| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cumin seeds |
| 1 1/2 |
ts |
Fennel seeds |
| 1 |
tb |
Garam masala |
| 1 |
tb |
Mango powder |
| 1 |
tb |
Black salt |
| 1 |
ts |
Cayenne pepper |
| 1 |
pn |
Asafetida powder |
| 1/4 |
ts |
Ground ginger |
INSTRUCTIONS
Asafetida, mango powder, and black salt distinguish the chat masala from
other masalas, giving the blend a sourness that makes it a welcome
accompaniment to fresh fruit and other snacks. ('Chat' refers to various
snacks and to the North Indian cafes that serve them.) Fresh fruit often is
sprinkled with lime juice and chat masala. Black salt (which is actually
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) masalas may be used.
DIRECTIONS: =========== Toast and grind cumin and fennel seeds and combine
with remaining ingredients.
* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by
Yamuna Devi
Recipe by: The Art of Indian Vegetarian Cooking by Yamuna Devi
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 04, 1998
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