Chaat Masala Food
CHAAT MASALA
I know this looks like a very long list of ingredients, but that's because most of them are optional, and you can play around to find your own favourite combination! The amounts are pretty flexible too. For this to be a truly authentic Chaat masala, you really do need to include the amchoor, asafoetida & black salt, which add a whole different dimension to the mixture. However, they can be an aquired taste (in particular the asafoetida), so use them more sparingly if you're not sure! You can get away without adding the asafoetida, but the amchoor is essential to the whole flavour; and although you can substitute ordinary salt, it isn't quite the same as black salt (which, incidentaly, is pink!). You can find all the ingredients in any indian grocers, and these days probably even some large supermarkets. This goes well with loads of things, there are several recipes on this site which use it, it adds a bit of interest to cooked veg etc, and you can even sprinkle it over fruit!
Provided by Miss Dipsy
Categories Pakistani
Time 6m
Yield 1 Jar, 10 serving(s)
Number Of Ingredients 13
Steps:
- If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
- Combine all ingredients, and store in an airtight container.
CHAAT MASALA MIXED NUTS WITH CORNFLAKES
These spiced nuts with chaat masala are tangy, spicy, and the perfect thing to nibble on with drinks during the holidays.
Provided by Rachel Gurjar
Time 15m
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
- Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
- Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.
CHAAT MASALA
Asafoetida, mango powder and black salt distinguish the chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. "Chaat" refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chaat masala. Black salt (which is actually a reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the Tamil Nadu Curry Powder or Punjabi-Style Garam Masala may be used.
Provided by Carole Reu
Categories Asian
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Toast and grind cumin and fennel seeds and combine with remaining ingredients.
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