This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Coriander Seeds – 2Tbsps
- Kashmiri Red Chilies (Pieces) – 2Tbsps
- Cumin Seeds – 2Tbsps
- Dried Mango Powder (Amchur) – 2Tbsps
- Black Pepper Corns – 2 1/4tsps
- Salt – 2Tbsps
- Black Salt – 2 1/4tsps
Slightly roast the coriander seeds, black pepper and red chilies separately on medium flame till they are crisp. Roast cumin seeds till they pop up and change color. Cool all the roasted ingredients and grind along with dried mango powder, salt and black salt to a fine powder. Sift the ground powder to get fine powder. Store the prepared chaat masala powder in an airtight container and use as and when required. Sprinkle this chaat masala powder in dry bhel mix, on cut fruits etc.
Points To Notice:
Roast the coriander seeds, black pepper and red chilies till they turn crisp so that it would be easy to make fine powder. Whereas roast cumin seeds fully so that it gives out nice aroma.
Usually in local trains in Mumbai they sell dry bhel in which they use this chaat masala. Also on road sides in Mumbai we find vendors selling cut fruits like pineapple and papapya ---they sprinkle this chaat masala on the cut fruits and it tastes yummy.
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