies and make a paste)

4 tbs tomato sauce

2 tbs soya sauce

2 tbs vinegar 

2 tbs sugar

Salt as per taste

1 tbs white pepper

2 cups spring onion leaves finely chopped

2 tbs Kashmiri Chilli powder

Method:

Take in a pan around 4 tbs oil put garlic sauté for few mins then add ginger, green chillies & sauté for few mins till oil separates then put onion and cook few mins till it is light pinkish in color then add  chilli paste and cook until oil separates then add tomato sauce, soya sauce, vinegar, sugar, salt, pepper and let it cook around for 10 to 15 mins then put spring onion leaves and cook for 10 mins and on another gas take 4 tsp oil on the pan & put kashmiri chilli powder and burn it and put on Schezwan Sauce and mix it nicely and when cool down pack in a air tight container and store in fridge.