This flavor blend is often used in my kitchen to season dry vegetable, salads, fruits, tofu and more. The list is really endless because this spice blend is one of the “save the dish" blends." It is a combination of the herbs and spices that can jazz up any boring dish.
If you prefer to not use use a homemade Chaat Masala spice blend, you can always pick it from the store ( I like the MDH Brand). I advice you to go visit your local Indian grocery store to pick these spices up.
1/2 teaspoon cumin seeds
1/4 cup dry mango powder
2 table spoon ginger powder
2 table spoon ajwain seeds
1 table spoon black salt
2 tablespoon indian red chilly powder
3 table spoon dried mint leaves
2 table spoon tamarind powder
1 tea spoon asafoetida
1 tea poon salt
1. Dry roast the cumin seeds on a non stick skillet over low heat. It tends to burn fast so keep eye on it and then add all the spices stirring and shaken get pan over medium heat about 2 minutes.
2. Cool it and then place it in a coffee grinder and grind and then place it in a airtight container in a cool place.
3. It lasts about a month in the pantry and a year in the refrigerator.
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