Monday 16 March 2015

Recipe for Chaat Masala Powder


Preparation/Total Time: 5 minutes
Ingredients:
3 tbsp of Cumin seeds (Jeera)
1 tbsp of Coriander seeds (Dhania)
1 ½ tsp of Fennel seeds (Saunf)
4 tbsp of raw Mango Powder (Amchoor Powder in India)
3 tbsp of Black Salt Powder
1 ½ tsp of fresh Ground Pepper Powder
1/4th tsp of Asafoetida Powder
1 ½ tsp of dry Ginger Powder
1 tsp of Mint Powder (dried Pudina leaves ground to a powder form)
1 ½ tsp of Carom seeds (Ajwain in India)

Method
On a hot flat griddle set on medium flame dry roast all the above mentioned ingredients till they give out their aroma, while stirring continuously to avoid burning the whole spices. Let them cool on a plate.  Then put the roasted spices into a food blender and ground them to a smooth and fine powder form.

Note: This is an easy method, making it few times will definitely make an expert out of you soon then. Do not store this powder for more than 2 to 3 months as they tend to lose the aroma and flavor. Store in an airtight glass container, in a cool and dry place (best in your fridge). Why not get loads of appreciation out of your efforts for a custom made blend from loved ones and friends.

Tips:
You can add your chaat masala to any salad preparation (right from mixed fruit salad to your favorite green vegetable salad too)
Fond of fresh lemon juice? Add a zing to your fresh lemon juice or lemonade with a pinch of your homemade chaat masala and enjoy a different taste of your regular lemonade and juice.





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